Raspberry Lemonade Sugar Cookies are sweet and tangy Sugar cookie that scream all things Spring and Summer! The classic Sugar Cookie base is topped with a Lemonade icing that has a Raspberry Swirl. Impress the crowds with this beginner friendly cookie.
Raspberry Lemonade Sugar Cookies
YOU GUYS! It is finally here. The long awaited and coveted Raspberry Lemonade Sugar Cookie recipe and post is finally happening. *fist bump*.
If you are following me over on Instagram (and if you aren’t, you definitely should be!! Everyone over there gets to pick out some of my newest recipes!) you know exactly how my life has been overtaken by cookies and treats this past week! For those of you who don’t know, I helped with a fundraiser for my Church and made 145 cookies (These, Coconut Lime Sugar Cookies, Chocolate with Cheesecake Cookies and Classic Sugar Cookies), helped dip 38 DOZEN strawberries in chocolate etc. etc. ETC. I am pretty sure I am still on a sugar high! 😉
This Raspberry Lemonade Cookie was follower picked! I gave a few different flavor options and Raspberry Lemonade won by a LANDSLIDE! Boy, these cookies do not disappoint either!! So. Dang. Good!
Do I need to Refrigerate my Sugar Cookie Dough?
With this recipe, NOPE! I know, isn’t that the best news ever?
Ingredients for Raspberry Lemonade Sugar Cookies
(Find Printable Recipe Below)
Sugar Cookie Base
- 1 cup salted butter, softened
- 1 cup sugar
- 2 eggs
- 1 1/2 tsp vanilla
- 3 cups flour
- 2 tsp baking powder
- 2 tsp cornstarch
Raspberry Lemonade Frosting
- 1/2 cup salted butter, softened
- 3 cups powdered sugar
- 1 1/2 tbsp milk
- 1-2 tbsp powdered lemonade mix
- 1/4 cup raspberry syrup or Jam
Tips for the Perfect Raspberry Lemonade Sugar Cookies
To make large, Bakery or Drink Shop style cookies DOUBLE SCOOP the cookie dough. I use the #50 scoop on amazon, I scoop the cookie dough once and then scoop a second time, smashing the first scoop a bit and then releasing the second scoop on top.
Before baking, take the bottom of a drinking glass, dip in sugar and then slowly and gently flatten the cookie dough to get the classic ruffled edges. TIP: Spray the bottom of the drinking glass with a little non-stick spray before the first ‘smash’ to help the sugar to stick to the glass.
Pull them out of the oven before the edges start turning brown. This will help keep the centers nice and chewy!
Last tip, and just trust me on this one. Serve these baby’s COLD! Keep them in the fridge and eat them chilled. SO. good.
Can I make these ahead of time?
Yes! I have made these 48 hours ahead of time with no problems. If you are planning on making them ahead of time, it is very important to not over bake the cookies. If the cookies are overbooked, then they will end up dry and crumbly.
Store in the fridge the entire time, up until about 30 minutes before serving.
Do these cookies freeze well?
Yes, Extremely well. Freeze in individual baggies and pull out about 30 minutes before enjoying.
Want to save this recipe for later?? Pin the image below! 🙂
More recipes like Raspberry Lemonade Sugar Cookies
Oatmeal Chocolate Chip Cookies
Chocolate Strawberry Cheesecake Cookies
All Cookie Recipes
All Dessert Recipes
If you loved what you saw here, get more of it on Facebook, Instagram & Pinterest! I’d love to connect! Sign up for my weekly newsletter below to never miss a new recipe again!
[et_bloom_inline optin_id=optin_2]
Raspberry Lemonade Sugar Cookies
Ingredients
Sugar Cookies
- 1 cup salted butter softened
- 1 cup sugar
- 2 eggs
- 1 1/2 tsp vanilla
- 3 cups flour
- 2 tsp baking powder
- 2 tsp cornstarch
Raspberry Lemonade Frosting
- 1/2 cup salted butter softened
- 3 cups powdered sugar
- 1 1/2 tbsp milk
- 1-2 tbsp lemonade mix powder (Like Country Time or an equivalent)
- 1/4 cup raspberry syrup or jam
Instructions
- Preheat oven to 350°.
- While the oven is preheating make the cookie dough. Cream together the butter and sugar until light and fluffy.
- Scrape the sides, add in the eggs and vanilla. Beat until mixed.
- Scrape the sides and add in the flour, baking powder and cornstarch. Mix until thoroughly combined.
- Use a scoop to create equal sized cookies. Double scoop the cookie dough to make large bakery style cookies (more details given above).
- Flatten the cookie dough by gently pressing the bottom of a drinking glass down on the center of the cookie dough. I like to dip the glass into sugar first, but this isn't required.
- Repeat with remaining dough. The cookies will spread slightly so make sure to leave room. I tend to only put 6 cookies per pan.
- Bake at 350° for 9-11 minutes or until the centers of the cookies have puffed up and are no longer glossy.
- Cool Completely.
- To make the frosting, cream the butter until smooth. Slowly add in the powdered sugar, milk and lemonade mix. Mix until smooth and creamy. Adjust the lemonade mix amount to your liking. I tend to put all of the 2 tbsp in because I like it extra tangy.
- Scoop a generous amount onto each cooled cookie. One at a time, spoon approx 1/2 tsp of raspberry syrup or jam onto the frosting and use the back of a spoon to spread the frosting around the cookie while swirling in the raspberry syrup or jam.
- Refrigerate until ready to serve. Will stay fresh for 2-3 days.
Becky says
YUM!!! I may or may not be eating most of these, depending on if my husband likes them or not. Please please please don’t like them…. 😉
Karli Bitner says
Yum!! Hope you all loved them and that you got the majority of them. 😉