Description
Delight in these soft lemon raspberry cookies topped with a tangy lemon glaze, perfect for a refreshing treat that balances sweet and citrus flavors beautifully.
Ingredients
Scale
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
- Preheat Oven: Preheat the oven to 350 F/180 C and line two baking sheets with parchment paper.
- Prepare Raspberries: Break 1 cup frozen raspberries into pieces and keep them in the freezer until ready to use.
- Melt Butter: Melt 11 tablespoons unsalted European butter and let it cool to room temperature to prevent cookies from spreading too much.
- Make Lemon Sugar: Rub 2 teaspoons fresh lemon zest into 1/2 cup granulated sugar to release natural oils.
- Combine Wet Ingredients: 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.
- Mix Dry Ingredients and Fold In Raspberries: 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.
- Scoop and Bake: 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.
- Cool Cookies: Let baked cookies cool on the pan on a wire rack.
- Prepare Lemon Glaze and Decorate: 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.
