Enjoy the perfect combination of soft, fluffy, and buttery textures in these Raspberry Cookies, filled with fresh lemon and raspberry flavors. Simple to make and adored by all!
Ingredients
1/2 cup cold butter (113g)
1 cup white sugar (200 grams)
Zest of 1 lemon
1 tablespoon lemon juice, fresh (15 ml)
1/2 tsp vanilla extract
1/2 tsp lemon essence (optional)
few drops of yellow gel colour (optional)
1 large egg
2 cups all-purpose flour (240 grams)
1/4 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup frozen raspberries
Glaze
2-3 tbsp lemon juice
1 1/2 cup icing sugar
Recipe
Beat butter for about a minute.
Add sugar and mix until combined.
Add egg, lemon juice, lemon zest, vanilla extract, lemon essence and yellow food colour. Mix until well blended.
Add flour, salt, baking powder and baking soda. Mix until well incorporated.
Roughly chop frozen raspberries and gently fold in the dough. If you mix too much it will turn all the dough pink.
Divide the dough into 6 equal portions. Each portion weighs 122-125g.
Combine the dough into balls, avoid over rolling.
Freeze the dough balls for 20 minutes then bake @350°F for 16-18 minutes.
Let them set in the baking tray for 15-20 minutes then cool completely on a wire rack.
Mix icing sugar with lemon juice for glaze. Adjust the lemon juice and sugar according to your preference.
Glaze your cool cookies and top it with lemon zest and fresh raspberries. Each cookie weighs 150-152g.
Please watch the short video for details. Thanks for watching!!!
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