Name: Raspberry Lemonade Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1/2 cup butter, softened; 1/2 cup sugar; 1/2 cup powdered sugar; 1 large egg; 1/2 teaspoon vanilla extract; 1 teaspoon lemon zest; 1 tablespoon fresh lemon juice; 1 cup all-purpose flour; 1/4 teaspoon baking soda; 1/4 teaspoon baking powder; 1/8 teaspoon salt; 1/2 cup freeze-dried raspberries, crushed; 1/4 cup white chocolate chips (optional); Additional powdered sugar for rolling

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These Raspberry Lemonade Cookies are a delightful treat, offering a perfect blend of sweet, tart, and refreshing flavors. With the zing of fresh lemon and the fruity burst of freeze-dried raspberries, each bite is like a summer vacation in a cookie form. The soft and chewy texture, paired with a subtle sweetness from the white chocolate chips, makes these cookies irresistible. They're a fun twist on a classic favorite and will surely brighten your day!

Raspberry Lemonade Cookies

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

½ cup butter, softened

½ cup sugar

½ cup powdered sugar

1 large egg

½ teaspoon vanilla extract

1 teaspoon lemon zest

1 tablespoon fresh lemon juice

1 cup all-purpose flour

¼ teaspoon baking soda

¼ teaspoon baking powder

⅛ teaspoon salt

½ cup freeze-dried raspberries, crushed

¼ cup white chocolate chips (optional)

Additional powdered sugar for rolling

Directions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large bowl, cream together the butter, sugar, and powdered sugar until light and fluffy.

Beat in the egg, vanilla extract, lemon zest, and lemon juice until well combined.

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Gently fold in the crushed freeze-dried raspberries and white chocolate chips (if using).

Roll dough into 1-inch balls and roll each ball in powdered sugar.

Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.

Bake for 10-12 minutes, or until the edges are lightly golden.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

Prep Time: 15 minutes

Cooking Time: 12 minutes

Total Time: 27 minutes

Servings: 18 cookies

Variations

Lemon zest: If you like a more intense lemon flavor, feel free to add a little extra lemon zest to the dough. This will enhance the citrusy freshness even further.

Raspberry alternatives: While freeze-dried raspberries work perfectly, fresh raspberries can also be used. Just make sure to chop them up finely, as they tend to be more moist.

White chocolate chips: If you’re not a fan of white chocolate, you can swap them out for dark chocolate chips or omit them altogether.

Gluten-free option: For a gluten-free version, simply substitute the all-purpose flour with a 1:1 gluten-free flour blend.

Storage/Reheating

I love to store these cookies in an airtight container at room temperature, where they’ll stay fresh for about 3-4 days. If I want to keep them longer, I freeze them! Just make sure to place them in a freezer-safe bag or container. To enjoy them again, I simply let them thaw at room temperature or pop them in the microwave for a few seconds to warm them up slightly.

FAQs

Can I use fresh raspberries instead of freeze-dried ones?

Yes, fresh raspberries can be used instead of freeze-dried ones, but make sure to chop them into small pieces and be aware that they might add a bit more moisture to the dough.

How can I make these cookies more lemony?

If you love lemon, you can add extra lemon zest or even a little more lemon juice. This will give the cookies a more pronounced lemon flavor.

Can I make these cookies ahead of time?

Absolutely! You can prepare the dough and refrigerate it for up to 3 days. When ready, scoop the dough, roll it in powdered sugar, and bake as usual.

What’s the best way to freeze these cookies?

To freeze these cookies, place them in a single layer on a baking sheet and freeze for about 1 hour. Then transfer them to a freezer-safe bag or container. When you’re ready to enjoy them, let them thaw or bake them from frozen for a few extra minutes.

Do I need to use the powdered sugar coating?

While the powdered sugar coating gives these cookies a delightful sweetness and beautiful finish, it’s entirely optional. If you prefer, you can skip the powdered sugar or roll them in granulated sugar instead.

Conclusion

These Raspberry Lemonade Cookies are the perfect treat for anyone who loves a refreshing, fruity, and slightly tangy flavor. The combination of lemon and raspberry, paired with the soft and chewy texture, is simply irresistible. Whether you're baking for a special occasion or just craving something light and sweet, these cookies are sure to hit the spot.

Recipe:

Raspberry Lemonade Cookies

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Author: Cheryl
Total Time: 27 minutes
Yield: 18 cookies
Diet: Vegetarian

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Description

These Raspberry Lemonade Cookies offer a perfect blend of sweet, tart, and refreshing flavors. With fresh lemon zest and freeze-dried raspberries, these soft and chewy cookies are a fun twist on a classic favorite.

Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream together the butter, sugar, and powdered sugar until light and fluffy.
Beat in the egg, vanilla extract, lemon zest, and lemon juice until well combined.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the crushed freeze-dried raspberries and white chocolate chips (if using).
Roll dough into 1-inch balls and roll each ball in powdered sugar.
Place dough balls on the baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.