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Fresh Raspberry Lemon Cookies with Glaze Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 15 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Fresh Raspberry Lemon Cookies with Glaze combine the bright tang of lemon zest and juice with bursts of frozen raspberries, creating a tender, flavorful treat. The cookies are soft with a lightly golden edge, topped with a sweet and tangy lemon glaze and a fresh raspberry for garnish. Perfect for spring or summer, these cookies bring a refreshing twist to classic lemon cookies, featuring a unique method of incorporating frozen raspberries directly into the dough.

Ingredients

Scale

Cookie Dough

  • 4 tablespoons butter (softened)
  • 4 tablespoons butter flavored shortening
  • 1 cup white sugar
  • 1 lemon, zested
  • 1 tablespoon fresh lemon juice
  • 1 large egg
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 cup frozen raspberries (still frozen)

Lemon Glaze

  • 3 tablespoons fresh lemon juice (about 1 lemon)
  • 1 1/2 cups powdered sugar (or more, to adjust consistency)

Garnish

  • Fresh raspberries (to top cookies)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a Silpat mat. Keep the raspberries frozen until you are ready to mix them in.
  2. Cream Butter and Shortening: In a large bowl or stand mixer, beat together the softened butter and butter-flavored shortening for 1-2 minutes, scraping sides and bottom to ensure even mixing.
  3. Add Sugar and Lemon Zest: Add the white sugar and lemon zest to the butter mixture and beat for another 1-2 minutes until the mixture becomes fluffy and light.
  4. Incorporate Lemon Juice and Egg: Mix in 1 tablespoon of fresh lemon juice and the large egg. Beat until well combined.
  5. Combine Dry Ingredients: Add 2 cups of all-purpose flour to the bowl but don’t mix yet. In a separate small bowl or on a cutting board, stir together the flour with baking powder, baking soda, and salt. Then beat the dry ingredients into the wet mixture until almost combined. The dough may still have some streaks of flour.
  6. Chop Frozen Raspberries: Take 3/4 cup of frozen raspberries and chop them roughly on a cutting board so each berry is halved or slightly smaller, breaking up any large clumps.
  7. Fold Raspberries into Dough: Gently stir the chopped frozen raspberries into the cookie dough using a spatula or wooden spoon. Avoid overmixing to maintain sections of plain dough; this prevents the dough from turning uniformly pink.
  8. Shape Cookies: Use a cookie scoop to form about 15 dough portions. Place 6-8 cookies on the prepared baking sheet, spacing them at least 2 inches apart.
  9. Bake the First Batch: Bake at 350°F for 14-15 minutes until the edges start to turn golden and the cookie tops are no longer shiny but fully set. If centers look raw, leave for an additional few minutes.
  10. Freeze Remaining Cookies: While the first batch bakes, shape the remaining dough into cookies and place them on a plate or a second prepared baking sheet. Freeze these to keep the raspberries from melting and becoming too liquidy.
  11. Bake Remaining Cookies: Once the oven is free, bake the remaining cookies for the same 14-15 minute duration.
  12. Freeze Cookie Dough for Later: To store cookie dough for future use, transfer shaped dough balls to a ziplock freezer bag and freeze for up to 2 months. Bake from frozen with an extra 2 minutes of baking time, without thawing.
  13. Cool Cookies: Let the baked cookies rest on the pan for 5 minutes before transferring them to a cooling rack. Allow the cookies to cool completely. You may speed cooling by placing them in the fridge or freezer.
  14. Prepare Lemon Glaze: In a small bowl, combine 3 tablespoons of fresh lemon juice and 1 1/2 cups powdered sugar. Adjust with more lemon juice or powdered sugar to achieve a slightly thick glaze consistency.
  15. Glaze Cookies and Garnish: Spoon the lemon glaze over the cooled cookies. Allow the glaze to set at room temperature. Top each cookie with a fresh raspberry for presentation.
  16. Serving and Storage: Enjoy these cookies best on the day they are made. Store any leftovers in the refrigerator to maintain freshness.

Notes

  • Do not thaw the frozen raspberries until the last minute to avoid excess liquid in the dough.
  • Freezing shaped cookie dough helps maintain raspberry texture and prevents the dough from becoming too wet.
  • Cookie dough freezes well and can be baked directly from the freezer with a slightly increased baking time.
  • Use a cookie scoop for uniform cookie size and even baking.
  • The glaze consistency can be adjusted by adding more powdered sugar for thickness or more lemon juice for a thinner glaze.
  • Store leftover cookies in the refrigerator; they are best enjoyed fresh.

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Find it online: https://simplysavorykitchen.com/fresh-raspberry-lemon-cookies-with-glaze-recipe/