Fresh Lemon Raspberry Cookies

Short Description

Indulge in the delightful combination of zesty lemon and sweet raspberries with these Fresh Lemon Raspberry Cookies. Featuring a soft, buttery base infused with fresh lemon zest and juicy raspberries, these cookies are finished with a tangy lemon glaze that perfectly balances the sweetness. Perfect for spring and summer gatherings, they offer a refreshing twist to traditional cookies.

Why You’ll Love This Recipe

• Bursting with Flavor: The harmonious blend of tart lemon and sweet raspberries creates a refreshing and vibrant taste in every bite.
• Soft and Buttery Texture: The use of cold butter and heavy whipping cream results in a tender, melt-in-your-mouth cookie that resembles a delightful cross between a scone and a shortbread.
• Simple and Quick to Make: With straightforward ingredients and easy-to-follow steps, these cookies come together effortlessly, making them ideal for both novice and experienced bakers.
• Versatile for Various Occasions: Whether you’re hosting a brunch, attending a picnic, or simply craving a sweet treat, these cookies are suitable for any occasion.
• Visually Appealing: The vibrant red raspberries against the light golden cookie, drizzled with a glossy lemon glaze, make for an eye-catching dessert that will impress guests.

Ingredients

• All-purpose flour
• Granulated sugar
• Baking powder
• Cold salted butter
• Heavy whipping cream
• Fresh lemon zest
• Fresh lemon juice
• Frozen raspberries
• Powdered sugar

Directions

1. Preheat Oven: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
2. Prepare Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and baking powder until well combined.
3. Incorporate Butter: Add the cold, cubed salted butter to the dry mixture. Using a pastry cutter, fork, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs.
4. Add Wet Ingredients: Pour in the heavy whipping cream, fresh lemon zest, and fresh lemon juice. Stir until the mixture comes together to form a thick dough. If the dough appears too dry, add an additional tablespoon of heavy cream.
5. Fold in Raspberries: Gently fold in the frozen raspberries, taking care not to crush them, to ensure they are evenly distributed throughout the dough.
6. Shape Cookies: Using a large cookie scoop or spoon, drop mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
7. Bake: Place the baking sheet in the preheated oven and bake for 12 to 15 minutes, or until the edges of the cookies are lightly golden. Remove from the oven and allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
8. Prepare Lemon Glaze: In a small bowl, whisk together powdered sugar and fresh lemon juice until smooth and slightly thickened.
9. Glaze Cookies: Once the cookies have cooled completely, drizzle the lemon glaze over the tops using a spoon or a piping bag. Allow the glaze to set before serving.

Variations

• White Chocolate Addition: For an extra layer of sweetness, fold in white chocolate chips along with the raspberries. The creamy richness of the white chocolate complements the tartness of the raspberries beautifully.
• Alternative Citrus: Experiment with other citrus fruits by substituting the lemon zest and juice with orange or lime. Each variation will impart a unique flavor profile to the cookies.
• Gluten-Free Option: Replace the all-purpose flour with a gluten-free flour blend to accommodate dietary restrictions. Ensure that the baking powder used is also gluten-free.
• Fresh Raspberries: While the original recipe calls for frozen raspberries to maintain their structure during mixing, fresh raspberries can be used. Be gentle when folding them into the dough to prevent them from breaking apart.
• Cream Cheese Glaze: For a richer topping, substitute the lemon glaze with a cream cheese frosting. Beat softened cream cheese with powdered sugar and a touch of lemon juice until smooth, then spread over the cooled cookies.

Servings and Timing

• Prep Time: 20 minutes
• Cook Time: 12 to 15 minutes
• Total Time: Approximately 35 minutes
• Yield: About 24 cookies

Storage/Reheating

• Storage: Once the glaze has set, store the cookies in an airtight container at room temperature for up to 5 days. To prevent them from sticking together, place a sheet of parchment paper between layers.
• Freezing: These cookies freeze well. Arrange them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer the cookies to a freezer-safe bag or container and store for up to 3 months. Thaw at room temperature before serving.
• Reheating: If you prefer warm cookies, reheat them in a preheated oven at 300°F (150°C) for about 5 minutes. Avoid using a microwave, as it may make the cookies too soft or soggy.

FAQs

How do I prevent the raspberries from turning the dough blue or green?

This discoloration occurs when the juice from the raspberries reacts with the baking powder. To minimize this, add the frozen raspberries to the dough last, fold them in gently, and bake the cookies immediately. Keeping the dough chilled until ready to bake can also help.

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