Name: Raspberry Lemonade 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

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

Scale

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

Cook Mode Prevent your screen from going dark

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