Raspberry Lemon Cookies with Lemon Glaze Recipe

Introduction

These Raspberry Cookies are a delightful treat combining the tartness of fresh raspberries with a bright lemon glaze. Soft and tender with a subtle citrus flavor, they make a perfect companion for afternoon tea or a sweet snack.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 cup salted butter, cubed
• 2/3 cup heavy whipping cream, plus more as needed
• 1/2 lemon, zested and juiced
• 1 cup roughly chopped frozen raspberries
• 1 cup powdered sugar
• 2 tablespoons lemon juice

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Step 2: In a large bowl, whisk together the flour, granulated sugar, and baking powder.
3. Step 3: Add the cold, cubed butter to the dry ingredients. Use a pastry cutter, whisk, or your hands to mix until the mixture becomes crumbly and well combined.
4. Step 4: Stir in the heavy cream, lemon zest, and lemon juice just until a thick dough forms. If the dough feels too dry, add one more tablespoon of cream to reach the right consistency.
5. Step 5: Gently fold in the chopped frozen raspberries, being careful not to overmix to prevent the dough from turning pink.
6. Step 6: Using a large cookie scoop or spoon, drop spoonfuls of dough about 2 inches apart onto the prepared baking sheet.
7. Step 7: Bake for 12 to 15 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
8. Step 8: For the glaze, in a medium bowl, whisk together the powdered sugar and lemon juice until smooth.
9. Step 9: Drizzle the glaze over the cooled cookies and allow it to set before serving. Enjoy!

Tips & Variations

• Use fresh raspberries if available, but be gentle when folding them in to avoid turning the dough pink.
• For a dairy-free version, substitute the butter with a plant-based alternative and use coconut cream instead of heavy cream.
• Add a teaspoon of vanilla extract to the dough for an extra layer of flavor.
• Chill the dough for 15 minutes before baking to help the cookies keep their shape better.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. Reheat gently in a microwave or oven to soften before serving. If glazed, store at room temperature to maintain glaze texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of frozen?

Yes, fresh raspberries work well and provide a fresh burst of flavor. Just fold them in gently to prevent the dough from turning pink and becoming too wet.

What can I use if I don’t have heavy cream?

You can substitute heavy cream with full-fat milk or half-and-half, but the texture may be slightly less rich. For a non-dairy alternative, coconut cream is a good option.

Raspberry Lemon Cookies with Lemon Glaze Recipe

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★★★★★

4.6 from 85 reviews

These delightful Raspberry Cookies combine a tender, buttery dough with the tartness of fresh raspberries and lemon zest, finished off with a zesty lemon glaze for a refreshing and sweet treat perfect for any occasion.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: About 18 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 cup salted butter, cubed
• 2/3 cup heavy whipping cream, plus more as needed
• 1/2 lemon, zested and juiced
• 1 cup roughly chopped frozen raspberries

Lemon Glaze

• 1 cup powdered sugar
• 2 tablespoons lemon juice

Instructions

1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, and baking powder until well combined for an even distribution of leavening agents and sweetness.
3. Cut in Butter: Add the cold cubed butter to the dry ingredients, and use a pastry cutter, whisk, or your hands to mix until the mixture becomes crumbly, ensuring the butter is evenly incorporated for tender cookies.
4. Add Wet Ingredients and Form Dough: Stir in the heavy whipping cream, lemon zest, and lemon juice until a thick dough forms. If the dough feels too dry, add an additional tablespoon of cream. Gently fold in the chopped frozen raspberries to distribute them without breaking them up too much.
5. Shape Cookies: Using a large cookie scoop, drop spoonfuls of dough spaced about 2 inches apart on the prepared baking sheet to allow room for spreading.
6. Bake: Bake the cookies for 12 to 15 minutes or until the edges turn lightly golden, indicating they are done and tender inside.
7. Cool: Let the cookies cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely, ensuring they maintain their structure.
8. Prepare Glaze: In a medium bowl, mix the powdered sugar and lemon juice until smooth and well combined, creating a tangy glaze.
9. Glaze and Serve: Drizzle the lemon glaze over the cooled cookies for a bright finish. Enjoy your fresh and flavorful raspberry cookies!

Notes

• If the dough is too sticky, chill it in the refrigerator for 15-20 minutes before scooping.
• Use frozen raspberries to avoid excess moisture; thaw slightly and drain if needed.
• For a zestier flavor, add an extra teaspoon of lemon zest to the dough.
• Store cookies in an airtight container at room temperature for up to 3 days.
• These cookies freeze well; freeze unglazed cookies and glaze after thawing.

Keywords: raspberry cookies, lemon glaze cookies, berry dessert, homemade cookies, easy baking recipe