These raspberry limeade cookies are tart and sweet, with a generous helping of raspberry buttercream piled on top.
At the smell of cookies baking, they inevitably wander into the kitchen, noses twitching, eyes searching out what they most deeply desire. Chocolate chip cookies.
Instead they find themselves face to face with a cooling rack lined neatly with lime sugar cookies. Sorry, fam.
Don’t get me wrong. I love a good chocolate chip cookie. But can we also agree that sometimes we need for a cookie to be a sugary disk that we use to shovel large piles of frosting into our faces? This is basically a fact of life.
Don’t hate the player. Hate the game.
Apparently not everyone thinks the way that I do. Weirdos.
This is a frosted sugar cookie you can feel good about. I mean, sure…it’s full of butter and sugar and blah blah blah…but we’ve also got lime juice! From limes! That are a fruit! And don’t get me started on the raspberry buttercream. WE ARE PRACTICALLY HEALTH FOOD NUTS OVER HERE WITH OUR FRUIT COOKIES.
If you’re a limeade fan, you’ll really love these. The cookies are just tart enough, with plenty of real lime juice and lime zest. The frosting just pushes them right over the edge to perfection. I mean, honestly. Your summer isn’t complete without raspberry limeade cookies. We all know it. You know it, your mom knows it, your favorite aunt knows it, Jimmy from down the street knows it.
Okay so make them.
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup salted butter, softened (2 sticks)
- 1 1/4 cups granulated sugar
- 3/4 cup light brown sugar, packed
- Zest of one lime
- 2 large eggs
- 2 Tablespoons lime or key lime juice
- Green food coloring
- 1/3 cup frozen raspberries, thawed and pureed
- 2 sticks salted butter, slightly softened (2 stick)
- 4 cups powdered sugar
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- In a medium-large bowl, stir flour and baking soda together. Set aside.
- Beat butter, both sugars, and lime zest with your electric mixer on medium speed until pale and fluffy, about 1 minute. Beat in eggs, 1 at a time, and then lime juice. Reduce speed; gradually add flour mixture, and mix until just combined. Add desired amount of food coloring and mix until incorporated.
- Using a medium cookie scoop, scoop dough and place on prepared baking sheet, about 2 inches apart. Use a glass or the palm of your hand to flatten slightly.
- Bake for about 8-10 minutes, until edges JUST begin to turn golden. Let cookies cool on sheet for 5 minutes before removing to wire rack.
- Make frosting: In the bowl of your mixer, beat butter and raspberry puree on medium low speed until combined. Slowly add powdered sugar, beating until just barely mixed in. Increase mixer speed to high and beat for one minute. Generously frost cooled cookies.
Enjoy and have a great day!!