1. Prepare for Baking: Setting the Stage for Success

Preheat Oven: Preheat your oven to 325°F (160°C).

Line Baking Sheets: Line two large baking sheets with parchment paper.

2. Prepare the Lemons: Zesting and Juicing

Wash and Dry: Wash and dry all 3 lemons thoroughly.

Zest Lemons: Using a zester or the fine side of a box grater, zest all 3 lemons, being careful to avoid the bitter white pith.

Juice 1 Lemon: Cut one of the zested lemons in half and juice it. You should have about 2 tablespoons of juice. If not, juice another lemon. Remove any seeds.

Set Aside: Set aside the lemon zest and juice.

3. Prepare the Frozen Raspberries: Preventing Excess Moisture

Chop Raspberries: Roughly chop the ½ cup of frozen raspberries into small pieces.

Tip: It’s important to use frozen raspberries and chop them while still frozen to prevent them from releasing too much liquid and making the dough soggy.

Freeze: Place the chopped raspberries in a freezer-safe bowl and return them to the freezer until you’re ready to add them to the dough.

4. Combine Dry Ingredients: Ensuring Even Distribution

Whisk Together: In a large bowl, whisk together the flour, baking powder, and salt. Set aside.

5. Prepare Cornstarch Mixture: Creating a Smooth Paste

Combine: In a small bowl, use a spoon to mix together the 2 heaping tablespoons of cornstarch with 3 tablespoons of water until it forms a thin, watery paste. It will be thick and tacky at first, keep mixing.

6. Cream Together Butter and Sugar: The Foundation of Flavor and Texture

Combine Butter and Sugar: In a large bowl, using a stand mixer fitted with the paddle attachment or a handheld mixer, beat the softened butter and 1 ¾ cups of granulated sugar together until light and fluffy, about 2-3 minutes.

7. Incorporate Wet Ingredients: Adding Moisture and Flavor

Add Cornstarch Mixture and Milk: Add the cornstarch mixture and milk to the creamed butter and sugar. Mix on low speed until just combined.

Add Lemon Zest and Juice: Add 1 tablespoon of the reserved lemon zest and the 2 tablespoons of reserved lemon juice to the batter. Mix until incorporated.

Add Eggs and Extracts: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Stir in the vanilla extract and lemon extract until well combined.

8. Gradually Add Dry Ingredients: Bringing the Dough Together

Combine: With the mixer on low speed, gradually add the dry ingredients (flour mixture) to the wet ingredients, mixing until just combined. Be careful not to overmix.

9. Fold in Raspberries: Adding Bursts of Fruity Flavor

Remove Raspberries from Freezer: Take the chopped frozen raspberries out of the freezer.

Fold in Gently: Gently fold the chopped frozen raspberries into the cookie dough using a spatula.

Tip: The dough will turn a marbled pink color as you fold in the raspberries.

10. Chill the Dough: A Crucial Step for Cookie Structure

Cover and Freeze: Cover the bowl of cookie dough with plastic wrap and place it in the freezer for at least 1 hour.

Important Note: The recipe author emphasizes that this chilling step is essential. Do not skip it, or the cookies will spread too much during baking and not hold their shape. The dough must be frozen, not just refrigerated.

11. Prepare the Lemon Sugar Coating: An Extra Layer of Citrusy Sweetness

Combine Sugar and Zest: In a small bowl, whisk together the remaining 3 tablespoons of granulated sugar and the remaining 1 teaspoon of lemon zest.

12. Shape and Coat the Cookies: Preparing for the Oven

Preheat Oven: After the dough has chilled for 1 hour, preheat your oven to 325°F (160°C).

Scoop Dough: Using a large cookie scoop (about ¼ cup), scoop out portions of the chilled dough.

Roll in Sugar: Roll each dough ball in the lemon sugar mixture until it’s completely coated.

Place on Baking Sheets: Place the sugar-coated dough balls on the prepared baking sheets, leaving about 3-4 inches between each cookie. This allows them to spread slightly without touching.

Note: The dough balls should remain in a ball shape, do not flatten.

13. Bake the Cookies: Achieving a Soft and Chewy Texture

Bake in Batches: Bake the cookies, one sheet at a time, for 15-16 minutes. The recipe author states they should still be quite soft when they come out of the oven.

Tip: The cookies will continue to firm up as they cool.

Optional: Reshape Cookies: If desired, immediately after removing the cookies from the oven, use a large, round cookie cutter to swirl around each cookie, reshaping them into perfect circles.

14. Cool the Cookies: Allowing them to Set

Cool on Baking Sheet: Let the cookies cool on the baking sheet for at least 10 minutes before transferring them to a wire rack. This is important because the cookies are very soft when they first come out of the oven and will break if handled too soon.

Cool Completely: Let the cookies cool completely on the wire rack before adding the glaze (if using).

15. Make the Glaze (Optional): A Sweet Raspberry Finish

Combine Ingredients: In a small bowl, whisk together 1 cup of confectioners’ sugar, 1 or 2 mashed raspberries, and 1 tablespoon plus 1 teaspoon of water until smooth.

Adjust Consistency: If the glaze is too thick, add more water, ½ teaspoon at a time, until it reaches a drizzling consistency. If it’s too thin, add more powdered sugar, 1 tablespoon at a time.

16. Drizzle and Garnish: The Final Touches

Drizzle Glaze: Once the cookies are completely cool, drizzle the raspberry glaze over the tops.

Garnish (Optional): If desired, sprinkle with additional lemon zest while the glaze is still wet.

Let Glaze Set: Let the glaze set completely before serving.