Ingredients
Dry Ingredients
- 2 ½ cups all-purpose flour
- ¾ cup confectioners’ sugar, divided
- 1 teaspoon kosher salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 2 tablespoons finely grated lemon zest
- 3 tablespoons lemon juice
Glaze
- 1 ¼ cups confectioners’ sugar
- 2 tablespoons lemon juice
- 2 raspberries
Instructions
- Preheat and Mix Dry Ingredients: Preheat your oven to 325°F (160°C). In a medium bowl, whisk together the all-purpose flour, ½ cup of the confectioners’ sugar, and kosher salt until thoroughly combined.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter with ¼ cup confectioners’ sugar, finely grated lemon zest, and 3 tablespoons lemon juice until the mixture is light and fluffy, ensuring a smooth batter.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients into the butter mixture, beating until just combined to avoid overmixing and keeping the dough tender.
- Shape and Chill Dough: Roll the dough into 1-inch balls, then place them on a parchment-lined baking sheet. Freeze the dough balls for 12-15 minutes to help maintain their shape during baking.
- Bake and Make Indentations: Bake the cookies for 10 minutes. Remove from the oven and gently press an indentation into the center of each cookie using the back of a spoon or your finger.
- Continue Baking: Return the cookies to the oven and bake for an additional 16-18 minutes or until they are lightly browned on the bottom. After baking, transfer the cookies to a wire rack to cool completely.
- Make Glaze: While the cookies are cooling, prepare the glaze by whisking together 1 ¼ cups confectioners’ sugar, 2 tablespoons lemon juice, and 2 raspberries until smooth and vibrant pink in color.
- Decorate and Serve: Dust the cooled cookies with additional confectioners’ sugar. Fill the indentations with the prepared raspberry-lemon glaze and let them set for at least 10 minutes before serving to allow the glaze to firm up.
Notes
- Freezing the dough balls before baking helps the cookies hold their shape and prevents spreading.
- Use fresh raspberries for the glaze to achieve a natural pink color and fresh flavor.
- The glaze can be made thicker or thinner by adjusting the amount of lemon juice.
- For a stronger lemon flavor, consider adding a bit more lemon zest to the dough.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
