Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 1/2 cups sugar
- 2 large eggs
- 2 teaspoons lemon zest
- 1/4 cup lemon juice
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh raspberries
- For the glaze: 1 cup powdered sugar, 2 tablespoons lemon juice, 1/4 cup raspberry jam
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, beat butter and sugar until creamy. Add eggs, lemon zest, and lemon juice; mix well.
- In another bowl, whisk together flour, baking powder, and salt. Gradually add to the wet ingredients, mixing until just combined.
- Gently fold in fresh raspberries.
- Drop spoonfuls of dough onto prepared baking sheets, spacing apart.
- Bake for 12-15 minutes until edges are golden. Cool on wire racks.
- Combine powdered sugar, lemon juice, and raspberry jam to make the glaze. Drizzle over cooled cookies.
Notes
- Use fresh raspberries for the best flavor. For a smoother glaze, strain out seeds.
- Store cookies in an airtight container for up to 3 days.
- You can substitute frozen raspberries, thawed, if fresh are unavailable.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 120 Kcal
- Sugar: 8g
- Sodium: 30mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg