Raspberry Lemonade Cookies
These Raspberry Lemonade Cookies combine the tangy freshness of lemon with the sweetness of raspberries, making them a delightful gluten-free treat for any occasion.
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
Instructions
- Cream the Butter and Sugar: Preheat your oven to 350°F (175°C). Beat the butter and sugar together in a large bowl until creamy.
- Incorporate Wet Ingredients: Add the egg, vanilla extract, and lemon juice. Blend until all ingredients are incorporated.
- Fold in Dry Ingredients: Gently fold in the lemon zest, flour, baking powder, and baking soda. Avoid overmixing.
- Add Raspberries: Fold in broken raspberries to create colorful swirls throughout the dough.
- Chill the Dough: Refrigerate the dough for at least 10 minutes to firm it up.
- Scoop and Bake: Use a large cookie scoop to portion dough onto a lined baking sheet. Bake for 14-16 minutes or until the edges are golden and puffed.
- Sprinkle with Sugar: Sprinkle with coarse sugar while the cookies are still warm for added crunch.
- Enjoy: Cool on a wire rack before serving and enjoy with a glass of lemonade!
Notes
- If you want a less sweet version, reduce the sugar and skip the coarse sugar topping.
- You can use fresh raspberries instead of frozen, but handle them gently to avoid mushiness.
- These cookies are also great with a simple lemon glaze for extra sweetness.