Sunburns. Late sunsets. Mosquito bites. Flip-flops. All of these signs of summer have finally appeared, school is out, and I’m settling in to enjoy 10 weeks of sleeping in, sunny days, lots of time with my horse, and lots of time for baking 🙂 One of my favorite summer signs is all the fruit that suddenly appears in the grocery store: peaches, nectarines, watermelon, mangoes, cherries, and more. Fruits that I really only get to eat throughout the summer because they either cost a fortune or are unavailable on our little island during the winter.
Today while grocery shopping, I spied a display of ripe, red raspberries and just couldn’t resist grabbing a container. I knew they would get eaten up in no time at all if I let them sit in plain sight on the counter, so as soon as I got home I started brainstorming a fresh, delicious summer recipe to put my raspberries into. Lemon has always screamed “summer” to me, and I found 3 lemons in the fridge, so before I knew it I was mixing up a batch of raspberry-lemon sugar cookies.
I made these cookies last winter, and remembered how soft and moist they’d been, so I decided to go with that recipe for the cookie base. I recently saw these cookies on Picky-Palate, and thought that raspberry-infused butter was genius. I substituted the orange zest and juice in the cookie recipe for lemon, added some raspberry puree to the butter, and altered the frosting to be raspberry-lemon. The result was a cookie that encompasses the fresh, sweet, slightly tart taste that can best be described as summer!
Raspberry-Lemon Sugar Cookies
1 cup butter, at room temperature
1/2 cup fresh raspberries + 1 Tbs water
1/2 cup light brown sugar
1 cup white sugar
1 tsp lemon zest
2 Tbs fresh lemon juice
2 1/2 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp lemon zest
2 Tbs fresh lemon juice
1 Tbs raspberry puree (left over from cookies)
1 1/2-2 cups powdered sugar
Preheat oven to 350 degrees F.
In a blender or food processor, pulse raspberries with 1 Tbs water. Over a bowl, press the mixture through a fine-mesh sieve to remove seeds and pulp; set raspberry liquid aside. Cream together butter and 2 Tbs raspberry puree until combined. Add in sugars and mix until light and fluffy. Beat in the egg until well-combined. Mix in lemon zest and juice. Stir together flour, baking soda, and salt in a small bowl; gradually stir flour mixture into wet ingredients.
Using a cookie scoop or heaping tablespoon, drop balls of dough onto an ungreased cookie sheet. Bake for 10-12 minutes, or until edges are golden-brown. Let cookies cool on sheets for 5 minutes before transferring to a cooling rack.
To make the frosting, whisk together 1/2 tsp lemon zest, 2 Tbs lemon juice, 1 Tbs raspberry puree, and 1 1/2-2 cups powdered sugar (depending on desired consistency). Let cookies cool completely before frosting.
Yield: 3 1/2-4 dozen cookies