As spring blooms and summer whispers its impending arrival, there’s no better way to celebrate the sunshine season than with this delightful twist on a classic treat. So, grab your apron and let’s embark on a culinary adventure that promises to refresh, delight, and leave you craving just one more bite. These raspberry lemonade cookies are sure to please.

Ingredients

1/2 cup butter
1/2 cup sugar
1 egg room temperature
1 tsp vanilla extract
1 tbsp lemon juice fresh squeezed is best
2 tbsp lemon zest
1 1/2 cup all purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
2/3 cup frozen raspberries broken into small pieces
coarse sugar

Instructions

In a large bowl, beat together the butter and sugar until creamy.
Add the egg, vanilla extract, and lemon juice to the bowl and mix to incorporate.
Fold the lemon zest, flour, baking powder, and baking soda into the batter until incorporated.
Gently fold the raspberries into the dough. Do not overmix the dough, you want little swirls of pink raspberry dough.
Preheat the oven to 350 F.
Chill the dough for at least 10 minutes.
Scoop the dough, form desired size ball, and roll in coarse sugar. Place onto a baking sheet lined with parchment paper. Bake the cookies in the oven for 14 – 16 minutes until the edges are puffed up and golden brown.
Let the cookies cool completely before transferring them to a cooling rack.

Try these raspberry lemonade cookies and then be sure to visit our other cookie recipes!

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