Description
Raspberry Lemonade Cookies combine tangy lemon juice, bright zest, and sweet fresh raspberries in a buttery, soft‑chewy cookie. This easy recipe uses common pantry staples, requires only 20 minutes prep and 12 minutes bake time, and yields 24 delightful cookies perfect for summer gatherings, picnics, or a quick snack. The vibrant flavor and tender crumb make them ideal for sharing on social media or gifting to friends. Enjoy these cookies with chilled grape juice for a perfect summer treat now!!
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1 cup fresh raspberries
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugar until light and fluffy.
- Add egg and vanilla extract, mixing until combined.
- Whisk flour, baking powder, baking soda, and salt; gradually add to wet ingredients.
- Stir in lemon juice, lemon zest, and raspberries gently.
- Drop spoonfuls of dough onto sheet, spacing evenly.
- Bake 10‑12 minutes until edges are lightly golden.
- Cool on sheet briefly, then transfer to wire rack to cool completely.
Notes
- For a softer cookie
- chill the dough before baking. Store in an airtight container for up to five days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 12g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
Keywords: Raspberry Lemonade Cookies, raspberry cookie recipe, lemon cookies, summer desserts, easy cookie recipes, fresh fruit cookies, quick bake cookies, raspberry lemon dessert, summer snack ideas