Description
These Lemon Raspberry Cookies are soft, bakery-style cookies bursting with fresh lemon zest and juicy raspberries, finished with a bright citrus glaze. The perfect balance of sweet, tart, and buttery flavors in every bite.
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)
- â…” cup packed light brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 egg yolk
- 1 tsp pure vanilla extract
- 2 tbsp fresh lemon zest
- 1 cup fresh raspberries (washed, dried, and frozen)
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
- Pinch of lemon zest
Instructions
- Rub the granulated sugar and lemon zest together with your fingertips for 2 minutes until fragrant.
- Whisk in the brown sugar and melted butter until smooth.
- Add the egg, egg yolk, and vanilla extract and whisk until thick and glossy.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, and sea salt.
- Add the dry ingredients to the wet ingredients and mix until a thick dough forms.
- Gently fold in the frozen raspberries, keeping them as intact as possible.
- Cover and refrigerate the dough for at least 1 hour.
- Preheat the oven to 175°C (350°F) and line a baking sheet with parchment paper.
- Scoop large 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.
- Cool on the baking sheet for 10 minutes before transferring to a wire rack.
- Whisk together powdered sugar, lemon juice, and lemon zest to make the glaze.
- Drizzle the glaze over the cooled cookies and serve.
Notes
Freezing the raspberries before mixing helps prevent excessive bleeding into the dough. Chilling the dough is essential for thick, bakery-style cookies.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 16g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg