Description
Buttery, soft cookies bursting with lemon zest and juicy raspberries. These are easy to make and result in fluffy, cake-like cookies perfect for any gathering.
Ingredients
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 lemon, zested and juiced
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 1/2 cups all-purpose flour
- 1 1/2 cups raspberries (fresh or frozen, kept firm)
- Optional Glaze: 1 cup powdered sugar
- Optional Glaze: 1 tablespoon lemon juice
- Optional Glaze: 1 teaspoon lemon zest
- Optional Glaze: 1 teaspoon milk (as needed for consistency)
Instructions
- Preheat your oven to 350°F. Line two baking sheets with parchment paper.
- Beat butter and sugar in a large bowl on medium speed for about 3 minutes until light and fluffy.
- Mix in the egg, vanilla extract, lemon juice, lemon zest, and salt. Scrape the bowl sides.
- Whisk flour, baking powder, and baking soda in a separate bowl. Add the dry ingredients to the wet mixture slowly, mixing on low until just combined.
- Gently fold raspberries into the dough using a spatula. Avoid overmixing.
- Drop 1-tablespoon mounds of dough onto the prepared sheets, spacing them 2 inches apart.
- Bake for 14–16 minutes, until the tops set and edges begin to turn golden.
- Let cookies cool on the baking sheet for 10 minutes before moving them to a rack.
- For the glaze, whisk powdered sugar, lemon juice, lemon zest, and milk until smooth. Drizzle over cooled cookies.
Notes
- Keep dough chilled between batches to keep raspberries firm and prevent spreading.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American