Chewy Lemon Raspberry Cookies
These delightful cookies combine the tartness of fresh lemon and raspberries with a chewy texture, making them a satisfying and refreshing treat for any occasion.
Ingredients
Cookie Ingredients
- 1 cup Unsalted Butter (room temperature) For a rich, creamy base.
- 1 cup Granulated Sugar Provides the right level of sweetness.
- 2 large Eggs Helps bind the mixture together.
- 2 teaspoons Vanilla Extract Adds a warm, comforting flavor.
- Zest from 2-3 lemons Lemon Zest Enhances brightness and freshness.
- 1/4 cup Fresh Lemon Juice Avoid bottled juice for authenticity.
- 2 cups All-Purpose Flour Essential for the right cookie texture.
- 1 teaspoon Baking Powder Ensures the cookies rise properly.
- 1/2 teaspoon Salt Balances the sweetness.
- 1-1.5 cups Chopped Frozen Raspberries Adds a delicious tartness.
Glaze Ingredients
- 1 cup Powdered Sugar Ideal for a sweet glaze.
- 1-2 tablespoons Fresh Lemon Juice For the glaze, adding extra zing.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare your baking sheets with parchment paper.
- In a mixing bowl, cream together 1 cup of room temperature unsalted butter and 1 cup of granulated sugar on medium speed until light and fluffy, about 3-5 minutes.
- Add 2 large eggs and 2 teaspoons of vanilla extract and blend until fully combined.
- Zest 2-3 lemons into the bowl and pour in 1/4 cup of fresh lemon juice.
- In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Gradually add this mixture to the wet ingredients while mixing gently.
- Gently fold in 1 to 1.5 cups of chopped frozen raspberries, being careful not to overmix.
Baking
- Drop tablespoon-sized portions of the dough onto prepared baking sheets.
- Bake for 12-15 minutes or until the edges are lightly golden.
- While the cookies cool, mix 1 cup of powdered sugar with 1-2 tablespoons of fresh lemon juice until smooth.
Glazing
- Once the cookies have cooled, drizzle the lemon glaze over the tops.
- Allow the glaze to set for a few minutes before serving.
Notes
Store the cookies in an airtight container at room temperature for up to one week. They can also be frozen for up to three months. For extra flavor, add more lemon zest or juice to the batter.