Raspberry Lemonade Cookies
These cookies combine the refreshing flavors of lemon and raspberry for a delightful treat.
Equipment
- Mixing bowl
- Baking sheet
Ingredients
For the Cookie Dough
- 2 cup All-Purpose Flour Using unbleached flour will yield a better texture.
- 1 teaspoon Baking Powder A crucial leavening agent.
- 1 pinch Salt Enhances all the flavors.
- 1 cup Unsalted Butter Softened, let it sit out for about an hour before baking.
- 1 cup Granulated Sugar Sweetens the cookies.
- ½ cup Brown Sugar Adds moisture and depth of flavor.
- 2 Eggs Bind everything together.
For the Flavoring
- 1 tablespoon Lemon Zest Freshly grated for a zing.
- 1 cup Fresh Raspberries Choose ripe berries for maximum flavor.
- 2 tablespoon Lemon Juice Freshly squeezed for extra flavor.
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together the butter, granulated sugar, and brown sugar until smooth.
- Add in the eggs and mix until combined.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the lemon zest, fresh raspberries, and lemon juice.
- Drop spoonfuls of dough onto a baking sheet and bake for 10-12 minutes.
- Let the cookies cool on the sheet for a few minutes before transferring to a wire rack.
Notes
These cookies are best enjoyed fresh but can be stored in an airtight container for up to a week.