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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.

Ingredients

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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

Find it online: https://freshrecipehub.com/raspberry-lemon-cookies-with-lemon-glaze-recipe/