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
Scale
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
