Indulge in the delightful combination of zesty lemons and sweet-tart raspberries with these Lemon Raspberry Cookies! These chewy treats are perfect for any occasion, whether you’re hosting a picnic or enjoying a cozy afternoon at home. With their vibrant flavors and soft texture, they’re sure to become a favorite among family and friends. The optional lemon glaze adds an extra touch of sweetness, making them not only delicious but visually appealing as well. Bake up a batch today and enjoy their refreshing taste!
Total Time:32 minutes
Yield:Approximately 24 cookies
Ingredients
1 cup unsalted butter, softened
1 ½ cups granulated sugar
2 large eggs
2 tsp vanilla extract
Zest of 2-3 large lemons (approx. 2 tbsp)
2 tbsp fresh lemon juice
2 ¾ cups all-purpose flour
1 tsp baking powder
½ tsp salt
1-1 ½ cups chopped frozen raspberries
1 ½ cups powdered sugar (optional for glaze)
2-3 tbsp fresh lemon juice (optional for glaze)
Instructions
Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
In a large bowl, cream softened butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla extract, lemon zest, and lemon juice.
In another bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture until just combined.
Fold in chopped frozen raspberries gently.
Scoop dough onto prepared sheets about 2 inches apart. Bake for 10-12 minutes until edges are golden but centers are soft.
Allow cooling briefly on baking sheets before transferring to a wire rack.
