Homemade Raspberry Lemonade Cookies
One of my favorite drink-turned-cookie creations is Raspberry Lemonade Cookies. They are a fantastic representation of the drink, and they scream SUMMER. We go nuts for the drink and its cookie counterpart!
This post was written by Megan Porta, writer, recipe developer and photographer behind the food blog pipandebby.com, where you can find healthy salads, easy dinners, layer cakes, and everything in between. Her debut cookbook, Cookie Remix [paid link], includes 75 cookie recipes inspired by your favorite treats such as donuts, cakes, drinks and more!
There is something so satisfying and yummy about the combination of raspberries and lemons. The mixture of tart and sweet, with the lovely reds and yellows, is an appealing marriage.
The combination of raspberries and lemons is insanely satisfying and refreshing. This cookie is even more gratifying than its drink counterpart. Every part of it is incredible, starting with the intense raspberry flavoring in the cookie to the lemony glaze and ending with the candied lemon slice.
- The freeze-dried raspberries [paid link] that are incorporated into the cookie itself infuse tons of raspberry flavor without making the batter runny (freeze-dried fruit can be easily found at Wal-Mart, Trader Joe’s and Amazon).
- Before you add the freeze-dried raspberries to the cookie dough, you’ll want to turn them into a fine powder. You can do this with a food processor, coffee grinder, or simply by putting them into a resealable bag and pounding it with a wooden spoon.
- [Note from Stef: You can also use a dehydrator to make homemade fruit powder.]
- Top the cookies with a glaze made with both lemon zest and lemon juice.
- Peeking at the recipe, you might be tempted to skip the candied lemon slices that sit atop the cookies, but I am begging you not to do this. Transforming lemons into candy is far easier than you might think and it truly sends these cookies into a realm of cookie heaven that you do not want to miss out on.
Pink Lemonade Cookies FAQs
You can easily swap out the free-dried raspberry for another fruit to switch up your lemonade cookies. Freeze-dried strawberries will make strawberry lemonade cookies, a similar result with a distinct strawberry flavor that’s great for the spring!
Keep them in an airtight container at room temperature for 5 days to a week or so. You can also freeze these lemonade cookies for up to 3 months. Allow them to sit out and thaw before eating again.
More Recipes You’ll Love
Raspberry Lemonade Cookies
Candied Lemon Slice
- 1 cup sugar
- 1 cup water
- 2 tablespoon lemon juice
- 2 lemons sliced to 1/8-inch thickness
- 3/4 cup salted butter 1 1/2 sticks, softened
- 1 1/2 cups sugar
- 1 large large egg
- 1 teaspoon lemon extract
- 1/4 cup freeze dried raspberries
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- Zest from 1 lemon about 1 tablespoon
- 1 tablespoon freshly squeezed lemon juice
- 1 cup chopped fresh raspberries
- 2 cups confectioner’s sugar
- 1 teaspoon lemon extract
- 2 tablespoons lemon juice
- 2 tablespoons milk
Candied Lemon Slices
- In a heavy duty saucepan, combine the sugar, water, and lemon juice. Bring the mixture to a boil over medium-high heat. Reduce to a simmer over medium-low heat and add the lemon slices in a single layer. Gently flip the lemon slices once or twice during the cooking process. Simmer for 15 minutes.
- Transfer the lemon slices to a wire cooling rack or large piece of wax paper and allow them to cool completely.
- Preheat the oven to 350 F and line three baking sheets with parchment paper. Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter, sugar, egg and lemon extract and beat on medium speed until creamy and free of lumps.
- Place the freeze dried raspberries in a coffee grinder or small food processor and grind into a powder.
- In a separate bowl, combine the raspberry powder, flour, baking powder, and salt. Mix well. Gradually add to the butter-sugar mixture and beat on medium speed until just combined. Add the lemon zest and lemon juice and mix until just combined. Fold in the fresh raspberries.
- Using a medium cookie scoop, drop the dough by 1 1/2 tablespoons onto the prepared baking sheets. Bake in the preheated oven for 9-11 minutes. Let cool.
- Using a stand mixer fitted with the whisk attachment (or a large mixing bowl with a hand mixer), combine the confectioner’s sugar, lemon extract, lemon juice, and milk. Beat on medium speed until free of lumps.
- Generously drizzle the glaze over the cookies. Top each cookie with a half of a cooled candied lemon slice.
- Change up the flavor of your pink lemonade cookies by using freeze-dried strawberries instead of raspberries.
- For another decoration option, sprinkle the cookies with granulated sugar before baking. You could also dust them with powdered sugar after they’ve been baked!
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