These Lemonade Raspberry Cookies are a sweet treat that brings a burst of fruity flavor with every bite. Made with zesty lemon and fresh raspberries, they’re bright and yummy!
Whenever I bake these cookies, my kitchen smells like a sunny day! They are perfect with a glass of iced tea or just as a snack to brighten up your day. 🍋❤️
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the cookies. If you’re looking for a gluten-free option, try using a 1:1 gluten-free flour blend. Just make sure it has xanthan gum to help with texture.
Unsalted Butter: For the best flavor, use unsalted butter so you can control the saltiness. If you’re dairy-free, coconut oil or a plant-based butter can work well too!
Powdered Lemonade Mix: This adds a tangy flavor. If you want a natural alternative, you could use fresh lemon juice and lemon zest instead, but add extra sugar to balance the tartness.
Freeze-Dried Raspberries: They’re great for adding a burst of raspberry flavor without excess moisture. If you can’t find them, you can substitute with regular fresh raspberries, but be mindful of adjusting baking time since they will add moisture.
How Do You Achieve the Perfect Cookie Texture?
Achieving just the right texture in cookies is key for a satisfying bite. Follow these steps for the best results:
- **Cream Butter and Sugar Well:** Make sure to beat the butter and sugar until light and fluffy – about 2-3 minutes. This incorporates air for lightness!
- **Don’t Overmix:** Once you add the flour mixture, stir until just combined. Overmixing develops gluten and may make your cookies tough.
- **Check Baking Time:** Keep an eye on the cookies in the oven. They should be slightly golden on the edges. Baking too long can dry them out!
These tips help create a tender cookie with just the right amount of chewiness!
How to Make Lemonade Raspberry Cookies
Ingredients You’ll Need:
For the Cookies:
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup powdered lemonade mix (like Kool-Aid lemonade or homemade lemonade powder)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (about 1 lemon)
- 1 cup freeze-dried raspberries, crushed into small bits
- 1/2 cup crushed freeze-dried raspberries (extra, for rolling the cookie dough balls)
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons freshly squeezed lemon juice
- Optional: extra lemon zest for garnish
Time Needed:
This delightful recipe takes about 15 minutes for preparation and around 10-12 minutes for baking, plus a little time to cool and set the glaze. Overall, you’ll have these sweet and tart cookies ready in about 40 minutes!
Step-by-Step Instructions:
1. Prep the Oven and Baking Sheets:
Start by preheating your oven to 350°F (175°C). While that’s warming up, grab your baking sheets and line them with parchment paper or silicone baking mats. This ensures that your cookies won’t stick!
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, and salt. This step helps to evenly distribute the baking soda and salt throughout the flour, giving you a perfectly baked cookie. Set the bowl aside for later.
3. Cream Butter and Sugar:
In a large mixing bowl, cream together the softened butter and granulated sugar. Use an electric mixer or beat by hand until the mixture is light and fluffy—this usually takes about 2-3 minutes. This process incorporates air, which helps create a lighter cookie!
4. Add Flavorings:
Next, mix in the powdered lemonade mix, the egg, vanilla extract, and lemon zest into the creamed butter and sugar. Beat everything together until it’s well combined and smooth.
5. Combine Dry and Wet Ingredients:
Gradually add the dry flour mixture to the wet ingredients. Mix until just combined—don’t overmix, or your cookies might turn out tough!
6. Fold in Raspberries:
Gently fold in the crushed freeze-dried raspberries. Make sure they’re evenly distributed throughout the dough for a burst of flavor in every bite!
7. Shape the Cookies:
Using your hands, roll the dough into 1.5-inch balls. Take each ball and roll it in the extra crushed freeze-dried raspberries to give the cookies a pretty speckled look.
8. Arrange on the Baking Sheets:
Place the cookie balls on the prepared baking sheets, making sure to leave about 2 inches of space between each one since they’ll spread a little while baking.
9. Bake:
Bake the cookies in the preheated oven for 10-12 minutes. Keep an eye on them; they’re ready when the edges start to turn golden but the centers remain soft!
10. Cool:
After baking, let the cookies cool on the baking sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely. This helps them set properly.
11. Make the Glaze:
While the cookies are cooling, whisk together the powdered sugar and freshly squeezed lemon juice until the mixture is smooth and drizzly. It’s the perfect sweet and tangy topping!
12. Drizzle with Glaze:
Once the cookies are cool, drizzle the lemon glaze over the top of each cookie. For an extra touch, sprinkle a little lemon zest on top!
13. Serve and Enjoy:
Let the glaze set a little before serving these cookies. Store any leftovers in an airtight container at room temperature, and enjoy the bright, tangy flavors of lemonade and raspberry!
These cookies are sure to brighten your day—perfect for sharing with friends or enjoying with a cup of tea!
Can I Use Fresh Raspberries Instead of Freeze-Dried?
Yes, you can! However, keep in mind that fresh raspberries have more moisture, which may alter the cookie’s texture. If you use fresh raspberries, try to gently fold them in right at the end, and consider reducing the baking time slightly.
How Can I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them fresh longer, you can freeze the baked cookies for up to 2-3 months. Just be sure to layer them with parchment paper to prevent sticking!
What If I Don’t Have Lemonade Mix?
No worries! You can swap the lemonade mix with 1/4 cup fresh lemon juice and an additional 1/4 cup granulated sugar to maintain sweetness. Adjusting the sugar will help balance out the tartness of the lemon juice.
Can I Make the Dough Ahead of Time?
Absolutely! You can make the dough ahead of time and refrigerate it for up to 3 days. Just ensure it’s well-wrapped or stored in an airtight container. When you’re ready to bake, let the dough sit at room temperature for about 10-15 minutes before shaping and baking as directed.
