Sweet Lemon Raspberry Cookies – Indulge in the delightful blend of citrusy lemon and sweet raspberries. With these Sweet Lemon Raspberry Cookies! This recipe combines tart lemon zest and juice. With fresh raspberries. For a burst of flavor. In every bite.
I still remember the first time. I baked these Sweet Lemon Raspberry Cookies. My husband. Who loves anything with lemon. Took one bite. And immediately asked for more. My child, on the other hand. Was mesmerized by the pink raspberry glaze on top. Ever since then. These cookies have become. A family favorite—especially during summer picnics. Or as a light dessert after dinner.
What makes this Sweet Lemon Raspberry Cookies truly special?
These cookies offer a delightful balance of tart lemon and sweet raspberry flavors. With the added texture of finely chopped raspberries. Folded into the batter. The raspberry glaze adds a beautiful touch. Making these cookies. As visually appealing. As they are delicious. They are soft. With a slightly crisp edge. And have a melt-in-your-mouth texture. Perfect for afternoon tea, or dessert. Or even as a snack!
What You Need To Make This Sweet Lemon Raspberry Cookies Recipe?
Lemon zest & juice: The secret to the fresh, zesty flavor. In these cookies. The zest adds a concentrated lemony punch. While the juice adds brightness.
Raspberries: Using fresh raspberries. Creates little bursts of sweetness. Throughout the cookies. And the finely chopped berries. Give the dough a beautiful marbled look.
Butter: Softened butter is the key. To getting those cookies light. And fluffy. As it whips up. Into a smooth and creamy base.
Raspberry glaze: The combination of raspberry puree and powdered sugar. Creates a bright pink glaze. That’s sweet, tangy, and irresistible.
Steps To Make Sweet Lemon Raspberry Cookies:
Step 1: Preheat your oven to 350°F (175°C). And line a baking sheet. With parchment paper—this makes cleanup. A breeze later!
Step 2: In a bowl. Whisk together the flour. With baking powder, and salt. It’s always a good idea. To combine the dry ingredients first. To ensure even distribution.
Step 3: In another bowl. Beat the softened butter. And sugar. Until it’s light. And fluffy—this step is key. To getting that perfect soft cookie texture. Add in the egg. With lemon juice, and zest. And watch as the fresh lemon scent. Fills your kitchen.
Step 4: Gradually stir the dry ingredients. Into the wet mixture. Until just combined. Then gently fold in the raspberries—don’t worry. If the berries break a little. It’ll just add. To the marbled look!
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Step 5: Using a spoon. Scoop out small mounds of dough. Onto your baking sheet. Giving them space to spread.
Step 6: Bake for 12-15 minutes. Just until the edges. Start to turn golden. Let them cool. For a few minutes. On the sheet. Before transferring to a wire rack.
Step 7: While the cookies cool. Whisk together the glaze ingredients. Drizzle the glaze. Over the cookies. And finish with some extra lemon zest. If you’re feeling fancy!
Tip:
For the best flavor. And texture. Use fresh raspberries. In this recipe. They bring bursts of sweetness. And color. Making every bite irresistible. If you want. To take it up a notch. Try chilling the dough. For 30 minutes before baking. This helps the flavors blend better. And results in a slightly thicker cookie. And when it comes to glazing. Make sure the cookies are fully cooled. So the glaze sets perfectly on top. Without soaking into the cookie. Finally, don’t skip the extra lemon zest on top—it adds a tangy brightness. That boosts the whole cookie adventure.
Frequently Asked Questions:
Can I use frozen raspberries instead of fresh?
Yes, you can. But make sure to thaw. And drain them well before chopping. To avoid excess moisture in the dough.
How do I make the raspberry puree for the glaze?
Simply blend fresh or thawed raspberries in a blender. Or mash them by hand. Then strain to remove seeds.
How should I store these cookies?
Store them in an airtight container. At room temperature. For up to 3 days. Or refrigerate for a slightly longer shelf life.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Sweet Lemon Raspberry Cookies
Ingredients
- 2 c all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 c unsalted butter softened
- 1 c granulated sugar
- 1 large egg
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1/2 c raspberries finely chopped
For Raspberry Glaze:
- 1 c powdered sugar
- 2 tbsp raspberry puree
- 1 tsp lemon juice
Instructions
- Preheat your oven to 350°F (175°C). And line a baking sheet. With parchment paper.
- In a mixing bowl. Combine the flour. With baking powder, and salt. And set aside.
- In another bowl. Cream the softened butter. And sugar together. Until the mixture is light. And fluffy. Add in the egg. Lemon juice, and lemon zest. Mixing until well incorporated.
- Gradually add the dry ingredients. To the wet mixture. Stirring just until combined. Gently fold in. The finely chopped raspberries.
- Scoop spoonfuls of dough. Onto the prepared baking sheet. Spacing them. About 2 inches apart.
- Bake for 12-15 minutes. Or until the edges. Are slightly golden. Let the cookies cool. On the baking sheet. For about 5 minutes. Then move them. To a wire rack. To finish cooling.
- To make the glaze. Mix the powdered sugar, raspberry puree, and lemon juice. Until smooth.
- Drizzle the glaze. Over the cooled cookies. And sprinkle. With additional lemon zest if desired.
- Allow the glaze to set. Before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
