Raspberry Lemonade Cookies Recipe
If you could capture sunshine and summer picnics in a single bite, these Raspberry Lemonade Cookies would be it! Each cookie has that irresistible combination of bright lemon zest, juicy raspberries, and creamy white chocolate, creating a treat that’s both refreshingly tart and sweetly decadent. Whether you’re looking for a show-stopping addition to your dessert table or simply want a cheerful afternoon snack, this recipe brings a burst of color and flavor to any occasion. Raspberry Lemonade Cookies are guaranteed to steal the spotlight and have everyone reaching for seconds!
Ingredients You’ll Need
The beauty of Raspberry Lemonade Cookies lies in their simple ingredients, each one playing a starring role. From the zingy lemon juice to the lush raspberries, every element comes together to create cookies that are as beautiful as they are delicious.
- Unsalted butter (1 cup, softened): Creates a rich, tender cookie base and helps the flavors meld perfectly.
- Granulated sugar (1 cup): Brings classic sweetness and a light, crisp exterior.
- Brown sugar (1/2 cup, packed): Adds a hint of caramel flavor and extra chewiness.
- Large eggs (2): Bind the dough together for structure and moisture.
- Lemon zest (2 teaspoons): Delivers bright, tangy citrus notes that make these cookies sing.
- Fresh lemon juice (2 tablespoons): Infuses the dough with lively tartness and keeps it moist.
- Vanilla extract (1 teaspoon): Lends warmth and rounds out all the flavors.
- All-purpose flour (3 cups): Provides the perfect structure for thick, chewy cookies.
- Baking soda (1 teaspoon): Ensures just the right amount of spread and rise.
- Baking powder (1/2 teaspoon): Adds extra lift for a light, soft texture.
- Salt (1/2 teaspoon): Balances the sweetness and sharpens all the flavors.
- Fresh raspberries (1 1/4 cups, chopped): Give a burst of color and juicy fruitiness in every bite.
- White chocolate chips (1/2 cup): Add creamy sweetness that pairs beautifully with the tart berries.
- Powdered sugar (1/2 cup, for dusting): Finishes the cookies with a pretty, delicate sweetness.
How to Make Raspberry Lemonade Cookies
Step 1: Prep Your Baking Sheets
Start by preheating your oven to 350°F. Line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup. This little step makes shaping and removing your Raspberry Lemonade Cookies a total breeze.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture is light, fluffy, and a pale yellow color. This process incorporates air, giving your cookies that perfect tender texture.
Step 3: Add Wet Ingredients
Beat in the eggs one at a time, then add the lemon zest, lemon juice, and vanilla extract. Mix until everything is smooth and well combined, infusing the dough with those bright citrus and vanilla notes.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add this dry mixture to your wet ingredients, mixing just until combined. Be careful not to overmix; you want these Raspberry Lemonade Cookies to stay soft and fluffy!
Step 5: Gently Fold in Raspberries and White Chocolate
Using a spatula, gently fold the chopped raspberries and white chocolate chips into your dough. Take your time here—overmixing can break up the berries too much, but a gentle hand keeps those fruity bursts intact in every bite.
Step 6: Scoop and Space the Dough
Scoop out the dough in generous 2-tablespoon portions and place them about 2 inches apart on your prepared baking sheets. This ensures each cookie bakes up with lovely, golden edges and plenty of room to spread.
Step 7: Bake to Perfection
Bake for 10 to 12 minutes, or until the edges are just turning golden and the centers look set but still slightly soft. Let the cookies cool on the pan for 5 minutes, then transfer them carefully to a wire rack to finish cooling completely.
Step 8: Finish with Powdered Sugar
Once your Raspberry Lemonade Cookies are cool, dust them generously with powdered sugar. This not only looks gorgeous but adds the perfect sweet touch to complement the zingy lemon and juicy raspberries.
How to Serve Raspberry Lemonade Cookies
Garnishes
Give your Raspberry Lemonade Cookies an extra pop by garnishing with a little extra lemon zest or a few fresh raspberry halves just before serving. A sprig of mint alongside also adds a lovely, fresh flair that makes the cookies look as vibrant as they taste.
