Fresh Raspberry Lemon Cookies with Glaze Recipe

If you’re craving a sweet treat that bursts with bright, zesty flavor and a hint of tartness, you absolutely have to try these Fresh Raspberry Lemon Cookies with Glaze Recipe. Imagine soft, buttery cookies infused with fresh lemon zest and dotted with juicy frozen raspberries that keep every bite beautifully tangy and sweet. The luscious lemon glaze on top brings that extra shine of citrus magic, making these cookies not only delightful to eat but also a joy to share. Whether you’re baking for a gathering or a cozy afternoon pick-me-up, this recipe offers a perfect balance of freshness and decadence that’s sure to become a new favorite.

Ingredients You’ll Need

This recipe calls for simple ingredients, each playing a crucial role in capturing that light, fresh flavor and perfect texture. From creamy butter to tangy lemon juice and luscious raspberries, these pantry staples work together to create something truly special.

• 4 tablespoons butter (softened): Provides a rich, creamy base that makes the cookies tender and flavorful.
• 4 tablespoons butter flavored shortening: Adds structure and lightness to the dough, ensuring the perfect cookie texture.
• 1 cup white sugar: Sweetens the dough while helping create that slightly crisp edge on the cookie.
• 1 lemon Zest: Packs an intense burst of bright citrus aroma and flavor into every bite.
• 1 tablespoon lemon juice (fresh): Adds fresh acidity to balance the sweetness and brighten the cookie.
• 1 large egg: Binds the ingredients together, providing the right chew and lift.
• 2 cups all-purpose flour: The foundation for the dough, giving the cookies structure and heartiness.
• 1/4 teaspoon salt: Enhances all the flavors and balances the sweetness perfectly.
• 1/4 teaspoon baking powder: Helps the cookies rise just enough for a soft, airy texture.
• 1/4 teaspoon baking soda: Works with the acid in lemon juice to give the cookies a slight lift and chewiness.
• 3/4 cup frozen raspberries (still frozen): These little bursts of tartness spread pockets of jammy color and flavor throughout the dough.
• 3 tablespoons lemon juice (fresh): For the glaze, bringing that signature citrus tang that ties the whole cookie together.
• 1 & 1/2 cups powdered sugar (or more): Sweetens and thickens the glaze, creating a glossy finish for your cookies.
• Fresh raspberries (to garnish): A pretty, fresh touch that invites you to dig in.

How to Make Fresh Raspberry Lemon Cookies with Glaze Recipe

Step 1: Prepare Your Oven and Baking Surface

Start by preheating your oven to 350 degrees Fahrenheit and lining your baking sheet with parchment paper or a Silpat mat. This step is small but essential to help your cookies bake evenly without sticking. Keep those raspberries frozen until the very last minute to prevent extra moisture in the dough.

Step 2: Cream the Butter and Shortening

In a large bowl or a stand mixer, beat your softened butter and butter-flavored shortening together until smooth, usually 1 to 2 minutes. This step is where your cookie’s tender texture begins, so don’t rush it! Scraping the sides ensures everything blends evenly.

Step 3: Add Sugar and Lemon Zest

Now, incorporate the sugar and lemon zest and beat again until the mixture is light and fluffy—another 1-2 minutes. You’ll notice how the citrus really awakens the sweetness, making your kitchen smell amazing already.

Step 4: Mix in Lemon Juice and Egg

Next, add 1 tablespoon of fresh lemon juice and the egg, mixing well to combine. These ingredients bring moisture and lift while deepening the fresh lemon flavor that’s core to this Fresh Raspberry Lemon Cookies with Glaze Recipe.

Step 5: Combine the Dry Ingredients

Gradually add the flour to your wet mixture but pause before mixing it all in. In a small bowl, stir together salt, baking powder, and baking soda, then blend this into the flour. Beat the flour mixture into your cookie dough until it just comes together—don’t overmix, or you’ll lose that tender crumb.

Step 6: Chop and Fold in Frozen Raspberries

Take out the frozen raspberries and coarsely chop them, aiming for halves or slightly smaller pieces. Carefully fold them into your dough using a spatula or wooden spoon. It’s important not to over-stir here since you want little pockets of pure lemon dough alongside the vibrant raspberry bits, keeping the dough visually appealing and bursting with flavor.

