Raspberry Cookies
Soft raspberry lemon cookies with a sweet lemon glaze. The bright fruity flavors mixed with the buttery cookie base are a match made in heaven!
Servings: 24
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoon baking powder
- 1/2 cup cold salted butter , cubed
- 2/3 cup heavy whipping cream , more as needed
- 1/2 lemon , juice and zest of half a lemon
- 1 cup frozen raspberries , roughly chopped
Glaze:
- 1 cup powdered sugar
- 2 Tablespoons lemon juice
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Whisk together the flour, baking powder and sugar in a large bowl. Add small cubes of butter. Mix together with a pasty cutter or whisk. You can also mix with your hands just until the mixture combines.
- Stir in cream, lemon juice and zest and mix just until combined. If the dough is too dry, add a Tablespoon of cream. It should be a thicker dough. Then gently fold or press in cold raspberries. Drop dough on cookie sheet.
- Bake for 12-15 minutes, or until lightly golden around the edges. Then let cool.
- Stir together powdered sugar and lemon juice and drizzle over cooled cookies. Enjoy!
Notes
These cookies would also taste delicious with a cream cheese glaze: https://www.iheartnaptime.net/cream-cheese-glaze/
If you love really lemon, you can add a little more zest into the dough.
Storing & freezing: The cookies will stay fresh at room temperature for up to 4 to 5 days if stored in an airtight container or bag. You may also freeze them for up to 2-3 months.
Nutrition
Calories: 134kcal | Carbohydrates: 18g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 19mg | Sodium: 37mg | Potassium: 68mg | Sugar: 9g | Vitamin A: 215IU | Vitamin C: 3.1mg | Calcium: 27mg | Iron: 0.6mg