These Lemonade Raspberry Cookies are a fun, fruity treat that brings a burst of flavor to your day! With zesty lemon and sweet raspberries, they’re perfect for a sunny afternoon.
I love how easy they are to whip up! Just mix, scoop, and bake—then watch them disappear faster than you can say “yum!” 🍋❤️
Key Ingredients & Substitutions
Flour: All-purpose flour is perfect for structure, but you can try using whole wheat flour for a nuttier flavor. Just keep an eye on the cookie texture, as it might be a bit denser.
Butter: Unsalted butter lets you control the salt level. If you prefer a dairy-free option, coconut oil or vegan butter works well too!
Lemon Juice and Zest: Freshly squeezed lemon juice and zest are crucial for bright flavor. If you don’t have fresh lemons, bottled juice is a reasonable alternative, though fresh is always best!
Raspberries: Fresh raspberries brighten these cookies, but frozen ones are a good substitute. Just make sure to thaw and drain them well to avoid excess liquid in the dough.
Buttermilk: You can make your own buttermilk by mixing milk and a splash of vinegar or lemon juice. Regular milk or a plant-based milk can be used instead; just add a bit of yogurt for acidity.
How Do You Achieve the Best Cookie Texture?
The texture of your cookies can make or break the experience, so here are some tips to ensure they’re perfect every time.
- **Cream the Butter and Sugar Well:** Beat them together until the mixture is light and fluffy. This adds air and helps the cookies rise nicely!
- **Don’t Overmix:** When you add the dry ingredients, mix just until combined. Overmixing can lead to tough cookies.
- **Use a Cookie Scoop:** To help the cookies bake evenly, using a cookie scoop creates uniform size and nice shapes.
- **Cool Before Glazing:** Let the cookies cool completely so the glaze doesn’t melt off. This way, it stays on top for that perfect finish.
Enjoy baking these delicious Lemonade Raspberry Cookies! They’re sure to be a hit with friends and family!
How to Make Lemonade Raspberry Cookies
Ingredients You’ll Need:
For the Cookies:
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup lemon juice (freshly squeezed)
- 1 tablespoon lemon zest
- 1/4 cup buttermilk
- 1 cup fresh or frozen raspberries (if frozen, thaw and drain excess moisture)
For the Glaze:
- 1 cup powdered sugar
- 1-2 tablespoons lemon juice
- 1 teaspoon lemon zest (for garnish)
How Much Time Will You Need?
This delightful recipe will take approximately 15 minutes for preparation and about 10-12 minutes for baking. You’ll want to budget some extra time for cooling and glazing, making the total time around 30-40 minutes from start to finish. Perfect for a quick and tasty treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it warms up, grab a baking sheet and line it with parchment paper or a silicone baking mat to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This will ensure even mixing and distribution of the leavening agents. Set this mixture aside for later.
3. Cream the Butter and Sugar:
In a large mixing bowl, cream the softened butter and granulated sugar using an electric mixer. Beat them together until the mixture is light and fluffy, roughly 3-4 minutes. This step adds air to the batter for a light texture.
4. Combine Wet Ingredients:
Next, add the egg, freshly squeezed lemon juice, lemon zest, and vanilla extract to the butter and sugar mixture. Beat everything together until it is well combined and smooth.
5. Mix Dry and Wet Ingredients:
Now, gradually add the dry flour mixture into the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients—mix just until everything is combined. Overmixing can lead to tough cookies!
6. Add the Raspberries:
Gently fold in the raspberries with a spatula or spoon. Be careful not to crush them too much, as you want to keep the lovely berry pieces intact and prevent your dough from turning pink.
7. Scoop the Cookies:
Using a cookie scoop or a spoon, drop rounded dough balls onto the prepared baking sheet. Remember to leave about 2 inches of space between each cookie to give them enough room to spread while baking.
8. Bake the Cookies:
Place the baking sheet in the preheated oven and bake the cookies for 10-12 minutes, or until the edges are lightly golden and the cookies feel set to the touch.
9. Cool the Cookies:
Once they’re done baking, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
10. Prepare the Glaze:
While the cookies are cooling, mix the powdered sugar with lemon juice in a small bowl. Stir until the glaze is smooth and has a drizzly consistency. Adjust with more lemon juice or powdered sugar as needed.
11. Glaze the Cookies:
Once the cookies are completely cooled, use a spoon to drizzle the lemon glaze over the top. For an extra touch, sprinkle some lemon zest on top of the glaze to enhance the flavor and look!
12. Serve & Enjoy:
Let the glaze set for a few moments before serving. Enjoy your refreshing Lemonade Raspberry Cookies with a cup of tea, coffee, or all on their own!
Can I Use Frozen Raspberries in This Recipe?
Absolutely! If you’re using frozen raspberries, just make sure to thaw them beforehand and drain any excess moisture. This will help prevent your cookie dough from becoming too watery and keep the cookie texture just right!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them fresher longer, you can refrigerate them, but let them come back to room temperature before serving for the best texture.
Can I Make These Cookies Ahead of Time?
Yes! You can prepare the cookie dough in advance and refrigerate it for up to 2 days before baking. Just scoop the dough onto a baking sheet and cover it tightly with plastic wrap. When you’re ready to bake, you can bake them directly from the fridge; just add a minute or two to the baking time.
Is There a Substitute for Buttermilk?
Certainly! If you don’t have buttermilk on hand, you can easily make your own by mixing 1/4 cup of milk with a teaspoon of vinegar or lemon juice. Let it sit for about 5 minutes until it thickens slightly, and it’ll work perfectly in your cookie recipe!