Made from fresh raspberry puree and lemon juice, these Raspberry Lemonade Cookies are perfect for your cookie jar and summer potlucks.
I just can’t believe how fast time flies. We’re already halfway through the year. I remember when I was a kid, half an hour felt like an eternity! So, we’re entering the month of June which means summer is on the horizon, which means berries are prominent, which means the wheels in my head are turning with recipe ideas!
The PKP Way is no stranger to combining berries with lemon. Last year I made these Strawberry Lemonade Sandwich Cookies and earlier this year I made Blueberry Lemon Muffins. Berries and lemon were a match made in heaven if you ask me :)
To ring in summer, I give you my Raspberry Lemonade Cookies. Simple shortbread cookies made using fresh raspberry puree and drizzled with a lemon glaze. Pure bliss!
The raspberry flavor shines through beautifully, not to mention the purdy pink color it imparts.
The lemon glaze is a simple concoction of fresh lemon juice and powdered sugar and adds that punch of lemon flavor you’d expect from all tart lemonades. For effect, I added a drop of yellow food coloring to make clear that it’s a lemon flavor, but feel free to omit.
It took me a few tries to get this one right (not that I’m complaining), but what really was a time saver during the development process was no chill time. You can have the cookies baked and glazed, from start to finish, in under an hour! Don’t you love that?
These Raspberry Lemonade Cookies are perfect to have around on the counter as a snack or for your summer potlucks. Make sure to double the batch to keep some for yourself!
Raspberry Lemonade Cookies
Yields 1 dozen cookies
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Ingredients
1 ounce fresh raspberries
⅔ cup plus 1 ½ teaspoons (140 grams) granulated sugar, divided
¾ cup (170 grams) unsalted butter, room temperature
1 ½ teaspoons vanilla extract
2 cups (250 grams) all-purpose flour
1 tablespoon fresh lemon juice
½ cup (60 grams) powdered sugar, sifted
Liquid yellow food coloring (optional)
Directions
- Preheat the oven to 350°F and line a baking sheet with parchment paper or silpat.
- To make the raspberry puree, in a small bowl mash together the raspberries and 1 ½ teaspoons (6 grams) of granulated sugar using the back of a fork. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed until pale and smooth. Add the remaining ⅔ cup (134 grams) granulated sugar and cream together until smooth and creamy.
- To the creamed butter, add in the vanilla and raspberry puree until well combined, scraping down the sides, as necessary.
- Reduce the mixer speed to low and add the flour. Mix until a soft dough forms.
- Scoop 2 tablespoons of dough and roll into a ball. Place on the prepared baking sheet, about 2-inches apart. Place a small piece of parchment paper on top of the ball and use the bottom of a glass or measuring cup to flatten each ball to about ¼-inch thick.
- Bake for 13 – 15 minutes until the edges are slightly golden. Let cool on baking sheet for 10 minutes before transferring to a cooling rack to completely cool.
- Make the lemon glaze by whisking together the lemon juice and powdered sugar in a small bowl. If using, add 1 drop of liquid yellow food coloring and stir until uniform.
- Drizzle glaze onto the cooled cookies. Allow the glaze to harden and set, about 10 minutes.
Storage
Store in an air tight container at room temperature for up to 7 days.
These look delightful! Shortbread cookies are one of my favorites, and I love this fruity, seasonal spin on them!
Thank you! They are delightful indeed :D
These look so delicious as does everything ! Nice blog and fantastic pics ! Thanks for sharing
Thank you, Mindy! :D