These Lemonade Raspberry Cookies are a sweet and tangy treat perfect for any occasion! The bright lemon flavor and juicy raspberries make each bite refreshing and delicious.
Honestly, it’s hard to have just one! I love pairing them with a tall glass of cold milk—it’s a match made in cookie heaven! 🍋🍪
Making these cookies is a breeze! Just mix the ingredients, shape them, and bake—easy enough for any home baker. Trust me, your friends will be asking for the recipe!
Key Ingredients & Substitutions
Butter: Using unsalted butter allows you to control the saltiness. If you’re in a pinch, you can substitute with margarine, but I recommend sticking with real butter for the best flavor and texture.
Sugar: Granulated sugar is essential for sweetness and creaming. You can swap half of it with brown sugar for a hint of caramel flavor, which pairs nicely with the raspberries.
Lemon Juice and Zest: Fresh lemon juice and zest bring brightness to the cookies. If they’re not available, bottled lemon juice works too. Just remember, it may lack the vibrant zing of fresh lemons!
Raspberries: Fresh raspberries give the best flavor, but if they’re out of season, frozen ones work well too. Just thaw and drain them first to avoid too much moisture in your dough.
Flour: All-purpose flour is perfect here. For a gluten-free version, you can use a 1-to-1 gluten-free baking flour blend. It usually works great in cookie recipes!
How Do I Make Sure My Cookies Turn Out Soft and Chewy?
The key to soft and chewy Lemonade Raspberry Cookies lies in the mixing and baking process. Here are a few tips:
- Whip the butter and sugar until fluffy—this adds air and makes cookies light.
- Don’t overmix after adding the flour; stop as soon as you can no longer see dry flour. Overmixing can make cookies tough.
- Take them out of the oven when they’re lightly golden around the edges. They’ll continue to cook on the baking sheet as they cool.
- For extra soft cookies, let them cool on the baking sheet for a few minutes before transferring to a wire rack. This helps them set without drying out.
With these tips, you’ll have perfect cookies that everyone will love! Enjoy baking!
How to Make Lemonade Raspberry Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest (from about 1 lemon)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 1/4 cups all-purpose flour
- 1 cup fresh raspberries (or frozen raspberries, thawed and drained)
- 1/4 cup sanding sugar or coarse sugar for topping (optional)
How Much Time Will You Need?
This delightful recipe will take about 15 minutes to prepare and 10–12 minutes to bake, bringing the total time to around 30 minutes. Plus, you’ll have a delicious treat to enjoy in no time!
Step-by-Step Instructions:
1. Preheat and Prepare
Start by preheating your oven to 350°F (175°C). While it’s heating, line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Cream the Butter and Sugar
In a large mixing bowl, combine the softened butter and granulated sugar. Beat them together using a mixer until the mixture is light and fluffy. This step is important for the texture of your cookies!
3. Add the Wet Ingredients
Next, add in the egg, vanilla extract, fresh lemon juice, and lemon zest to your butter mixture. Mix until everything is well combined and smooth.
4. Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This helps to ensure that the leavening agents are evenly distributed in the flour.
5. Mix Everything Together
Gradually add the dry ingredients to the wet mixture. Stir gently until just combined—be careful not to overmix, or your cookies might end up tough!
6. Fold in the Raspberries
Gently fold in the fresh raspberries, taking care not to break them too much. It’s okay if some raspberry juice swirls into the dough; it’ll give charming marbled effects!
7. Scoop and Prep for Baking
Using a rounded tablespoon, scoop out portions of the cookie dough and place them on your prepared baking sheet. Leave about 2 inches of space between each cookie dough ball.
8. Sprinkle and Bake
If you like, sprinkle the tops of your cookies with sanding sugar for a little extra sweetness and crunch. Pop them into the oven and bake for 10–12 minutes, or until the edges are set and just lightly golden.
9. Cool Down
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
Enjoy these bright and tender Lemonade Raspberry Cookies with their delightful sweetness, tangy lemon notes, and bursts of raspberry flavor!
Can I Use Frozen Raspberries?
Yes! Frozen raspberries will work well in this recipe. Just be sure to thaw and drain them completely to avoid excess moisture in your dough.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them, and they’ll last up to 3 months. Just thaw at room temperature before enjoying!
Can I Add Other Ingredients?
Absolutely! Feel free to mix in some white chocolate chips or nuts for an extra flavor twist. Just keep the total amount of additions to about 1/2 cup so the dough doesn’t become too wet.
What if I Don’t Have Any Lemon Juice?
No problem! If you don’t have fresh lemon juice, you can substitute it with bottled lemon juice. Just note that fresh lemons will provide a brighter taste if you have them available!