Raspberry Lemonade Cookies Recipe
Delightfully tangy and sweet, these Raspberry Lemonade Cookies combine zesty lemon with juicy raspberries in a tender, gluten-free cookie that’s perfect for a refreshing treat. Bursting with fresh lemon zest and a swirl of raspberry goodness, these cookies offer a vibrant flavor twist on a classic favorite, all baked to golden perfection.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 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
- 2 Tbsp lemon zest
- 1 ½ cup gluten free 1:1 flour (or all-purpose flour)
- ½ tsp baking powder
- ¼ tsp baking soda
Fruit and Topping
- ⅔ cup raspberries (frozen and broken into smaller pieces)
- Coarse sugar (optional, for sprinkling)
Instructions
- Cream: In a large bowl, beat together the butter and sugar until creamy and light in texture. Add the egg, vanilla extract, and lemon juice, mixing well until fully incorporated and smooth.
- Fold Dry Ingredients: Gently fold in the lemon zest, gluten free flour, baking powder, and baking soda into the wet mixture until just combined. Avoid overmixing to keep the cookies tender.
- Chill and Add Raspberries: If the frozen raspberries are still whole, break them into smaller pieces by hand. Carefully fold them into the dough with just a few strokes to create swirling pockets of pink without crushing them. Chill the dough for at least 10 minutes. Meanwhile, preheat your oven to 350°F (175°C).
- Bake: Using a large cookie scoop, drop portions of dough onto a parchment-lined baking sheet. Bake in the preheated oven for 14 to 16 minutes, or until the edges are golden and the cookies have puffed slightly. Remove from oven and let cookies cool completely on the baking sheet.
- Finish and Serve: Optionally, sprinkle the cooled cookies with coarse sugar for a delightful crunch. Transfer to a wire rack if needed and enjoy these refreshing, zesty cookies.
Notes
- Use dairy-free butter to make this recipe dairy free and suitable for lactose intolerance.
- Keep folds gentle when combining raspberries to maintain their shape and prevent the batter from turning entirely pink.
- Chilling the dough helps prevent spreading and enhances flavor.
- Can be made with all-purpose flour if gluten free is not required.
- Store cookies in an airtight container at room temperature for up to 3 days.
Keywords: Raspberry Lemonade Cookies, Gluten Free Cookies, Lemon Zest Cookies, Summer Cookies, Fruit Cookies, Easy Baking Recipe
Find it online: https://foodiecara.com/raspberry-lemonade-cookies-recipe/