Soft Baked Lemon Raspberry Cookies with Bright Lemon Glaze
Make these soft baked lemon raspberry cookies for a sweet and tart dessert. This recipe uses simple steps to create bakery style raspberry lemon treats perfect for spring.
- Prep Time: 20 min
- Cook Time: 12 min
- Total Time: 32 min
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 teaspoons lemon zest
- 2 tablespoons fresh lemon juice
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup fresh or frozen raspberries, gently patted dry
- For the Glaze: 1 1/2 cups powdered sugar
- 3 tablespoons fresh lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This step helps achieve soft baked cookies.
- Beat in the egg, vanilla extract, lemon zest, and lemon juice until just combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
- Gently fold in the raspberries. If using frozen raspberries, do not thaw them first.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10 to 12 minutes, or until the edges are lightly golden but the centers still look soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- While the cookies cool, prepare the glaze: Whisk the powdered sugar and 3 tablespoons of lemon juice together until smooth. Add more powdered sugar or lemon juice as needed to reach a thick but pourable consistency.
- Once cookies are fully cool, drizzle or spread the bright lemon glaze over the top of each cookie. Let the glaze set before serving.
Notes
- To prevent the dough from spreading too much, chill the dough for 30 minutes before scooping if your kitchen is warm.
- If you want a more intense raspberry flavor, lightly crush half of the raspberries before folding them into the dough.
- For a beautiful presentation, sprinkle a tiny bit of extra lemon zest over the wet glaze.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 16
- Sodium: 95
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 1
- Protein: 2
- Cholesterol: 30