Raspberry Lemon Sugar Cookies

I mentioned earlier in the week that we went to J’s family reunion this past weekend, and everyone brought a side or a dessert. Naturally, I had to take a dessert! But, since we had over an hour to drive and I wasn’t sure if the food would be served inside or outside, I wanted to make sure I made something summery that didn’t need to be refrigerated. Sadly that meant no chocolate, and no frosting.

I remembered that I made those delicious lemon sugar cookies a couple of months ago and had the grand idea to add raspberries to them. I mean, come on now. Raspberries. Lemon. Cookies. How could I go wrong with that?? Summer in a bite, right there.

I wasn’t sure if this idea of mine would work, but I threw on the cupcake apron and got to work in the kitchen. Half an hour later and I had  a few dozen of these little lovelies. The only thing I would change is adding the lemon cream cheese frosting for just a teeny bit more citrus punch. BUT…these were quite tasty and the perfect  bite of summer I was hoping for. They were a big hit at the reunion and at dinner the following night with our friends.

1. Preheat oven to 375 degrees, line a baking sheet with foil, and set aside.
2. In the bowl of a stand mixer, beat together the butter and sugar until fluffy.
3. Mix in the vanilla and lemon extract, egg, lemon juice and zest. butter and sugar on low speed until fluffy.
4. Add the flour and baking and mix until combined, scraping down the sides of the bowl with a spatula if necessary.
5. Finally, add in the raspberries and mix well. The batter will look pink, but that just means the raspberry is well distributed!
6. Using a medium-sized cookie scoop or tablespoon, form the dough into balls and drop onto the prepared baking sheet about 2 inches apart.
7. Bake for 9-11 minutes until just set and starting to turn golden.
8. Allow to cool for 1 minute on the baking sheet, then remove to a cooling rack to cool completely.