These refreshing lemon raspberry cookies are perfect for warm weather! With a zesty lemon flavor and bursts of raspberry, they offer a delightful balance of tart and sweet. Topped with a creamy raspberry spread, these cookies are both light and indulgent. Whether you’re looking for a fresh summer treat or a unique cookie recipe, these will quickly become a favorite.
Why You’ll Love This:
You’ll love these cookies for their vibrant lemon flavor combined with the tangy sweetness of raspberries. The soft, buttery cookie base pairs perfectly with the creamy raspberry topping. They’re easy to make and offer a refreshing twist on traditional cookies, ideal for when you want something light yet flavorful.
Recipe:
Cookie Ingredients:
- 120g butter (firm, not too soft)
- 120g sugar (1/2 cup + 3 tablespoons)
- 2 egg yolks (34g)
- 1 tsp baking powder
- 1 packet vanilla
- Pinch of baking soda
- 2 tbsp lemon juice (10g)
- 1 tbsp lemon zest
- 190g flour (1.5 cups + 2.5 tbsp)
- 15g cornstarch (1 tbsp)
- Pinch of salt
- 90-100g frozen raspberries (chopped)
Topping Ingredients:
- 40g butter
- 75g cream cheese
- 75g powdered sugar
- 1/2 tsp vanilla
- 1 tbsp raspberries (mashed)
Instructions:
- Prepare the Dough:
- Chop frozen raspberries and return to the freezer.
- Cream the butter and sugar, then add the egg yolks. Mix in lemon juice and zest.
- Add dry ingredients and mix on low until combined. Stir in raspberries quickly.
- Shape the dough and bake at 175°C for 11-12 minutes.
- Make the Topping:
- Beat softened butter. Add cream cheese, powdered sugar, and mashed raspberries. Mix until smooth.
- Spread on cooled cookies.
Enjoy!
