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Raspberry Cookies

These raspberry cookies offer a delightful combination of buttery richness, tart raspberry bursts, and a bright lemon glaze, making them a springtime favorite.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 16 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookies
  • 2 cups All-purpose flour
  • 1/2 cup Granulated sugar
  • 2 teaspoons Baking powder
  • 1/2 cup Salted butter, cold and cubed Keep butter cold for best texture.
  • 2/3 cup Heavy whipping cream Plus more if needed.
  • 1 tablespoon Fresh lemon juice
  • 1 cup Frozen raspberries, roughly chopped Keep frozen until use to avoid excess moisture.
  • 1/2 tablespoon Lemon zest From half a lemon.
Glaze
  • 1 cup Powdered sugar
  • 2 tablespoons Lemon juice

Method
 

Preparation
  1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the flour, granulated sugar, and baking powder.
Mixing Dough
  1. Add cold, cubed butter to the flour mixture and work it in until crumbly.
  2. Pour in heavy whipping cream, lemon zest, and lemon juice. Mix until a shaggy dough forms.
  3. Gently fold in frozen raspberries without crushing them.
Baking
  1. Scoop dough onto the prepared baking sheet, spacing each mound about 2 inches apart.
  2. Bake for 12 to 15 minutes until edges are lightly golden.
Cooling and Glazing
  1. Let cookies rest for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.
  2. While cooling, whisk powdered sugar and lemon juice together to make the glaze.
  3. Drizzle the glaze generously over cooled cookies and let it set.

Notes

Store cookies in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Freeze unglazed cookies for up to 2 months.