Description
Delightful cookies that combine tart lemons and sweet raspberries, perfect for any occasion.
Ingredients
- 2 ½ cups All-Purpose Flour
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- 1 cup Unsalted Butter, room temperature
- 1 ½ cups Granulated Sugar
- 2 Large Eggs, room temperature
- 1 teaspoon Pure Vanilla Extract
- Zest of 2 Medium Lemons
- 1 ½ cups Fresh or Frozen Raspberries, chopped
- 1 ½ cups Powdered Sugar
- 3-4 Tablespoons Fresh Lemon Juice
Instructions
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, beat the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each, and then stir in the vanilla extract.
- Mix in the lemon zest until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the raspberries to avoid breaking them.
- Chill the dough for 30 minutes to 2 hours in the refrigerator for better texture.
- Scoop 1.5-2 tablespoon balls of dough onto the prepared baking sheets.
- Bake for 10-12 minutes until the edges are lightly golden.
- Allow the cookies to cool on a wire rack.
- To make the glaze, whisk powdered sugar and fresh lemon juice until smooth, then drizzle it over the cooled cookies.
Notes
Use room temperature ingredients for better mixing and texture. Store in an airtight container for up to 3-4 days or freeze for longer storage.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American