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In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

In a large bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.

Beat in the large egg, lemon zest, and vanilla extract until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.

Gently fold in the fresh raspberries using a rubber spatula. Be careful not to crush them too much.

Cover the dough with plastic wrap and refrigerate for at least 30 minutes. This helps prevent the cookies from spreading too much.

Preheat your oven to 375°F. Line two baking sheets with parchment paper.

Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. You should get about 18-24 cookies.

Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. The cookies will still look soft in the middle.

Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

While the cookies are cooling, prepare the glaze: In a small bowl, whisk together the powdered sugar and 2 tablespoons of fresh lemon juice until smooth. Add more lemon juice, 1/2 teaspoon at a time, if a thinner consistency is desired.

Once the cookies are completely cool, drizzle the lemon glaze over them. Let the glaze set before serving.


In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

In a large bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.

Beat in the large egg, lemon zest, and vanilla extract until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.

Gently fold in the fresh raspberries using a rubber spatula. Be careful not to crush them too much.

Cover the dough with plastic wrap and refrigerate for at least 30 minutes. This helps prevent the cookies from spreading too much.

Preheat your oven to 375°F. Line two baking sheets with parchment paper.

Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. You should get about 18-24 cookies.

Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. The cookies will still look soft in the middle.

Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

While the cookies are cooling, prepare the glaze: In a small bowl, whisk together the powdered sugar and 2 tablespoons of fresh lemon juice until smooth. Add more lemon juice, 1/2 teaspoon at a time, if a thinner consistency is desired.

Once the cookies are completely cool, drizzle the lemon glaze over them. Let the glaze set before serving.
