There’s something incredibly refreshing about a cookie that combines the bright zing of lemon with the sweet-tart burst of raspberries. That’s exactly what you get with Lemon Raspberry Cookies with Lemon Glaze. This delightful treat is perfect for spring gatherings, summer parties, or even just a cozy afternoon snack. With a soft, chewy texture and a luscious sweet glaze, these cookies are not just delicious; they’re a celebration of flavors. Plus, they bring a touch of color to your cookie platter, making them visually stunning, too!
What makes this recipe special
You’ll love these cookies for their light and zesty flavor that’s both refreshing and satisfying. They are incredibly easy to make, which means you can whip up a batch for any occasion, whether it’s a family gathering, a lunchbox treat for the kids, or dessert after dinner. They also come together quickly and don’t require fussy techniques or hard-to-find ingredients. Plus, who can resist the delightful combination of lemon and raspberry? It’s a summer favorite that will transport your taste buds to sunny days.
"These cookies are a burst of sunshine! The lemon flavor is perfectly balanced with the raspberries. They’re a hit every time I make them!" – Happy Baker
Preparing Lemon Raspberry Cookies with Lemon Glaze
Making Lemon Raspberry Cookies with Lemon Glaze is a straightforward process that results in sweet rewards. You’ll start by creaming your butter and sugar, then mixing in wet ingredients like lemon juice and eggs. Meanwhile, you’ll prepare the dry ingredients in another bowl before combining everything together. The key is folding in the raspberries gently so they don’t break apart. Once the dough is ready, you’ll bake it to golden perfection and finish it off with a tangy lemon glaze.
What you’ll need
Gather these items to make your delicious Lemon Raspberry Cookies:
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 teaspoon lemon zest (from 1 lemon)
- 2 tablespoons lemon juice (from 1 lemon)
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1 to 1 1/2 cups frozen raspberries
- 1/2 cup powdered sugar (for glaze)
- 1 teaspoon lemon juice (for glaze)
- 2 tablespoons heavy cream (for glaze)
Feel free to substitute fresh raspberries if you have them on hand—just note that they may be a bit more delicate to work with!
