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Lemon Raspberry Cookies

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Delightful cookies that combine the bright flavors of lemon and tart fresh raspberries, perfect for any occasion.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup fresh raspberries
  • 1 cup confectioners’ sugar
  • 2 tablespoons lemon juice

Instructions

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Cream the butter and granulated sugar in a large bowl until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract, lemon zest, and lemon juice.
  4. Whisk together the flour, baking powder, and salt in a separate bowl.
  5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  6. Fold in the fresh raspberries gently, taking care not to crush them.
  7. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  8. Bake for 10–12 minutes or until the edges are lightly golden.
  9. Whisk together the confectioners’ sugar and lemon juice to make the glaze while the cookies cool.
  10. Drizzle the glaze over cooled cookies and let it set before serving.

Notes

Store cookies in an airtight container at room temperature for up to a week or freeze for up to three months.

Nutrition

Find it online: https://lunarecipez.com/lemon-infused-raspberry-cookies/

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