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Remember those hot summer days, sipping on an ice-cold glass of perfectly tart and sweet lemonade? Now, imagine all that sunshiney flavor, plus the juicy burst of fresh raspberries, baked into a soft, chewy cookie. This recipe perfectly captures the essence of summer in every single bite: Raspberry Lemonade Cookies. If you’re anything like us, you’re always on the hunt for that perfect dessert that screams “summer.” Something light, refreshing, and bursting with flavor. Imagine the zesty zing of fresh lemon meeting the vibrant sweetness of raspberries, all wrapped up in a tender, chewy cookie.
Recipe from The Fit Peach
Raspberry Lemonade Cookies:
- 1/2 cup butter
- 1 cup sugar
- 1 egg
- 1 tsp vanilla extract
- 1 TBSP lemon juice
- 2 TBSP lemon zest
- 1 1/2 cup flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 2/3 frozen raspberries, broken into small pieces
In a large bowl, beat butter and sugar until creamy. Add egg, vanilla and lemon juice. Mix until incorporated.
On a very low setting, mix in the lemon zest, flour, baking powder, and baking soda. Careful not to over mix. 
Gently fold the raspberries into the batter. Only fold a couple times to avoid over mixing. Chill dough for at least 30 minutes.
Scoop the dough onto a parchment paper lined baking sheet. Cook at 350 for 14-16 minutes (for large cookies) or 10-12 minutes (for small cookies).
Allow cookies to cool on the baking sheet before transfering to cooling rack. Enjoy!
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Raspberry Lemonade Cookie
Description
This Raspberry Lemonade Cookie is a zesty zing of fresh lemon combined with a vibrant sweetness of raspberries, all wrapped up in a tender, chewy cookie!
Ingredients
- 1/2 cup butter
- 1 cup sugar
- 1 egg
- 1 tsp vanilla extract
- 1 TBSP lemon juice
- 2 TBSP lemon zest
- 1 1/2 cup flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 2/3 frozen raspberries, broken into small pieces
Instructions
- In a large bowl, beat butter and sugar until creamy
- Add egg, vanilla and lemon juice
- Mix until incorporated
- On a very low setting, mix in the lemon zest, flour, baking powder, and baking soda
- Careful not to over mix
- Gently fold the raspberries into the batter
- Only fold a couple times to avoid over mixing
- Chill dough for at least 30 minutes
- Scoop the dough onto a parchment paper lined baking sheet
- Cook at 350 for 14-16 minutes (for large cookies) or 10-12 minutes (for small cookies)
- Allow cookies to cool on the baking sheet before transfering to cooling rack
