Introduction

These Soft Lemon Raspberry Cookies with Lemon Glaze offer a delightful balance of tangy citrus and sweet berries. Perfectly tender and topped with a bright lemon glaze, they make a refreshing treat for any occasion.

The image shows several round cookies on a cooling rack over a white marbled surface. Each cookie has a golden-brown base with visible red bits blended inside the dough. On top, there is a white icing drizzle that runs diagonally across the cookies in a thin layer. Bright red dried fruit pieces and small orange zest bits are sprinkled evenly over the icing, adding texture and color contrast. One cookie is partially broken, revealing its soft, crumbly inside layered with the same red bits. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup frozen raspberries
11 tablespoons unsalted European butter
1/2 cup granulated sugar
2 teaspoons fresh lemon zest
1/2 cup + 2 tablespoons light brown sugar (packed)
1 large egg (room temperature)
1 large egg yolk (room temperature)
2 teaspoons lemon juice (room temperature)
2 cups all-purpose flour (*See notes below for measuring*)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon fine sea salt
1 cup powdered sugar
2 tablespoons fresh lemon juice
Lemon zest and freeze-dried raspberries for garnishing

Instructions

Step 1: Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper and set them aside.
Step 2: Measure the frozen raspberries, break them into pieces in a bowl, and keep them in the freezer until ready to use.
Step 3: Melt the butter and set it aside to cool to room temperature. Avoid using butter that is too warm to prevent cookies from spreading too much.
Step 4: Rub the lemon zest into the granulated sugar to release the natural oils.
Step 5: In a mixing bowl, combine the cooled butter with the lemon-scented granulated sugar and brown sugar. Whisk vigorously for 1 minute. Then mix in the egg, egg yolk, and lemon juice until smooth.
Step 6: Fold the flour, baking soda, baking powder, and salt into the wet ingredients until almost combined. Gently fold in the frozen raspberries.
Step 7: Use a 3-tablespoon cookie scoop to portion the dough onto the prepared baking sheets, placing 8–9 cookies per tray. Bake one tray at a time on the middle rack for 11–14 minutes. Keep the second tray on the counter until ready to bake.
Step 8: Let the baking sheet cool on a wire rack once the cookies are done. While cooling, prepare the glaze.
Step 9: Whisk together powdered sugar and fresh lemon juice until smooth. Drizzle the glaze over the cooled cookies and garnish with lemon zest and freeze-dried raspberries.

Tips & Variations

Use European-style butter for a richer flavor and better texture.
For measuring flour, spoon it lightly into your measuring cup and level off with a knife to avoid dense cookies.
If frozen raspberries are too large, gently break them into smaller pieces before folding in to distribute evenly.
Replace freeze-dried raspberries with fresh raspberries for a softer garnish if preferred.
Chill the dough for 30 minutes before baking if you prefer thicker cookies.

Storage

Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to one week or freeze unglazed cookies for up to 3 months. Reheat glazed cookies gently in a low oven (300°F/150°C) for 5 minutes to refresh softness.

How to Serve

A close-up view of soft, golden-brown cookies with a rough texture, topped with thin white icing lines drizzled across each one. Small bright red berry pieces and tiny yellow zest bits are scattered on the cookies, adding color and texture. One cookie is broken in half and stacked on another, showing the chewy inside filled with red berry bits. The cookies rest on a metal cooling rack with a blurred white marbled background. The overall look is warm and inviting, highlighting the cookie's softness and detailed toppings. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of frozen?

Yes, you can use fresh raspberries, but gently fold them in and handle carefully to avoid breaking them up too much. Fresh raspberries will add more moisture, so watch baking time closely.

Why do the cookies spread too much sometimes?

This often happens if the butter is too warm or melted. Make sure the melted butter cools to room temperature before mixing, and avoid over-mixing the dough to maintain the right texture.