Step-by-step instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- In a large bowl, beat the butter and sugar together for about 1-2 minutes until combined.
- Add the lemon zest, lemon juice, vanilla extract, and eggs, continuing to beat until the mixture is fluffy.
- In a separate bowl, whisk together the flour, salt, baking powder, baking soda, and cream of tartar.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Gently chop the frozen raspberries and carefully fold them into the dough—be cautious not to overmix.
- Using a tablespoon or an ice cream scoop for larger cookies, drop dough onto the baking sheets, leaving about 2 inches of space between each.
- Bake smaller cookies for 11 minutes and larger ones for 14 minutes, or until they’re puffy and golden around the edges.
- Allow the cookies to cool on the baking sheets for 5-10 minutes, then transfer them to a cooling rack.
- For the glaze, whisk together the powdered sugar, lemon juice, and heavy cream, then drizzle it over the cooled cookies. Let the glaze set before serving.
Best ways to enjoy it
There’s no shortage of ways to savor these Lemon Raspberry Cookies! They are best enjoyed fresh out of the oven or with your favorite tea or coffee. Alternatively, try serving them with a side of vanilla ice cream for a delightful dessert. They’d also be a vibrant addition to a picnic spread or a summer barbecue, guaranteed to stand out among traditional cookie offerings.
Keeping leftovers fresh
To store any leftovers, place your cookies in an airtight container at room temperature for up to a week. If you want them to last longer, you can freeze them! Lay the cookies on a baking sheet until they’re frozen solid, then transfer them to a freezer-safe bag or container. They should keep well for up to three months. Just let them thaw at room temperature before enjoying.
Helpful cooking tips
- Make sure your butter is at room temperature for a smooth, creamy texture.
- If you’re using fresh raspberries, remember they can be more fragile than frozen! Handle them with care to prevent them from breaking apart in the dough.
- You can use powdered sugar in place of granulated sugar for the glaze if you’re looking for a thicker consistency.
Creative twists
Looking to mix things up? Consider adding white chocolate chips for a rich sweetness, or swap the raspberries for blueberries or strawberries for a different fruity touch. You can also try varying the glazes—perhaps a vanilla glaze or a raspberry icing for a complementary flavor boost.
FAQs
How long do these cookies take to make?
From start to finish, you can whip up a batch of these delicious cookies in about 30 to 40 minutes, including baking time.
Can I use fresh raspberries instead of frozen?
Absolutely! Fresh raspberries can be used, but be gentle when folding them into the dough as they can be quite delicate.
How should I store these cookies?
Keep your cookies in an airtight container at room temperature for up to one week, or freeze them for longer storage! Just ensure they’re well protected to prevent freezer burn.
