Raspberry Lemon Cookies Recipe - Bake.Eat.Repeat. (2024)

FAQs

What is the secret to making good cookies? ›

Do you remember the Lemon Cooler cookies from years ago? They came in a box and were totally addictive. Sunshine Biscuits distributed the original Lemon Coolers, but in the 1990's they merged with Keebler and the iconic lemon cookies disappeared from the grocery store shelves.

If the dough is chilled before baking then the cookies will be slightly more rounded, so if you want slightly flatter cookies then bake them as soon as you have mixed up the dough. But we would not recommend flattening the cookies completely as this will affect the texture.

Sometimes raspberry cookies can have a green cast or green streaks in them, and it's the same acidic reaction described above. The acidity in the dough from the baking soda and baking powder cause the berry juices to change color to blue or green.

Different types of sugars affect the texture because they absorb different amounts of water. Remember moisture is the key! White sugar creates crispier cookies and brown sugar creates chewier cookies.

Bread flour contains a higher protein content (around 12-14%), leading to more gluten development. This makes it ideal for bakers seeking a chewier texture in their cookies. The extra gluten can help retain gas and moisture, producing a denser and chewier result.

Hydrox was largely discontinued in 1999, three years after Sunshine was acquired by Keebler, which was later acquired by Kellogg's which in turn sold the cookie line and the rights to the Keebler name to Ferrero SpA. In September 2015, the product was reintroduced by Leaf Brands.

Sunshine food and snack products are now owned by Kellogg's, but the Sunshine brand is present on some of the company's most beloved crackers. Cheez-It snack crackers, Krispy saltines, and wheat wafers still bear the yellow Sunshine logo.

Hydrox® is the original creme-filled chocolate sandwich cookie! It debuted in 1908 and was manufactured by Sunshine® Biscuits. Sunshine Biscuits was purchased by Keebler® in 1996, and in 1999, Keebler® replaced Hydrox® with a similar but reformulated product named Droxies®.

Which oven rack position should you use when baking cookies? Cookies should be baked on the center oven rack for even heating and air circulation. As a best practice, is it recommended to rotate the cookie sheet or sheets roughly halfway, or shortly thereafter, through the baking time, if needed.

How can I make my cookies fluffier instead of flat? ›

Butter keeps cookies fluffy in two ways. First, creaming cold butter with sugar creates tiny, uniform air pockets that will remain in the dough it bakes up. Second, cold butter naturally takes a longer time to melt in the oven.

The organization didn't disclose how many boxes they produced. “While Raspberry Rally was extremely popular last year, we are taking a pause this season to prioritize supplying our classic varieties,” the Girl Scouts of the USA said in a statement to CNN.

The cookies were sold exclusively online as part of plan by Girl Scouts to teach its members about online sales strategies. It was a success at first as the cookies sold out shortly after they went on sale, but the ensuing unauthorized resales led the organization to pull back on the flavor this year.

Why did my raspberry cookies turn blue? It's really interesting! This usually only happens if you have a very pink batter as a result of using frozen or mushy fruit. If a pink batter is baked on a sheet prepared with aluminum foil, the acid in the fruit reacts with the aluminum to turn the batter blue.

Fat is a very important ingredient in cookies – it tenderizes, crisps and browns, adds color and a wonderful flavor that is impossible to duplicate. Butter, our fat of choice, ensures good baking results and adds the most desirable taste, texture and appearance.