Unique Raspberry Lemonade Summer Cookies
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.
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.