Description
Delight in these Raspberry Lemonade Cookies, a bright and tangy treat that combines the fresh flavors of lemon zest and juice with sweet raspberries. These soft and slightly chewy cookies feature a tender crumb and a lovely pink hue from the raspberries, making them perfect for a refreshing snack or a unique dessert.
Ingredients
Scale
Wet Ingredients
- 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)
Dry Ingredients
- 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
Add-ins & Toppings
- 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, creating a fluffy base for your cookies.
- Add Wet Ingredients: Mix in the egg, vanilla extract, and lemon juice until the ingredients are thoroughly combined and smooth in texture.
- Incorporate Dry Ingredients: Fold in the lemon zest, gluten-free flour, baking powder, and baking soda carefully until just incorporated. Be cautious not to overmix to maintain a tender dough.
- Add the Raspberries: If the frozen raspberries are still whole, gently break them into smaller pieces to distribute them evenly without crushing.
- Fold in Raspberries: Gently fold the broken raspberries into the dough, allowing streaks of pink throughout for a beautiful marbled effect.
- Chill the Dough: Place the dough in the refrigerator and chill for at least 10 minutes to firm up, which helps the cookies maintain shape during baking.
- Preheat the Oven: While chilling the dough, preheat your oven to 350°F (175°C) to ensure it’s ready once the dough is set.
- Scoop the Dough: Using a cookie scoop, portion the dough onto a parchment-lined baking sheet, spacing cookies adequately to allow for spreading.
- Bake the Cookies: Bake in the preheated oven for 14-16 minutes, or until the cookie edges turn golden and the cookies appear puffed and set.
- Cool the Cookies: Allow the cookies to cool completely on the baking sheet before transferring to a wire rack to avoid breakage.
- Optional Topping: Sprinkle the cookies with coarse sugar for an added crunchy texture and extra sweetness if desired.
Notes
- Use dairy-free butter to make these cookies suitable for those with dairy intolerance.
- Breaking the frozen raspberries into smaller pieces prevents large pockets of juice that could make the cookies soggy.
- Chilling the dough helps the cookies hold their shape and enhances flavor development.
- Coarse sugar topping is optional, but adds a pleasant crunch and sparkle.
- These cookies can also be made with all-purpose flour if gluten is not a concern.
- Prep Time: 10 minutes
- Cook Time: 14-16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
