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.

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

Cook Mode Prevent your screen from going dark

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.

Notes

If you prefer a more intense lemon flavor, add extra lemon zest to the dough.

You can swap freeze-dried raspberries with fresh raspberries, but chop them finely to prevent extra moisture.

For a gluten-free option, use a 1:1 gluten-free flour blend.

If you don't like white chocolate, use dark chocolate chips or omit them.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 130
Sugar: 10g
Sodium: 30mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 1g
Protein: 1g
Cholesterol: 20mg