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–+ servings
Raspberry Lemonade Cookies

Refreshing Raspberry Lemonade Cookies for a Sweet Summer Treat

Delightful Raspberry Lemonade Cookies bursting with tart lemon and sweet raspberries, perfect for summer days.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 10 minutes
Total Time 37 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 cups all-purpose flour can substitute with gluten-free flour
  • 1 teaspoon baking powder do not substitute with baking soda
  • 1/2 teaspoon salt adjust to taste
  • 3/4 cup granulated sugar can use brown sugar for deeper flavor
  • 1/2 cup unsalted butter softened, can substitute with margarine
  • 1 large egg or a flax egg for vegan option
  • 2 tablespoons fresh lemon juice or lemon extract, reduce amount
  • 1 cup fresh raspberries thawed and drained if using frozen

Equipment

  • Baking Sheet
  • Mixing bowls
  • electric mixer
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Whisk together the flour, baking powder, and salt in a medium bowl.
  3. Cream the softened butter and granulated sugar in a large bowl using an electric mixer for about 2 minutes.
  4. Beat in the egg and fresh lemon juice until combined.
  5. Gradually mix the dry ingredients into the wet mixture until just combined.
  6. Gently fold in the fresh raspberries.
  7. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spaced about 2 inches apart.
  8. Bake for 10-12 minutes until the edges are lightly golden.
  9. Cool the cookies on the baking sheet for a few minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 18gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 20mgSodium: 50mgPotassium: 40mgFiber: 0.5gSugar: 9gVitamin A: 100IUVitamin C: 2mgCalcium: 10mgIron: 0.5mg

Notes

For the best texture, ensure your butter is softened, and avoid overmixing the dough. Use a flax egg as a vegan substitute for the egg and enjoy these cookies warm or at room temperature.

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