Raspberry Lemonade Cookies
These Raspberry Lemonade Cookies are soft, flavorful, and perfect for any occasion.
Equipment
- Mixing bowl
- Baking sheet
Ingredients
Dry Ingredients
- 2 cups All-Purpose Flour Using unbleached flour will yield a better texture.
- 1 teaspoon Baking Powder A crucial leavening agent.
- ¼ teaspoon Salt Enhances all the flavors.
Wet Ingredients
- 1 cup Unsalted Butter Softened, let it sit out for about an hour before baking.
- ½ cup Granulated Sugar Sweetens and creates crispy edges.
- ½ cup Brown Sugar Adds moisture and depth of flavor.
- 1 Eggs Bind everything together.
Flavorings
- 1 tablespoon Lemon Zest Freshly grated zest gives a signature zing.
- 1 cup Fresh Raspberries Choose ripe berries for maximum flavor.
- 2 tablespoon Lemon Juice Freshly squeezed accentuates the lemony taste.
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the dry ingredients: flour, baking powder, and salt.
- In another bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs, lemon zest, and lemon juice to the butter mixture and mix well.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the fresh raspberries.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
For added flavor, consider drizzling with a lemon glaze.