Lemon Raspberry Cookies are the perfect balance of sweet, zesty, and tangy. They're loaded with juicy raspberry chunks and lemon flavor, topped off with a simple lemon sugar glaze!
Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
Beat together the butter and sugar for 1-2 minutes until combined.
Add lemon zest, lemon juice, vanilla, and eggs and continue beating until fluffy.
Combine flour, baking powder, baking soda, and cream of tartar in a separate bowl and add to the butter mixture.
Beat until combined.
Gently chop frozen raspberries just a bit and add to the cookie mixture.
Fold raspberries in gently. They will bleed into the dough as they are mixed in.
Use a cookie scoop (small cookies) or an ice cream scoop (larger cookies shown here) to scoop balls of the dough and place them 2 inches apart on prepared cookie sheets.
Bake cookies 11 minutes (small cookies) - 14 minutes (large cookies) until puffy and beginning to brown around the edges.
Remove from the oven and allow to cool for 5-10 minutes and then transfer to a cooling rack to cool the rest of the way.
Whisk together glaze ingredients. Adjust the amount of cream to reach desired consistency. Drizzle the glaze over the cooled cookies.
Allow glaze to set, if desired, and serve.
Notes
These are soft and just a little chewy with delicious lemon flavor and a burst of raspberry throughout.
Don't overload the cookies with raspberries otherwise the cookies will have an excess of moisture.
Don't worry if the raspberries created a slight streak in color in the cookies - it's very pretty!
These cookies are completely baked when there's some browning on the bottom and the tops look dry and matte.