In the world of cookies, there’s always room for something that tantalizes the taste buds with a blend of sweet, tart, and fruity flavors. That’s exactly what our Lemon Raspberry Cookies promise. This delightful recipe brings together the zesty tang of lemon and the sweet, subtle notes of raspberries, creating a cookie that’s not just a treat for the palate but also a feast for the eyes. Whether you’re a seasoned baker or new to the kitchen, these cookies are straightforward to make and sure to impress. So, let’s dive into the details of how to bring this sweet symphony of flavors to life.
Ingredients You’ll Need:
To make these Lemon Raspberry Cookies, you’ll need the following ingredients:
- For the Cookies:
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1/2 cup raspberries, finely chopped
- For the Raspberry Glaze:
- 1 cup powdered sugar
- 2 tablespoons raspberry puree
- 1 teaspoon lemon juice
These ingredients combine to create a perfect balance of flavors and textures, making each bite of cookie a delightful experience.
Step-by-Step Directions:
Here’s how to make your Lemon Raspberry Cookies:
- Prep Work: Begin by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This will ensure your cookies don’t stick and are easy to remove.
- Combine Dry Ingredients: In a bowl, whisk together the flour, baking powder, and salt. This not only combines them but also aerates the flour, making for a lighter cookie.
- Cream Butter and Sugar: In a separate bowl, use an electric mixer to cream together the softened butter and sugar until the mixture is light and fluffy. This is the base of your cookie dough, providing sweetness and richness.
- Add Wet Ingredients: Beat in the egg, lemon juice, and lemon zest to the creamed butter and sugar. These ingredients add moisture and flavor to your cookies.
- Mix Dry and Wet Ingredients: Gradually mix the dry ingredients into the wet mixture until just combined. Be careful not to overmix to keep the cookies tender.
- Fold in Raspberries: Gently fold in the finely chopped raspberries, distributing them evenly throughout the dough.
- Bake: Drop spoonfuls of dough onto your prepared baking sheet, leaving about 2 inches between each. Bake for 12-15 minutes, or until the edges turn lightly golden. Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Prepare the Glaze: For the glaze, whisk together powdered sugar, raspberry puree, and lemon juice until smooth. Drizzle this over the cooled cookies and sprinkle with extra lemon zest for a burst of flavor and color.
- Finishing Touches: Allow the glaze to set before serving to ensure each cookie is perfectly coated with a layer of sweet and tangy raspberry glaze.
Nutritional Information:
Each cookie is approximately 150 kcal, making it a delightful treat that doesn’t overindulge your calorie count. This recipe makes about 24 cookies, ensuring there’s plenty to go around, whether for a family gathering, a friendly meet-up, or simply to treat yourself throughout the week.
Final Thoughts:
Lemon Raspberry Cookies are more than just a snack; they’re a vibrant combination of flavors that bring joy with every bite. With a prep time of 20 minutes and a cook time of 15 minutes, you can have these cookies ready in just about 35 minutes. They’re the perfect way to add a splash of color and a burst of flavor to any occasion. So why wait? Preheat your oven and get ready to bake your way to cookie bliss. Happy baking!
Lemon Raspberry Cookies
Ingredients:
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
2 tablespoons lemon juice
1 tablespoon lemon zest
1/2 cup raspberries, finely chopped
For Raspberry Glaze:
1 cup powdered sugar
2 tablespoons raspberry puree
1 teaspoon lemon juice
Directions:
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a bowl, whisk together flour, baking powder, and salt.
In a separate bowl, cream together butter and sugar until light and fluffy. Beat in the egg, lemon juice, and lemon zest.
Gradually mix in the dry ingredients until just combined. Fold in the chopped raspberries.
Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 12-15 minutes or until the edges are lightly golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
For the glaze, whisk together powdered sugar, raspberry puree, and lemon juice until smooth.
Drizzle the glaze over the cooled cookies and sprinkle with extra lemon zest.
Let the glaze set before serving.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Kcal: 150 kcal per cookie | Servings: 24 cookies