Lemon Raspberry Cookies with Lemon Glaze Recipe

Ingredients

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 Icing Drizzle

• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice
• Lemon zest for garnishing
• Freeze-dried raspberries for garnishing

Instructions

1. Preheat the oven to 350 F/180 C and line two baking sheets with parchment paper.
2. Break 1 cup frozen raspberries into pieces and keep them in the freezer until ready to use.
3. Melt 11 tablespoons unsalted European butter and let it cool to room temperature to prevent cookies from spreading too much.
4. Rub 2 teaspoons fresh lemon zest into 1/2 cup granulated sugar to release natural oils.
5. In a mixing bowl, whisk melted butter with lemon sugar and 1/2 cup plus 2 tablespoons packed light brown sugar for 1 minute. Then mix in 1 large egg, 1 large egg yolk, and 2 teaspoons lemon juice until combined.
6. Fold in 2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1 teaspoon fine sea salt until almost combined, then gently fold in raspberries.
7. Scoop dough in 3-tablespoon portions onto prepared baking sheets placing 8-9 cookies per tray. Bake each tray separately on the middle rack for 14 minutes.
8. Let baked cookies cool on the pan on a wire rack.
9. Whisk 1 cup powdered sugar with 2 tablespoons fresh lemon juice until smooth. Drizzle glaze over cooled cookies and garnish with lemon zest and freeze-dried raspberries.

Notes

• Use the spoon-level method or a kitchen scale to measure flour accurately to avoid dense cookies.
• Do not use warm melted butter as it can cause cookies to spread too much.
• Store leftover cookies in an airtight container at room temperature for 2-3 days.
• Freeze-dried raspberries add a pleasant texture contrast and pop of color for garnish.