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.
Lemon. Raspberry. Cookies. A bite of summer great for any backyard barbecue, party, or summer picnic!
- 1 cup sugar
- 1 cup butter
- 1 tsp vanilla
- 1/2 tsp lemon extract
- Juice & zest of 1 lemon
- 1 egg
- 2 1/3 cups white whole wheat flour
- 1/2 tsp baking soda
- 6 oz fresh raspberries
- Preheat oven to 375 degrees, line a baking sheet with foil, and set aside.
- In the bowl of a stand mixer, beat together the butter and sugar until fluffy.
- Mix in the vanilla and lemon extract, egg, lemon juice and zest. butter and sugar on low speed until fluffy.
- Add the flour and baking and mix until combined, scraping down the sides of the bowl with a spatula if necessary.
- Finally, add in the raspberries and mix well. The batter will look pink, but that just means the raspberry is well distributed!
- Using a medium-sized cookie scoop or tablespoon, form the dough into balls and drop onto the prepared baking sheet about 2 inches apart.
- Bake for 9-11 minutes until just set and starting to turn golden.
- Allow to cool for 1 minute on the baking sheet, then remove to a cooling rack to cool completely.
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