Description
These Raspberry Lemonade Cookies offer a delightful combination of tangy lemon zest and sweet raspberries baked into soft, chewy cookies. Perfect for a refreshing twist on classic cookies, they feature a tender crumb and a subtle citrus flavor accentuated by frozen raspberries, making them a perfect treat for spring and summer gatherings.
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
Additional Ingredients
- 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 light and fluffy base for the cookies.
- Add Wet Ingredients: Mix in the egg, vanilla extract, and freshly squeezed lemon juice until the mixture is well combined and smooth.
- Incorporate Dry Ingredients: Fold in the lemon zest, gluten-free or all-purpose flour, baking powder, and baking soda gently until the mixture is nearly fully incorporated. Take care not to overmix to keep the dough light and tender.
- Prepare Raspberries: If frozen raspberries are still whole, gently break them into smaller pieces to evenly distribute throughout the dough.
- Add Raspberries: Gently fold the broken raspberries into the dough, allowing streaks of pink to remain, which will add a beautiful marbled effect and juicy bursts of flavor.
- Chill the Dough: Cover and refrigerate the dough for at least 10 minutes to help it firm up for easier scooping and baking.
- Preheat Oven: While the dough chills, set your oven to 350°F (175°C) for optimal baking temperature.
- Scoop and Arrange: Use a cookie scoop to portion dough onto a parchment-lined baking sheet, spacing them evenly to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 14-16 minutes, or until the cookie edges turn golden and puff up slightly, indicating they are perfectly baked.
- Cool: Allow the cookies to cool completely on the baking sheet before transferring to a wire rack to prevent breaking and set their texture.
- Finish with Topping: Optionally, sprinkle cookies with coarse sugar for an added crunch and sweetness before serving.
Notes
- Use dairy-free butter if you have dietary restrictions related to lactose or dairy.
- Gently fold in raspberries to prevent them from crushing and discoloring the dough too much.
- Chilling the dough is essential to help the cookies hold their shape during baking.
- For best results, handle the cookie dough lightly and avoid overmixing.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
