Video
Raspberry Lemonade Cookies
Soft and chewy lemon cookies with lemon juice and zest in the batter and frozen raspberries baked right in! It tastes like raspberry lemonade in cookie form!
Ingredients
- ½ cup (113g) unsalted butter, softened
- ½ cup (110g) packed light brown sugar
- ¼ cup (50g) granulated sugar
- 1 tablespoon freshly grated lemon zest
- 1 large egg
- 1 teaspoon (5ml) lemon juice
- 1 teaspoon (5ml) pure vanilla extract
- 1 ½ cups (215g) all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ cup (85g) frozen raspberries*, crumbled
*See notes above in EXPERT TIPS section for frozen berries
Instructions
- Combine the soft butter, both sugars and lemon zest in a large bowl and beat using an electric hand mixer or a stand mixer for 1-2 minutes on medium speed until it is pale and fluffy. Beat in the egg until well combined. Mix in lemon juice and vanilla extract.
- Combine flour, baking soda baking powder and salt in a medium bowl and whisk to blend evenly. Add the dry ingredients to the butter mixture and fold it in by hand until mostly incorporated.
- Crumble up the frozen raspberries and then fold them in just gently with a few strokes until distributed, but be careful not to over-mix. If you mix too much, the whole dough will turn red instead of having streaks of red contrasting the lemon-colored dough, so have some restraint. I find it best to use the spatula to lift dough from the bottom of the bowl and turn it over, then press down to make layers of dough and berries. The berries will continue to get distributed as you scoop the dough as well. Place the bowl in the fridge while you preheat the oven.
- Preheat your oven to 350°F. Line two large cookie sheets with parchment paper.
- Use a medium 1.35-oz cookie scoop or two large spoons to scoop mounds of dough onto parchment-lined baking sheets. Bake for 12-14 minutes until lightly golden brown around the edges. Let them cool for a minute on the baking sheets and then transfer to a wire rack to finish cooling.
