Lemon buttermilk cookies are a delicious treat that are perfect for satisfying a sweet tooth. With a delicate texture and bright lemon flavor, they are sure to be a hit. These are topped with a homemade raspberry glaze that gives the cookies a delicious flavor and beautiful color.
I'm not a huge cookie person. But I will make an exception for these cookies always. The lemon buttermilk cookies just come out pillowy and light. And not too sweet!
I got this lemon buttermilk cookie recipe from the Orangette blog. I've been making it for YEARS. Since 2009 at least. I remember the first time I made it was in my Seattle kitchen. But lately I've been putting my own twist on it. In the form of a tasty raspberry glaze.
A perfect dessert if you ask me. Not too sweet, cute, and easy to make.
- All-purpose flour
- Powdered sugar
How to customize
While I made a raspberry glaze for the cookies, you could also do a strawberry glaze, blackberry glaze, or experiment with a lime glaze!
You can use regular lemons or meyer lemons in this recipe.
How to make the lemon buttermilk cookies
First, I make the dough for the cookies by mixing the dough together!
Next step is to bake the cookies! You don't want them big, these are small cookies.
Once the cookies are done baking, let them cool on a wire rack.
And then make the raspberry glaze! Heat the raspberries and lemon juice.
Strain the raspberry mixture, then mix together with buttermilk and sifted powdered sugar. Top the buttermilk cookies with the glaze and enjoy!
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Lemon Buttermilk Cookies with Raspberry Glaze
For the cookies
- 1 ⅔ cups all purpose flour
- 1 lemon (zest only)
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 6 Tablespoons unsalted butter room temperature
- ¾ cup sugar
- 1 egg
- ½ teaspoon vanilla extract
- ⅓ cup buttermilk well-shaken
For the glaze
- ½ cup raspberries
- 1 ½ Tablespoons lemon juice
- 1 ¼ cups powdered sugar sifted
- 1 teaspoon buttermilk
- Preheat the oven to 350 degrees F and line a baking sheet or two with parchment paper.
- In a medium bowl, combine the flour, lemon zest, baking soda, and salt and whisk together.
- In a stand mixer (or large mixing bowl), beat the butter until creamy. Add the sugar and beat until fluffy and light. Add the egg and beat until it is mixed and combined. Add the vanilla and combine. On low speed, add the flour mixture and buttermilk in batches, alternating and starting and ending with the flour.
- Onto the cookie sheets, drop level tablespoons about 1 ½ inches apart. If lumpy, shape into balls with your fingers before baking. Bake about 11-15 minutes per batch. Remove and let cool on a wire rack.
- For the glaze, first make the raspberry syrup. Heat the lemon juice and raspberries over low heat. Smash raspberries with a spoon as they soften. After about 5 minutes, remove from heat and strain through a mesh strainer to remove any seeds and so you are left with a raspberry liquid.
- Take the sifted powdered sugar and add the buttermilk and 3 tablespoons of the raspberry liquid. Whisk to combine until smooth and a glaze forms. Spoon the glaze onto the cookies and allow the cookies to sit until the glaze is set.
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