Name: Raspberry Lemonade Cookies
Prep time: 15 min
Cook time: 16 min
Total time: 41 min
Ingredients: ½ cup butter (use dairy-free if needed); 1 cup sugar; 1 egg; 1 tsp vanilla extract; 2 Tbsp lemon zest; 1 Tbsp lemon juice (approximately 1 lemon); 1 ½ cup gluten-free 1:1 flour (or all-purpose flour); ½ tsp baking powder; ¼ tsp baking soda; ⅔ cup raspberries (frozen and broken into smaller pieces); Coarse sugar (optional for topping)

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Brighten your day with these irresistible Raspberry Lemonade Cookies, a Zesty Summer Treat that captures the vibrant flavors of tangy lemon and sweet raspberries. These gluten-free cookies are soft, flavorful, and perfect for summer gatherings, picnics, or a refreshing snack. With Raspberry Lemonade Cookies, you’ll bake up a batch of sunshine in just 40 minutes!

Why You’ll Love Raspberry Lemonade Cookies

I’m obsessed with these Raspberry Lemonade Cookies because they’re a Zesty Summer Treat that perfectly balances bright citrus and juicy berry flavors. The lemon zest and juice add a refreshing tang, while raspberries bring bursts of sweetness and color. Their soft texture, gluten-free base, and optional sugar topping make them a versatile crowd-pleaser for any occasion, from barbecues to cozy afternoons!

Ingredients for Raspberry Lemonade Cookies

Here’s what you’ll need for Raspberry Lemonade Cookies (makes 12–14 cookies):

½ cup butter (use dairy-free if needed)
1 cup sugar
1 egg
2 tbsp lemon zest
1 tsp vanilla extract
1 tbsp lemon juice (approximately 1 lemon)
½ tsp baking powder
1½ cups gluten-free 1:1 flour (or all-purpose flour)
¼ tsp baking soda
⅔ cup raspberries (frozen and broken into smaller pieces)
Coarse sugar (optional for topping)

Equipment

Baking sheet
Parchment paper
Mixing bowls
Electric mixer or whisk
Wire rack
Large cookie scoop
Measuring cups and spoons

Ingredient Tips

Butter: Soften dairy-free or regular butter for easy creaming; avoid melting to maintain texture.
Raspberries: Frozen raspberries hold shape better; break into smaller pieces for even distribution.
Lemon Zest: Use fresh zest for maximum flavor; one large lemon typically yields 2 tbsp.
Flour: Gluten-free 1:1 flour ensures accessibility; all-purpose flour works for non-gluten-free diets.
Sugar: Coarse sugar adds crunch; turbinado or sanding sugar works well for topping.

Directions for Raspberry Lemonade Cookies

Let’s whip up these delightful Raspberry Lemonade Cookies!

Preheat and Prep

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.

Cream Butter and Sugar

In a large bowl, I beat ½ cup butter and 1 cup sugar with an electric mixer until creamy and smooth, creating a soft base for the Raspberry Lemonade Cookies.

Incorporate Wet Ingredients

I add 1 egg, 1 tsp vanilla extract, and 1 tbsp lemon juice, blending until fully combined for a bright, citrusy flavor.

Fold in Dry Ingredients

I gently mix in 2 tbsp lemon zest, 1½ cups gluten-free flour, ½ tsp baking powder, and ¼ tsp baking soda until the dough forms, being careful not to overmix to keep the cookies tender.

Add Raspberries

I break ⅔ cup frozen raspberries into smaller pieces and fold them into the dough, creating vibrant swirls and bursts of sweetness.

Chill the Dough

I chill the dough in the refrigerator for 10 minutes to firm it up, preventing excessive spreading during baking.

Scoop and Bake

Using a large cookie scoop, I portion the dough onto the prepared baking sheet, spacing cookies 2 inches apart. I bake for 14–16 minutes, until the edges are lightly golden and the centers are puffed.

Sprinkle with Sugar

While warm, I sprinkle the Raspberry Lemonade Cookies with coarse sugar for a sparkly, crunchy finish, if desired.

Cool and Serve

I let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely, ready to enjoy with a refreshing drink.

