Irresistible Lemon Raspberry Cookies
Bright and refreshing cookies combining tart lemon and sweet raspberries, perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Ensure butter is at room temperature.
- 1 cup granulated sugar
- 1 cup powdered sugar
- 2 large eggs Can be replaced with flax eggs for a vegan option.
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour Substitute with gluten-free flour if necessary.
- 1 teaspoon baking powder
- ½ teaspoon salt
- Zest of 1 lemon
- 1 cup fresh raspberries Gently fold in to maintain integrity.
Glaze Ingredients
- 1 cup powdered sugar For glaze.
- 2 tablespoons lemon juice For glaze.
Instructions
Preparation
- Gather all the ingredients and ensure your butter is softened.
- Preheat your oven to 350°F (175°C).
Make Cookie Dough
- In a large mixing bowl, cream together the softened butter and granulated sugar until smooth and fluffy (3-5 minutes).
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and lemon zest.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid over-mixing.
- Gently fold in the raspberries.
Bake the Cookies
- Drop spoonfuls of dough onto ungreased cookie sheets, leaving two inches of space between each.
- Bake for 10-12 minutes, until edges are light golden brown.
- Cool on baking sheets for 5 minutes before transferring to a wire rack.
Make the Glaze
- In a small bowl, mix together powdered sugar and lemon juice until smooth.
- Drizzle glaze over the cooled cookies.
Notes
Store in an airtight container at room temperature for up to a week. For longer storage, freeze in a single layer.