Soft and fluffy raspberry cookies are easy to make and bursting with flavors of fresh lemon zest and a sweet lemon glaze. The bright fruity flavors mixed with the buttery cookie base are a match made in heaven!
Prep Time: 20 minutesminutes
Cook Time: 12 minutesminutes
Cool Time: 30 minutesminutes
Total Time: 1 hourhour2 minutesminutes
Servings: 24
Ingredients
Cookies
2cupsall-purpose flour
½cupgranulated sugar
2teaspoonsbaking powder
½cupsalted butter, cubed
⅔cup heavy whipping cream , plus more as needed
½lemon, zested and juiced
1cuproughly chopped frozen raspberries
Glaze
1cup powdered sugar
2Tablespoonslemon juice
Instructions
Cookies
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, and baking powder. Mix butter in with a pastry cutter, whisk, or your hands until crumbly and combined.
Stir in heavy cream, lemon zest, and lemon juice just until combined and a thick dough forms. If the dough is too dry, add 1 more Tablespoon cream. Gently fold or press in raspberries.
Using a large cookie scoop, spoon dough 2 inches apart onto the baking sheet.
Bake 12 to 15 minutes, or until lightly golden around the edges. Let cool 5 minutes on the baking sheet before transferring to a wire rack to cool completely.
Glaze
In a medium bowl, stir together powdered sugar and lemon juice until smooth.
Drizzle over cooled cookies. Enjoy!
Notes
Variations:
If you love really lemon, you can add a little more zest into the dough. Check out these tips for how to zest a lemon.
You could make these without the lemon flavor if preferred. Omit the lemon juice and zest and add in a dash of vanilla extract for more flavor.
White chocolate chips would taste delicious mixed into the dough. Fold them in when you fold in the frozen raspberries.
Omit the glaze all together or add a dusting of powdered sugar before serving.
Storage: The cookies will stay fresh stored in an airtight container at room temperature up to 5 days.Freezing: Store the baked cookies in a freezer-safe bag in the freezer up to 3 months.