Frosted Lemon Raspberry Cookies

Steps

1. 1

   Preheat the oven to 350°F (180 °C) (177°C (350 °F)). Line baking sheets with parchment paper and set aside.

2. 2

   In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.

3. 3

   In a small bowl, rub the granulated sugar and lemon zest together with your fingertips until fragrant to release the oils from the zest.

4. 4

   In a large mixing bowl, beat the 1 cup of softened butter for 1-2 minutes until smooth and creamy.

   Start 1-minute timer
5. 5

   Add the lemon sugar to the butter and continue beating for another 2-3 minutes until light and fluffy.

   Start 2-minute timer
6. 6

   Mix in the eggs one at a time, then add the 2 tablespoons of lemon juice and mix until fully incorporated.

7. 7

   Add the dry ingredients and mix just until no dry streaks remain.

8. 8

   Gently fold in the chopped raspberries with a spatula, being careful not to overmix so the berries don’t completely break apart.

9. 9

   Using a large cookie scoop (about 40g each ball), scoop the dough onto the prepared baking sheets, leaving about 2 inches between each cookie.

10. 10

    Bake for 14-16 minutes, or until the edges are just beginning to turn lightly golden while the centers still look slightly underbaked.

    Start 14-minute timer
11. 11

    Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

    Start 5-minute timer
12. 12

    To make the frosting, beat the cream cheese and 1/2 cup of butter together until completely smooth and creamy.

13. 13

    Gradually mix in the powdered sugar, then add the lemon zest, raspberry powder/pieces and enough lemon juice to reach your desired flavor and consistency.

14. 14

    Once the cookies have cooled completely, pipe or spread the frosting onto each cookie.

15. 15

    Garnish with additional lemon zest, sliced lemons and/or fresh raspberries, if desired.