Glazed Lemon Raspberry Cookies
This recipe is adapted (minimally) from Bake. Eat. Repeat.( Here is the original recipe. ) I saw these cookies on the Mix and Measure instagram account and thought they looked delicious. The small changes I made were amping up the lemon zest in the dough, omitting the vanilla (with citrus is one of the few instances in which I don't like vanilla), and adding the lemon glaze–it really amps up the lemon flavor. The final cookies are cakey and soft with addicting bright flavors. You will love these as much as my friends and family did.
Yield: ~24 cookies
Ingredients for the cookie:
1/2 cup (113g) unsalted butter at room temperature
1 cup (200g) granulated sugar
Zest of 2 lemons
Juice of 1/2 lemon
1/2 tsp kosher salt
1/4 tsp baking powder
1/8 tsp baking soda
1 1/2 cups (190g) all-purpose flour
3/4 cup (~90g) frozen raspberries, coarsely chopped and stored in freezer until called for in the recipe
Ingredients for the glaze:
Juice of 1-2 lemons
1 tbsp butter, melted
2-3 cups powdered sugar
Yellow food coloring (optional)
Method for the dough and baking:
Preheat the oven to 350° F and prepare two cookie sheets with baking paper or silicone mats.
Cream together with a hand mixer the butter, sugar, and lemon zest in a medium-large mixing bowl for a few minutes until light and fluffy. (You could do this by hand with a wooden spoon or with a stand mixer if you don't have a hand mixer.)
Add the egg, beat well to combine. Scrape down the bowl.
Add the lemon juice. Beat well.
Pour the flour, salt, baking powder, and baking soda into the mixture and beat on low to combine.
Fold in the raspberries...do not overmix! You want streaks of pink and white, not an overall purple-gray.
Use a small cookie scoop or two spoons to drop 20-24 cookies on the sheets. Space them evenly. Bake for 14 minutes until they are lightly golden.
Let cool on the baking tray for at least 10 minutes until they set, then transfer to a wire rack to cool completely.
Method for the glaze and final preparation:
When the cookies are completely cool, in a large (4 cup) measuring cup or small mixing bowl, mix 2 cups of powdered sugar with the butter, then add lemon juice a few teaspoons at a time, mixing with a fork. Add the juice in until the glaze is just thin enough to fall from the fork. Sometimes the color of dissolved powdered sugar can be grayish and unattractive, you can remedy this with a small amount of yellow food coloring.
Arrange the cooled cookies on a sheet of parchment paper so they are all as close to each other as possible.
Drizzle the glaze over them all, transfer back to the cooling rack for the glaze to set up completely.