Raspberry Lemonade Cookies Pressure Cooker Recipe
These Raspberry Lemonade Cookies are soft, chewy, and bursting with lemon zest and raspberry flavor. Prepared quickly in a pressure cooker then perfected in the oven, they bring refreshing citrus and berry vibes to your dessert plate.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 0.5 cup Unsalted butter softened
- 0.5 cup Light brown sugar packed
- 0.25 cup Granulated sugar
- 2 teaspoons Lemon zest freshly grated
- 1 Egg large
- 1 teaspoon Lemon juice
- 1 teaspoon Pure vanilla extract
- 1.5 cups All-purpose flour
- 0.5 teaspoon Salt
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Baking soda
- 0.75 cup Frozen raspberries crumbled
Instructions
Instructions
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- Cream butter, brown sugar, granulated sugar, and lemon zest until pale and fluffy.
- Add the egg, lemon juice, and vanilla extract and mix until smooth.
- In a separate bowl, whisk together flour, salt, baking powder, and baking soda.
- Gradually add dry ingredients to the wet mixture and mix until just combined.
- Gently fold in the crumbled frozen raspberries.
- Chill dough while the oven finishes preheating.
- Scoop tablespoon-sized mounds of dough onto the baking sheets, spacing 2 inches apart.
- Bake for 12-14 minutes until edges are golden. Cool on sheet then transfer to wire rack.
Notes
Do not overmix the raspberries to avoid turning the dough red. Cookies stay soft and chewy for up to 5 days in an airtight container.