Glazed Lemon Raspberry Cookies
April 24, 2017 | By Jeremy Scheck | 4 Comments
This recipe is adapted (minimally) from Bake. Eat. Repeat.( Here is the original recipe. ) I saw these cookies on the Mix and Measure instagram account and thought they looked delicious. The small changes I made were amping up the lemon zest in the dough, omitting the vanilla (with citrus is one of the few instances in which I don’t like vanilla), and adding the lemon glaze–it really amps up the lemon flavor. The final cookies are cakey and soft with addicting bright flavors. You will love these as much as my friends and family did.
Glazed Lemon Raspberry Cookies
- 1/2 cup (113g) unsalted butter at room temperature
- 1 cup (200g) granulated sugar
- Zest of 2 lemons
- 1 egg
- Juice of 1/2 lemon
- 1/2 tsp kosher salt
- 1/4 tsp baking powder
- 1/8 tsp baking soda
- 1 1/2 cups (190g) all-purpose flour
- 3/4 cup (~90g) frozen raspberries, coarsely chopped and stored in freezer until called for in the recipe
- Juice of 1-2 lemons
- 1 tbsp butter, melted
- 2-3 cups powdered sugar
- Yellow food coloring (optional)
- Preheat the oven to 350° F and prepare two cookie sheets with baking paper or silicone mats.
- Cream together with a hand mixer the butter, sugar, and lemon zest in a medium-large mixing bowl for a few minutes until light and fluffy. (You could do this by hand with a wooden spoon or with a stand mixer if you don't have a hand mixer.)
- Add the egg, beat well to combine. Scrape down the bowl.
- Add the lemon juice. Beat well.
- Pour the flour, salt, baking powder, and baking soda into the mixture and beat on low to combine.
- Fold in the raspberries...do not overmix! You want streaks of pink and white, not an overall purple-gray.
- Use a small cookie scoop or two spoons to drop 20-24 cookies on the sheets. Space them evenly. Bake for 14 minutes until they are lightly golden.
- Let cool on the baking tray for at least 10 minutes until they set, then transfer to a wire rack to cool completely.
- When the cookies are completely cool, in a large (4 cup) measuring cup or small mixing bowl, mix 2 cups of powdered sugar with the butter, then add lemon juice a few teaspoons at a time, mixing with a fork. Add the juice in until the glaze is just thin enough to fall from the fork. Sometimes the color of dissolved powdered sugar can be grayish and unattractive, you can remedy this with a small amount of yellow food coloring.
- Arrange the cooled cookies on a sheet of parchment paper so they are all as close to each other as possible.
- Drizzle the glaze over them all, transfer back to the cooling rack for the glaze to set up completely.
Jeremy is a student at Cornell University double majoring in Spanish and Italian with significant coursework in classes such as nutrition, food science and culinary science. He has years of experience as a home cook, working at a local bakery, and teaching cooking classes at Williams-Sonoma. After starting a TikTok account in March 2020 while quarantined in his childhood home, Jeremy’s presence grew to over 1.5 million followers in the first 6 months. During that time, he was featured in People Magazine, Fox News, BBC Radio, BuzzFeed, Tasty, Spoon University, and USA Today, among other media outlets.
I love these!! They come out so good! Even tried a variation with blueberry and they were just amazing 🙂
I made this recipe after seeing the video on tik tok. It was such a lovely refreshing summer treat! I found the glaze to be a bit too lemony(but that’s just my personal preference) I will definitely be making more in the future:)
These were soo good, will definitely be making them again!
Are the cookies supposed to be soft and chewy or a bit in the harder side?
The taste is great, but I’m not sure if I should have left them in the oven in a bit longer.