Sweet Lemon Raspberry Cookies with Raspberry Glaze
These soft, buttery cookies combine bright lemon zest and juice with sweet-tart chopped raspberries for a perfect balance of citrus and berry flavors. Each cookie is finished with a vibrant raspberry glaze that adds extra sweetness and visual appeal. Perfect for spring gatherings, afternoon tea, or whenever you want a treat that tastes like sunshine. The tender crumb and burst of fresh fruit make these cookies irresistible to both kids and adults.
Ingredients
- 2 cup all-purpose flouralmond flour1:1gluten-freegluten-free
use blanched almond flour for best texture
- ½ tsp baking powder
- ¼ tsp salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- ½ cup raspberries, finely chopped
- 1 cup powdered sugar
- 2 tbsp raspberry puree
- 1 tsp lemon juice
Instructions
- 1
Preheat oven and line baking sheet with parchment paper
- 2
Combine flour, baking powder, and salt in a mixing bowl and set aside
- 3
Cream softened butter and sugar until light and fluffy
- 4
Add egg, lemon juice, and lemon zest, mixing until well incorporated
- 5
Gradually add dry ingredients to wet mixture, stirring just until combined
- 6
Gently fold in finely chopped raspberries
- 7
Scoop spoonfuls of dough onto prepared baking sheet, spacing about 2 inches apart
- 8
Bake until edges are slightly golden
- 9
Cool cookies on baking sheet for about 5 minutes, then transfer to wire rack
- 10
Mix powdered sugar, raspberry puree, and lemon juice until smooth for glaze
- 11
Drizzle glaze over cooled cookies and sprinkle with additional lemon zest if desired
- 12
Allow glaze to set before serving
Tips
Make sure butter is properly softened for easy creaming - it should give slightly when pressed but not be melted
Chop raspberries finely to prevent them from sinking and to distribute flavor evenly throughout cookies
Let glaze set completely before storing to prevent smudging and sticking
Good to Know
Store in airtight container at room temperature for up to 5 days
Cookies can be baked 1 day ahead; add glaze just before serving
Serve at room temperature for best texture and flavor
Common Mistakes
Don't overbake or cookies will be dry - remove when edges are just golden
Avoid overmixing after adding flour to prevent tough cookies
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I use frozen raspberries instead of fresh?
Yes, but thaw and drain them first, then pat dry and chop. Frozen berries may add extra moisture to the dough.
How long will the glaze take to set?
The raspberry glaze typically sets in 15-20 minutes at room temperature. Avoid stacking cookies until completely set.
Can I freeze these cookies?
Yes, freeze unglazed cookies for up to 3 months. Thaw completely and add fresh glaze before serving for best results.