Nutrition

Prep Time: 15 minutes
Cook Time: 14–16 minutes
Chill Time: 10 minutes
Total Time: 39–41 minutes
Servings: 12–14 cookies
Calories: ~180 kcal per serving (1 cookie)
Macros per Serving: 25g carbs, 2g protein, 8g fat, 1g fiber

Variations for Raspberry Lemonade Cookies

Try these twists on Raspberry Lemonade Cookies:

Lemon Glaze: Drizzle with a glaze of ½ cup powdered sugar and 1 tbsp lemon juice for a sweeter Zesty Summer Treat.
Berry Swap: Use strawberries, blueberries, or blackberries instead of raspberries for a different Zesty Summer Treat.
Vegan: Substitute butter with dairy-free butter and use a flax egg (1 tbsp flaxseed meal + 3 tbsp water) for a vegan version.
Herb Infusion: Add 1 tsp chopped fresh mint or basil to the dough for a unique flavor twist.
White Chocolate: Fold in ½ cup white chocolate chips with raspberries for extra sweetness.

Serving Ideas:

Pair with Layla Cooks’ Chocolate Chip Cookie Bars for a dessert spread.
Serve with iced tea or lemonade for a perfect Zesty Summer Treat pairing.
Offer at a summer party with a fruit salad for a refreshing vibe.

Storage

I store Raspberry Lemonade Cookies in an airtight container at room temperature for up to 3–4 days to keep them fresh. For longer storage, I refrigerate them for up to 1 week, bringing them to room temperature before serving for the best texture. To freeze, I place baked cookies or dough balls in a freezer-safe bag, separated by parchment paper, for up to 3 months. I thaw baked cookies at room temperature or bake frozen dough balls directly, adding 1–2 minutes to the baking time.

Serving Tips

Presentation: Display Raspberry Lemonade Cookies on a colorful platter for a summery vibe.
Garnish: Dust with powdered sugar or drizzle with lemon glaze for extra flair.
Pairing: Enjoy with lemonade, iced tea, or sparkling water to complement Raspberry Lemonade Cookies.
Temperature: Serve at room temperature for a soft, flavorful bite or warm slightly for a fresh-baked feel.
Portion Size: One or two cookies per person for a light, refreshing treat.

FAQs About Raspberry Lemonade Cookies

Here are some of the most commonly asked questions about this Raspberry Lemonade Cookies recipe:

Can I use regular all-purpose flour instead of gluten-free flour?
Yes! If I’m not concerned about keeping the recipe gluten-free, I can use all-purpose flour in place of the gluten-free flour. The texture and flavor will be just as delicious.

Can I freeze these cookies?
Absolutely! I can freeze the cookie dough or the baked cookies. To freeze the dough, I roll it into balls and place them on a baking sheet to freeze individually before transferring to a zip-top bag. When ready to bake, I can just pop them straight into the oven without thawing. If freezing baked cookies, I simply store them in an airtight container or freezer bag for up to 3 months.

Can I use fresh raspberries instead of frozen?
Yes, I can use fresh raspberries, but they may be a bit softer and juicier than frozen ones, so I’ll want to handle them carefully to prevent mushiness in the dough.

How can I make these cookies less sweet?
If I want a less sweet version, I can reduce the amount of sugar in the dough and skip the coarse sugar topping. I may also want to adjust the raspberry to lemon ratio to enhance the tartness.

Can I add more lemon flavor?
Yes, I can always increase the amount of lemon zest or juice in the dough to give it an extra burst of lemon flavor. Just be careful not to add too much liquid, as it might alter the texture of the dough.

Can I make these cookies larger or smaller?
Yes, adjust the size by using a smaller or larger cookie scoop; smaller cookies bake in 12–14 minutes, larger ones may need 16–18 minutes.

More Summer Dessert Ideas You’ll Love

Conclusion

These Raspberry Lemonade Cookies are a perfect way to bring a taste of summer into my kitchen. With their zesty lemon flavor and sweet, juicy raspberries, they offer the ideal balance of refreshing and indulgent. Whether I’m preparing for a summer gathering or just enjoying a snack, these cookies are always a hit. They’re simple to make, gluten-free, and bursting with flavor. I can’t wait to bake another batch!