Description
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.
- Prep Time: 25-30 minutes
- Cook Time: 14-16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 30mg
