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Raspberry Lemonade Cookies

These Irresistibly Soft Raspberry Lemonade Cookies combine sweet and tart flavors with a fluffy texture, making them a delightful treat perfect for summer.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • ½ cup unsalted butter, softened Make sure the butter is at room temperature.
  • ½ cup light brown sugar
  • ¼ cup granulated sugar
  • 2 tsp freshly grated lemon zest
  • 1 number egg Can be replaced with flaxseed meal for a vegan option.
  • 1 tsp lemon juice
  • 1 tsp pure vanilla extract
  • 1½ cups all-purpose flour
  • ½ tsp salt
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ¾ cup frozen raspberries, crumbled Fresh raspberries can be used but handle with care.

Method
 

Preparation
  1. In a large bowl, combine softened unsalted butter, light brown sugar, and granulated sugar. Use an electric mixer to beat until smooth and creamy.
  2. Add the freshly grated lemon zest and the egg, mixing until well incorporated. Then mix in the lemon juice and pure vanilla extract until blended.
  3. In a separate bowl, whisk together all-purpose flour, salt, baking powder, and baking soda. Gradually add this dry mix to the wet ingredients, blending until just combined.
  4. Gently fold in the crumbled frozen raspberries.
  5. Cover the mixing bowl with plastic wrap and refrigerate the dough for at least 30 minutes.
  6. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop tablespoons of dough, roll them into balls, and place them on the sheet, leaving enough space for spreading.
  7. Bake for 10-12 minutes until the edges are set and the centers remain soft.

Notes

Store cookies in an airtight container at room temperature for 3-5 days or freeze for up to 3 months. Let thaw at room temperature before serving.