Description
These Soft Lemon Raspberry Cookies with Lemon Glaze are a delightful treat featuring tangy raspberries and fresh lemon zest in a tender cookie dough, finished with a sweet and zesty lemon glaze. Perfect for a refreshing dessert or snack.
Ingredients
Scale
For the 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
For the Lemon Icing Drizzle:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- Lemon zest and freeze-dried raspberries for garnishing
Instructions
- Preheat Oven: Preheat the oven to 350 F/180 C. Line two baking sheets with parchment paper and set them aside.
- Prepare Raspberries: Measure the frozen raspberries, break them into pieces in a bowl, and keep them in the freezer until ready to use.
- Melt Butter: Melt the butter and set aside to cool to room temperature. Avoid using warm butter to prevent cookies spreading too much during baking.
- Flavor Sugar: Rub the fresh lemon zest into the granulated sugar to release the lemon oils, enhancing the flavor of the cookies.
- Mix Wet Ingredients: In a mixing bowl, combine the melted butter, lemon sugar, and light brown sugar. Whisk vigorously for 1 minute. Then add the egg, egg yolk, and lemon juice, mixing thoroughly.
- Add Dry Ingredients and Raspberries: Fold in the flour, baking soda, baking powder, and salt until just combined. Gently fold in the frozen raspberries.
- Scoop and Bake: Using a 3-tablespoon cookie scoop, portion the dough onto prepared baking sheets, arranging 8-9 cookies per tray. Bake each tray one at a time on the middle oven rack for 14 minutes.
- Cool Cookies: After baking, let the cookies cool on the baking sheet placed on a wire rack.
- Make Lemon Glaze: Whisk powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled cookies and garnish with lemon zest and freeze-dried raspberries.
Notes
- Measure your dry ingredients properly by fluffing the flour first, then spooning it into the measuring cup, or ideally use a kitchen scale for accuracy.
- Do not scoop flour directly with the measuring cup to avoid using too much flour.
- Store leftover cookies in an airtight container at room temperature for 2-3 days to maintain freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
