Raspberry Lemonade Cookies are the perfect summer treat, combining the sweet tang of raspberries with the refreshing zest of lemons. These cookies are not only delicious but also bring a burst of vibrant color to any dessert table. Whether you’re hosting a summer BBQ or just want a delightful snack, these cookies are sure to impress.
| Servings | Total |
| 24 Cookies | 27mins |
History of Raspberry Lemonade Cookies
Raspberry Lemonade Cookies are a modern twist on traditional lemon cookies. While lemon cookies have been a favorite for decades, adding raspberries to the mix gives them a unique and refreshing update. The idea likely originated from the popularity of raspberry lemonade drinks, which are beloved for their sweet and tart flavor combination. Over time, bakers started experimenting with these flavors in baked goods, resulting in the creation of these delightful cookies.
Why Raspberry Lemonade Cookies
Raspberry Lemonade Cookies stand out due to their unique flavor profile. The combination of tart lemon and sweet raspberries creates a perfect balance that is both refreshing and indulgent. These cookies are perfect for summer gatherings, picnics, or as a special treat to enjoy with a cup of tea.
What are Raspberry Lemonade Cookies Made of?
Raspberry Lemonade Cookies are made from a blend of simple, high-quality ingredients. The main components include fresh raspberries, lemon zest, and lemon juice, combined with flour, sugar, butter, and eggs. This combination creates a soft, chewy cookie with a bright and tangy flavor.
What to Have with Raspberry Lemonade Cookies
These cookies pair wonderfully with a variety of beverages. Enjoy them with a cold glass of lemonade for a double dose of citrusy goodness, or pair them with a hot cup of tea for a cozy treat. They also complement light summer desserts like fruit salads or sorbets.
Are Raspberry Lemonade Cookies Healthy?
While Raspberry Lemonade Cookies are a delightful treat, they are best enjoyed in moderation. They contain butter and sugar, which add to their deliciousness but also to their calorie count. However, the use of fresh raspberries provides a good source of vitamins and antioxidants.
Kitchen Equipment
To make Raspberry Lemonade Cookies, you will need the following equipment:
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Cooling racks
- Zester and juicer for lemons
Ingredients
- 1 cup fresh raspberries
- 2 tablespoons lemon zest
- 1/4 cup fresh lemon juice
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Directions:
- Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, use an electric mixer to beat the butter and sugar until light and fluffy, about 3-4 minutes.
- Add the egg, vanilla extract, lemon zest, and lemon juice to the butter mixture. Beat until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the fresh raspberries, carefully so as not to crush them too much.
- Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheets, spacing each cookie about 2 inches apart.
- Bake in the oven for 10-12 minutes, or until the edges are lightly golden. The centers may appear slightly undercooked, but they will firm up as they cool.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a cooling rack to cool completely.
Tips
- For a stronger lemon flavor, increase the amount of lemon zest.
- If you prefer a less sweet cookie, reduce the sugar by 1/4 cup.
- Ensure the butter is at room temperature for easy mixing.
- Gently fold in the raspberries to maintain their shape and avoid turning the dough pink.
Conclusion
Raspberry Lemonade Cookies are a delightful summer treat that combines the best of both worlds—tart lemons and sweet raspberries. Easy to make and perfect for any occasion, these cookies will quickly become a favorite in your household.
MORE RECIPES
Unique Raspberry Lemonade Summer Cookies
Equipment
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Cooling Racks
- Zester and juicer for lemons
Ingredients
- 1 cup fresh raspberries
- 2 tablespoons lemon zest
- 1/4 cup fresh lemon juice
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, use an electric mixer to beat the butter and sugar until light and fluffy, about 3-4 minutes.
- Add the egg, vanilla extract, lemon zest, and lemon juice to the butter mixture. Beat until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the fresh raspberries, carefully so as not to crush them too much.
- Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheets, spacing each cookie about 2 inches apart.
- Bake in the oven for 10-12 minutes, or until the edges are lightly golden. The centers may appear slightly undercooked, but they will firm up as they cool.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a cooling rack to cool completely.