Step 7: Scoop and Bake the Cookies

Use a cookie scoop to divide the dough into about 15 portions. Place 6 to 8 cookies on your prepared baking sheet, spacing them at least 2 inches apart so they spread nicely. Bake for 14-15 minutes, looking for edges just turning golden and a set top that isn’t shiny or raw. Transfer the cookies to a rack after cooling on the pan for 5 minutes.

Step 8: Freeze or Bake Remaining Cookies

If you have more cookie dough, shape it into additional cookies and freeze the extra portions on a plate so they don’t melt or lose their shape. Bake these frozen cookies right after the first batch finishes, adding a couple of extra minutes to the bake time if needed.

Step 9: Prepare and Add the Lemon Glaze

Mix 3 tablespoons of fresh lemon juice with powdered sugar until you reach a thick yet pourable glaze. Spoon this over your cooled cookies, letting the glaze set at room temperature for a pretty, shiny finish. Finish off by placing a fresh raspberry on each cookie for a delightful garnish.

How to Serve Fresh Raspberry Lemon Cookies with Glaze Recipe

Garnishes

Adding a fresh raspberry on top of the glazed cookie isn’t just for looks — it offers a burst of fruity sweetness that complements the tart lemon glaze perfectly. You can also add a small mint leaf or a sprinkle of lemon zest for an extra pop of color and flavor.

Side Dishes

These cookies pair wonderfully with a hot cup of herbal tea, a fresh lemonade, or even a chilled glass of sparkling water with lemon slices. The crisp, refreshing drinks enhance the citrus notes in the cookies without overpowering the delicacy of the berries.

Creative Ways to Present

Serve these cookies stacked on a charming cake stand or arrange them on a rustic wooden board with sprigs of fresh mint and lemon slices. For a special occasion, place them in pretty paper liners or wrap them individually in parchment paper tied with twine to give as sweet, thoughtful gifts.

Make Ahead and Storage

Storing Leftovers

If you have leftover Fresh Raspberry Lemon Cookies with Glaze Recipe, keep them fresh by storing them in an airtight container in the refrigerator. This helps preserve the glaze and keeps the raspberries from becoming mushy. They’ll stay delicious for about 3 to 4 days.

Freezing

You can freeze either the cookie dough or the baked cookies. Dough frozen in ziplock bags lasts up to two months and can be baked directly from frozen, simply adding a couple of extra minutes to the baking time. Baked cookies freeze well too—wrap them tightly and thaw at room temperature before serving.

Reheating

To bring your cookies back to that just-baked warmth, pop them in a preheated oven at 300 degrees Fahrenheit for about 5 minutes. Avoid microwaving as it can soften the glaze too much and make the cookies too soft. A gentle oven toast revives the texture beautifully.

FAQs

Can I use fresh raspberries instead of frozen?

Frozen raspberries work best here because they keep their shape and prevent the dough from becoming too wet. Using fresh raspberries could make the dough mushy and cause the cookies to spread more during baking.

What if I don’t have butter-flavored shortening?

You can substitute regular shortening or even use an equal amount of butter, but the butter-flavored shortening adds a subtle richness and helps with the texture, giving that soft yet slightly crisp edge.

How thick should the lemon glaze be?

For the ideal glaze, aim for a consistency that’s thick enough to coat the back of a spoon but still pourable. If it’s too runny, add more powdered sugar; if it’s too thick, add a little more lemon juice.

Can I double the recipe for a larger batch?

Absolutely! This recipe scales up nicely. Just be sure to space out the cookies on your baking sheets to allow proper spreading, and bake them in batches if needed.

How do I prevent the raspberries from turning the dough pink all over?

Gently folding in the chopped frozen raspberries and leaving some lemon dough pockets intact helps avoid the dough turning uniformly pink. Also, be careful not to overmix once the berries are in.

Final Thoughts

I genuinely can’t recommend the Fresh Raspberry Lemon Cookies with Glaze Recipe enough. These cookies bring that perfect harmony of tart and sweet in every bite, brightened by fresh lemon and dotted with raspberries that feel like little bursts of summer. Whether you’re baking for yourself or gifting them to friends, they have a way of making any day feel a little more special. Give this recipe a try and watch how quickly they disappear from the plate!

Print