Sweet Lemon Raspberry Cookies
These Sweet Lemon Raspberry Cookies. Are the perfect balance of tart and sweet. With bursts of fresh raspberry throughout. And a tangy lemon glaze to finish. The cookies have a soft, buttery texture. While the fresh lemon zest. Gives them a bright flavor. That pairs perfectly. With the sweet-tart raspberries. Whether for a special occasion. Or an afternoon snack. These cookies are always a hit. Especially with the beautiful raspberry glaze on top.
24 Servings
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
To make these cookies gluten-free. Simply swap out the all-purpose flour. For a high-quality gluten-free baking flour blend. Look for a blend. That includes xanthan gum. As this helps replicate the chewy, soft texture. You want in a cookie. Just be sure to double-check all your other ingredients. Especially the baking powder. And powdered sugar. To ensure they're gluten-free. These cookies turn out. Just as delicious. With the substitution—no one will even know the difference!