Description
Savor the perfect blend of tangy lemon and sweet raspberries in these soft, glazed cookies that feel fresh and homemade.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1/2 cup raspberries, finely chopped
- 1 cup powdered sugar
- 2 tablespoons raspberry puree
- 1 teaspoon lemon juice
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper
- Whisk flour, baking powder, and salt in a bowl
- Cream butter and sugar until light, then beat in egg, lemon juice, and zest
- Mix in dry ingredients until combined and fold in raspberries
- Drop dough onto baking sheet and bake 12 to 15 minutes until lightly golden
- Cool cookies, then whisk glaze ingredients and drizzle over cookies
- Let glaze set before serving
Notes
- Use room temperature butter for smooth mixing
- Chop raspberries finely to avoid excess moisture
- Cool cookies fully before glazing
- Add extra lemon zest on top for color
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 144
- Sugar: 13g
- Sodium: 37mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 23mg