How to Bake Glazed Raspberry Lemon Cookies

Lemon juice, lemon zest, and frozen raspberries are all mixed into a basic vanilla sugar cookie batter to create these extremely delicious Lemon Raspberry Cookies. After completely cooling on a wire rack, the cookies are then drizzled with a tart lemon sugar glaze.

In pastry, lemon and berries are regarded as a superb complement just as chocolate and vanilla. Raspberries create a wonderful flavor on their own but lemon with its tangy flavor gives a twist to the pastries.

Lemon masks the taste of the sugar while enhancing the flavor of the berries. This is what makes the flavor combination of lemon and raspberry so exceptional, energizing, and irresistible. The lemon and blueberry flavor has been witnessed in puddings, jams, bread, pies, cakes, sorbets, and even lemonades.

Tips for making raspberry lemon cookies

Avoid using too many raspberries as they will add too much wetness to the cookie dough.

Frozen raspberries contribute to the dough's minimal discoloration, giving the cookies lovely red color streaks.

Allow the cookies to brown a bit on the edges and bottom to show they are well cooked. The top of the cookies must seem matte and dry.

Use fresh lemons when making these cookies as they enhance the flavor.

You can scatter some chopped nuts and a raspberry on top of the wet lemon glaze for a delicate and beautiful look to the cookie.

You can also add some white chocolate chips or semi-sweet chocolates to the dough to make the raspberry lemon cookies richer in taste.

If you have leftover cookies, you can keep them fresh for 3-4 days in an airtight container at room temperature. You can also freeze them for up to three months.

Ingredients

For cookies:

2 cups all-purpose flour

2 eggs

½ cup salted butter - softened

1 cup granulated sugar

1 teaspoon baking powder

½ teaspoon baking soda

1 teaspoon lemon zest

2 tablespoons lemon juice

1 teaspoon pure vanilla extract

1½ cups frozen raspberries

For Glaze:

½ cup powdered sugar

1 teaspoon lemon juice

2 tablespoons heavy cream

Procedure

Preheat the oven to 350 degrees F and line the baking sheet with parchment paper

In a bowl, mix butter and sugar on medium speed until creamy, light, and fluffy. It should take approximately 3 minutes.

Add the eggs, salt, lemon juice, lemon zest, and vanilla essence after reducing the speed to low then mix thoroughly, scraping the sides of the bowl where necessary.

Sift the flour, baking soda, and baking powder in a different mixing bowl.

Add the dry ingredients gradually to the wet ones while running the mixer on low until completely mixed. Using a wooden or rubber spatula, fold the frozen raspberries into the batter and allow them to blend with the dough, careful enough not to overmix.

Using a cookie scoop, drop the dough onto the prepared cookie sheet. (Use a scooper, if you have one, as using a regular spoon would be considerably more challenging, messy, and time-consuming due to how sticky the dough is.)

Bake for roughly 14 to 16 minutes, or until the tops are no longer shining and the edges are just beginning to turn golden brown.

Allow the cookies to cool on the baking sheet for 10 minutes before moving them to a cooling rack to cool completely.

Whisk together glaze ingredients. Adjust the amount of cream to reach desired consistency then drizzle the glaze over the cooled cookies.

Allow the glaze to set then serve and enjoy.

Conclusion

These fluffy, light, soft, and incredibly chewy raspberry lemon cookies have all the characteristics that make them ideal for high tea platters. As soon as you take the first bite of these chewy cookies, you become addicted to the irresistibly juicy and tangy sensation they have.