Raspberry Lemonade Cookies Recipe

Soft, chewy raspberry lemonade cookies recipe bursting with fresh raspberries and zesty lemon flavor, topped with a homemade raspberry glaze. Perfect for summer gatherings.

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Course: Dessert, Snack

Cuisine: American, Summer Baking

Prep Time: 15

Cook Time: 14

Chill Time: 30

Total Time: 59

Servings: cookies

Calories: 160kcal

Cost: $8

Equipment

1 Stand mixer or hand mixer For creaming butter and sugar efficiently
2–3 Mixing bowls For separating dry, wet, and raspberry components
1 Cookie scoop or spoon To portion dough evenly for consistent baking
1–2 Silicone Baking Mat or Parchment Paper Prevents cookies from sticking and promotes even browning
1 Fine-mesh strainer To remove seeds from raspberry puree for smooth glaze
1 Wire cooling racks Ensures even cooling and prevents soggy bottoms
2 Baking sheet For baking multiple batches
1 set Measuring cups and spoons For accurate measurement of all ingredients

Ingredients

Cookie Dough

2¼ cups All-purpose flour
1 teaspoon Baking powder
½ teaspoon Salt
1 cup Unsalted butter Softened, room temperature
¾ cup Granulated sugar
¼ cup Brown sugar Packed
1 large Egg
2 tablespoon Fresh lemon juice
1 tablespoon Lemon zest Freshly grated
1 teaspoon Vanilla extract

Raspberry

1 cup Fresh raspberries Frozen OK, but do not thaw
2 tablespoon All-purpose flour For coating raspberries

Glaze

1½ cups Powdered sugar
3 tablespoon Fresh lemon juice
2 tablespoon Raspberry puree From mashed and strained fresh raspberries
Pink food coloring Optional

Instructions

Preheat oven to 350°F.
Mix dry ingredients.
Cream butter and sugars.
Add lemon juice, egg, and vanilla extract.
Fold in raspberries gently.
Scoop dough onto a prepared baking sheet.
Bake for 12–14 minutes.
Cool on wire racks.
Make the raspberry glaze by mixing powdered sugar, lemon juice, and raspberry puree.
Drizzle glaze over cooled cookies.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition