If you adore the vibrant, zesty punch of lemon paired with the sweet, delicate tartness of raspberries, then this Lemon Raspberry Cookies Recipe is an absolute game-changer. Imagine biting into a soft, buttery cookie bursting with fresh raspberry bits and a bright lemon zing, all elegantly finished with a glossy glaze that just melts in your mouth. It’s a perfect treat for afternoon tea, a festive crowd-pleaser, or just a cheerful way to brighten any day. This recipe manages to be both delightfully simple and impressively flavorful, making it a beloved classic in my kitchen that I’m thrilled to share with you.
Ingredients You’ll Need
These ingredients are the backbone of the Lemon Raspberry Cookies Recipe, coming together to create that perfect balance of sweetness, tang, and tender texture. Each one plays a crucial role: from the flour that gives structure to the lemon zest that delivers a refreshing zing, right through to the fresh raspberries that add bursts of juicy flavor and the glaze that ties everything together with a glossy finish.
- 2 cups all-purpose flour: Provides the perfect base for soft yet sturdy cookies.
- 1/2 teaspoon baking powder: Helps the cookies rise just enough for a tender crumb.
- 1/4 teaspoon salt: Balances sweetness and enhances all the flavors.
- 3/4 cup unsalted butter, softened: Adds richness and keeps the cookies wonderfully moist.
- 1 cup granulated sugar: Sweetens the cookies while helping with texture.
- 1 large egg: Binds the ingredients and contributes a light, cakey feel.
- 2 tablespoons lemon juice: Infuses a fresh citrus brightness throughout.
- 1 tablespoon lemon zest: Packs a concentrated lemon aroma and taste.
- 1/2 cup raspberries, finely chopped: Delivers juicy, fruity pops in every bite.
- 1 cup powdered sugar: For the luscious glaze that adds sweetness and a shiny finish.
- 2 tablespoons raspberry puree: Intensifies the raspberry flavor in the glaze for an extra fruity touch.
- 1 teaspoon lemon juice (for glaze): Keeps the glaze tangy and perfectly balanced.
How to Make Lemon Raspberry Cookies Recipe
Step 1: Prepare Your Oven and Dry Ingredients
Begin by preheating your oven to 350°F and lining a baking sheet with parchment paper to ensure your cookies don’t stick and bake evenly. Next, whisk together the flour, baking powder, and salt in a medium bowl. This step is essential as it distributes the leavening and salt evenly for consistent texture and flavor in every bite.
Step 2: Cream Butter and Sugar
In a separate large bowl, beat the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy. This process incorporates air into the batter, which contributes to the cookie’s tender crumb. Then, add in the egg followed by the lemon juice and lemon zest, beating just until combined—this blend is where the cookie’s bright citrus personality starts to shine.
Step 3: Combine Wet and Dry Ingredients, Incorporate Raspberries
Gradually mix the dry flour mixture into your wet ingredients, stirring just until everything is blended. Be gentle here to avoid overworking the dough, which can make the cookies tough. Finally, fold in the finely chopped raspberries carefully so that those little bursts of juicy fruit remain intact and beautifully scattered throughout your dough.
Step 4: Bake Until Lightly Golden
Drop spoonfuls of cookie dough onto your prepared baking sheet, spacing them so they have room to spread a little as they bake. Bake in the preheated oven for 12 to 15 minutes or until the edges are just turning a lovely golden shade. The cookies should feel set but still soft to the touch—this ensures that perfect balance between tender and slightly chewy.
Step 5: Prepare and Apply the Glaze
After the cookies have cooled completely on a wire rack, whisk together the powdered sugar, raspberry puree, and lemon juice to create a smooth, glossy glaze. Drizzle this vibrant mixture over the cookies, letting it pool slightly for that classic bakery-style finish. Allow the glaze to set fully before serving or storing.
How to Serve Lemon Raspberry Cookies Recipe
Garnishes
To elevate your Lemon Raspberry Cookies Recipe even further, a sprinkle of finely grated lemon zest or a few whole fresh raspberries on top of the glaze adds an irresistible pop of color and fresh aroma. A light dusting of powdered sugar never hurts either—adding a touch of elegance and extra sweetness.
Side Dishes
These cookies pair beautifully with a variety of beverages. Think freshly brewed tea, especially a floral green or chamomile, or even a glass of chilled lemonade to amplify that citrus character. For a more indulgent twist, serve alongside a scoop of vanilla ice cream or a dollop of whipped cream for a quick dessert plate.
