Raspberry Lemon Cookies

This recipe for Raspberry Lemon Cookies has been on my list of things to try to make for a long time. now.  It has been a tad cold here (we're talking -11F) and I thought this was the perfect moment to try making these cookies.  It's a cold day, why not bake some cookies, right?   I found the recipe for the Raspberry Lemon Cookies here.  Check out the page for some beautiful pictures of these cookies.

I made these vegan by using a plant-based butter.  My only regret is that these cookies flattened out in the oven.  That didn't stop anyone from eating them.  These come out as delicious, soft cookies.  The combination of raspberry and lemon are delightful.  These cookies are similar to raspberry scones except they are a lot softer.

Here's the recipe:

Raspberry Lemon Cookies

ingredients:

2 cups flour

1/2 cup sugar

2 tsp baking powder

1/2 cup butter, cubed

2/3 cup heavy whipping cream

Juice and zest from 1/2 a lemon

1 cup frozen raspberries, chopped

Lemon glaze:

1 cup powdered sugar

2 TBSP lemon juice

directions:

Oven 350F.  

Line baking sheet with parchment paper.

In large bowl, whisk flour, baking powder and sugar.  Add in small cubes of butter.  Mix using a pastry cutter until ingredients are combined.

Stir in cream, lemon zest and juice and mix until combined.  If dough is dry, add a Tablespoon of cream.  It should be a thicker dough.  Then, fold in the cold raspberries.  Drop dough onto cookie sheet.

Bake 12-15 minutes.  

Let cool.

For the Glaze, mix powdered sugar and lemon juice and drizzle over cooled cookies.

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I made these vegan by using plant butter in place of regular butter.  The cookies did flatten out quite a bit.

To make the heavy whipping cream vegan, substitute combination of oat milk and oil and whip together.

I cut the glaze recipe in half and it was more than enough glaze for all of the cookies.

Enjoy!