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.
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)
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