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Raspberry Lemonade Cookies Recipe

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★★★★★

4.4 from 143 reviews

Enjoy summer in a bite with these raspberry lemonade cookies! They’re pillowy soft and bursting with tangy lemon and raspberry flavor, made from real fruit for a natural vibrant swirl. This easy one-bowl recipe yields chewy, cake-like cookies with a perfect balance of sweet and tart, ready in just 30 minutes—ideal for a refreshing seasonal treat.

Ingredients

Scale

Wet Ingredients

  • ½ cup unsalted butter (use dairy-free butter if needed)
  • 1 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice (approx. 1 lemon)
  • 2 tablespoons lemon zest

Dry Ingredients

  • 1 ½ cups gluten free 1:1 flour (or all-purpose flour)
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda

Fruit

  • ⅔ cup frozen raspberries, broken into smaller pieces

Optional

  • Coarse sugar for sprinkling

Instructions

  1. Cream Butter and Sugar: In a large bowl, use a stand mixer with a paddle attachment or hand mixer to beat the room temperature butter and granulated sugar on medium speed until the mixture is light and creamy, creating a fluffy base for your cookies.
  2. Add Wet Ingredients: Incorporate the egg, vanilla extract, and fresh lemon juice into the creamed butter and sugar. Mix well to combine all the wet ingredients evenly.
  3. Fold in Dry Ingredients: Gently fold the gluten free flour, baking powder, baking soda, and lemon zest into the mixture using a rubber spatula. Stop folding when just a little flour remains to keep the dough tender.
  4. Add Raspberries: Break up any large frozen raspberries by hand into smaller pieces and gently fold them into the dough with only a few folds to create marbled pink swirls. Avoid overmixing to preserve the raspberry ribbons.
  5. Chill the Dough: Place the dough in the refrigerator for at least 10 minutes. Chilling firms up the dough after the raspberries release their juices, making it easier to handle and improving baking results. Preheat your oven to 350°F (175°C) while chilling.
  6. Scoop and Bake: Use a large cookie scoop for larger cookies or a medium scoop for smaller sizes to drop dough balls onto a parchment-lined baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 14 to 16 minutes until the edges are puffed and golden brown.
  7. Cool and Serve: Allow the cookies to cool completely on the baking sheet before transferring them to a wire rack. Sprinkle coarse sugar on top while still warm if desired, then enjoy the soft, chewy texture and bright flavors.

Notes

  • Break frozen raspberries into smaller pieces by hand or with a fork to make folding easier and ensure even distribution.
  • Do not overmix once raspberries have been added to maintain the marbled effect and gentle texture.
  • Chill dough before baking to firm it up and prevent spreading.
  • Let cookies cool fully before moving to a wire rack as they will be soft and fragile when warm.
  • Store cooled cookies in an airtight container at room temperature for up to 5 days; they soften even more over time.
  • For strawberry lemonade variation, substitute frozen strawberries chopped finely and fold in similarly.

Keywords: raspberry lemonade cookies, gluten free cookies, summer cookies, lemon raspberry dessert, soft cookies, easy cookie recipe, dairy free cookie option

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