I have a summer bbq that I’m going to next week and being the cookie baker that I am everyone assumes that that’s what I’ll be bringing. Anytime I show up to a gathering without cookies I get endless comments… “Oh man, I thought for sure you would bring some of your cookies!” Ok, ok, I get the hint. I shared my recipe for my Fresh Lemon Delights a few days back. They’re perfect for summer and are so lemony and tart and really really yummy. With that I started thinking about a recipe that I saw years ago through Redbook that I’ve been meaning to try… Raspberry Lemonade Cookies. Let’s try them together! And… it should be perfect for the BBQ I’m going to.
Iced Pink Raspberry Lemonade Cookies
3 C All purpose flour
1 tsp baking soda
1/2 tsp salt
1 can 12 oz frozen Raspberry Lemonade concentrate thawed, 1-1/2 cups (reserve 1/2 cup for the icing)
8 drops red food coloring
1 C (2 sticks) unsalted butter, softened
1- 1/4 cup granulated sugar
2 large eggs
1 Tbsp grated lemon zest
1/2 C reserved thawed Raspberry Lemonade concentrate
2 tsp grated Lemon zest
2 cups confectioners sugar
Coarse White Decorating Sugar
Cookies: whisk together flour, baking soda and salt. Set aside. Combine 1 C of the lemonade concentrate with food coloring in small bowl. Beat butter and sugar in a large mixer on med speed until light and fluffy, about 2 -3 minutes. Add eggs, one at a time, beating well after ea. addition. On low speed, add flour mixture alternately with lemonade mixture in 3 additions. The batter is such a pretty pink color… I’m so excited. Mix until combined, stir in zest and cover. Refrigerate until firm, 3 plus hours or overnight. (Dough is very sticky and you’ll find it looks almost like a cake batter.)
Heat oven to 350 degrees F. Line baking sheets with parchment paper or nonstick foil. Because the dough is still sticky I found it worked best to use a cookie scoop that scoops approx 1 TBSP of dough. If you don’t have that you can flour your hands, then roll 1 rounded TBSP of dough at a time into smooth balls. Place balls a few inches a part because these DO SPREAD. The consistency is very cake like and remind me a little of whoopie pies…. which I’ll try next with this recipe! BAKE 10 -12 minutes or until edges are lightly browned. Cool 5 minutes, then transfer to wire rack to cool completely before icing.
Icing: Beat reserved 1/2 cup lemonade concentrate, lemon zest, and confectioners’ sugar in a mixer on med speed until smooth. You may need to add a little more sugar to get to the right consistency for drizzling. It shouldn’t be too watery. Drizzle cookies with icing. When icing is almost set… but still wet, sprinkle with coarse white decorating sugar.
These little cookies are so pretty. I like them… but must admit not as much as my fresh lemon delights. I tend to like a cruncher cookie where these were more like cake… and sticky which was a little hard to work with. It was important to really let them dry before handling. I’m anxious to get your feed back on this one.
The Last Crumb