Side Dishes
Pair these cookies with a tall glass of actual raspberry lemonade or a scoop of vanilla bean ice cream for a dreamy dessert duo. They also shine alongside a fruit salad or a platter of other summer berries for a perfect seasonal spread.
Creative Ways to Present
For parties, stack Raspberry Lemonade Cookies on a tiered stand or tuck them into mason jars tied with ribbon for sweet homemade gifts. You can even sandwich a scoop of lemon or raspberry sorbet between two cookies for a playful, crowd-pleasing ice cream sandwich.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Raspberry Lemonade Cookies in an airtight container in the refrigerator for up to 4 days. The cold helps preserve the freshness of the berries and ensures the cookies stay soft and chewy.
Freezing
These cookies freeze beautifully! Arrange them in a single layer on a baking sheet to freeze, then transfer to a zip-top bag or airtight container. They’ll stay delicious for up to three months. You can also freeze the unbaked dough balls and bake them straight from the freezer for fresh cookies on demand.
Reheating
To enjoy that just-baked warmth, pop your Raspberry Lemonade Cookies in a 300°F oven for 3 to 5 minutes. This will refresh their texture and bring back that irresistible fresh-from-the-oven aroma.
FAQs
Can I use frozen raspberries instead of fresh?
Absolutely! Just use them straight from the freezer without thawing. This keeps the berries firm and prevents the dough from becoming too wet.
How do I make the cookies extra tangy?
If you love bold lemon flavor, feel free to increase the lemon juice to 3 tablespoons. You can also add an extra teaspoon of zest for more zing.
Can I make Raspberry Lemonade Cookies gluten-free?
Yes! Substitute a good-quality 1:1 gluten-free all-purpose flour blend for the regular flour. The cookies will still be soft, chewy, and delicious.
Why do my cookies turn out too soft or cakey?
Too much flour or overmixing can make the cookies cakey. Measure flour carefully, and mix just until the dry ingredients are combined for the best chewy texture.
What’s the best way to transport these cookies for a picnic?
Stack cooled Raspberry Lemonade Cookies between layers of parchment in a sturdy, airtight container. They’ll travel well and arrive looking just as beautiful as when you packed them.
Final Thoughts
These Raspberry Lemonade Cookies are pure sunshine in cookie form, and I can’t wait for you to share them with your family and friends! Give them a try, and let their sweet-tart magic brighten up your next gathering or afternoon snack break.
Print
Raspberry Lemonade Cookies Recipe
- Total Time: 32 minutes
- Yield: 28 cookies 1x
- Diet: Vegetarian
Description
These Raspberry Lemonade Cookies are a delightful summer treat blending tart fresh raspberries and zesty lemon with a hint of sweetness from white chocolate chips. Soft, flavorful, and lightly dusted with powdered sugar, these cookies offer a burst of fruity freshness perfect for dessert or snack time.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Add-ins and Garnish
- 1 1/4 cups fresh raspberries, chopped
- 1/2 cup white chocolate chips
- 1/2 cup powdered sugar, for dusting
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which takes about 3-5 minutes.
- Add Eggs and Flavors: Beat in the eggs one at a time, then add lemon zest, fresh lemon juice, and vanilla extract, mixing until the batter is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, whisk the all-purpose flour, baking soda, baking powder, and salt until uniformly mixed.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients into the wet mixture, stirring just until combined to avoid overworking the dough, which can lead to tough cookies.
- Fold in Raspberries and White Chocolate Chips: Gently fold in the chopped fresh raspberries and white chocolate chips to distribute them evenly without breaking the berries too much.
- Portion Dough: Use a cookie scoop or tablespoon to scoop dough portions of about 2 tablespoons each and place them about 2 inches apart on the prepared baking sheets to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden and the centers look set.
- Cool and Transfer: Let the cookies cool on the baking sheets for 5 minutes to firm up, then transfer them to a wire rack to cool completely.
- Dust with Powdered Sugar: Before serving, dust the cookies with powdered sugar for a beautiful finishing touch and added sweetness.
Notes
- Frozen raspberries can be used but do not thaw before adding to the dough to avoid excess moisture and sogginess.
- For a tangier flavor, increase the fresh lemon juice to 3 tablespoons.
- Store baked cookies in an airtight container in the refrigerator for up to 4 days to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 13 g
- Sodium: 80 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
