Description
These Raspberry Lemonade Cookies are a delightful blend of tart lemon and sweet raspberry, offering a soft, chewy texture with bursts of fruity flavor. Perfect for a refreshing treat, these gluten-free cookies feature a hint of lemon zest and juice combined with juicy raspberries, making them a bright, summery snack or dessert.
Ingredients
Scale
Wet Ingredients
- 1/2 cup butter (use dairy-free if needed)
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice (approximately 1 lemon)
Dry Ingredients
- 2 tablespoons lemon zest
- 1 1/2 cups gluten-free 1:1 flour (or all-purpose flour)
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
Fruits & Toppings
- 2/3 cup frozen raspberries, broken into smaller pieces
- Coarse sugar (optional, for topping)
Instructions
- Prepare the Dough: In a large mixing bowl, beat together the butter and sugar until creamy and smooth, creating a light base for the cookie dough.
- Add Wet Ingredients: Mix in the egg, vanilla extract, and lemon juice until the mixture is fully combined and smooth.
- Incorporate Dry Ingredients: Gently fold in the lemon zest, gluten-free flour, baking powder, and baking soda until almost fully combined, being careful not to overmix to keep the dough light and tender.
- Prepare the Raspberries: If the frozen raspberries are still whole, gently break them into smaller pieces to disperse flavor evenly throughout the dough.
- Add the Raspberries: Fold the broken raspberries gently into the dough, leaving beautiful streaks of pink and preventing the berries from being crushed too much.
- Chill the Dough: Refrigerate the dough for at least 10 minutes to allow it to firm up, which helps with shaping and baking.
- Preheat Oven: While the dough chills, preheat your oven to 350°F (175°C) to prepare for baking the cookies.
- Scoop the Cookies: Use a cookie scoop to portion the chilled dough evenly onto a parchment-lined baking sheet, spacing them to allow for spreading.
- Bake the Cookies: Bake the cookies for 14-16 minutes or until the edges are golden and the cookies have puffed up slightly.
- Cool the Cookies: Let the cookies cool completely on the baking sheet to set before transferring them to a wire rack for further cooling.
- Add Topping: If desired, sprinkle coarse sugar on top of the cooled cookies for added crunch and sweetness.
Notes
- Use dairy-free butter to make these cookies vegan-friendly, but note that they do contain egg.
- Handle frozen raspberries gently to avoid turning the dough pink throughout and losing berry texture.
- Chilling the dough is essential for maintaining the cookie’s shape and texture during baking.
- If you prefer a more tart flavor, increase the lemon juice or zest slightly.
- Gluten-free 1:1 flour blend can be substituted with all-purpose flour if gluten is not a concern.
- Prep Time: 10 minutes
- Cook Time: 14-16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
