Ingredients

Scale

(Makes 18–20 cookies)

Cookie base:

¾ cup (1½ sticks / 170g) unsalted butter, softened
¾ cup granulated sugar
1 large egg
1 tsp vanilla extract
Zest of 2 lemons (about 2 tbsp—don’t skip!)
2 tbsp fresh lemon juice
2¼ cups (280g) all-purpose flour
¼ tsp salt

Raspberry filling:

1 cup fresh or frozen raspberries (thawed if frozen, patted dry)
1 tbsp cornstarch (to prevent leaking)

Lemon glaze:

1 cup powdered sugar, sifted
2–3 tbsp fresh lemon juice
Optional: 1 tsp lemon zest

Instructions

1. Prep raspberries:

Gently toss raspberries with cornstarch; set aside (this thickens juices to prevent soggy cookies).

2. Make dough:

Beat butter and sugar until light (~2 min). Mix in egg, vanilla, lemon zest, and lemon juice.
Gradually add flour and salt; mix until just combined (dough will be soft).

3. Assemble & bake:

Preheat oven to 350°F (175°C). Line baking sheets with parchment.
Roll dough into 1½” balls. Place 2″ apart on sheets.
Create wells: Press thumb gently into each ball to form ½” deep indentations.
Fill: Place 3–4 raspberry pieces into each well (don’t overfill—berries expand!).
Bake 12–14 minutes until edges are just golden. Cool on pan 5 minutes.

4. Glaze & serve:

Whisk powdered sugar and lemon juice until smooth. Drizzle over cooled cookies. Let set 15 minutes before serving.

💡 Pro Tips for Perfection:
✅ Pat raspberries dry—excess moisture = leaking berries + flat cookies.
✅ Don’t overbake—14 minutes max for tender centers (they firm as they cool).
✅ Blood sugar friendly (you love this!):
→ Replace sugars with monk fruit blend (1:1 swap)
→ Use sugar-free powdered erythritol for glaze
→ Net carbs: ~6g/cookie
✅ Keto version:
→ 1¾ cups almond flour + ¼ cup coconut flour
→ ¾ cup monk fruit blend
→ Sugar-free glaze (powdered erythritol + lemon juice)
→ Net carbs: ~3g/cookie
✅ White chocolate twist (you love white chocolate!): Drizzle with melted sugar-free white chocolate after glaze sets.
✅ Storage: Keep in airtight container 5 days (glaze may soften cookies slightly). Freeze dough balls; bake from frozen (+1–2 min).

Prep Time & Nutrition (per cookie):