These Lemonade Raspberry Cookies are sweet and tangy, making them a perfect treat for bright days! The mix of lemon and raspberry gives each bite a burst of flavor.
When I make these, my house smells like a sunny bakery, and I can never just have one. They’re great with a cold glass of lemonade on the side—pure happiness!
Key Ingredients & Substitutions
All-purpose flour: This is the base for your cookies, providing structure. If you’re gluten-free, try a 1:1 gluten-free flour blend for similar results.
Unsalted butter: Use softened butter for creamy texture. If you’re out of butter, coconut oil works, but it will change the flavor slightly.
Granulated sugar: This is essential for sweetness. If you’re looking for a healthier option, consider coconut sugar, but it will slightly change the color of your dough.
Lemon juice and zest: Fresh lemon juice gives brightness. If you don’t have fresh lemons, bottled lemon juice can work in a pinch, but the flavor won’t be as vibrant.
Raspberry jam: This is what adds that yummy raspberry swirl. If you want to avoid jam, you can use fresh or frozen raspberries, but they may not swirl in as nicely.
How Do I Make Sure My Cookies Are Soft and Chewy?
To achieve that perfect soft and chewy texture, it’s crucial not to over-bake the cookies! Here are some tips:
- Keep an eye on them when baking. Look for lightly golden edges, but the center should still look soft.
- Let them cool on the baking sheet for a few minutes. This helps them set without becoming hard.
- Be careful with your mixing! Overmixing can lead to tough cookies. Mix until just combined.
By paying attention to these details, you’ll enjoy beautifully soft Lemonade Raspberry Cookies every time!
Lemonade Raspberry Cookies
Ingredients You’ll Need:
For the Cookies:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 tablespoons fresh lemon juice
- 2 teaspoons lemon zest (about 1 lemon)
- 1/4 cup lemonade (store-bought or homemade)
- 1/2 cup raspberry jam or preserves
- Extra granulated sugar for rolling
Optional Garnish:
- Fresh raspberries
- Extra lemon zest
How Much Time Will You Need?
This delightful cookie recipe takes about 15 minutes to prepare and 10-12 minutes to bake, making a total of around 30 minutes from start to finish. After baking, allow some time for cooling, and soon you’ll be enjoying your delicious Lemonade Raspberry Cookies!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While it heats, line your baking sheets with parchment paper so the cookies don’t stick.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This will help evenly distribute the baking soda throughout your cookies. Set this mixture aside.
3. Cream the Butter and Sugar:
In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy, which should take about 2-3 minutes. This step is key to getting a nice texture!
4. Add Wet Ingredients:
Next, beat in the egg, vanilla extract, fresh lemon juice, lemon zest, and lemonade into the creamed butter and sugar mixture. Mix until everything is well combined and smooth.
5. Combine Ingredients:
Gradually add your flour mixture to the wet ingredients, mixing just until everything is combined. Be careful not to over-mix—this can make the cookies tough!
6. Prepare the Raspberry Jam:
In a small bowl, warm the raspberry jam slightly in the microwave or on the stove—this will help it swirl better in the cookies. Just a few seconds should do it.
7. Shape the Cookies:
Toss about 1 tablespoon of cookie dough in the warmed raspberry jam lightly to coat it. Then, roll the dough balls in extra granulated sugar for a sweet finish.
8. Arrange on Baking Sheets:
Place the cookie dough balls on the prepared baking sheets, making sure to leave enough space (about 2 inches apart). Use a clean finger or the back of a spoon to create swirls in the top of the dough with any leftover raspberry jam for that beautiful marbled effect.
9. Bake the Cookies:
Pop the cookies in the oven and bake for 10-12 minutes. You want to see the edges lightly golden brown, while the centers should look just a bit soft.
10. Cool Them Down:
Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. After that, transfer them to a wire rack to cool completely.
11. Optional Garnish:
Before serving, consider garnishing your cookies with fresh raspberries and a sprinkle of extra lemon zest for a pop of color and added flavor!
Enjoy your tangy, sweet Lemonade Raspberry Cookies with a glass of lemonade or your favorite tea! They’re sure to delight every time!
Can I Use Frozen Raspberries Instead of Jam?
Yes! You can use frozen raspberries, but they won’t swirl in the same way as jam. Simply thaw the raspberries, drain any excess moisture, and gently fold them into the cookie dough for a fruity texture instead of a swirl.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them fresh for longer, you can freeze them in a single layer and then transfer them to a freezer-safe bag; they will last about 3 months!
Can I Make This Recipe Vegan?
Absolutely! To make vegan Lemonade Raspberry Cookies, substitute the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use plant-based butter in place of unsalted butter. Make sure your jam is also vegan-friendly!
What’s the Best Way to Reheat These Cookies?
For the best results, reheat cookies in the microwave for about 10-15 seconds or in a preheated oven at 350°F (175°C) for about 5 minutes. This will help them regain that soft, fresh-baked texture!
