Description
Delight in the refreshing burst of Raspberry Lemonade Cookies, featuring a perfect balance of tangy lemon and sweet raspberry flavors in a soft, chewy treat. These cookies blend zesty lemon juice and zest with crushed freeze-dried raspberries for a vibrant summertime dessert that’s easy to make and irresistible to enjoy at any gathering.
Ingredients
Scale
Wet Ingredients
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon vanilla extract
Dry Ingredients
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
Fruit and Topping
- ½ cup freeze-dried raspberries, crushed
- 2–3 tablespoons powdered sugar for dusting (optional)
Instructions
- Preheat and Prepare Baking Sheet: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, beat together the softened butter and granulated sugar until the mixture becomes light and fluffy, creating a smooth base for your dough.
- Add Wet Flavorings: Incorporate the egg, lemon juice, lemon zest, and vanilla extract into the creamed mixture, beating until all ingredients are thoroughly combined and the batter is smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt, ensuring even distribution of leavening and seasoning agents.
- Mix Dry into Wet Ingredients: Gradually add the dry ingredient mixture into the wet ingredient bowl, mixing gently until a soft dough forms without overworking.
- Fold in Raspberries: Gently fold the crushed freeze-dried raspberries into the dough until evenly distributed, adding bursts of fruity flavor throughout.
- Scoop Dough onto Baking Sheet: Use a tablespoon to scoop portions of dough onto the prepared baking sheet, spacing each about 2 inches apart to allow room for spreading.
- Bake the Cookies: Place the sheet in the preheated oven and bake for 10 to 12 minutes, or until the cookie edges are set and the centers remain soft to the touch.
- Cool and Dust: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, dust with powdered sugar if desired for a sweet finishing touch.
Notes
- Freeze-dried raspberries add intense fruity flavor without adding moisture, keeping the dough from becoming too wet.
- For an extra lemony twist, add a few drops of lemon extract to the dough or prepare a glaze using powdered sugar and lemon juice.
- These cookies have a soft and chewy texture, making them ideal for spring or summer parties and gatherings.
