Lemon Raspberry Cookies (Print Version)
Delight in buttery bites brightened by fresh lemon zest and a sweet raspberry glaze.
# Ingredients:
Dry Ingredients
01 -
2 cups all-purpose flour
02 -
1/2 teaspoon baking powder
03 -
1/4 teaspoon salt
Wet Ingredients
04 -
3/4 cup unsalted butter, softened
05 -
1 cup granulated sugar
06 -
1 large egg
07 -
2 tablespoons fresh lemon juice
08 -
1 tablespoon finely grated lemon zest
09 -
1/2 cup finely chopped raspberries
Glaze
10 -
1 cup powdered sugar
11 -
2 tablespoons raspberry puree
12 -
1 teaspoon fresh lemon juice
# Instructions:
01 -
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. In a bowl, whisk together flour, baking powder, and salt.
02 -
In a separate bowl, cream softened butter and granulated sugar until light and fluffy. Beat in the egg, lemon juice, and lemon zest.
03 -
Gradually mix the dry ingredients into the wet mixture until just combined. Gently fold in the chopped raspberries.
04 -
Drop spoonfuls of dough onto the prepared baking sheet, spacing about 2 inches apart. Bake for 12 to 15 minutes until edges are lightly golden. Cool for 5 minutes on the baking sheet before transferring to a wire rack.
05 -
Whisk powdered sugar, raspberry puree, and lemon juice together until smooth.
06 -
Drizzle the glaze over cooled cookies and sprinkle with additional lemon zest. Allow glaze to set before serving.
# Notes:
01 -
Ensure butter is at room temperature for easier creaming. Finely grate lemon zest to evenly distribute flavor. Cool cookies completely before glazing to avoid melting.
02 -
Add a teaspoon of raspberry extract to the dough for a more intense raspberry flavor.