Print

Raspberry Lemonade Cookies

Raspberry Lemonade Cookies
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Raspberry Lemonade Cookies are the perfect sweet escape that captures the essence of summer in every bite. These delightful treats combine the bright zest of fresh lemons with tart bursts of raspberries, creating a harmonious blend of flavors that’s both refreshing and indulgent. With a soft, pillowy texture and a hint of sweetness, these cookies are easy to make and ideal for any occasion—whether you’re enjoying them at an afternoon tea or serving them at a family gathering. In just 30 minutes, you can whip up a batch that will fill your home with an irresistible aroma and leave everyone asking for more.

Ingredients

Scale
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice
  • 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

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, cream together softened butter and sugar until light and fluffy.
  3. Add the egg, vanilla extract, lemon juice, and lemon zest; mix until well combined.
  4. Gradually fold in gluten-free flour, baking powder, and baking soda until just incorporated.
  5. Gently fold in the frozen raspberries until evenly distributed.
  6. Chill the dough for at least 10 minutes.
  7. Scoop cookie mounds onto the prepared baking sheet, spacing them apart.
  8. Bake for 14-16 minutes or until edges are golden brown but centers remain soft.
  9. Let cool on the baking sheet for a few minutes before transferring to a wire rack.

Nutrition

Find it online: https://cookingwitheliana.com/raspberry-lemonade-cookies/