Description
Soft and buttery Fresh Lemon Raspberry Cookies bursting with zesty lemon and sweet raspberries, topped with a tangy lemon glaze. Perfect for any occasion!
Ingredients
- All-purpose flour
- Granulated sugar
- Baking powder
- Cold salted butter
- Heavy whipping cream
- Fresh lemon zest
- Fresh lemon juice
- Frozen raspberries
- Powdered sugar
Instructions
- Preheat Oven: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- Prepare Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and baking powder until well combined.
- 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.
- 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.
- Fold in Raspberries: Gently fold in the frozen raspberries, taking care not to crush them, to ensure they are evenly distributed throughout the dough.
- 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.
- 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.
- Prepare Lemon Glaze: In a small bowl, whisk together powdered sugar and fresh lemon juice until smooth and slightly thickened.
- 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.
Notes
- White Chocolate Addition: Fold in white chocolate chips along with the raspberries for an extra layer of sweetness.
- Alternative Citrus: Substitute the lemon zest and juice with orange or lime for a unique flavor profile.
- Gluten-Free Option: Replace the all-purpose flour with a gluten-free flour blend and ensure the baking powder is gluten-free.
- Fresh Raspberries: If using fresh raspberries instead of frozen, fold them in gently to prevent them from breaking apart.
- Cream Cheese Glaze: Substitute the lemon glaze with a cream cheese frosting by beating softened cream cheese with powdered sugar and a touch of lemon juice until smooth.
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
- Category: dessert , cookies
- Method: Baking
- Cuisine: American
Keywords: lemon raspberry cookies, lemon glaze cookies, easy raspberry cookies, summer dessert, homemade cookies