Description
These Lemon Raspberry Cookies are thick, soft, and bursting with bright citrus flavor and juicy raspberry ribbons. Finished with a sweet lemon glaze, they deliver the perfect balance of tart berries and buttery cookie goodness.
Ingredients
Scale
- 2 ¼ cups all-purpose flour
- 1 tsp cornstarch
- ½ tsp baking soda
- ½ tsp fine sea salt
- ¾ cup unsalted butter, melted and cooled slightly
- â…” cup packed light brown sugar
- ½ cup granulated white sugar
- 1 large egg
- 1 egg yolk
- 1 tsp pure vanilla extract
- 2 tbsp freshly grated lemon zest
- 1 cup fresh red raspberries, frozen for 20 minutes
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
- Pinch of lemon zest
Instructions
- Combine the granulated sugar and lemon zest in a large bowl and rub together with your fingertips for 2 minutes until fragrant.
- Add the brown sugar and melted butter and whisk until smooth.
- Whisk in the egg, egg yolk, and vanilla extract until pale, thick, and glossy.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, and sea salt.
- Stir the dry ingredients into the wet ingredients just until a thick dough forms.
- Gently fold in the frozen raspberries, keeping them intact.
- Cover the dough and refrigerate for at least 1 hour.
- Preheat the oven to 175°C (350°F) and line a baking sheet with parchment paper.
- Scoop tall mounds of dough onto the baking sheet, spacing them 2 inches apart.
- Bake for 11 to 13 minutes until the edges are lightly golden and the centers remain soft.
- Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack.
- Whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
- Drizzle the glaze over the cooled cookies before serving.
Notes
Freezing the raspberries helps prevent excess color bleeding into the dough. Chilling the dough is essential for achieving thick, bakery-style cookies with soft centers.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 17g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg