What’s your favorite fruit combination? For us, lemon and raspberries are truly a delightful pair. Lemon desserts are a bright and zesty treat that can be enjoyed year-round, and when combined with fresh fruits like raspberries, they make desserts extra dynamic. But do you want to know the secret ingredient to these Raspberry Lemonade Cookies? It’s the famous Milo’s Lemonade. Adding just enough tartness, these cookies are sure to be the star of any gathering, and we’re sure everyone will ask you for the recipe.
Raspberry Lemonade Cookies
Cook time: 30 min
Ingredients:
- 2 Tbsp lemon zest
- 1 egg
- 1 Tbsp Milo’s lemonade
- 1 ½ cup flour
- ½ tsp baking powder
- ¼ tsp baking soda
- 1 cup sugar
- Sanding sugar
- 1 tsp vanilla extract
- ½ cup butter
- ⅔ cup frozen raspberries, chopped into small pieces
Instructions:
In a large bowl, beat together the butter and sugar until creamy. Add the egg, vanilla extract, and lemonade to the bowl and stir to incorporate.
Fold the lemon zest, flour, baking powder, and baking soda into the batter until there the flour is almost all incorporated.
Gently fold the raspberries into the dough, and don’t over mix. Chill the dough for at least 10 minutes. While the dough is chilling, preheat the oven to 350º.
Scoop about two tablespoons of dough and roll into a ball. Roll the ball in a little coarse sugar.
Place the dough onto a baking sheet lined with parchment paper. Bake for 14-16 minutes, until the edges are puffed up and golden brown. Let the cookies cool completely before serving.
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