Raspberry Lemonade Cookies {Subway Copycat}
Minggu, 22 Desember 2019
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image credit bake-eat-repeat.com |
Ingredients
- 1 cup granulated sugar
- 2 tablespoons lemon zest (about 1-2 lemons)
- 1/2 cup unsalted butter, softened
- 1/4 cup cream cheese, softened
- 1/2 teaspoon vanilla
- 2 teaspoons lemon flavouring
- 1 large egg
- 2 tablespoons lemon juice (about 1 lemon)
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/3 cup raspberry Real Fruit Gummies (or other raspberry flavoured gummy candy, cut up into small pieces)
- 3/4 cup white chocolate chips
- coarse purple sugar
Instructions
- Preheat the oven to 350 degrees F. Line 2 cookie sheets with parchment paper or silicone baking mats. Set aside.
- In a food processor, mix the sugar and lemon zest until well combined, and the sugar is lightly yellow and fragrant.
- Add the butter and cream cheese and process until the mixture is light and fluffy.
- Add the vanilla, lemon flavouring, egg, and lemon juice and mix well, scraping down the sides of the bowl as needed.
- Mix in the flour, salt, baking powder, and baking soda until combined.
- Stir in the white chocolate chips and the raspberry gummy candy pieces.
- The raspberry candy pieces tend to stick together so I find it’s easiest to add them as you cut them up, pausing to stir them in once or twice so that they don’t all stick together.
- Drop the dough onto the prepared cookie sheet, in 1 1/2 tablespoon sized balls (I like to use a cookie scoop for this).
- The candies melt in the oven so it’s best to make sure none are on the bottom of your cookies before baking. Simply pull off any candies on the bottoms/lower sides of the cookie balls and stick them on the tops.
- Sprinkle the cookies with coarse purple sugar.
- Bake for 9-11 minutes or until they are just starting to brown on the edges.
- Allow the cookies to cool on the baking sheet for 10-15 minutes before moving to a wire rack to cool completely.
- Store in an airtight container at room temperature for 5-7 days, or freeze for up to 3 months.
For more detail bake-eat-repeat.com
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