Description
These Raspberry Lemonade Cookies are a delightful treat that perfectly balances the tartness of raspberries with the zesty freshness of lemon. These fruity, buttery cookies are a must-try for any dessert lover!
Ingredients
Scale
Dough:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Add-ins:
- 3/4 cup freeze-dried raspberries, lightly crushed
- 1/4 cup powdered sugar (for dusting, optional)
Instructions
- Preheat the oven: Preheat oven to 350°F and line a baking sheet with parchment paper.
- Prepare the dough: Cream butter and sugar until light and fluffy. Add egg, lemon zest, lemon juice, and vanilla extract. Mix until combined.
- Mix the dry ingredients: In a separate bowl, whisk flour, baking powder, baking soda, and salt. Gradually add to the wet mixture, mixing until just combined.
- Add raspberries: Gently fold in crushed freeze-dried raspberries.
- Bake: Scoop dough onto baking sheet and bake for 10–12 minutes until edges are lightly golden.
- Cool and dust: Let cool on the pan for 5 minutes, then transfer to a wire rack. Dust with powdered sugar if desired.
Notes
- For extra lemon flavor, add a few drops of lemon extract.
- Fresh raspberries are not recommended, as they can make the dough too wet.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9 g
- Sodium: 55 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 20 mg
