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Raspberry Lemonade Cookies

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These refreshing Raspberry Lemonade Cookies combine the tangy flavor of fresh lemon with the sweetness of ripe raspberries. Soft, chewy, and bursting with fruity goodness, they are the perfect treat for any occasion, especially during summer or holiday gatherings. The light and zesty lemon flavor pairs beautifully with the subtle sweetness of raspberries, making these cookies a delightful balance of flavors. They’re easy to make and are sure to be a hit with the whole family!

Ingredients

Scale
  • 1/2 cup butter (use dairy-free if needed)
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice (approximately 1 lemon)
  • 2 tablespoons lemon zest
  • 1 1/2 cups gluten-free 1:1 flour (or all-purpose flour)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 2/3 cup frozen raspberries, broken into smaller pieces
  • Coarse sugar (optional, for topping)

Instructions

  • Prepare the Dough
    In a large mixing bowl, beat together the butter and sugar until creamy and smooth. Add the egg, vanilla extract, and lemon juice, and mix until well combined.
  • Incorporate Dry Ingredients
    Fold in the lemon zest, flour, baking powder, and baking soda until almost fully incorporated. Avoid overmixing to keep the texture light.
  • Add the Raspberries
    If the frozen raspberries are still whole, gently break them into smaller pieces. Add the raspberries to the dough and fold in gently, leaving streaks of pink throughout the dough.
  • Chill the Dough
    Chill the dough in the refrigerator for at least 10 minutes. Preheat the oven to 350°F (175°C) while the dough chills.
  • Scoop and Bake
    Use a cookie scoop to portion the dough onto a baking sheet lined with parchment paper. Bake in the preheated oven for 14-16 minutes, or until the edges are golden and puffed.
  • Cool and Serve
    Let the cookies cool completely on the baking sheet before transferring them to a wire rack. Sprinkle with coarse sugar if desired for extra crunch and sweetness.

Notes

  • For a fun twist, try using a different type of berry, such as blueberries or blackberries, instead of raspberries.
  • Store cookies in an airtight container at room temperature for up to 3 days for maximum freshness.
  • Make sure the raspberries are broken into small pieces before mixing them into the dough to ensure they don’t make the dough too runny.

Nutrition

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