Ingredients
Method
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, combine the flour, baking powder, and salt, whisking until evenly mixed.
- In a separate large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. Add in the egg, lemon juice, and lemon zest, beating until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the finely chopped raspberries.
- Scoop spoonfuls of the dough onto the prepared baking sheet, leaving about 2 inches between each for spreading.
- Bake for 12 to 15 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- To make the glaze, whisk together the powdered sugar, raspberry purée, and lemon juice until smooth and pourable.
- Drizzle the glaze over the cooled cookies and top with a sprinkle of additional lemon zest if desired.
- Allow the glaze to set completely before serving or storing.
Notes
Make sure the butter is softened to room temperature to make creaming it with the sugar easier.
To enhance the raspberry flavor, you can add 1 teaspoon of raspberry extract to the dough.
Grate the lemon zest finely to ensure it mixes evenly throughout the cookie dough.
Allow the cookies to cool fully before drizzling the glaze to keep it from melting.
To enhance the raspberry flavor, you can add 1 teaspoon of raspberry extract to the dough.
Grate the lemon zest finely to ensure it mixes evenly throughout the cookie dough.
Allow the cookies to cool fully before drizzling the glaze to keep it from melting.