Lemon Raspberry Cookies Recipe
Delicate cookies with zesty lemon citrus and fresh raspberries in a soft buttery base. Perfect for tea time or dessert platters, these cookies balance sweet and tangy notes with an easy, professional finish.
- Prep Time: 15
- Cook Time: 12
- Total Time: 27
- Yield: 24 cookies 1x
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 1/2 cups all-purpose flour
1 cup unsalted butter, softened
3/4 cup granulated sugar
2 large egg yolks
1 teaspoon baking powder
1/2 teaspoon salt
Zest and juice of 2 lemons (about 3 tablespoons juice)
1 1/2 cups fresh or frozen (thawed) raspberries
Optional: 1/2 cup powdered sugar + 2 tablespoons lemon juice for glaze
Instructions
Preheat oven to 350°F (175°C)
In a mixer, cream butter and sugar until light and fluffy
Beat in egg yolks, lemon zest, and lemon juice
In a bowl, whisk flour, baking powder, and salt
Gradually add dry ingredients to wet, mixing until combined
Gently fold in raspberries to keep them intact
Divide dough into 2 logs (5-6 inches long), wrap in plastic, and chill 30 minutes
Slice into 1/4-inch rounds and place on parchment-lined baking sheets
Bake 12-14 minutes until edges are lightly golden
Cool slightly on sheets, then transfer to wire racks
For glaze: Whisk powdered sugar and lemon juice until smooth; drizzle over cooled cookies
Notes
Use fresh raspberries for best flavor; freeze them 20 minutes if needed to retain shape when baking
Cookies stay fresh in airtight container up to 3 days
For gift packaging, lightly dust glazed cookies with lemon zest before serving
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Find it online: https://www.makeourrecipes.com/lemon-raspberry-cookies-recipe/