Lemon Raspberry Cookies
These Lemon Raspberry Cookies are soft, chewy, and bursting with the bright flavors of lemon and sweet raspberries, making them a perfect treat for any occasion.
Equipment
- Oven
- Baking sheets
- Parchment paper
- Medium bowl
- Large bowl
- Whisk
- Electric mixer (optional)
- Wire rack
Ingredients
Cookie Dough
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 cup fresh raspberries
Lemon Glaze
- 1 1/2 cups powdered sugar
- 2-3 tablespoons fresh lemon juice
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
- Whisk together the flour, baking soda, and salt in a medium bowl.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract and lemon zest.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the fresh raspberries, being careful not to crush them.
Baking
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them a few inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Lemon Glaze
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
- Once the cookies are completely cool, drizzle the lemon glaze over them.
Notes
For best results, make sure your butter is at room temperature. You can also use frozen raspberries; do not thaw them before adding to the dough. Store cookies in an airtight container at room temperature for up to 3 days.