Raspberry Lemonade Cookies: A Sweet and Tangy Delight

If you’re craving something light, refreshing, and a bit fruity, these Raspberry Lemonade Cookies are the perfect treat! The combination of tangy lemon zest, juicy raspberries, and a soft cookie base will brighten your day. Whether you’re looking for a summer-inspired dessert or a vibrant addition to your cookie platter, this recipe is a must-try. Plus, it’s adaptable to dietary needs, as it can be made gluten-free and dairy-free!

Ingredients:

• ½ cup butter (use dairy-free if needed)
• 1 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice (approx. 1 lemon)
• 2 tablespoons lemon zest
• 1 ½ cups gluten-free 1:1 flour (or all-purpose flour)
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ⅔ cup raspberries (frozen and broken into smaller pieces)
• Coarse sugar (optional for extra crunch)

Directions:

1. Cream the Butter and Sugar:

• In a large bowl, beat together the butter and sugar until creamy and smooth. This should take about 2-3 minutes using a hand mixer or stand mixer.

2. Add Wet Ingredients:

• Mix in the egg, vanilla extract, and lemon juice until fully incorporated. The lemon juice adds a burst of tangy flavor that complements the raspberries perfectly.

3. Incorporate Dry Ingredients:

• Fold in the lemon zest, gluten-free flour, baking powder, and baking soda. Mix until the ingredients are just combined—avoid overmixing at this stage to maintain the cookie’s soft texture.

4. Fold in the Raspberries:

• Gently break the frozen raspberries into smaller pieces and fold them into the dough. Be careful not to overmix; you want to achieve beautiful swirls of pink raspberry throughout the dough.

5. Chill the Dough:

• Place the dough in the refrigerator and let it chill for at least 10 minutes. This step helps the cookies maintain their shape while baking.

6. Preheat the Oven:

• While the dough is chilling, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.

7. Scoop the Dough:

• Use a large cookie scoop or spoon to portion the dough onto the prepared baking sheet. Space the cookies about 2 inches apart to allow for spreading.

8. Bake:

• Bake the cookies for 14-16 minutes, or until the edges are puffed up and golden brown. The centers will remain soft and chewy while the edges crisp up perfectly.

9. Cool and Enjoy:

• Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack. For added texture and sweetness, sprinkle with coarse sugar while still warm.

Tips for Success:

• Frozen Raspberries: Frozen raspberries are preferred for this recipe because they hold up better during mixing and baking. Just be sure to break them into smaller pieces before incorporating them into the dough.
• Chilling the Dough: Chilling the dough is crucial to prevent the cookies from spreading too much. It also enhances the flavors and gives the cookies a better texture.
• Gluten-Free Option: If you’re using gluten-free flour, make sure to choose a 1:1 baking blend that includes xanthan gum for structure.

Recipe Information:

• Prep Time: 10 minutes
• Cooking Time: 16 minutes
• Total Time: 26 minutes
• Calories: 150 kcal per cookie
• Servings: 12 cookies

These Raspberry Lemonade Cookies are a perfect combination of zesty lemon and sweet, juicy raspberries, making them a crowd-pleaser for any occasion. They’re quick to prepare, deliciously soft, and bursting with flavor in every bite. Serve these cookies at picnics, afternoon tea, or as a refreshing dessert, and watch them disappear in no time!

Raspberry Lemonade Cookies

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• Author: Dulcia
• Total Time: 26 minutes
• Yield: 12 1x

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Description

These Raspberry Lemonade Cookies are a delightful mix of tart lemon and sweet raspberries, making them the perfect treat for any summer day. With a soft, buttery texture and bursts of fruity flavors, they are a crowd-pleaser that will brighten up any cookie tray.

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Ingredients

Scale 1x2x3x

½ cup butter (use dairy-free if needed)
1 cup sugar
1 egg
1 teaspoon vanilla extract
1 tablespoon lemon juice (approx. 1 lemon)
2 tablespoons lemon zest
1 ½ cups gluten-free 1:1 flour (or all-purpose flour)
½ teaspoon baking powder
¼ teaspoon baking soda
⅔ cup raspberries (frozen and broken into smaller pieces)
Coarse sugar (optional)

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Instructions

In a large bowl, beat together the butter and sugar until creamy.
Add the egg, vanilla extract, and lemon juice to the bowl and mix until incorporated.
Fold in the lemon zest, gluten-free flour, baking powder, and baking soda until almost all incorporated.
Gently break the frozen raspberries into smaller pieces and fold them into the dough. Be careful not to overmix; you want swirls of pink raspberry dough.
Chill the dough for at least 10 minutes.
Preheat the oven to 350°F while the dough is chilling.
Use a large cookie scoop to portion the dough onto a baking sheet lined with parchment paper.
Bake for 14-16 minutes until the edges are puffed up and golden brown.
Let the cookies cool completely before transferring to a cooling rack. Optionally, sprinkle with coarse sugar for extra sweetness and crunch.

• Prep Time: 10 minutes
• Cook Time: 16 minutes

Nutrition

• Calories: 150