Time to share my favorite cookie out of this whole box (the cinnamon strawberry is a veryyyy close second)! If I had to pick a cookie that embodies the essence of summer, this is the cookie I would choose!
The cookies itself are a lemon base with fresh raspberries pieces throughout, and the texture is soft, chewy and slightly cake-like (we love a thicker cookie around here). It’s topped with a smooth and creamy lemon raspberry cream cheese frosting that is perfectly tangy! Together, these create the most perfect cookie😍
🫐 Lemon Blueberry Cookie Sandwich
🍑 Salted Caramel Peach Cobbler Cookie
🍇 Strawberry Cinnamon Cookie
🍪 Lemon Raspberry Cookie
🍋 Lemon Creme Brulée Cookie
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Yield: About 26 cookies
Ingredients
For the Cookies
1 cup (226g) unsalted butter, softened
2 cups (400g) granulated sugar
Zest of 2 lemons
2 tablespoons (30g) fresh lemon juice
2 large eggs, room temperature
4 cups (500g) all-purpose flour
1 tablespoon (8g) cornstarch
1/2 teaspoon (3g) salt
1/2 teaspoon (2g) baking powder
1/2 teaspoon (2g) baking soda
1 1/2 cups (185g) fresh raspberries, roughly chopped
For the Lemon Cream Cheese Frosting
8 ounces (226g) full-fat cream cheese, softened
1/2 cup (113g) unsalted butter, softened
3 cups (360g) powdered sugar
Zest of 1 lemon
2-3 tablespoons (30-45g) fresh lemon juice, to taste
1/2 cup freeze dried raspberries, powder or finely crushed pieces
Instructions
Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper and set aside.
In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
In a small bowl, rub the granulated sugar and lemon zest together with your fingertips until fragrant. This helps release the oils from the zest for a stronger lemon flavor.
In a large mixing bowl, beat the butter for 1-2 minutes until smooth and creamy. Add the lemon sugar and continue beating for another 2-3 minutes until light and fluffy.
Mix in the eggs one at a time, then add the lemon juice and mix until fully incorporated.
Add the dry ingredients and mix just until no dry streaks remain. Gently fold in the chopped raspberries with a spatula, being careful not to overmix so the berries don’t completely break apart.
Using a large cookie scoop (about 40g each ball), scoop the dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
Bake for 14-16 minutes, or until the edges are just beginning to turn lightly golden while the centers still look slightly underbaked.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
To make the frosting, beat the cream cheese and butter together until completely smooth and creamy. Gradually mix in the powdered sugar, then add the lemon zest, raspberry powder/pieces and enough lemon juice to reach your desired flavor and consistency.
Once the cookies have cooled completely, pipe or spread the frosting onto each cookie. Garnish with additional lemon zest, sliced lemons and/or fresh raspberries, if desired.
Store the frosted cookies in an airtight container in the refrigerator for up to 3 days. For the best texture and flavor, let them sit at room temperature for 15-20 minutes before serving.
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