Description
These Raspberry Lemonade Cookies are a perfect combination of zesty lemon and sweet raspberries. Soft, chewy, and bursting with fresh fruity flavors, these cookies are a refreshing treat for any occasion. Whether you’re baking for a summer gathering or simply craving a fruity dessert, these cookies will delight your taste buds. Add a sprinkle of coarse sugar for that perfect crunch!
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 dough 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 them in gently, leaving streaks of pink throughout the dough.
- Chill the Dough:
- Chill the dough in the refrigerator for at least 10 minutes.
- While the dough is chilling, preheat the oven to 350°F (175°C).
- 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
- You can substitute regular flour with gluten-free flour for a gluten-free version of this recipe.
- For dairy-free cookies, use a dairy-free butter substitute.
- Adjust the amount of lemon juice and zest to your personal preference for a more tangy or mild lemon flavor.
- For a smoother texture, you can blend the frozen raspberries before adding them to the dough, but this will change the appearance of the cookies.
- Coarse sugar is optional but highly recommended for a delightful crunch and extra sweetness.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 regular cookie
- Calories: 145
- Sugar: 15g
- Sodium: 36mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 1 g
- Cholesterol: 55