Raspberry Lemonade Cookies
Capture the taste of summer with these soft and zesty raspberry lemonade cookies! Bursting with bright lemon and sweet raspberry flavor, they’re light, fluffy, and full of sunshine in every bite. Best of all, they come together in one bowl and bake in just 30 minutes—perfect for a quick, fruity treat! This recipe makes about a dozen(12) cookies, here’s the recipe:
Ingredients:
- ½ cup unsalted butter(slightly melted)
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice – approx. 1 lemon
- 2 tablespoon lemon zest
- 1 ½ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅔ cup raspberries – frozen and broken into smaller pieces
Directions:
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Then add in the egg, vanilla extract, and lemon juice, then mix until well combined.
- Fold in the lemon zest, flour, baking powder, and baking soda. Mix until the flour is almost fully incorporated—avoid overmixing.
- If the frozen raspberries are still whole, gently break them into smaller pieces with your hands. Add them to the bowl and fold them into the dough with just a few gentle turns. You want to see pink raspberry swirls, not fully blended berries.
- Chill the dough in the refrigerator for at least 10 minutes. While the dough chills, preheat your oven to 350°F .
- Put about 2 tablespoons of dough onto a baking sheet lined with parchment paper or sprayed with nonstick cooking spray.
- Bake the cookies for 14–16 minutes, or until the edges are puffed and golden brown.
- Allow the cookies to cool completely on the baking sheet before transferring them to a wire rack. Sprinkle with coarse sugar if desired, and enjoy!
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