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Lemon Raspberry Cookies Delight Recipe

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4 from 11 reviews

Lemon Raspberry Cookies Delight are soft, flavorful cookies bursting with fresh lemon zest and juicy raspberries, topped with a tangy lemon glaze. Perfectly balanced between sweet and tart, these delightful treats combine tender crumb with a luscious citrusy finish, making them an ideal dessert or snack.

Ingredients

Dry Ingredients

  • 2 3/4 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda

Wet Ingredients

  • 1 3/4 cups granulated sugar
  • 1 tablespoon lemon zest
  • 1 cup unsalted butter, at cool room temperature
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon lemon extract

Additional Ingredients

  • 1 cup frozen raspberries, roughly chopped

Glaze

  • 1 cup confectioner’s sugar
  • 2 tablespoons fresh lemon juice (a little more if too thick)
  • 1 tablespoon unsalted butter, melted

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside to prepare for baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and baking soda until evenly combined. Set this mixture aside.
  3. Prepare Sugared Lemon Zest: In a small bowl, combine granulated sugar and lemon zest. Rub them together with your fingers until the mixture becomes fragrant, releasing the lemon oils to infuse the sugar.
  4. Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, beat together the unsalted butter and the lemon-sugar mixture until creamy and smooth, about 2 minutes. Scrape down the sides of the bowl as needed to ensure everything is well incorporated.
  5. Add Eggs and Extracts: Add in the large egg and egg yolk, mixing until fully combined. Then incorporate the pure vanilla and lemon extracts to build the cookie’s flavor base.
  6. Combine Dry and Wet Ingredients: Turn off the mixer and add the dry flour mixture. Mix on low speed just until all ingredients are combined; avoid overmixing to maintain a tender cookie texture.
  7. Fold in Raspberries: Gently fold in the roughly chopped frozen raspberries with a spatula to distribute them evenly without breaking them up too much.
  8. Scoop Dough: Use a cookie scoop to portion out dough balls of about 1 1/2 tablespoons each. Place them on the prepared baking sheet spaced at least 2 inches apart to allow spreading.
  9. Bake Cookies: Bake in the preheated oven for 10 to 14 minutes, until the edges are set and lightly golden while the centers remain soft.
  10. Cool on Baking Sheet: Let the cookies cool on the baking sheet for approximately 5 minutes to firm up slightly before transferring.
  11. Transfer to Cooling Rack: Carefully transfer the cookies to a wire rack and allow them to cool completely before glazing.
  12. Prepare Glaze: In a medium bowl, whisk together the confectioner’s sugar, fresh lemon juice, and melted butter until smooth. Adjust the lemon juice quantity if the glaze is too thick.
  13. Glaze Cookies: Using a spoon, lightly drizzle the lemon glaze over the cooled cookies. Allow the glaze to set before serving for a perfect finish.

Notes

  • Using frozen raspberries helps to keep them intact during folding and baking, preventing excessive bleeding into the dough.
  • The lemon zest rubbed into the sugar releases essential oils that enhance the cookie’s lemon flavor intensity.
  • Ensure not to overmix the dough once the dry ingredients are added to maintain a tender, soft cookie texture.
  • If the glaze is too thick to drizzle, add a little more lemon juice, one teaspoon at a time, until desired consistency is reached.
  • Allow cookies to cool completely before glazing to prevent the glaze from melting and running off.
  • Store cookies in an airtight container at room temperature for up to 3 days; they can also be refrigerated to extend freshness.

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