Lemon Raspberry Cookies

Lemon raspberry cookies are sweet. buttery, soft and fluffy lemon cookies filled with swirls of tart raspberries. Top these raspberry lemon cookies with a fresh lemon glaze.

Preheat the oven to 350 F (180 C) for about 20-30 minutes before baking the cookies. Line a large baking sheet with parchment paper.

Step 1:  

In another bowl whisk together the flour, cornstarch, baking powder, baking soda and salt until well combined.

Step 2:  

In a large mixing bowl, whisk the sugar and lemon zest together until they are the consistency of wet sand. Whisk in the cooled melted butter until well combined. Whisk in the egg, egg yolk, lemon juice and lemon extract until smooth and well combined.

Step 3:  

Stir the dry ingredients into the wet until just combined. Gently stir in the frozen raspberries until the raspberries are swirled into the cookies.

Step 4:  

Using a medium cookie scoop (2 tablespoons, 30 ml), scoop the lemon blueberry cookie dough into balls. Bake at 350 F (180 C) for 12 -14 minutes or until the edges of the cookies are set and are a light golden brown with puffed up centers.

Step 5:  

Cool the chewy lemon raspberry cookies on the baking sheet for 10 minutes. Then transfer to a cooling rack to cool completely to room temperature.

Step 6:  

Make the lemon glaze by whisking the powdered sugar with freshly squeezed lemon juice until smooth and well combined. Drizzle the lemon glaze on top of the cooled cookies, set and enjoy.

Step 7:  

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