Description
Raspberry Lemonade Cookies are the perfect summer treat, combining sweet and tangy flavors in every bite. Soft, chewy, and bursting with fresh raspberries and zesty lemon, these cookies are ideal for picnics, barbecues, or a delightful afternoon snack. Their vibrant color and refreshing taste will have everyone reaching for seconds!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- Zest of 1 lemon
- 1 cup fresh or frozen raspberries
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt; set aside.
- In a large bowl, cream the softened butter with granulated and brown sugar until light and fluffy.
- Add the egg, vanilla extract, and lemon zest; blend well.
- Gradually incorporate the dry ingredients until just combined.
- Gently fold in the raspberries without mashing them too much.
- Scoop tablespoon-sized portions of dough onto prepared baking sheets about two inches apart.
- Bake for 12-15 minutes or until edges are lightly golden.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 110
- Sugar: 9g
- Sodium: 65mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg