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Raspberry Lemonade Cookies

Delightful cookies combining the tartness of raspberries and the zesty flavors of lemon, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup butter, softened Ensure butter is softened, not melted.
  • 1 cup granulated sugar
  • 1 cup powdered sugar
  • 1 cup raspberry lemonade concentrate, thawed Can substitute with homemade mix.
  • 1/4 cup lemon juice Freshly squeezed for optimal flavor.
  • 1 tablespoon lemon zest Adds freshness and zest.
Dry Ingredients
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup fresh raspberries, chopped Gently folded in to keep pieces intact.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) to ensure even baking.
  2. In a large mixing bowl, beat the softened butter, granulated sugar, and powdered sugar together until light and fluffy for about 2-3 minutes.
  3. Add thawed raspberry lemonade concentrate, lemon juice, and lemon zest into the butter and sugar mixture. Mix until combined.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this mixture to your wet ingredients, mixing just until combined.
  5. Gently fold in the fresh chopped raspberries.
Baking
  1. Scoop tablespoons of dough onto a lined baking sheet, leaving space between each cookie.
  2. Bake for 10-12 minutes until the edges are lightly golden.
  3. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

Dust with powdered sugar or drizzle with citrus glaze for extra flair. Store in an airtight container for up to a week, or freeze for three months.