Raspberry Lemon Cookies
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4.4
15 reviews
Good
Raspberry Lemon Cookies
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Raspberry Lemon Cookies are cake-like treats bursting with sweet tart flavors! This quick and simple recipe also makes a lot to feed a crowd!
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Ingredients
Cookies
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup butter softened, unsalted
- 1 ¼ cup granulated sugar
- 1 tablespoon lemon zest
- 1 large egg
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 ½ cup raspberries see note, frozen
Glaze
- 1 cup powdered sugar
- 1 tablespoon lemon juice plus more as needed
Instructions
- Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside
- In a medium mixing bowl, stir together the flour, baking powder, baking soda, and salt. Set aside
- In the bowl of a stand mixer fitted with the paddle attachment, mix the butter, sugar, and lemon zest until smooth and fluffy, about 1-2 minutes. Add the egg, vanilla, and lemon juice and mix to combine.
- Add the dry ingredients to the wet ingredients in 3 additions, mixing until just combined after each addition.
- Gently stir in the raspberries with a rubber spatula until evenly distributed.
- Carefully scoop the cookie dough using a medium cookie scoop (about 2 tablespoons) onto the prepared baking sheet. Leave about 2 inches between the cookies as they will spread.
- Bake for 12-15 minutes or until the cookies are just turning golden around the edges and they're no longer glossy on top.
- Remove from the oven and allow to cool on the baking sheet for 5 minutes. Then transfer the cookies to a wire rack to cool completely.
- Mix together the powdered sugar and lemon juice in a medium mixing bowl until your desired glaze consistency is reached. (see note) Drizzle lemon glaze over the cooled cookies before serving.
Equipments used:
Notes
- The raspberries must be frozen otherwise they will break too small when mixing them into the dough. This also helps prevent the color from bleeding into the cookies too much.
- The cookie dough will seem a little drier than other cookie doughs, but it's okay because the raspberries have lots of moisture in them that they release while baking.
- The raspberries must be frozen otherwise they will break too small when mixing them into the dough. This also helps prevent the color from bleeding into the cookies too much.
- The cookie dough will seem a little drier than other cookie doughs, but it's okay because the raspberries have lots of moisture in them that they release while baking.
- If the glaze is too thick, add a little more lemon juice and mix. If it's too thin, add more powdered sugar (1 TBSP at a time) until thickened to your liking.
- Store leftovers in an airtight container for 2-3 days on the counter, 3-4 days in the fridge, or 2-3 months in the freezer.
Nutrition Information
Show Details
Serving
1cookie
Calories
166kcal
(8%)
Carbohydrates
26g
(9%)
Protein
2g
(4%)
Fat
6g
(9%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.3g
(2%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.2g
(10%)
Cholesterol
23mg
(8%)
Sodium
93mg
(4%)
Potassium
32mg
(1%)
Fiber
1g
(4%)
Sugar
16g
(32%)
Vitamin A
191IU
(4%)
Vitamin C
3mg
(3%)
Calcium
17mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 166 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 166kcal | 8% |
| Carbohydrates | 26g | 9% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 23mg | 8% |
| Sodium | 93mg | 4% |
| Potassium | 32mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 191IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
15 reviews
Good
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