Raspberry Lemonade Cookies
Light, zesty Raspberry Lemonade Cookies made with fresh lemon zest, juicy raspberries, and a sweet lemon glaze. Perfect summer cookies for gatherings, picnics, or tea time. Keywords: raspberry lemonade cookies, lemon raspberry cookies, summer cookies, glazed raspberry cookies.
- Prep Time: 15 minutes
- Cook Time: 12–15 minutes
- Total Time: 40 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- Zest of 1 lemon
- 1 cup fresh raspberries (or frozen, thawed and drained)
- Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon milk
- Optional: extra raspberries for garnish
Instructions
- Preheat oven to 350 °F (175 °C) and line a baking sheet with parchment paper.
- Cream butter and sugar until light and fluffy (2–3 minutes).
- Mix in egg and vanilla extract.
- In a separate bowl, whisk flour, baking powder, salt, and lemon zest. Gradually add to wet mixture.
- Gently fold in raspberries.
- Scoop dough onto the baking sheet, spacing evenly.
- Bake for 12–15 minutes or until edges are lightly golden. Cool slightly on the sheet, then transfer to a wire rack.
- Mix powdered sugar, lemon juice, and milk until smooth. Drizzle glaze over cooled cookies and garnish with raspberries if desired.
Notes
- For firmer cookies, chill dough for 15–30 minutes before baking.
- White chocolate chips can be added for extra sweetness.
- Glaze consistency can be adjusted by adding more milk or powdered sugar.
- Cookies can be frozen with or without glaze (up to 3 months).
- For best lemon flavor, use fresh zest over extract.
Find it online: https://yumfamilyrecipes.com/raspberry-lemonade-cookies/
