Take a bite of summer with some delicious Raspberry Lemonade Cookies! Made with fresh raspberries and lemon juice, you can create these delectable treats that are perfect for any spring or summer BBQ.
Nothing says the warmer weather is here like a glass of fresh lemonade. Lemonade is a great spring and summer drink because it can be flavored in many different ways, including the addition of fresh fruit like sweet and tart raspberries.
Enjoy the essence of a tall glass of raspberry lemonade in cookie form with these raspberry lemonade cookies! These easy-to-make treats are sure to be a hit at any get-together!
Not only do these cookies look inviting with their bright colors, but the taste will make you feel like you’re transported to warmer weather! The sweet raspberry flavor combined with a tart lemon zing is the perfect combination for anyone who loves raspberry lemonade!
Serve them for Easter, a springtime baby shower, or enjoy poolside at a summer BBQ or picnic!
Why You’ll Love This Recipe
- These raspberry lemonade cookies are easy to make and don’t require any special ingredients.
- A raspberry and lemon flavor combination is the perfect mix of sweet and tart
- This recipe can be tailored to your taste preferences; add more raspberry or lemon juice depending on how strong you want the flavors to be
- A great way to use fresh raspberries when they're in season!
Ingredients You’ll Need
- Softened Cream Cheese - Adds a soft texture to the cookies along with a contrasting tangy flavor.
- Softened Butter - This also contributes to the softness of the cookie while giving it a buttery flavor.
- Egg - Binds all of the ingredients together and helps them set properly while baking.
- Granulated Sugar - Adds sweetness to the base of the cookie.
- Vanilla Extract - Provides a light fragrant vanilla flavor that pairs well with the other flavor notes in the cookie.
- Lemon Juice & Zest - Gives the cookies their classic tart lemonade flavor.
- Salt - Helps contrast the sweetness and enhance the flavor of the fruit.
- Baking Soda - Helps the cookies rise while baking. \All-Purpose Flour - Provides structure and a classic cookie texture to the batter.
- Fresh Raspberries - Gives the cookies a fresh raspberry flavor and a natural pink color.
- White Chocolate Chips - Adds additional sweetness, texture, and creamy white chocolate flavor.
How To Make Raspberry Lemonade Cookies
Prepare for baking: Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
Cream wet ingredients together: Using the whisk attachment of a stand mixer or a handheld mixer. Cream together butter, cream cheese, granulated sugar, and one egg until combined and fluffy. Add in vanilla extract, lemon juice, and lemon zest. Mix well.
Add dry ingredients: Add the salt and baking soda to the wet ingredients and mix. Switch to the paddle attachment and slowly add flour in batches, being careful not to over-mix.
Fold in raspberries and chocolate chips: Remove the paddle attachment. Fold in the white chocolate chips with a rubber spatula, followed by the fresh raspberries just until combined.
Add to the baking sheet: Scoop the dough using a 2-inch cookie scoop. Hold the dough in your hand and cover the top with the remaining granulated sugar. Place each sugar-covered cookie onto the lined baking sheets. Repeat with remaining cookies.
Bake and cool: Bake for 12-15 minutes or until the edges of the cookies are slightly golden brown. Cool completely, serve, and enjoy!
- Always start with room temperature ingredients when baking as this helps create a more consistent texture throughout the cookie.
- Throughout the mixing process, be sure to only mix the dough until just combined. Overmixing will create dense, tough cookies.
- If you don't have raspberry extract, use raspberry jam instead.
- Let the cookies cool completely before serving, as they can crumble if they are not fully set.
- Bake the cookies only until they are slightly brown. This will ensure they keep their soft texture.
- Substitute the white chocolate chips for semi-sweet or dark chocolate chips for a traditional chocolate flavor.
- Add some coconut flakes for a delicious tropical twist.
- Fold in chopped walnuts for an added crunch.
- Top the cookies with vanilla buttercream frosting for a decadent cookie.
- Sandwich two cookies in between ice cream for a refreshing warm weather dessert.
Storing & Freezing
Storing: Once fully cooled, raspberry lemonade cookies can be stored in an airtight container on the counter for up to 5 days.Freezing: Fully cooled raspberry lemonade cookies can be frozen in a freezer bag or sealed container for up to 6 months. To thaw, place them on the counter overnight or defrost in the microwave for 30 seconds.
Yes, you can use frozen raspberries in this recipe. Make sure they are thawed completely and drained of any excess moisture.
Using softened butter and cream cheese, not overmixing the dough, and baking until just lightly golden brown are all key factors to making a soft cookie.
Yes, raspberry extract can be used in place of fresh raspberries. Start with ½ teaspoon and adjust as needed based on your desired raspberry flavor.
More Cookie Recipes
- Carrot Cake Mix Cookies with Cream Cheese Frosting
- Frosted Banana Cookies
- Red Velvet Cake Mix Cookies
- Coconut Cake Mix Cookies
- Brownie Cookies
- Twix Thumbprint Cookies
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Raspberry Lemonade Cookies
- 4 oz cream cheese softened
- ¾ cup butter softened
- 1 egg room temperature
- 2 c granulated sugar reserve ½ for rolling the cookies in.
- 1½ tsp vanilla
- 3 tsp freshly squeezed lemon juice
- 3 tsp lemon zest
- 1 tsp salt
- ½ tsp baking soda
- 3 cups flour
- 1½ cups white chocolate chips
- ¾ fresh raspberries
- Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
- Using the whisk attachment of a stand mixer or a handheld mixer. Cream together butter, cream cheese, granulated sugar, and one egg.
- Add in vanilla extract, lemon juice, and lemon zest. Mix well.
- Next, add salt and baking soda.
- Switch to the paddle attachment and slowly add flour, careful not to over-mix.
- Slowly add white chocolate chip and mix just until evenly distributed.
- Using a spatula, carefully fold the fresh raspberries in just enough to blend them with the batter.
- Scoop the dough using a 2-inch cookie scoop. Hold the dough in your hand and cover the top with the remaining granulated sugar, place each scoop onto the lined baking sheets. Continue to do this until each cookie is covered.
- Bake for 12-15 minutes or until the edges of the cookies are slightly golden brown.
- Cool completely, serve, and enjoy!
*All nutrition information provided is automatically calculated and is an estimate and will vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact numbers on your ingredients, I would recommend calculating them with your prefered nutrition calculator.
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