Raspberry Lemonade Cookies Recipe
Introduction
Enjoy the taste of summer with these delightful raspberry lemonade cookies. Soft and chewy with a tangy lemon zing and vibrant raspberry swirls, they’re easy to make in just one bowl and ready in half an hour.
Ingredients
- ½ cup butter (use dairy-free if needed)
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice (approx. 1 lemon)
- 2 tablespoons lemon zest
- 1 ½ cups gluten free 1:1 flour (or all-purpose flour)
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅔ cup frozen raspberries, broken into smaller pieces
- Coarse sugar (optional, for sprinkling)
Instructions
- Step 1: In a large bowl, beat together the butter and sugar until creamy using a stand mixer or hand mixer.
- Step 2: Add the egg, vanilla extract, and lemon juice to the bowl and mix until well incorporated.
- Step 3: Fold in the lemon zest, gluten free flour, baking powder, and baking soda until the flour is almost fully incorporated.
- Step 4: Break frozen raspberries into smaller pieces by hand if still whole. Gently fold them into the dough with only a few folds to create pink swirls. Avoid overmixing.
- Step 5: Chill the dough in the refrigerator for at least 10 minutes while you preheat the oven to 350°F (175°C).
- Step 6: Use a large cookie scoop for large cookies or a medium scoop for regular-sized cookies to place dough balls onto a parchment-lined baking sheet, spacing about 2 inches apart.
- Step 7: Bake for 14 to 16 minutes until edges are puffed and golden brown.
- Step 8: Allow cookies to cool completely on the baking sheet, then transfer to a wire rack. Sprinkle with coarse sugar if desired and enjoy!
Tips & Variations
- Break frozen raspberries into small pieces for easier folding and a beautiful marbled effect.
- Do not overmix the raspberry pieces; folding about 4-5 times is enough to distribute them evenly.
- Chill the dough to firm it up, as raspberry juices can soften the batter.
- For a twist, try substituting frozen strawberries broken into small pieces to make strawberry lemonade cookies.
- Allow cookies to fully cool before handling, as they will firm up when cooled.
Storage
Store completely cooled cookies in an airtight container at room temperature for up to 5 days. They become softer each day. To refresh, gently warm in the microwave for a few seconds.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh raspberries instead of frozen?
Fresh raspberries can be used but may release more moisture, which can affect dough consistency. Freezing and breaking them up helps create the signature raspberry swirls without too much liquid.
Can I make these cookies dairy-free and gluten-free?
Yes! Use dairy-free butter and gluten free 1:1 flour to keep the cookies dairy-free and gluten-free while maintaining the chewy, soft texture.
Print
Raspberry Lemonade Cookies Recipe
- Total Time: 30 minutes
- Yield: 6 large cookies or 12 regular cookies 1x
- Diet: Gluten Free
Description
Enjoy summer in a bite with these raspberry lemonade cookies! They’re pillowy soft and bursting with tangy lemon and raspberry flavor. Made in just one bowl in half an hour, these gluten-free and dairy-free friendly cookies are a breeze to whip up and perfect for a refreshing treat.
Ingredients
Scale
Dry Ingredients
- 1 ½ cup gluten free 1:1 flour (or all-purpose flour)
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- Coarse sugar (optional, for sprinkling)
Wet Ingredients
- ½ cup unsalted butter (use dairy-free butter if needed)
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice (approx. 1 lemon)
- 2 tablespoon lemon zest
Fruit
- ⅔ cup frozen raspberries, broken into smaller pieces
Instructions
- Cream the butter and sugar: In a large bowl, use a stand mixer with paddle attachment or a hand mixer to beat the room temperature butter and sugar together on medium speed until the mixture is light and creamy.
- Add the wet ingredients: Mix in the egg, vanilla extract, and lemon juice thoroughly until incorporated.
- Fold in the dry ingredients: Gently fold the gluten free flour, baking powder, baking soda, and lemon zest into the batter using a rubber spatula. Stop folding when most of the flour mixture is incorporated but some remains to avoid over-mixing.
- Add the raspberries: Break the frozen raspberries into smaller pieces by hand if they are still whole. Gently fold them into the dough with only a few folds to create pink swirls within the lemon dough without over mixing. If using a mixer, mix on low speed only for a few seconds.
- Chill the dough: Place the dough in the refrigerator for at least 10 minutes to firm up, as the frozen raspberries release juices that soften the dough. Preheat the oven to 350°F (175°C) while chilling.
- Scoop and bake: Using a large cookie scoop for large cookies or a medium scoop for regular size, drop dough balls onto a baking sheet lined with parchment paper. Leave about 2 inches of space between each cookie. Bake for 14-16 minutes or until the edges are puffed and golden brown.
- Cool and serve: Allow the cookies to cool on the baking sheet for a few minutes until firm enough to handle, then transfer to a wire rack to cool completely. Optionally, sprinkle with coarse sugar while cooling. Enjoy!
Notes
- Break frozen raspberries into smaller pieces before mixing to distribute evenly and avoid large chunks.
- Do not over mix raspberries into the dough; fold only 4-5 times to create a marbled effect with pink swirls.
- Chilling the dough is essential due to moisture from raspberries; it helps dough firm up for proper cookie shape.
- Let cookies cool completely on a wire rack before storing to maintain texture.
- Store cooled cookies in an airtight container at room temperature for up to 5 days; they get softer with time.
- For a variation, frozen strawberries can be used instead of raspberries, chopped into small pieces and folded in the same way.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: raspberry lemonade cookies, gluten free cookies, lemon cookies, raspberry swirl cookies, summer cookies, dairy free cookies, soft cookies, chewy cookies
