Bright Lemon Raspberry Cookies (Print Version)
# Ingredients:
→ Cookie Dough
01 -
1 tablespoon lemon zest
02 -
2 tablespoons lemon juice
03 -
1 large egg
04 -
½ cup raspberries, chopped nice and small
05 -
3/4 cup unsalted butter, let it soften first
06 -
2 cups all-purpose flour
07 -
1 cup white sugar
08 -
¼ teaspoon salt
09 -
½ teaspoon baking powder
→ Raspberry Glaze
10 -
2 tablespoons raspberry puree
11 -
1 cup powdered sugar
12 -
1 teaspoon lemon juice
# Instructions:
01 -
Mix together powdered sugar, the raspberry puree, and lemon juice. Once it's smooth, pour it on top of the cooled cookies.
02 -
Pop spoonfuls of dough onto your lined baking sheet. Bake until the edges get a light golden color, which takes about 12-15 minutes. Wait for them to cool down all the way.
03 -
First, cream the butter with the sugar. Add the egg, lemon juice, and zest. Pour in the dry bits. Gently fold in raspberries at the end.
04 -
Set your oven to 350°F. Grab a baking sheet and cover it with parchment. Mix up the flour, salt, and baking powder in a bowl.
# Notes:
01 -
Super soft lemon cookies packed with raspberry bits and finished off with a zingy raspberry topping.