Raspberry Lemon Butter Cookies (Print Version)
Buttery cookies with raspberries and a zesty lemon glaze create a melt-in-your-mouth treat.
# Ingredients:
→ Cookie Dough
01 -
2 cups all-purpose flour
02 -
1/2 cup granulated sugar
03 -
2 teaspoons baking powder
04 -
1/2 cup salted butter, cold and cubed
05 -
2/3 cup heavy whipping cream, plus extra as needed
06 -
Zest of 1/2 lemon
07 -
1 tablespoon fresh lemon juice
08 -
1 cup frozen raspberries, roughly chopped, do not thaw
→ Glaze
09 -
1 cup powdered sugar
10 -
2 tablespoons lemon juice
# Steps:
01 -
Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper.
02 -
In a large bowl, whisk together all-purpose flour, granulated sugar, and baking powder until fully combined.
03 -
Add cold, cubed salted butter to the bowl and cut it into the mixture using a pastry cutter or fingertips, blending until the mixture resembles coarse crumbs.
04 -
Pour in heavy whipping cream, lemon zest, and fresh lemon juice. Mix gently until a soft dough forms, adding an extra splash of cream if the dough is too dry.
05 -
Carefully fold in the frozen, roughly chopped raspberries, mixing gently to avoid crushing and overmixing the berries.
06 -
Scoop dough onto the prepared baking sheet, spacing each cookie about 2 inches apart. Bake in preheated oven for 12 to 15 minutes, or until the edges turn lightly golden.
07 -
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
08 -
In a separate bowl, mix together powdered sugar and lemon juice until the glaze is smooth and runny.
09 -
Once cookies are fully cooled, drizzle with prepared lemon glaze and allow it to set before serving.
# Notes:
01 -
Use frozen raspberries straight from the freezer to prevent excessive bleeding into the dough.