Lemon Raspberry Cookies with Vanilla Bean Glaze!

Lemon Raspberry Cookies with Vanilla Bean Glaze! Easy Homemade Lemon Cookie Recipe with Raspberry Glaze and Raspberry Sauce.

A bottle of vanilla bean paste, cookies with pink frosting and raspberries, a halved lemon, and fresh raspberries on a parchment-lined surface.

I am LOVING these Lemon Raspberry Cookies with Vanilla Bean Glaze!

A hand holding a split cupcake topped with pink frosting and a raspberry, with more cupcakes and blurred drinks in the background.

This is an easy recipe idea for Mother’s Day or any time of the year – you can never go wrong with lemon!

Close-up of scones topped with pink icing and a fresh raspberry, with a lemon and a bottle in the background.

How to make Lemon Raspberry Cookies

Cookie Ingredients:
1/2 cup unsalted butter (1 stick) – softened
4 oz cream cheese (softened)
1 cup granulated sugar
3.4 oz box of lemon instant pudding mix
1 large egg
2 teaspoons pure vanilla extract
1 3/4 cups unbleached flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup raspberry sauce
1 teaspoon lemon zest

Raspberry Sauce Recipe Ingredients:
3 tablespoons water
2 tablespoons white granulated sugar
1/2 cup fresh raspberries
1 teaspoon vanilla paste

Raspberry Vanilla Bean Glaze
2 cups powdered sugar
5 teaspoons lemon juice
1 teaspoon vanilla paste
1 tablespoon raspberry sauce

Raspberry Sauce Directions: 

To make the Raspberry Sauce, combine the water and sugar together in a sauce pan. Heat over medium heat and whisk until dissolved. 
Add the raspberries and vanilla bean paste. Mash and stir occasionally and let simmer for 10 minutes. Remove from the heat and let the sauce cool while you make the cookies. 

Cookie Directions:

Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
For the cookies, cream the butter and cream cheese together until smooth. 
Add the sugar and instant pudding mix and mix until combined. 
Stir in the egg and pure vanilla extract until combined.
Next, add the flour, baking powder, baking soda, and salt and mix well.
Carefully fold in the raspberry sauce and lemon zest but do not over mix. 
Use a 3 tablespoon cookie scoop to create cookie dough balls and place them on the prepared baking sheet (cookie dough balls will be about 2.5 ounces) 
Bake for 10-12 minutes. Remove from the oven and let cool completely on the baking sheet to finish setting.
While the cookies bake make the glaze by combining the powdered sugar, lemon juice, vanilla bean paste, and raspberry sauce. Mix well until your desired consistency.
Once the cookies are cool, top each cookie with the glaze and add a fresh raspberry on top (optional).

Notes:
Add more lemon juice for a thinner glaze or more powdered sugar for a thicker glaze.

A bottle of Rising Star vanilla bean paste is placed on a tray with lemon halves, a vanilla extract bottle, and cookies topped with pink frosting and raspberries.

I partnered with Rising Star Baking Supply to create this recipe and made the CUTEST gift basket for Mother’s Day! Use this same idea and create a gift basket anytime of the year for someone who loves to bake! 

Lemon scones topped with pink frosting and a raspberry, with a cut lemon and a bottle in the background.

If you love this recipe and want even more LEMON RECIPES you need my Lemon Recipe Bundle – it includes my VIRAL Lemon Cake Mix Cookies and my Lemon Sugar Cookies!

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