Lemon buttermilk cookies topped with a bright raspberry glaze are a lovely, lightly sweet treat. These cookies bake up pillowy and tender, with a clean lemon aroma from the zest and a soft crumb thanks to the buttermilk. A simple homemade raspberry glaze adds vibrant color and a fresh fruity balance that keeps the cookies from being overly sweet.
I’m not usually a big cookie person, but I always make an exception for these. The dough yields small, soft rounds with a delicate crumb — light, slightly tangy, and not cloyingly sweet. For years I used the same lemon buttermilk cookie base I first discovered online, and over time I began finishing the cookies with a quick raspberry glaze. It’s become my favorite way to serve them.
These cookies are easy enough for an afternoon bake, attractive enough for a small gathering, and versatile enough to adapt to different glazes. They’re a great option when you want a dessert that feels special without a lot of fuss.
Key ingredients
- Buttermilk
- Lemon (zest and lemon juice for glaze)
- All-purpose flour
- Raspberries (for the glaze)
- Powdered (confectioners’) sugar
- Butter, sugar, egg, baking soda, salt, vanilla
How to customize
The glaze is the easiest element to customize. Substitute strawberries or blackberries for the raspberries, or try lime juice and zest for a tangy twist. You can use either regular lemons or Meyer lemons for a slightly sweeter, floral note.
How to make the lemon buttermilk cookies
These step-by-step notes will help you produce consistent, tender cookies. Make sure the butter is at room temperature and the buttermilk is well shaken before measuring.
1. Preheat the oven to 350°F (175°C) and line one or two baking sheets with parchment paper.
2. In a medium bowl whisk together 1 2/3 cups all-purpose flour, the zest of one lemon, 1/4 teaspoon baking soda, and 1/4 teaspoon salt until evenly combined.
3. In a stand mixer or a large bowl with a hand mixer, beat 6 tablespoons unsalted butter until creamy. Add 3/4 cup granulated sugar and beat until light and fluffy. Add one egg and 1/2 teaspoon vanilla extract and mix until incorporated.
4. With the mixer on low, add the flour mixture and 1/3 cup well-shaken buttermilk in batches, alternating and beginning and ending with the flour. Mix just until combined; do not overwork the dough.
5. Drop level tablespoons of dough onto the prepared baking sheets about 1 1/2 inches apart. If the dough feels uneven or lumpy, quickly shape portions into smooth rounds with your fingers.
6. Bake for about 11–15 minutes, until the edges are set and the tops are lightly golden. Remove the cookies to a wire rack to cool completely before glazing.
For the raspberry glaze:
- Combine 1/2 cup raspberries and 1 1/2 tablespoons lemon juice in a small saucepan over low heat.
- Gently warm the fruit and juice for about five minutes, mashing the raspberries with a spoon as they soften to release their juice.
- Remove from heat and strain the mixture through a fine mesh sieve to remove seeds, pressing on the solids to extract as much liquid as possible. You should end up with a smooth raspberry liquid.
- In a bowl, sift 1 1/4 cups powdered sugar, then whisk in 1 teaspoon buttermilk and about 3 tablespoons of the raspberry liquid. Adjust the amount of liquid to reach a pourable glaze consistency.
- Spoon or drizzle the glaze over cooled cookies and let them sit until the glaze sets.
Recipe details
Title: Lemon Buttermilk Cookies with Raspberry Glaze
Author: Aimee
Prep time: 15 mins Cook time: 30 mins Total time: 45 mins
Course: Dessert Cuisine: American
Ingredients
For the cookies
- 1 2/3 cups all-purpose flour
- Zest of 1 lemon
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, room temperature
- 3/4 cup granulated sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/3 cup buttermilk, well-shaken
For the glaze
- 1/2 cup raspberries
- 1 1/2 tablespoons lemon juice
- 1 1/4 cups powdered sugar, sifted
- 1 teaspoon buttermilk
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Whisk together the flour, lemon zest, baking soda, and salt in a medium bowl.
- Cream the butter in a mixer, add the sugar and beat until light. Add the egg and vanilla, then mix until combined.
- On low speed, add the flour mixture and buttermilk in batches, alternating and starting and ending with the flour. Mix just until combined.
- Drop level tablespoons of dough onto the prepared sheets about 1 1/2 inches apart. Smooth rounded tops if needed.
- Bake 11–15 minutes until set and lightly golden. Cool the cookies on a wire rack before glazing.
- For the glaze, warm the raspberries and lemon juice over low heat for about five minutes, mashing as they soften. Strain through a mesh sieve to remove seeds.
- Whisk the sifted powdered sugar with 1 teaspoon buttermilk and 3 tablespoons of the raspberry liquid (add more or less to reach desired consistency). Spoon or drizzle over cooled cookies and let set.
If nutrition information appears, it is calculated automatically and should be considered an estimate. Verify with your own data if needed.
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