4.8 from 18 votes
Lemon Raspberry Cookies
Soft and chewy lemon cookies bursting with lemon flavor and juicy red raspberries. The sweet lemon glaze is the perfect finishing touch to make these cookies not only delicious, but beautiful too! A delightful cookie for spring, summer, or any day!
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings:
32
cookies
Calories:
156 kcal
Course:
Baked Goods
Cuisine:
American
Ingredients
For the Cookies:
- 2 3/4 cups all-purpose flour spooned and leveled
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 3/4 cups granulated sugar
- 1 tablespoon lemon zest
- 1 cup unsalted butter at cool room temperature
- 1 egg large
- 1 egg large, yolk
- 1 teaspoon vanilla extract pure
- 1 teaspoon lemon extract
- 1 cup raspberries roughly chopped, frozen
For the Glaze:
- 1 cups confectioners' sugar
- 2 tablespoons lemon juice a little more if too thick, fresh
- 1 tablespoon unsalted butter melted
Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together the flour, baking powder, salt, and baking soda. Set aside.
- In a small bowl, combine the sugar and lemon zest. Rub together with your fingers until fragrant.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar mixture together until creamy and smooth, about 2 minutes, scraping down the sides of the bowl with a spatula, as necessary.
- Add the egg and egg yolk and mix until combined. Mix in the vanilla and lemon extracts.
- With the mixer off, add the dry ingredients. Mix on low until just combined. Don’t over mix.
- Gently fold in the frozen raspberries.
- Use a cookie scoop to scoop the dough into balls, 1 1/2 tablespoons per cookie, and place them on the prepared baking sheet, 2-inches apart.
- Bake for 10 to 14 minutes or until the cookies are set around the edges, but still soft in the center. Let the cookies cool on the baking sheet for about 5 minutes.
- Transfer to a wire cooling rack and cool completely.
- While the cookies are cooling, make the glaze. In a medium bowl, whisk together the confectioner’s sugar, lemon juice, and melted butter.
- Use a spoon to lightly drizzle the glaze over the cooled cookies. Let the glaze set up and enjoy!
Cup of Yum
Notes
- Use frozen raspberries and DO NOT THAW! You want the raspberries to be frozen so they don’t make the dough too mushy.
Nutrition Information
Calories
156kcal
(8%)
Carbohydrates
23g
(8%)
Protein
1g
(2%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.3g
(2%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.2g
(10%)
Cholesterol
27mg
(9%)
Sodium
75mg
(3%)
Potassium
36mg
(1%)
Fiber
1g
(4%)
Sugar
15g
(30%)
Vitamin A
205IU
(4%)
Vitamin C
2mg
(2%)
Calcium
12mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 32 cookies
Amount Per Serving
Calories 156
% Daily Value*
| Calories | 156kcal | 8% |
| Carbohydrates | 23g | 8% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 27mg | 9% |
| Sodium | 75mg | 3% |
| Potassium | 36mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 205IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.