Soft Lemon Raspberry Cookies with Lemon Glaze
These lemon raspberry cookies are a perfect balance of tart and sweet. The buttery, soft cookie base is loaded with lemon flavor from both fresh lemon zest and juice and is bursting with frozen raspberries in every bite. Topped off with a sweet lemon glaze, they’re the ultimate treat that tastes just like raspberry lemonade in cookie form. Quick, easy, and ready in 30 minutes, these cookies are perfect for any spring or summer occasion!
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.
- 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!
- Meanwhile, rub the lemon zest into the granulated sugar to release the natural oils.
- 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.
- Fold in the flour, baking soda, baking powder, and salt until almost combined. Then fold in the raspberries.
- 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.
Video
Notes
*Measure your dry ingredients properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Storage: Leftover cookies can be kept in an airtight container at room temperature for 2-3 days!
