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Lemon Raspberry Cookies

These vibrant, chewy cookies combine the tartness of fresh raspberries with bright, zesty lemon, creating a delightful springtime treat.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 1 cup unsalted butter, softened Be sure to let it come to room temperature for optimal creaming. I recommend Kerrygold for its rich flavor.
  • 1 cup granulated sugar This sweetens the cookies while providing a lovely texture.
  • 2 large eggs Bring them to room temperature for an even mix.
  • 1 teaspoon vanilla extract Use pure vanilla extract rather than imitation for superior flavor.
  • 1 tablespoon lemon zest Fresh zest from an organic lemon works best for maximum flavor.
  • 2 tablespoons lemon juice Freshly squeezed will provide the brightest taste—skip the bottled stuff!
  • 2.5 cups all-purpose flour For excellent structure.
  • 1 teaspoon baking powder This gives the cookies their fluffiness.
  • 0.25 teaspoon salt To enhance flavors.
  • 1 cup fresh raspberries Gently wash and dry these gems, as they’re the highlight of the cookies.
For the Glaze
  • 1 cup confectioners’ sugar For the delightful glaze.
  • 2 tablespoons lemon juice To mix into the glaze for an extra zing!

Method
 

Preparation
  1. Preheat the Oven: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
  2. Creaming: In a large bowl, cream your softened butter and granulated sugar together until it's light and fluffy, usually about 3-5 minutes.
  3. Adding Eggs and Flavor: Beat in the eggs one by one, ensuring each is fully mixed in before adding the next. Stir in the vanilla extract, lemon zest, and lemon juice.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt until fully combined.
  5. Combine Wet and Dry: Gradually add the dry ingredients to the butter mixture, mixing just until combined.
  6. Fold in Raspberries: Gently fold in the fresh raspberries to avoid breaking them.
  7. Scoop the Dough: Use a tablespoon to scoop portions of dough onto the prepared baking sheet, leaving about 2 inches between each scoop.
  8. Baking: Bake for 10-12 minutes or until the edges turn lightly golden. Rotate your baking sheet halfway through for even browning.
  9. Making the Glaze: While the cookies cool, whisk together the confectioners’ sugar and the additional lemon juice until smooth.
  10. Glaze the Cookies: Drizzle the lemon glaze over the cooled cookies and allow it to set before serving.

Notes

Store these cookies in an airtight container for up to 4 days at room temperature. They also freeze beautifully! You can prepare the dough in advance and keep it refrigerated for up to 3 days or frozen for up to 2 months. Experiment with flavors by swapping raspberries for blueberries or doubling the berries.