Ingredients
Method
Prepare the Dough:
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the softened butter and sugar until light and fluffy.
- Mix in the cornstarch mixture, milk, lemon juice, and zest.
- Gradually add the dry ingredients, mixing until just combined.
- Gently fold in the chopped raspberries.
Chill the Dough:
- Cover and refrigerate for at least 1 hour to prevent spreading.
Prepare Lemon Sugar:
- In a small bowl, combine granulated sugar and lemon zest.
Shape and Coat the Cookies:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll dough into balls and coat them in the lemon sugar mixture.
- Place on the prepared baking sheet, leaving space between each cookie.
Bake the Cookies:
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Make the Raspberry Glaze:
- Mash raspberries and strain to extract juice.
- Whisk juice with confectioners' sugar and a little water until smooth.
Drizzle and Serve:
- Once the cookies have cooled, drizzle with the raspberry glaze.
- Let set before enjoying!
Notes
- For a stronger lemon flavor, add extra lemon zest to the dough.
- Use frozen raspberries instead of fresh to prevent excess moisture.
- Store cookies in an airtight container for up to 3 days at room temperature or refrigerate for up to a week.
- For a crispier texture, bake a minute longer and allow the cookies to cool completely before storing.