Bright, zesty lemon and juicy, tart raspberries—this combo flew off the shelves when I was working as a pastry chef! You loved my vibrant and fruity raspberry filled lemon cake so much that I thought, why not make it into a cookie version next??
Soft, buttery, and bursting with just as much fresh lemon as a classic lemon loaf, these easy lemon raspberry cookies are swirled with frozen raspberries, drizzled with sweet lemon glaze, and ready to eat in 30 minutes!
They’re basically raspberry lemonade in cookie form…sooo yum!
Maybe you’re not in the mood for something as sweet as these cookies…I feel you! That’s when I love making my light lemon raspberry muffins, they’re not too sweet and still have that delicious sweet-tart flavor!
How to Make Them
1
Rub the lemon zest into the sugar. This releases all of the natural oils in the zest to give the cookies tons of fresh lemon flavor!
2
Whisk the melted butter into the sugars. Make sure the butter has cooled to room temperature. If it’s too hot, it will cause the cookies to spread a ton in the oven!
3
Mix in the eggs and lemon juice. I like to whisk them in one at a time!
4
Fold in the flour mixture and frozen raspberries. When it’s almost combined, fold in the broken up raspberries until they swirl into the cookie dough.
I can tell you love this lemon and raspberry combo, so why don’t you make my soft and moist lemon cupcakes with raspberry filling next? They’re to die for!
5
Scoop the cookie dough onto two parchment-lined baking sheets. Because of the juicy berries, the dough can be hard to scoop by hand. I highly recommend using a spring-loaded cookie scoop!
6
After baking, drizzle the cookies with lemon icing and garnish with freeze-dried raspberries. I grated extra lemon zest on top as well!
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Soft Lemon Raspberry Cookies with Lemon Glaze
Ingredients
For the 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, *See notes below for measuring*
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoons fine sea salt
For the Lemon Icing Drizzle
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- Lemon zest and freeze-dried raspberries for garnishing
Instructions
- Preheat the oven to 350 F/180 C. Line two baking sheets with parchment paper and set them aside.
- Measure the frozen raspberries, then break them into pieces into a bowl and keep them in the freezer until ready to use.1 cup (100 g) frozen raspberries
- Melt the butter. Set aside to cool to room temperature while you measure the rest of the ingredients. Don't use the butter if it's too warm or the cookies will spread too much in the oven!11 tablespoons (154 g) unsalted European butter
- Meanwhile, rub the lemon zest into the granulated sugar to release the natural oils.1/2 cup (199 g) granulated sugar, 2 teaspoons fresh lemon zest
- Scrape all of the butter into a mixing bowl. Add the lemon sugar and brown sugar. Whisk vigorously to combine for 1 minute. Then mix in the egg, egg yolk, and lemon juice.1/2 cup + 2 tablespoons (128 g) light brown sugar, 1 (50 g) large egg, 1 (20 g) large egg yolk, 2 teaspoons lemon juice
- Fold in the flour, baking soda, baking powder, and salt until almost combined. Then fold in the raspberries.2 cups (260 g) all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoons fine sea salt
- Scoop the cookie dough with a 3-tablespoon cookie scoop onto the prepared baking sheets (8-9 cookies max on each tray). Bake one tray at a time on the middle rack of the oven for 11-14 minutes. You can leave the second tray on the counter until ready to bake.
- Once baked, let the pan cool on a wire rack while you make the glaze.
- Whisk together the powdered sugar and lemon juice until smooth. Drizzle the icing over the tops of the cooled cookies and garnish with lemon zest and freeze-dried raspberries.1 cup (120 g) powdered sugar, 2 tablespoons fresh lemon juice, Lemon zest and freeze-dried raspberries for garnishing
Video
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!
Amei as receitas! Maravilhosas! 💗
Glad you enjoyed it Maria!