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Plate of lemon raspberry cookies with tangy sweet flavors

Lemon Raspberry Cookies

These cookies perfectly blend the zesty flavor of lemon with the sweetness of raspberries for a delightful treat.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 3/4 cups All-Purpose Flour Provides structure; feel free to substitute with gluten-free flour mixes.
  • 1 teaspoon Baking Powder Ensures the cookies rise properly.
  • 3/4 teaspoon Salt Balances flavors; essential for cookie chemistry.
  • 1/2 teaspoon Baking Soda Helps cookies spread while combined with acidic elements.
  • 1 3/4 cups Granulated Sugar Sweetens the base; you could use coconut sugar for a different flavor.
Wet Ingredients
  • 1 tablespoon Lemon Zest Bright and fresh flavor; fresh is best!
  • 1 cup Unsalted Butter Key for creaminess; vegan options can be utilized here.
  • 1 Large Egg Binds the dough together; aquafaba works well for a vegan swap.
  • 1 Egg Yolk Richness that enhances texture.
  • 1 teaspoon Vanilla Extract Adds warmth.
  • 1 teaspoon Lemon Extract Intense lemon flavor; can be omitted if you prefer a lighter taste.
Add-ins
  • 1 cup Frozen Raspberries Roughly chopped; keep them frozen until ready to fold them in to maintain their shape.
Glaze
  • 1 cup Confectioner's Sugar Sweet glaze; icing sugar is an appropriate substitute.
  • 2 tablespoons Fresh Lemon Juice Vibrant tang for the glaze; add more for the desired consistency.
  • 1 tablespoon Unsalted Butter Melted; enhances glaze richness.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, whisk together the flour, baking powder, salt, and baking soda.
  3. In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy.
  4. Add lemon zest, egg, egg yolk, vanilla extract, and lemon extract into the butter mixture and beat until well combined.
  5. Gradually add dry ingredients to the wet ingredients, mixing just until combined.
  6. Gently fold in the frozen raspberries.
Baking
  1. Scoop dough into rounded tablespoons and place on prepared baking sheets.
  2. Bake for 10-12 minutes, until edges are set but the centers remain soft.
Glazing
  1. Once the cookies cool, mix confectioner’s sugar, lemon juice, and melted butter to make the glaze.
  2. Once cookies are completely cool, drizzle with glaze.

Notes

Use a cookie scoop for uniform cookies. Let the cookies cool completely before glazing. Store the dough in the fridge overnight for deeper flavors.