Raspberry Lemonade Cookies Recipe
These Raspberry Lemonade Cookies combine the bright, zesty flavors of lemon with the sweet tartness of raspberries for a refreshing summer treat. Made with gluten-free flour and a hint of lemon zest, these soft and chewy cookies are perfect for a light dessert or snack.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings (approx. 6 large cookies) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Wet Ingredients
- ½ cup butter (use dairy free if needed)
- 1 cup sugar
- 1 egg
- 1 tsp vanilla extract
- 1 Tbsp lemon juice (approx. 1 lemon)
Dry Ingredients
- 1 ½ cups gluten free 1:1 flour (or all-purpose flour)
- ½ tsp baking powder
- ¼ tsp baking soda
Additional Ingredients
- 2 Tbsp lemon zest
- ⅔ cup raspberries (frozen and broken into smaller pieces)
- Coarse sugar (optional, for sprinkling)
Instructions
- Cream Butter and Sugar: In a large bowl, beat together the butter and sugar until creamy and light in texture.
- Add Wet Ingredients: Incorporate the egg, vanilla extract, and lemon juice into the butter-sugar mixture and mix well to combine.
- Mix Dry Ingredients: Fold the lemon zest, gluten free flour, baking powder, and baking soda into the batter until the flour is almost fully incorporated.
- Prepare Raspberries and Chill: If frozen raspberries are whole, gently break them into smaller pieces by hand. Carefully fold the raspberries into the dough with only a few folds to create swirls of pink throughout. Chill the dough in the refrigerator for at least 10 minutes while preheating the oven to 350°F (177°C).
- Shape and Bake: Using a large cookie scoop, place dough balls onto a parchment-lined baking sheet. Bake for 14 to 16 minutes until the edges are puffed and golden brown.
- Cool and Serve: Allow cookies to cool completely on the baking sheet before transferring to a cooling rack. Optionally, sprinkle with coarse sugar before serving. Enjoy your fresh and zesty Raspberry Lemonade Cookies!
Notes
- For a dairy-free version, use dairy-free butter.
- Do not overmix the dough after adding raspberries to maintain swirl effect and prevent the dough from turning pink all over.
- Chilling the dough helps to reduce spreading while baking and gives better texture.
- If fresh raspberries are used, gently mash or chop them similarly before folding in.
- Coarse sugar adds a nice crunchy texture on top but is optional.
- Store cookies in an airtight container at room temperature for up to 3 days.
Keywords: Raspberry Lemonade Cookies, Gluten Free Cookies, Lemon Zest Cookies, Berry Cookies, Summer Cookies, Dairy Free Option
Find it online: https://epicrecipebox.com/raspberry-lemonade-cookies-recipe/