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
