Description
Chewy cookies full of fresh lemon and raspberry flavor.
Ingredients
For the Cookies:
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2 cups all-purpose flour
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1 ½ teaspoons baking powder
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½ teaspoon salt
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2 heaping tablespoons cornstarch
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2 tablespoons water
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½ cup unsalted butter (room temperature)
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1 ¼ cups granulated sugar
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3 tablespoons milk
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2 tablespoons lemon juice
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1 tablespoon lemon zest
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½ cup frozen raspberries (roughly chopped, kept frozen)
For the Lemon Sugar:
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3 tablespoons granulated sugar
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2 teaspoons lemon zest
For the Raspberry Glaze:
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1 to 2 raspberries (mashed)
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1 cup powdered sugar
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1 tablespoon lemon juice
Instructions
To Make the Cookies & Lemon Sugar:
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In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
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In a small bowl, mix cornstarch and water until smooth.
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In another bowl, cream butter and sugar for 3–4 minutes until light and fluffy. Scrape the sides and bottom as needed.
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Add milk, lemon juice, lemon zest, and the cornstarch mixture to the butter mixture. Mix to combine.
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Gradually add in the dry ingredients. Fold in frozen raspberries gently.
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Cover the dough and freeze for 1–2 hours.
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Meanwhile, mix the lemon sugar by combining sugar and lemon zest in a bowl.
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Preheat oven to 325°F (165°C). Line 2–3 baking sheets with parchment paper.
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After chilling, divide dough into 12–14 portions.
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Roll each portion in lemon sugar and place on trays, 3 inches apart.
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Bake for 15–16 minutes until edges are lightly golden. Cool completely.
To Make the Glaze:
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In a small bowl, whisk together the mashed raspberries, powdered sugar, and lemon juice.
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Once cookies are completely cool, drizzle glaze on top.
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Allow glaze to firm up before serving.
Notes
⏱️ Time Breakdown
| Prep Time | Chill Time | Bake Time | Total Time |
|---|---|---|---|
| 20 mins | 1–2 hrs | 15–16 mins | ~2 hrs 30 mins |