Creative Ways to Present
Try stacking these cookies in a pretty jar tied with a ribbon for a homemade gift that’s bound to impress. For parties, arrange them on a platter with edible flowers and fresh berries to create a colorful and inviting dessert table centerpiece. You can even sandwich them with lemon curd or raspberry jam for a delightful twist.
Make Ahead and Storage
Storing Leftovers
Your Lemon Raspberry Cookies Recipe will keep well stored in an airtight container at room temperature for up to three days. This helps them stay soft and moist. If you prefer a slightly firmer texture, leaving the cookies out uncovered briefly before serving can bring back their perfect chew.
Freezing
To enjoy these cookies later, freeze baked and glazed cookies in a single layer on a baking sheet until firm, then transfer to a freezer-safe container or bag. They keep for up to three months this way. Just thaw at room temperature when ready to enjoy—no need to reheat unless you want a warm treat.
Reheating
If you like your cookies warm, gently reheat them in a low oven at 300°F for about 5 minutes. This brings back that fresh-baked softness without melting the glaze too much. Microwaving is possible, but it can soften the glaze excessively, so use that method sparingly.
FAQs
Can I use frozen raspberries instead of fresh for this recipe?
While fresh raspberries provide the best texture and flavor, you can substitute frozen raspberries. Just be sure to thaw and drain them well to avoid adding extra moisture to the dough, which could affect the cookies’ consistency.
Is it possible to make these cookies gluten-free?
Absolutely! Replace the all-purpose flour with a gluten-free baking blend suited for cookies. You may need to adjust baking times slightly, but the lemon and raspberry flavors will shine just as brightly.
How can I make the glaze thicker or thinner?
If your glaze is too thin, add more powdered sugar a little at a time until you reach your desired consistency. If it’s too thick, add tiny amounts of lemon juice or raspberry puree to thin it out. The goal is a consistency that can be drizzled easily but sets nicely.
Can I use lemon extract instead of fresh lemon juice and zest?
You can, though using fresh lemon juice and zest provides a brighter and more natural lemon flavor. If using extract, reduce the amount and add gradually to avoid overpowering the cookies with artificial taste.
How should I handle the raspberries to prevent them from crushing in the dough?
Gently fold in the raspberries at the final mixing step, and consider chopping them coarsely rather than finely to preserve their shape. Less stirring also helps keep them intact, giving you those delightful pops of berry throughout the cookie.
Final Thoughts
This Lemon Raspberry Cookies Recipe is one of those irresistible treats that always brings a smile. The harmony of tart citrus and sweet berries wrapped in a soft, buttery cookie is truly special. I encourage you to try it out, share it with loved ones, and watch it become a fast favorite in your baking repertoire. Once you taste these, you’ll understand why they hold such a warm spot in my heart.
Print
Lemon Raspberry Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Lemon Raspberry Cookies are a delightful treat combining zesty lemon flavor with the sweet tartness of fresh raspberries. These soft, buttery cookies are finished with a tangy lemon-raspberry glaze, making them perfect for afternoon snacks or special occasions.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
Fruit
- 1/2 cup raspberries, finely chopped
Glaze
- 1 cup powdered sugar
- 2 tablespoons raspberry puree
- 1 teaspoon lemon juice
Instructions
- Preheat Oven: Start by preheating your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined to ensure proper rising and seasoning.
- Cream Butter and Sugar: In a separate large bowl, cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which helps incorporate air for a tender cookie texture.
- Add Wet Ingredients: Beat in the egg, lemon juice, and lemon zest into the creamed butter and sugar mixture until fully incorporated, adding bright citrus flavor.
- Combine Dry with Wet: Gradually mix the dry ingredients into the wet mixture until just combined. Then gently fold in the finely chopped raspberries to distribute fruit evenly without breaking them down too much.
- Shape and Bake: Drop spoonfuls of dough evenly spaced on the prepared baking sheet. Bake for 12 to 15 minutes or until the edges turn lightly golden, signaling they are perfectly baked.
- Cool Cookies: Remove cookies from the oven and allow them to cool completely on a wire rack to set their shape and texture before glazing.
- Prepare and Drizzle Glaze: Whisk together the powdered sugar, raspberry puree, and lemon juice to form a smooth glaze. Drizzle this over the cooled cookies for a sweet and tangy finish.
- Set Glaze: Let the glaze set at room temperature for several minutes before serving to allow it to firm up slightly.
Notes
- Finely chopping raspberries prevents large chunks that could cause dough to be overly moist.
- Allow cookies to cool completely before glazing to avoid melting the glaze.
- Use fresh lemon juice and zest for the best vibrant citrus flavor.
- Raspberry puree can be made by blending fresh or frozen raspberries and straining out seeds for a smooth glaze.
- Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
