Description
Delightful and refreshing Raspberry Lemonade Cookies combining the tangy goodness of fresh raspberries and lemon zest.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter (softened)
- 1 large egg
- 2 tbsp freshly squeezed lemon juice
- 1 cup fresh raspberries (gently chopped)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the all-purpose flour, baking powder, and salt.
- In another bowl, cream the softened butter and granulated sugar until light and fluffy.
- Beat in the egg and lemon juice until the mixture is smooth.
- Gradually mix in the dry ingredients until just combined.
- Gently fold in the chopped raspberries.
- Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them apart to allow for spreading.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow the cookies to cool slightly before serving.
Notes
Use fresh raspberries for the best flavor. Consider adding lemon zest for extra citrus flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American