Description
Raspberry Cookies are soft, buttery, and lightly chewy cookies packed with bright lemon flavor and juicy bursts of raspberries. The combination of sweet-tart fruit and fresh citrus makes them taste fresh and bakery-style. These cookies are quick to prepare, require simple ingredients, and are perfect for spring gatherings, tea time, or an everyday sweet treat. They are soft in the center, slightly crisp at the edges, and topped with a tangy lemon glaze that enhances the flavor.
Ingredients
Cookies
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 cup salted butter, cold and cubed
- 2/3 cup heavy whipping cream (plus more if needed)
- Zest of 1/2 lemon
- 1 tablespoon fresh lemon juice
- 1 cup frozen raspberries, roughly chopped (do not thaw)
Glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
Cookies
- Preheat oven to 350°F and line a baking sheet with parchment paper
- In a large bowl, whisk together flour, sugar, and baking powder
- Cut in cold butter using a pastry cutter or hands until mixture is crumbly
- Add heavy cream, lemon zest, and lemon juice and mix until dough forms
- Add a little extra cream if dough is too dry
- Gently fold in frozen raspberries carefully to avoid overmixing
- Scoop dough onto baking sheet, spacing cookies about 2 inches apart
- Bake for 12–15 minutes until edges are lightly golden
- Let cookies cool on baking sheet for 5 minutes
- Transfer to wire rack and cool completely
Glaze
- Mix powdered sugar and lemon juice in a bowl until smooth
- Drizzle over cooled cookies
Notes
- Serve at room temperature for best texture and flavor
- Pair with tea, coffee, or milk for a light dessert
- Store in an airtight container at room temperature for up to 2 days
- Refrigerate for up to 5 days to keep raspberries fresh
- Freeze cookies (unglazed) for up to 2 months
- Thaw at room temperature before serving and glaze after thawing
- Avoid stacking without parchment paper to prevent sticking