Raspberry Lemonade Cookies In Your Pressure Cooker
Soft and chewy raspberry lemonade cookies made in a pressure cooker for maximum moisture and summery citrus flavor. With frozen raspberries and fresh lemon zest, these sweet treats are like cookie sunshine.
Equipment
- 1 Mixing bowl Large
- 1 Electric mixer Hand or stand mixer
- 2 Baking sheet Lined with parchment paper
- 1 Cookie scoop or tablespoon
- 1 Wire rack For cooling
Ingredients
Main ingredients
- ½ cup unsalted butter softened
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- 2 teaspoon lemon zest freshly grated
- 1 egg large
- 1 teaspoon lemon juice fresh
- 1 teaspoon pure vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ cup frozen raspberries crumbled
Instructions
Instructions
- Preheat your oven to 350°F (175°C) and line 2 large baking sheets with parchment paper.
- In a large bowl, cream together the butter, brown sugar, granulated sugar, and lemon zest until pale and fluffy.
- Beat in the egg until well combined. Mix in the lemon juice and vanilla extract.
- In another bowl, whisk together the flour, salt, baking powder, and baking soda.
- Gently fold the dry ingredients into the butter mixture until mostly combined.
- Fold in the crumbled frozen raspberries carefully to avoid overmixing.
- Use a tablespoon or cookie scoop to place mounds of dough onto the baking sheets, spacing them 2 inches apart.
- Bake for 12 to 14 minutes until lightly golden around the edges.
- Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store in an airtight container. For longer storage, freeze and thaw before serving. Works best with frozen raspberries to prevent the dough from getting too wet. Do not overmix after adding berries.