Lemon Raspberry Cookies
These delightful Lemon Raspberry Cookies are bursting with bright lemon flavor and sweet, juicy raspberries. Perfect for a refreshing treat!
Equipment
- Mixing bowls
- Whisk
- Electric mixer (optional)
- Baking sheets with parchment paper
Ingredients
For the Cookies
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 cup fresh raspberries gently folded in
For the Lemon Glaze
- 1 1/2 cups powdered sugar
- 3 tablespoons fresh lemon juice
- 1/2 teaspoon lemon zest optional
- 1-2 tablespoons milk or water as needed for consistency
Instructions
Cookie Preparation
- Whisk together flour, baking soda, and salt in a medium bowl; set aside.
- Cream together softened butter and granulated sugar until light and fluffy.
- Beat in the egg, lemon zest, and lemon juice until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the fresh raspberries.
- Drop rounded tablespoons of dough onto baking sheets lined with parchment paper.
- Bake at 375°F (190°C) for 10-12 minutes, or until edges are lightly golden.
- Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Lemon Glaze Preparation
- In a small bowl, whisk together powdered sugar, lemon juice, and optional lemon zest.
- Add milk or water one tablespoon at a time until the desired glaze consistency is reached.
- Once cookies are completely cool, drizzle or spread the glaze over them.
Notes
For best results, use fresh lemon juice and zest. Do not overmix the dough after adding the dry ingredients to keep the cookies tender. The glaze consistency can be adjusted by adding more liquid or powdered sugar.