Raspberry Lemonade Cookies
Indulge in these delightful Raspberry Lemonade Cookies, soft and bursting with zesty lemon and juicy raspberry flavors. A perfect summer treat that can be made in no time!
Ingredients
- 0.5 cup butter dairy-free if needed
- 1 cup sugar
- 1 egg
- 1 tsp vanilla extract
- 1 Tbsp lemon juice approx. 1 lemon
- 2 Tbsp lemon zest
- 1.5 cup gluten-free 1:1 flour or all-purpose flour
- 0.5 tsp baking powder
- 0.25 tsp baking soda
- 2/3 cup raspberries frozen, broken into pieces
- coarse sugar optional for sprinkling
Instructions
- In a large bowl, cream together the butter and sugar until the mixture is light and fluffy.
- Incorporate the egg, vanilla extract, and lemon juice, mixing until well blended.
- Slowly fold in the lemon zest, gluten-free flour, baking powder, and baking soda until just combined.
- Gently break the frozen raspberries into smaller pieces and fold them into the dough for delightful pink swirls.
- Chill the dough for at least 10 minutes while preheating the oven to 350°F.
- Use a large cookie scoop to drop dough onto a lined baking sheet. Bake for 14-16 minutes until golden at the edges.
- Allow the cookies to cool completely on a wire rack and sprinkle with coarse sugar if desired.
Notes
These cookies are a summer staple, offering a sweet yet tangy taste that I just can't resist!