Lemon Raspberry Cookies Glaze (Print Version)
# Ingredients:
→ Cookies
01 -
2 cups all-purpose flour
02 -
1/2 teaspoon baking powder
03 -
1/4 teaspoon salt
04 -
3/4 cup unsalted butter, softened
05 -
1 cup granulated sugar
06 -
1 large egg
07 -
2 tablespoons lemon juice
08 -
1 tablespoon lemon zest
09 -
1/2 cup raspberries, finely chopped
→ Raspberry Glaze
10 -
1 cup powdered sugar
11 -
2 tablespoons raspberry puree
12 -
1 teaspoon lemon juice
# Instructions:
01 -
Preheat oven to 175°C (350°F). Line a baking sheet with parchment paper.
02 -
In a bowl, whisk together all-purpose flour, baking powder, and salt.
03 -
In a separate bowl, cream together softened butter and granulated sugar until light and fluffy. Beat in the egg, lemon juice, and lemon zest.
04 -
Gradually mix in the dry ingredients until a dough forms. Fold in the finely chopped raspberries.
05 -
Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 5 cm (2 inches) apart. Bake for 12-15 minutes, or until the edges are lightly golden.
06 -
Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
07 -
In a bowl, whisk together powdered sugar, raspberry puree, and lemon juice until smooth.
08 -
Drizzle the glaze over the cooled cookies and sprinkle with extra lemon zest. Allow the glaze to set before serving.
# Notes:
01 -
Ensure the butter is at room temperature for easier creaming.
02 -
For a more intense raspberry flavor, add a teaspoon of raspberry extract to the dough.
03 -
Finely grate the lemon zest to ensure even distribution in the cookie dough.
04 -
Allow the cookies to cool completely before applying the glaze to prevent it from melting.