Raspberry Lemon Cookies
Soft, buttery cookies bursting with fresh raspberries and bright lemon flavor, topped with tangy cream cheese frosting and freeze-dried raspberry crunch.
Equipment
Ingredients
Cookies
unsalted butter (softened)
226 g
granulated sugar
400 g
lemon (zested)
2 piece
fresh lemon juice
30 g
large egg (room_temperature)
2 piece
all-purpose flour
500 g
cornstarch
8 g
salt
3 g
baking powder
2 g
baking soda
2 g
fresh raspberries (roughly_chopped)
185 g
Lemon Cream Cheese Frosting
full-fat cream cheese (softened)
226 g
unsalted butter (softened)
113 g
powdered sugar
360 g
lemon (zested)
1 piece
fresh lemon juice
15 g
freeze dried raspberries (powdered)
15 g
Instructions
Preheat oven
Preheat oven to 175°C and line baking sheets with parchment paper.
Cream butter and sugar
In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
Add lemon zest and juice
Beat in the zest of 2 lemons and 2 tablespoons fresh lemon juice until well combined.
Add eggs
Add eggs one at a time, beating well after each addition until smooth.
Combine dry ingredients
In a separate bowl, whisk together flour, cornstarch, salt, baking powder, and baking soda.
Combine wet and dry ingredients
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in raspberries
Gently fold in the roughly chopped fresh raspberries, being careful not to overmix.
Shape cookies
Scoop dough onto prepared baking sheets, spacing cookies 5cm apart.
Bake cookies
Bake for 12-15 minutes until edges are lightly golden. Cool on baking sheet for 5 minutes, then transfer to wire rack.
Prepare frosting
Beat cream cheese and butter together until smooth. Gradually add powdered sugar, then lemon zest and juice to taste.
Frost cookies
Once cookies are completely cooled, spread or pipe frosting on top. Sprinkle with freeze-dried raspberry powder.
Original recipe
Storage
Store in airtight container. Frosted cookies best consumed within 3 days. Unfrosted cookies freeze well for up to 1 month.
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