Soft Raspberry Cookies (Print version)
Tender soft raspberry cookies with bright berry pockets, buttery dough, and a light lemon glaze.
# Ingredients:
For the cookies
01 -
1 cup (125 g) frozen raspberries, kept frozen and roughly chopped
02 -
1/2 cup (113 g) unsalted butter, softened
03 -
3/4 cup (150 g) granulated sugar
04 -
1 large egg, room temperature
05 -
1 teaspoon vanilla extract
06 -
1 teaspoon finely grated lemon zest
07 -
1 tablespoon fresh lemon juice
08 -
1 3/4 cups (220 g) all-purpose flour
09 -
1 tablespoon cornstarch
10 -
1/2 teaspoon baking powder
11 -
1/4 teaspoon baking soda
12 -
1/2 teaspoon fine salt
For the lemon glaze
13 -
1 cup (120 g) powdered sugar
14 -
1 1/2 tablespoons fresh lemon juice, plus more as needed
15 -
1-2 teaspoons milk or cream, as needed
# Instructions:
01 -
Heat the oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
02 -
Beat the softened butter and granulated sugar for about 2 minutes, until pale and fluffy. Mix in the egg, vanilla, lemon zest, and lemon juice until just combined.
03 -
In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Add to the butter mixture and mix on low just until a soft dough forms.
04 -
Fold the frozen chopped raspberries into the dough with a spatula. Stop as soon as they are distributed so the dough does not turn wet.
05 -
Chill the dough for 20 minutes. Scoop 2-tablespoon mounds onto the prepared pans, spacing them about 2 inches apart.
06 -
Bake for 10-12 minutes, until the edges are set and the centers look puffed but still soft. Cool on the pan for 5 minutes, then move to a wire rack.
07 -
Whisk powdered sugar with lemon juice and enough milk or cream to make a slow-drizzling glaze. Drizzle over fully cooled cookies and let set before storing.
# Good to know:
01 -
Keep raspberries frozen until the moment they go into the dough.
02 -
Chilling the dough helps control spreading and keeps the cookies thick.
03 -
Glaze only after the cookies are fully cool.