These raspberry lemon cookies are softer than most cookies. They are neither wuite chewy nor crunchy. They are crispy on the outside and then soft and a bit fluffy inside. Plus, the raspberries make them moist. They are fresh and sweet, the perfect combination.
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If you pay close attention to the directions, the recipe to make these cookies is similar to that of a biscuit, or a shortbread, so the texture is somewhat similar to these.
Raspberries are one of my favorite fruits. On their own, or in a dessert of course. They give an acidic, intense touch, which is both fresh and a little sweet at the same time. And the texture they have, with a lot of juice and very fragile, makes them usually “burst” or “explode” when they are cooked, and I really like how it looks, because what remains is a kind of red spot where they burst, and that make any recipe very charming. These cookies have a dreamy homemade look to them.
The combination of lemon (or lime) with raspberry is wonderful. They are both acid and go great with the rest of the ingredients. As for whether it is better to use lemon (the yellow one) or lime (green) for these cookies, the truth is that we really like them both. It all comes down to which you usually like better in general. Some people prefer lime for everything, and there are those who prefer lemon. The thing is lemon is quite a bit more acidic than lime, and most people I know, for a recipe like this, would prefer to use lime.
At the end, we put a glaze on top of these cookies, which balances out all the flavors, and gives them an extra sweet touch, which fits perfectly here.
If you like this recipe, you have to check out our matcha raspberry muffins, one of our most visited recipes.
Raspberry lemon cookies
Ingredients
For the cookies:
- 2 C (9.20 oz) (260 gr) all purpouse flour
- 1/2 tsp (0.18 oz) (5 gr) baking powder
- 1/2 tsp (0.088 oz) (2.5 gr) baking soda
- 1/2 tsp (0.088 oz) (2.5 gr) salt
- 1 C (7 oz) (200 gr) white sugar
- 1 tbsp lemon and lime zest
- 1/2 C (3.95 oz) (112 gr) unsalted butter, at room temperature
- 1 egg, big
- 1 tsp (0.17 fl oz) (5 ml) vanilla extract
- 1 tbsp (15 ml) lime or lemon juice, natural
- 1/4 C (2.11 oz) (60 gr) greek yogurt or natural unsweetened yogurt
- 1 1/2 C raspberries, fresh or frozen, cut in half
For the glaze:
- 1/2 C (2.15 oz) (61 gr) confectioners sugar
- 1 tsp (0.17 fl oz) (5 ml) lemon or lime juice, natural
- 1 tsp (0.17 fl oz) (5 ml) whipping cream or regular cream
Instructions
For the cookies:
- Place baking paper on two large baking sheets. In a medium bowl, sift the flour with the baking powder, baking soda and salt. Mix with a spoon and set aside.
- In a large bowl, add the sugar with the lemon zest and using your fingertips, rub the two ingredients together. This will help bring out the oils from the lemon zest.
- Add the butter and beat with an electric mixer or hand whisk for 3 minutes until light and fluffy. Add the egg with the vanilla extract, lemon juice and yogurt and beat for 1 more minute until all the ingredients are perfectly integrated.
- Add in the flour mixture in two separate additions and mix with a rubber spatula until very smooth. Add 1 cup of the raspberries (keep the rest for baking) and fold in with the same spatula until they are incorporated all over. It is important not to over beat the batter.
- Divide the dough into 3-tablespoon sized balls using a large cookie scoop and place 6 on each baking sheet, at least 5 cm apart as they will expand during baking. Cover the sheets with plastic wrap or a kitchen towel and freeze the dough balls for 1 hour.
- In the meantime, preheat the oven to 356º F (180°C). Once the dough balls are frozen, place the rest of the sliced raspberries (1/2 cup) on top of each one so that they are all over the surface of the cookies and visible once they are done.
- Bake the cookies for 16 minutes until firm and lightly browned at the edges but not quite in the center. Take them out of the oven and let them cool on the trays for 10 minutes. Then transfer them to a wire rack to cool down completely.
For the glaze:
- In a medium bowl, add the powdered sugar with the lemon juice and whipping cream. Mix with a fork for a few seconds until a thin glaze forms.
- When the cookies are cool, decorate them with the glaze. Store in an airtight container at room temperature for up to 3 days.
