These Lemonade Raspberry Cookies are a dreamy treat! With a zesty lemonade flavor and sweet raspberry bits, they make snack time feel special.
I love how easy these cookies are to whip up! Just mix, scoop, and bake. Plus, they brighten up any day like sunshine on a plate! 🍋✨
Key Ingredients & Substitutions
Unsalted Butter: This is key for a rich flavor. If you need a dairy-free option, you can use coconut oil or a dairy-free butter substitute.
Granulated Sugar: The recipe uses a good amount for sweetness, but if you’re cutting back on sugar, you can reduce it by 1/4 cup or use a sugar alternative like Stevia or Monk fruit.
Freeze-Dried Raspberries: These add a delicious fruit flavor without excess moisture. If you can’t find them, fresh raspberries can work, but add them gently to avoid mushiness in the dough.
Lemon Juice and Zest: Fresh lemon is best! If you don’t have fresh lemons, bottled lemon juice can do in a pinch, though fresh gives a brighter flavor.
How Do I Ensure My Cookies Have a Soft Texture?
To get that soft and tender cookie texture, don’t overmix the dough once you add the flour. Mix until just combined, then gently fold in the raspberries. This keeps the dough airy.
- Watch the baking time closely; cookies should be set at the edges but still look soft in the center when they come out.
- Let them cool on the baking sheet for a few minutes before transferring them, as they continue to firm up while cooling.
How to Make Lemonade Raspberry Cookies
Ingredients You’ll Need:
For the Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar, divided
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
- Zest of 1 lemon (about 1 tablespoon)
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup freeze-dried raspberries, crushed into small bits
- Optional: Extra lemon zest for garnish
Time Needed:
This recipe will take about 15 minutes to prepare and 10-12 minutes to bake. Allow an additional 5 minutes to cool on the baking sheet. So, you’re looking at around 30 minutes total from start to finish!
Step-by-Step Instructions:
1. Preheat and Prepare the Baking Sheets:
Start by preheating your oven to 350°F (175°C). While the oven is warming up, line two baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking.
2. Cream the Butter and Sugar:
In a large bowl, use a hand mixer or stand mixer to cream together the softened butter and 1 cup of granulated sugar. Mix until the mixture is light and fluffy, which usually takes about 2-3 minutes.
3. Add Egg and Flavorings:
Next, beat in the egg, vanilla extract, fresh lemon juice, and lemon zest. Mix until everything is well combined and smooth.
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until they are evenly combined. This helps to ensure that the baking powder and soda are distributed throughout the flour.
5. Combine Wet and Dry Ingredients:
Gradually add the dry mixture into the wet mixture, mixing gently until just combined. Be careful not to overmix; you just want to combine the flour with the wet ingredients.
6. Fold in Raspberries:
Gently fold in the majority of the crushed freeze-dried raspberries, saving a little to sprinkle on top later. This adds sweet berry flavor throughout your cookies.
7. Prepare the Raspberry-Sugar Coating:
On a shallow plate, mix the remaining 1/2 cup of sugar with the reserved crushed raspberries. This will create a lovely coating for your cookies!
8. Form and Coat the Cookies:
Using a cookie scoop or a tablespoon, form balls of dough (about 1.5 tablespoons each). Roll each ball gently in the raspberry-sugar mixture to coat them evenly.
9. Arrange on Baking Sheets:
Place the coated cookie balls on your prepared baking sheets. Make sure to leave about 2 inches of space between each cookie as they will spread while baking.
10. Bake the Cookies:
Bake in your preheated oven for 10-12 minutes. The edges should be set, but the centers might still look a little soft, and that’s okay!
11. Finish with Lemon Zest:
As soon as you take the cookies out of the oven, sprinkle a little bit of lemon zest on each warm cookie. This adds an extra burst of flavor!
12. Cool and Serve:
Let the cookies cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy your delightful Lemonade Raspberry Cookies!
These cookies will have a tender texture with a bright lemon flavor and pops of raspberry sweetness, making them a perfect treat! 🍋❤️
Can I Use Fresh Raspberries Instead of Freeze-Dried?
Yes, but I recommend using fresh raspberries carefully. You can fold them in gently to avoid mushiness in the dough. Keep in mind that fresh raspberries will add moisture, so they might alter the texture slightly.
How Should I Store Leftover Cookies?
Make sure to store any leftover cookies in an airtight container at room temperature. They’ll stay fresh for about 3-4 days. If you’d like to keep them longer, consider freezing them for up to a month in a freezer-safe container.
Can I Make These Cookies Ahead of Time?
Absolutely! You can prepare the dough in advance, shape it into balls, and freeze them. When you’re ready to bake, simply follow the original baking instructions without thawing—just add an extra minute or two to the baking time.
How Can I Make These Cookies More Lemon-flavored?
If you want a stronger lemon flavor, you can increase the lemon juice and zest by an extra tablespoon each. Just make sure not to add too much liquid to the dough, or it may affect the cookie’s texture.
