“Made these for a summer picnic to the lake and I think we forgot about all of the other food we brought, they were that good!”

These Lemon Raspberry Cookies are a delightful combination of tangy lemon and sweet raspberries, creating a soft, chewy cookie with a vibrant flavor. Finished with a zesty lemon sugar coating and a fresh raspberry glaze, they’re perfect for a spring dessert, afternoon tea, or any occasion that calls for a burst of fresh flavor.

Lemon Raspberry Cookies

Ingredients:

For the Cookies

For the Lemon Sugar

For the Glaze

Instructions:

1. Prepare Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Set this aside.
2. Prepare Cornstarch Slurry: In a small bowl, whisk together the cornstarch and water until smooth. Set this aside.
3. Cream Butter and Sugar: In another large bowl, using an electric mixer (or by hand), cream the room temperature unsalted butter and granulated sugar together for 3 to 4 minutes. Continue mixing until the mixture is light, pale, and fluffy, making sure to scrape the sides and bottom of the bowl frequently to ensure even mixing.
4. Combine Wet Ingredients: Add the milk, lemon juice, lemon zest, and the cornstarch-water mixture to the creamed butter and sugar. Mix until just combined.
5. Combine Wet and Dry: Gradually add the dry ingredients (flour mixture) to the wet ingredients, mixing until just combined. Be careful not to overmix the batter.
6. Fold in Raspberries: Gently fold in the roughly chopped frozen raspberries. It’s important to keep them frozen until this step to prevent them from bleeding too much into the dough.
7. Chill Dough: Cover the bowl with plastic wrap and freeze the dough for a minimum of 1 hour, preferably 2 hours, to allow it to firm up.
8. Prepare Lemon Sugar: While the dough is chilling, prepare the lemon sugar. In a small bowl, whisk together 3 tablespoons of granulated sugar and 2 teaspoons of lemon zest.
9. Preheat Oven & Prep Baking Sheets: Preheat your oven to 325°F (160°C). Line 2 to 3 large baking sheets with parchment paper.
10. Portion and Coat Cookies: Once the dough has chilled, remove it from the freezer. Portion out the dough into 12 to 14 equal portions. Roll each portioned cookie dough ball into the lemon sugar, ensuring it’s well coated.
11. Bake Cookies: Place the coated cookies onto the prepared baking trays, ensuring a minimum of 3 inches between each cookie to allow for spreading. Bake for 15 to 16 minutes. These cookies won’t turn very golden all over; they will primarily get golden around the edges. Remove from the oven and transfer to a wire rack to cool completely.

To Make the Glaze and Finish the Cookies

1. Prepare Glaze: In a bowl, whisk the 1 to 2 mashed raspberries with 1 cup of powdered sugar and 1 tablespoon of lemon juice until smooth and desired drizzling consistency is reached.
2. Glaze Cookies: Once the cookies are completely cool, drizzle the prepared glaze generously over them.
3. Set & Serve: Let the glaze firm up (this may take 15-30 minutes) before serving.