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Lemon Raspberry Cookies

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Bright and tangy lemon cookies studded with sweet raspberries, perfect for snacking or gatherings.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large egg yolks
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • Zest and juice of 2 lemons (about 3 tablespoons juice)
  • 1 1/2 cups fresh or frozen (thawed) raspberries
  • Optional: 1/2 cup powdered sugar + 2 tablespoons lemon juice for glaze

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Cream the softened butter and granulated sugar until light and fluffy.
  3. Beat in the egg yolks, lemon zest, and lemon juice until well combined.
  4. Whisk together the flour, baking powder, and salt in a separate bowl.
  5. Gradually add the dry ingredient mixture into the wet mixture, mixing until just combined.
  6. Fold in the raspberries gently to keep them intact.
  7. Divide the dough into 2 logs, each about 5-6 inches long, and wrap them in plastic wrap. Chill for 30 minutes.
  8. Slice the logs into 1/4-inch rounds and place them on parchment-lined baking sheets.
  9. Bake in the preheated oven for 12-14 minutes, or until the edges are lightly golden.
  10. Let the cookies cool slightly on the baking sheets before transferring them to wire racks to cool completely.
  11. Whisk together the powdered sugar and lemon juice until smooth for the optional glaze, then drizzle over the cooled cookies.

Notes

Store the cookies in an airtight container at room temperature for up to one week. Freeze for up to 3 months if needed.

Nutrition

Find it online: https://easyrecipecorner.com/lemon-raspberry-cookies-recipe/

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