Raspberry Cookie Recipe
Lemon raspberry cookies are bursting with the bright flavors of tangy citrus and sweet raspberry for a delightful treat.
Servings: 12 cookies
Calories: 258kcal
Ingredients
- ½ cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 teaspoon lemon zest (1 lemon)
- 2 tablespoons lemon juice (1 lemon)
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- 1 to 1½ cups frozen raspberries
Lemon Glaze
- ½ cup powdered sugar
- 1 teaspoon lemon juice
- 2 tablespoons heavy cream
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
- Beat together the butter and sugar for 1 to 2 minutes until combined.
- Add the lemon zest, lemon juice, vanilla, and eggs, and continue beating until fluffy.
- Combine the flour, salt, baking powder, baking soda, and cream of tartar in a separate bowl and add to the butter mixture.
- Beat until combined.
- Gently chop the frozen raspberries just a bit and add them to the cookie mixture.
- Fold the raspberries in gently. They will bleed into the dough as they are mixed in.
- Use a 1-tablespoon cookie scoop (small cookies) or an ice cream scoop (3 tablespoons for larger cookies shown here) to scoop balls of the dough and place them 2 inches apart on prepared cookie sheets.
- Bake cookies for 11 minutes (small cookies) or 14 minutes (large cookies) until puffy and beginning to brown around the edges.
- Remove from the oven, cool for 5 to 10 minutes, and then transfer to a cooling rack to cool the rest of the way.
- Whisk together the glaze ingredients. Adjust the amount of cream to reach desired consistency (thin enough to drizzle over the cookies). Drizzle the glaze over the cooled cookies.
- Allow glaze to set at room temperature, if desired, and serve.
Notes
- Make sure that your butter is at room temperature and not melted. If the butter is too soft, you could end up with flat cookies.
- Make sure to measure the flour exactly. Too little flour will create an incorrect ratio of butter to flour and may result in flatter cookies.
- Be aware when adding frozen raspberries - too many raspberries in each cookie will add too much moisture, but you do want enough that you have 1 to 2 larger raspberry pieces in each cookie. The smaller bits of raspberry don’t add too much moisture, but they do bleed more. 1 to 1½ cups is about the right amount for the best results.
- Frozen raspberries help keep the discoloration of the dough to a minimum. A little bit of color streaking in the dough looks pretty.
- Check the cookies for doneness by looking for some browning on the bottom and also checking the tops to make sure the dough looks dry and matte across the whole top - look at the dough surrounding any raspberries on top and continue cooking for another minute or two if you see raw dough right around the raspberries.
- Leave the cookies on the cooling rack while you drizzle the glaze so that the excess glaze runs through the wire rack and doesn’t pool around your cookies.
Nutrition
Calories: 258kcal | Carbohydrates: 40g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 158mg | Potassium: 136mg | Fiber: 2g | Sugar: 22g | Vitamin A: 323IU | Vitamin C: 5mg | Calcium: 38mg | Iron: 1mg