Description
Bright and zesty cookies featuring a delightful combination of raspberry and lemon, perfect for any occasion.
Ingredients
Scale
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 teaspoons fresh lemon zest
- 1 tablespoon lemon juice
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon poppy seeds
- 1 cup powdered sugar
- 1 ½ to 2 tablespoons lemon juice
- ½ teaspoon lemon zest (optional)
- 2 tablespoons raspberry jam (seedless preferred)
- 1 teaspoon warm water
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream together softened butter and sugar until light and fluffy.
- Mix in the egg, vanilla extract, lemon zest, and lemon juice until smooth.
- In a separate bowl, whisk together flour, baking soda, salt, and poppy seeds.
- Gradually add the dry mixture to the wet ingredients, stirring until just combined.
- Scoop dough into 1 ½ tablespoon portions and place 2 inches apart on the baking sheet.
- Bake for 9 to 11 minutes until edges are just lightly golden.
- Cool for 5 minutes on the pan, then transfer to a rack.
- For the glaze, whisk powdered sugar with lemon juice until smooth.
- For the raspberry drizzle, stir raspberry jam with warm water to thin and drizzle over glazed cookies.
- Allow glaze to set completely before storing or serving.
Notes
Use seedless jam for a smoother texture and fresh lemons for the best flavor.
- Prep Time: 15
- Cook Time: 11
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cookies, lemon, raspberry, dessert, baking