“Made these for a summer picnic to the lake and I think we forgot about all of the other food we brought, they were that good!”
Lemon Raspberry Cookies Bright, zesty, and bursting with berry flavor, these cookies combine the tang of lemon with the sweetness of raspberries for a soft, chewy treat. Topped with a citrusy sugar crust and a fresh raspberry glaze, they’re perfect for spring gatherings, tea time, or anytime you need a little sunshine in dessert form.
Ingredients
For the Cookies
All-purpose flour – 2 cups
Baking powder – 1½ teaspoons
Salt – ½ teaspoon
Cornstarch – 2 heaping tablespoons
Water – 2 tablespoons
Unsalted butter, softened – ½ cup
Granulated sugar – 1¼ cups
Milk – 3 tablespoons
Fresh lemon juice – 2 tablespoons
Lemon zest – 1 tablespoon
Frozen raspberries, chopped – ½ cup
For the Lemon Sugar Coating
Granulated sugar – 3 tablespoons
Lemon zest – 2 teaspoons
For the Raspberry Glaze
Raspberries, mashed – 1 to 2 berries
Powdered sugar – 1 cup
Lemon juice – 1 tablespoon
Instructions
Mix Dry Ingredients: In a large mixing bowl, combine flour, baking powder, and salt. Whisk together and set aside.
Make Cornstarch Slurry: In a small bowl, stir together the cornstarch and water until fully dissolved and smooth. Set aside.
Cream Butter and Sugar: In another bowl, beat the softened butter and granulated sugar using a hand or stand mixer for 3–4 minutes until pale and fluffy. Scrape down the bowl as needed for even mixing.
Incorporate Wet Ingredients: Add in the milk, lemon juice, lemon zest, and prepared cornstarch slurry. Mix just until incorporated.
Combine Wet and Dry Mixtures: Slowly add the flour mixture to the wet ingredients. Stir just until everything comes together—avoid overmixing.
Add Raspberries: Gently fold in the frozen chopped raspberries. Keeping them frozen helps maintain their shape and keeps the dough from turning pink.
Chill Dough: Cover the bowl with plastic wrap and place it in the freezer for at least 1 hour (2 hours is even better) to firm up the dough.
Prepare Lemon Sugar: While the dough chills, combine the granulated sugar and lemon zest in a small bowl. Mix until fragrant and well blended.
Preheat Oven & Prep Trays: Heat your oven to 325°F (160°C). Line two or three baking sheets with parchment paper.
Shape & Coat Cookies: Take the chilled dough and divide it into 12–14 equal portions. Roll each piece into a ball and coat it thoroughly in the lemon sugar.
Bake: Arrange the cookie balls on the prepared sheets, spacing them at least 3 inches apart. Bake for 15–16 minutes, or until the edges are lightly golden. Remove from oven and let them cool on a wire rack.
To Glaze and Finish
Prepare Raspberry Glaze: In a small bowl, combine mashed raspberries with powdered sugar and lemon juice. Stir until smooth and the desired consistency for drizzling is reached.
Drizzle & Set: Once cookies are fully cooled, drizzle the glaze over the tops. Let them sit for 15–30 minutes so the glaze can set before serving.