Description
Soft and chewy Raspberry Lemonade Cookies bursting with citrus flavor and sweet raspberry bits, perfect for a refreshing summer treat.
Ingredients
Units
Scale
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 teaspoon vanilla extract
- 1/2 cup freeze-dried raspberries, crushed
- Optional: powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the egg, lemon juice, lemon zest, and vanilla extract to the butter mixture and mix until combined.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Fold in the crushed freeze-dried raspberries.
- Scoop tablespoon-sized amounts of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: dust with powdered sugar before serving.
Notes
- Ensure raspberries are freeze-dried to avoid excess moisture in the dough.
- Cookies can be stored in an airtight container for up to 5 days.
- For extra tartness, add more lemon zest to the dough.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg
