Buttery Lemon Cookies with Raspberry Glaze
I’ve always been a fan of bright, citrusy desserts, and these lemon butter cookies with raspberry glaze hit all the right notes. They started as an experiment—I wanted a buttery, melt-in-your-mouth cookie with just enough lemon to make it pop, and a glaze that added a little something extra. The result? A cookie that feels like sunshine with a little fruity twist on top.
These cookies are soft but sturdy, with a delicate crumb that’s rich with butter and a fresh lemon flavor that isn’t too overpowering. Rolling them in sugar before baking gives them a lightly crisp outer edge, which pairs perfectly with the smooth, slightly tart raspberry glaze. If you’re a fan of lemon bars but want something more snackable, these are exactly what you’re looking for.
Baking these is as easy as it gets—no complicated steps, no chilling the dough, just mix, roll, bake, and glaze. The hardest part is waiting for the glaze to set before sneaking one off the cooling rack. And if you’re feeling fancy, you can even swap the raspberry jam for another flavor and mix things up.
So if you’re looking for something bright and fun to bake, these cookies are it. Make them for a spring gathering, an afternoon pick-me-up, or just because you have lemons sitting around. And if a little extra glaze ends up on your fingers, well—that’s just a bonus.
Ingredients Needed to Bake Lemon Butter Cookies with Raspberry Glaze:
All-purpose flour
Baking powder
Salt
Butter
Granulated sugar
Brown sugar
Lemon juice
Vanilla extract
Powdered sugar
Raspberry jam
(To make it even easier, you can hit the “Get Ingredients” button inside the recipe, and these items will be added straight to your shopping cart at the grocery store of your choice.)
Ingredient Substitutions:
Swap the lemon juice for orange or lime for a citrus variation.
Try strawberry or apricot jam in place of raspberry for a different glaze flavor.
Dairy-free? Use plant-based butter instead.
What Tools Do You Need to Bake Lemon Butter Cookies with Raspberry Glaze?
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Parchment paper
Spoon or piping bag for glazing
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Step-by-Step Instructions for Baking Lemon Butter Cookies with Raspberry Glaze:
Start by preheating your oven to 350°F and lining a baking sheet with parchment paper. Beat the butter, granulated sugar, and brown sugar until light and fluffy. Add in the lemon juice and vanilla extract, mixing until smooth.
Slowly add the dry ingredients to the wet mixture, stirring until a soft dough forms.
Roll the dough into small balls, coat them in sugar, and place them on the baking sheet.
Lightly press down on each cookie, then bake for 10-12 minutes until the edges are just set. Let the cookies cool completely before glazing.
To make the glaze, whisk together powdered sugar, lemon juice, and raspberry jam until smooth. If it’s too thick, add a little more lemon juice; if too thin, add more powdered sugar. Drizzle or dip the cookies in the glaze, then let them sit for about 20 minutes to set.
How to Freeze or Store Lemon Butter Cookies:
Store in an airtight container at room temperature for up to 3 days.
Refrigerate for longer freshness, up to a week.
To freeze, place in a single layer on a baking sheet until firm, then transfer to a freezer bag. Freeze for up to 3 months. Let thaw before enjoying.
Recipe for Buttery Lemon Cookies with Raspberry Glaze:
Buttery Lemon Cookies with Raspberry Glaze
Ingredients
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and creamy. Add in the lemon juice and vanilla extract, mixing until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, stirring until a soft dough forms.
- Scoop the dough into small, evenly sized balls, roll them in the extra 1/2 cup sugar, and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Lightly press down on each cookie with your fingers or the back of a spoon to flatten slightly.
- Bake for 10-12 minutes, or until the edges are set and just lightly golden.
- Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar, lemon juice, and raspberry jam until smooth. If the glaze is too thick, add a few drops of lemon juice; if too thin, add a little more powdered sugar.
- Once the cookies are completely cool, drizzle or dip them in the raspberry glaze. Let the glaze set for about 15-20 minutes before serving.
- Serve and enjoy!