Soft Lemon Raspberry Cookies with Lemon Glaze Recipe
These Soft Lemon Raspberry Cookies with Lemon Glaze are a delightful treat combining the tartness of fresh raspberries and lemon zest with a soft, buttery cookie base. Finished with a tangy lemon glaze and topped with freeze-dried raspberries, these cookies strike the perfect balance between sweet and citrusy, making them ideal for any occasion or afternoon tea.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 16-18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cookie Dough
- 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
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon fine sea salt
Lemon Glaze and Garnish
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- Lemon zest (for garnishing)
- Freeze-dried raspberries (for garnishing)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (180°C). Line two baking sheets with parchment paper and set aside.
- Prepare Raspberries: Measure 1 cup of frozen raspberries, gently break them into pieces in a bowl, and keep them frozen until ready to use to maintain their structure in the cookies.
- Melt Butter: Melt 11 tablespoons of unsalted European butter and allow it to cool to room temperature. Ensure the butter is not too warm to prevent the cookies from spreading excessively during baking.
- Lemon Sugar: Rub 2 teaspoons of fresh lemon zest into 1/2 cup granulated sugar to release the natural oils and infuse the sugar with citrus aroma.
- Mix Wet Ingredients: In a mixing bowl, combine the cooled melted butter with the lemon sugar and 1/2 cup plus 2 tablespoons of packed light brown sugar. Whisk vigorously for 1 minute until well combined. Then mix in 1 large egg, 1 large egg yolk, and 2 teaspoons of lemon juice, all at room temperature.
- Add Dry Ingredients: Fold in 2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1 teaspoon fine sea salt into the wet mixture until the ingredients are almost combined.
- Incorporate Raspberries: Gently fold the frozen raspberry pieces into the cookie dough, being careful not to overmix to prevent the dough from turning pink or breaking down the raspberries too much.
- Scoop and Bake: Using a 3-tablespoon cookie scoop, drop dough portions onto the prepared baking sheets, spacing them out to fit 8-9 cookies per tray. Bake on the middle rack of the oven one tray at a time for 11-14 minutes until the edges are lightly golden.
- Cool: Allow the baked cookies to cool on the baking sheet placed on a wire rack while you prepare the glaze.
- Prepare and Apply Glaze: Whisk together 1 cup powdered sugar and 2 tablespoons fresh lemon juice until smooth. Drizzle the lemon glaze over the cooled cookies, then garnish them with additional lemon zest and freeze-dried raspberries for a pop of color and extra flavor.
Notes
- Measure flour by spooning it into the cup and leveling off with a knife to avoid dense cookies.
- Make sure the butter is cooled to room temperature to prevent excessive spreading.
- Handle raspberries gently to keep their texture intact in the dough.
- Cookies can be stored in an airtight container at room temperature for up to 3 days.
- The glaze can be adjusted to thinner or thicker consistency by adding more lemon juice or powdered sugar respectively.
Keywords: lemon raspberry cookies, soft cookies, lemon glaze, berry cookies, homemade cookies, citrus cookies, dessert recipe
