Lemonade Raspberry Cookies are a zesty treat that combines the tang of lemonade and the sweetness of raspberries. They are chewy, bright, and bursting with fruity flavor!
These cookies remind me of sunny days—perfect with a glass of lemonade on the side! I love how easy they are to whip up, making them a sweet surprise any time. 🍪
Key Ingredients & Substitutions
Butter: Use unsalted butter for better control of salt levels, especially since we add salt in the batter. If you’re looking for a dairy-free option, coconut oil works well, though it may slightly change the flavor.
Granulated Sugar: This sugar gives the cookies their sweetness and helps with texture. You can substitute some for brown sugar for a hint of caramel flavor if desired.
Lemon Juice and Zest: Fresh lemon juice and zest bring brightness. If you don’t have fresh lemons, bottled lemon juice can work, but the zest provides oils that enhance flavor, so try to use real lemon if possible.
Fresh Raspberries: Raspberries add vibrant flavor. If they’re out of season, frozen raspberries are a great substitute; just thaw and drain them to avoid excess moisture.
How Do You Cream Butter and Sugar Properly?
Creaming the butter and sugar is vital for cake-like cookies. It incorporates air, making cookies fluffy. Start with softened butter for ease.
- Using a hand or stand mixer, beat the butter until it’s light, about 2-3 minutes.
- Add sugar slowly while mixing. Scrap down the sides of the bowl to ensure all ingredients blend well.
Achieving the right creaminess sets the base for your cookie’s texture!
How to Make Lemonade Raspberry Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar (plus extra for rolling)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice (freshly squeezed)
- 1 tablespoon lemon zest
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup fresh raspberries (or frozen, thawed and drained)
How Much Time Will You Need?
You’ll need about 15 minutes for prep and 12-15 minutes for baking. In total, plan for about 30 minutes to whip up these delicious cookies! Be sure to let them cool for a bit before diving in!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This temperature is just right for achieving soft, chewy cookies. Line a baking sheet with parchment paper so your cookies don’t stick to the pan.
2. Cream the Butter and Sugar:
In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy. This takes about 2-3 minutes. Make sure to scrape down the sides of the bowl for even mixing.
3. Add the Wet Ingredients:
Next, beat in the egg, vanilla extract, freshly squeezed lemon juice, and lemon zest until everything is well combined. This will give your cookies that lovely lemon flavor!
4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt. This step ensures that your dry ingredients are evenly distributed, helping your cookies to rise properly.
5. Mix It All Together:
Gradually add the dry mixture to the wet ingredients. Mix just until the dough comes together—don’t overmix! This keeps the cookies tender and soft.
6. Fold in Raspberries:
Gently fold in the fresh raspberries, being careful not to break them too much. This will help keep the vibrant color and delicious fruit chunks in your cookies.
7. Form the Cookies:
Using a cookie scoop or a spoon, form balls of dough about 1.5 inches in diameter. This size helps them bake evenly!
8. Roll in Sugar:
Roll each dough ball in granulated sugar to create a lovely sweet crust on the outside of your cookies. This step adds great texture!
9. Bake the Cookies:
Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden while the centers stay soft.
10. Cool the Cookies:
Once baked, allow the cookies to cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. This helps them set up perfectly!
11. Serve and Enjoy:
For an extra touch, sprinkle a little lemon zest on top of the cookies before serving. Enjoy your Lemonade Raspberry Cookies with a glass of cold lemonade or just by themselves—they’re delicious either way!
These cookies feature a soft, chewy texture with bursts of tart raspberries and bright lemon flavor—perfect for spring or summer snacking!
Can I Use Frozen Raspberries in This Recipe?
Yes! Just be sure to thaw and drain the frozen raspberries before folding them into the dough. This prevents excess moisture from making the cookies too wet.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. You can also refrigerate them for up to a week, although they might lose some softness.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the cookie dough, scoop it into balls, and then freeze them on a baking sheet. Once frozen, transfer the dough balls to an airtight freezer bag. When ready to bake, simply add a couple of minutes to the baking time when using the frozen dough.
What Can I Use Instead of Lemon Juice?
If you don’t have lemon juice, you can substitute with an equal amount of lime juice for a slightly different but still tasty citrus flavor. Alternatively, you could use a bit of vinegar, but it will change the flavor more significantly.