Raspberry Lemonade Cookies

Why You’ll Love This Recipe

I absolutely love how these Raspberry Lemonade Cookies combine the best of both worlds: the bright, fresh flavor of lemon and the sweetness of raspberries. They’re light, soft, and packed with flavor. The addition of lemon zest and juice gives the cookies a tangy citrusy kick, while the raspberries add vibrant color and bursts of fruity sweetness. Plus, the recipe is gluten-free, making it suitable for a wider range of people, without sacrificing any of the flavor. The touch of coarse sugar on top gives a satisfying crunch, making each bite a treat. These cookies are perfect for a summer snack, dessert, or even a special occasion!

Ingredients

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

1 ½ cup 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)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cream the Butter and Sugar: Start by preheating your oven to 350°F (175°C). In a large bowl, beat together the butter and sugar until creamy. This forms the base of the cookie dough, ensuring a soft and chewy texture.

Incorporate Wet Ingredients: Once the butter and sugar are well combined, add the egg, vanilla extract, and fresh lemon juice to the mixture. Blend until all the wet ingredients are fully incorporated, infusing the dough with bright citrus flavor.

Fold in Dry Ingredients: Next, gently fold in the lemon zest, flour, baking powder, and baking soda until the dough comes together. Be careful not to overmix, as this can result in tough cookies. The flour provides structure, while the leavening agents ensure a perfect rise.

Add Raspberries: Break the raspberries into smaller pieces if they’re whole, then fold them into the dough. This step adds bursts of vibrant color and juicy sweetness to every bite, creating beautiful pink swirls throughout the cookies.

Chill the Dough: Place the dough in the refrigerator to chill for at least 10 minutes. This helps firm up the dough, making it easier to handle and preventing the cookies from spreading too much during baking.

Scoop and Bake: Using a large cookie scoop, portion out the dough onto a baking sheet lined with parchment paper. For larger cookies, I use a generous scoop of dough. Bake in the preheated oven for 14-16 minutes, or until the edges are lightly golden and puffed.

Sprinkle with Sugar: For an extra touch of sweetness and sparkle, sprinkle the baked cookies with coarse sugar while they’re still warm. This adds a delightful crunch and visual appeal to the finished treats.

Enjoy: Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack to cool completely. Then, grab a glass of lemonade and savor each bite of these tangy, summery delights!

Servings and Timing

This recipe makes about 12-14 cookies, depending on the size. The total preparation time is approximately 25-30 minutes, with an additional 10 minutes of chilling time. The baking time is between 14 to 16 minutes, making these cookies a quick and easy treat to whip up when I’m craving something sweet.

Variations

Add a Glaze: I can drizzle a simple lemon glaze over the cookies for an extra layer of sweetness. Mix powdered sugar with a little lemon juice and a touch of water for the glaze.

Use Different Berries: If I don’t have raspberries, I can swap them for strawberries, blackberries, or even blueberries to create a unique variation.

Make it Vegan: By using dairy-free butter and an egg replacer, I can easily make this recipe vegan-friendly while still maintaining the great flavor and texture.

Enhance with Herbs: For an added twist, I could incorporate some fresh mint or basil into the dough to complement the lemon and raspberry flavors.

Storage/Reheating

I typically store these cookies in an airtight container at room temperature for up to 3-4 days. If I want to store them longer, I can refrigerate them for up to a week. To reheat, I simply place the cookies in the microwave for about 10-15 seconds, or pop them in the oven for a few minutes at 300°F (150°C) to warm them up without drying them out.

Related Recipes:

• Cream Cheese Lemonade Pie
• Raspberry Chocolate Cookies
• Raspberry Almond Cookies

FAQs

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.

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!