Lemon Raspberry Cookies
Chewy cookies full of fresh lemon and raspberry flavor.
you're making mealtime meaningful.
Lemon and raspberry come together in the best possible way — a chewy, toothsome cookie! These Lemon Raspberry Cookies are packed full of natural lemon and raspberry flavors in the dough, coating, and glaze!
These cookies are the epitome of the warm weather season! Bright berries and zesty citrus get a lightly sweet, neutral canvas of cookie dough to show off their glory.
The cookie dough has a unique feature of using no eggs. Instead, the dough is bound together with a cornstarch slurry.
After the cookie dough is made, freezing the dough is crucial. It needs a minimum of two hours before they go into the oven. With this rest time, the cookies will spread, and they’ll lose their moist, chewy texture.
To add an additional layer of lemon, each cookie dough portion is rolled in lemon sugar. After the cookies are baked and cooled, they get a coating of a lemon raspberry glaze.
These Lemon Raspberry Cookies pack such a great one-two punch of lemon-raspberry flavor. Since the cookies are only flavored with fresh fruits, you don’t get any weird aftertaste. The lemon juice and zest stay bright and floral, while the raspberry has a deep ruby red jam quality to them.
The sugar-coating gives the exterior of the cookies an extra interesting touch, while the glaze adds just the right amount of sweetness to contrast the acidity of the two fruits.
It’s pure warm summer days and bright ripe citrus and berries with each and every bite!
Lemon Raspberry Cookies
Yield(s): Makes about 12 to 14 cookies
25m prep time
15m cook time
1h inactive
you're making mealtime meaningful.
For the cookies:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 heaping tablespoons cornstarch
- 2 tablespoons water
- 1/2 cup unsalted butter, room temperature
- 1 1/4 cups granulated sugar
- 3 tablespoons milk
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1/2 cup frozen raspberries, roughly chopped and keep in the freezer until ready to use
For the lemon sugar:
- 3 tablespoons granulated sugar
- 2 teaspoons lemon zest
For the glaze:
- 1 to 2 raspberries, mashed
- 1 cup powdered sugar
- 1 tablespoon lemon juice
To make the Cookies and Lemon Sugar:
- In a large bowl whisk flour, baking powder, and salt together, set aside.
- In a small bowl whisk together cornstarch and water, set aside.
- In another bowl cream butter and sugar together until light, pale, and fluffy, about 3 to 4 minutes, scraping the sides and bottom of the bowl frequently.
- Add in milk, lemon juice, and lemon zest, and cornstarch-mixture, mixing to combine. Gradually add in the dry ingredients. Fold in the raspberries.
- Cover the bowl with plastic wrap and freeze for a minimum of 1 hour, preferably 2. While the dough is chilling, make the lemon sugar. In a bowl whisk together sugar and lemon zest.
- Preheat the oven to 325°F and line 2 to 3 large baking sheets with parchment paper. After the dough has chilled, remove from the freezer and portion out the dough into 12 to 14 portions.
- Roll the portioned cookies into the lemon sugar and place the cookies onto the prepared trays with a minimum of 3 inches between each cookie.
- Bake for 15 to 16 minutes, these cookies won’t get very golden, they will only get golden around the edges. Remove from the oven and cool completely.
To make the glaze and finish the cookies:
- In a bowl whisk the mashed raspberries with powdered sugar and lemon juice. When the cookies are completely cool, drizzle the glaze over the cookies. Let the glaze firm up before serving.
Recipe adapted from Lane and Grey Fare.