Lemon Raspberry Cookies
Zesty lemon meets sweet raspberry in these delightful cookies, perfect for any occasion.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 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 raspberries (thawed)
- Optional: 1/2 cup powdered sugar + 2 tablespoons lemon juice for glaze
Instructions
- Preheat your oven to 350°F (175°C).
- Cream the softened butter and granulated sugar until light and fluffy.
- Beat in the egg yolks, lemon zest, and lemon juice until well combined.
- Whisk together the flour, baking powder, and salt in a separate bowl.
- Gradually add the dry ingredients to the wet mixture, mixing until combined.
- Fold in the raspberries gently to avoid crushing them.
- Divide the dough into 2 logs, wrap in plastic wrap, and chill for 30 minutes.
- Slice the chilled logs into 1/4-inch rounds and place on parchment-lined baking sheets.
- Bake for 12-14 minutes, or until lightly golden at the edges.
- Allow to cool slightly before transferring to wire racks to cool completely.
- Whisk together the powdered sugar and lemon juice for the glaze, and drizzle over the cooled cookies if desired.
Notes
Store cookies in an airtight container at room temperature for up to one week. For longer storage, freeze in a freezer-safe container.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg