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Raspberry Lemonade Cookies Recipe

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3.9 from 11 reviews

Delight in these refreshing Raspberry Lemonade Cookies, perfect for a bright and zesty treat. Combining tangy lemon zest and juice with sweet raspberries baked into a soft, gluten-free dough, these cookies are bursting with flavor and a delightful pink swirl. Ideal for spring and summer desserts, these cookies are easy to prepare and sure to impress with their balance of tartness and sweetness.

Ingredients

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

Additional Ingredients

  • ⅔ cup raspberries (frozen and broken into smaller pieces)
  • Coarse sugar (optional, for sprinkling)

Instructions

  1. Cream Butter and Sugar: In a large bowl, beat together the butter and sugar until the mixture is creamy and smooth, ensuring they are well combined for a light cookie base.
  2. Add Wet Ingredients: Incorporate the egg, vanilla extract, and lemon juice into the butter-sugar mixture. Mix thoroughly to blend all ingredients evenly.
  3. Combine Dry Ingredients: Fold in the lemon zest, gluten free flour, baking powder, and baking soda into the batter gently until the flour is nearly fully incorporated, being careful not to overmix.
  4. Prepare Raspberries and Chill Dough: Gently break any whole frozen raspberries into smaller pieces by hand. Carefully fold the raspberries into the dough with only a few folds to preserve the pink swirls and avoid overmixing. Chill the dough for at least 10 minutes while preheating the oven to 350°F (175°C).
  5. Scoop and Bake Cookies: Using a large cookie scoop or spoon, place the dough onto a parchment-lined baking sheet, spacing them appropriately. Bake in the preheated oven for 14 to 16 minutes, or until the edges are puffed and golden brown.
  6. Cool and Serve: Allow the cookies to cool completely on the baking sheet before transferring to a cooling rack. Optionally, sprinkle with coarse sugar for added texture and sweetness. Enjoy your refreshing raspberry lemonade cookies!

Notes

  • Use dairy-free butter to make these cookies vegan-friendly.
  • For best texture, do not overmix the dough after adding raspberries to maintain the swirled pattern.
  • Frozen raspberries are used to prevent the dough from becoming too wet; ensure they are broken into smaller pieces before mixing.
  • Chilling the dough helps to maintain cookie shape during baking and enhances flavor.
  • Coarse sugar is optional but adds a nice crunch and sparkle on top.

Find it online: https://cookedbysarah.com/raspberry-lemonade-cookies-recipe/