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–+ servings
Lemon Raspberry Cookies

Irresistibly Soft Lemon Raspberry Cookies with Glaze

Delight in these Lemon Raspberry Cookies, capturing bright, zesty flavors in a soft, chewy texture. Perfect for any occasion!
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup Butter Softened to room temperature
  • 1 cup Sugar Granulated for sweetness
  • 2 tablespoons Lemon Zest Fresh and finely grated
  • 2 cups Flour All-purpose flour
  • 1 cup Raspberries Fresh or frozen, do not thaw
  • 2 Eggs Room temperature
  • 1 teaspoon Baking Powder Leavening agent
  • 1 pinch Salt To enhance flavor
For the Glaze
  • 1 cup Powdered Sugar For sweetness and smooth glaze
  • 2 tablespoons Lemon Juice Fresh for vibrant taste

Equipment

  • electric mixer
  • Mixing Bowl
  • Baking sheet
  • Parchment paper
  • spatula
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Cream the softened butter and sugar together until light and fluffy.
  3. Add the lemon zest and eggs to the mixture, mixing until incorporated.
  4. In a separate bowl, whisk together flour, baking powder, and salt. Add to the wet mixture.
  5. Gently fold in the raspberries without breaking them.
  6. Scoop tablespoon-sized portions onto the prepared baking sheet, spacing them apart.
  7. Bake for 12-15 minutes until edges are lightly golden and centers are set but soft.
  8. Remove from the oven and let cool for 5 minutes before transferring to a wire rack.
  9. Once completely cooled, drizzle the glaze over the cookies.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 100mgPotassium: 80mgSugar: 10gVitamin A: 200IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

Store cookies in an airtight container at room temperature for up to 5 days. Freeze for longer storage up to 3 months.

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