Description
Lemon raspberry cookies bring zesty sunshine to classic dessert perfection. Delicate crumbles of tangy citrus mingle with sweet raspberry, creating irresistible bites you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 2 cups (480 ml) all-purpose flour
- ¾ cup (170 grams) unsalted butter, softened
- 1 cup (200 grams) granulated sugar
- 1 large egg
Flavor Enhancers:
- 2 tablespoons (30 ml) lemon juice
- 1 tablespoon (15 ml) lemon zest
- ½ cup (75 grams) raspberries, finely chopped
Leavening and Seasoning:
- ½ teaspoon (2.5 ml) baking powder
- ¼ teaspoon (1.25 ml) salt
Raspberry Glaze:
- 1 cup (120 grams) powdered sugar
- 2 tablespoons (30 ml) raspberry puree
- 1 teaspoon (5 ml) lemon juice
Instructions
- Warm the oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.
- Combine all-purpose flour, baking powder, and salt in a medium mixing bowl, whisking thoroughly to ensure even distribution.
- In a separate large bowl, use an electric mixer to blend unsalted butter and granulated sugar until the mixture becomes airy and pale, approximately 3-4 minutes.
- Incorporate a single large egg into the butter mixture, then add fresh lemon juice and finely grated lemon zest, mixing until well integrated.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined to maintain a tender cookie texture.
- Carefully fold chopped fresh raspberries into the cookie dough, distributing them evenly without overmixing.
- Using a tablespoon or cookie scoop, drop rounded portions of dough onto the prepared baking sheet, spacing each cookie approximately 2 inches apart to allow room for spreading.
- Bake in the preheated oven for 12-15 minutes, watching for lightly golden edges as an indication of doneness.
- Allow cookies to rest on the baking sheet for 5 minutes to firm up, then transfer to a wire cooling rack.
- Create a smooth glaze by whisking powdered sugar with raspberry puree and fresh lemon juice until achieving a silky, pourable consistency.
- Once cookies have completely cooled, drizzle the glaze over the top, creating an artistic pattern.
- Sprinkle additional lemon zest over the glazed cookies for enhanced flavor and visual appeal.
- Let the glaze set for 10-15 minutes before serving to ensure a clean, crisp finish.
Notes
- Fresh raspberries can be replaced with frozen ones, but do not thaw them before adding to the cookie dough to prevent color bleeding.
- Ensure butter is at room temperature for smooth creaming and better cookie texture.
- Gently fold raspberries into the dough to avoid crushing them and maintain distinct fruit pieces.
- Use a light hand when mixing dry ingredients to prevent overworking the dough, which can lead to tough cookies.
- Cookies will continue to set while cooling, so remove them from the oven when edges are just golden.
- Store glazed cookies in a single layer to prevent sticking and maintain their delicate appearance.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 120 kcal
- Sugar: 10 g
- Sodium: 30 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 20 mg