Description
Soft, zesty lemon cookies with juicy raspberries and a bright lemon glaze. Perfectly chewy and packed with fresh citrus flavor—ideal for spring and summer baking.
Ingredients
Scale
- Dry:
- 2½ cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- Wet:
- ¾ cup unsalted butter, melted and cooled
- 1¼ cups granulated sugar
- Zest of 3 lemons
- 1 large egg + 1 egg yolk
- 2 tablespoons lemon juice
- 1 teaspoon lemon extract
- Add-ins:
- 1¼ cups frozen raspberries, roughly chopped
- Optional: 1 cup white chocolate chips
- Glaze:
- 1½ cups powdered sugar
- 2–3 tablespoons fresh lemon juice
Instructions
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
- Mix dry ingredients: In a bowl, combine flour, cornstarch, baking powder, baking soda, and salt.
- Mix sugar & zest: In a large bowl, rub lemon zest into sugar until fragrant.
- Add wet ingredients: Whisk in melted butter, then egg, egg yolk, lemon juice, and lemon extract.
- Combine: Fold in dry ingredients until just combined—don’t overmix.
- Swirl in raspberries: Gently fold in frozen raspberries (and white chocolate chips if using).
- Scoop and bake: Use a 2-tablespoon scoop and place cookies 3 inches apart. Bake for 12–14 minutes or until golden around the edges.
- Cool: Let cookies rest on the baking sheet for 10 minutes before transferring to a wire rack.
- Glaze (optional): Mix powdered sugar with fresh lemon juice to make a glaze. Drizzle over cooled cookies.
Notes
Use frozen raspberries straight from the freezer to avoid excess moisture. Cookies are best stored in an airtight container at room temperature for 2–3 days.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 18g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg