Easy Lemon Raspberry Cookies with Fresh Raspberries
Soft and flavorful lemon raspberry cookies made with fresh citrus, juicy raspberries, and a sweet lemon glaze. Perfect for an afternoon treat or a light dessert.
Equipment
- Mixing Bowls
- Whisk
- Baking Sheet
- Parchment Paper
- Cooling Rack
Ingredients
Cookie Dough
- 3/4 cup unsalted butter melted and cooled
- 2 1/2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups granulated sugar
- 3 lemons zested
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 2 tablespoons lemon juice
- 1 teaspoon lemon extract
- 1 1/4 cups frozen raspberries chopped
Lemon Glaze
- 1 1/2 cups powdered sugar
- 2-3 tablespoons fresh lemon juice for glaze
Instructions
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Melt the butter and cool it in the refrigerator for about 20 minutes.
- Whisk together flour, cornstarch, baking powder, baking soda, and salt in a bowl.
- In a large bowl, whisk together sugar and lemon zest until the mixture resembles wet sand. Mix in the cooled butter.
- Add the egg, egg yolk, lemon juice, and lemon extract. Whisk until smooth.
- Stir the dry ingredients into the wet ingredients until just combined.
- Gently fold in the chopped frozen raspberries.
- Scoop dough onto the prepared baking sheet, spacing cookies about 3 inches apart.
- Bake for 12–14 minutes, until the edges are lightly golden and set.
- Cool the cookies on the baking sheet for 10 minutes, then transfer to a cooling rack.
- Whisk together powdered sugar and lemon juice to make a smooth glaze.
- Drizzle the glaze over the cooled cookies and serve.
Notes
Use room-temperature eggs, avoid overmixing the dough, and let the cookies cool completely before glazing. Fresh raspberries may be substituted for frozen if desired.