Easy Lemon Raspberry Cookies
Bright, soft lemon cookies dotted with raspberry pieces and finished with a zesty lemon glaze—no chill required.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 0.5 cup unsalted butter softened
- 0.75 cup granulated sugar
- 0.25 cup light brown sugar packed
- 1 large egg
- 1 tablespoon lemon zest from about 1 large lemon
- 1.5 tablespoons fresh lemon juice freshly squeezed
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour spooned and leveled
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon fine sea salt
- 0.75 cup freeze-dried raspberries lightly crushed
- 0.5 cup white chocolate chips optional
- 0.75 cup powdered sugar for glaze
- 1.5 tablespoons fresh lemon juice for glaze
- 0.5 tablespoon milk optional, to thin glaze
Instructions
Preparation Steps
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
- In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
- Beat in the egg, lemon zest, lemon juice, and vanilla until smooth.
- Whisk flour, baking powder, baking soda, and salt in a separate bowl. Add to the wet mixture and mix on low just until combined; do not overmix.
- Fold in freeze-dried raspberries and white chocolate chips (if using).
- Scoop dough into 1.5-tablespoon portions, spacing about 2 inches apart on baking sheets.
- Bake 9 to 11 minutes, until edges are set and centers look slightly soft. Do not overbake.
- Cool on the sheet for 5 minutes, then transfer cookies to a wire rack to cool completely.
- Whisk powdered sugar with lemon juice, adding milk as needed for a thick drizzle. Glaze cooled cookies and let set for 15 minutes.
Notes
For the prettiest look, lightly crush freeze-dried raspberries so they distribute color without bleeding. Store cookies in an airtight container at room temperature for up to 3 days or freeze (unglazed) for up to 2 months.