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–+ servings
Raspberry Lemonade Cookies

Refreshing Raspberry Lemonade Cookies for Sweet Summer Joy

These Raspberry Lemonade Cookies are infused with zesty lemon and sweet-tart raspberries, perfect for summer enjoyment.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 cups all-purpose flour gluten-free blend for gluten-free version
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt sea salt for crunch
  • 0.5 cups unsalted butter softened
  • 1 cups granulated sugar brown sugar can be used for deeper flavor
  • 1 large egg
  • 1 tablespoon fresh lemon juice freshly squeezed is best
  • 1 cups fresh raspberries substitute with blueberries or thawed frozen raspberries if needed

Equipment

  • Oven
  • Baking sheet
  • parchment paper
  • mixing bowls
  • electric mixer
  • spatula

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, beat softened butter and sugar until light and fluffy.
  4. Add the egg and lemon juice to the butter-sugar mixture and mix until smooth.
  5. Gradually incorporate the dry ingredients into the wet mixture until just combined.
  6. Gently fold in the fresh raspberries.
  7. Scoop tablespoon-sized portions onto the prepared baking sheet, spacing them out. Bake for 10-12 minutes until golden around the edges.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 80mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 150IUVitamin C: 5mgCalcium: 15mgIron: 0.5mg

Notes

Store cookies in an airtight container at room temperature for up to 5 days; can be refrigerated for up to 2 weeks.

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