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    Home » Recipes » Category » Cookies » Raspberry Lemonade Cookies

    Published: Jul 18, 2022 · Modified: Mar 21, 2023 by Ansley Beutler

    Raspberry Lemonade Cookies

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    Enjoy summer in a bite with these raspberry lemonade cookies! They're pillowy soft and bursting with tangy lemon and raspberry flavor. Made in just one bowl in half an hour, they're a breeze to whip up!

    Raspberry lemonade cookies on a wire rack.

    It takes a lot for me to veer away from my classic chocolate loaded cookie, like my brownie cookies or chocolate chip cookies, but these raspberry lemonade sugar cookies do just that. They are the quintessential summer time cookie with their hot pink sweet raspberry swirls, made from real fruit, and zesty lemon flavor. They're chewy and soft with a cake-like texture all in a classic cookie shape.

    Jump to:
    • Ingredients and Substitutions
    • How to Make Raspberry Lemonade Cookies
    • Expert Tips
    • How to Store
    • Can I Make These into Strawberry Lemonade Cookies?
    • Recipe
    • Reviews

    Ingredients and Substitutions

    Raspberry lemonade cookie ingredients on a pink surface with labels in black.
    • Unsalted Butter - This is what gives the cookies that nice chewy texture. Use dairy-free butter if needed.
    • Sugar - White granulated sugar is used to provide a chewy texture and sweeten the dough.
    • Gluten free 1:1 flour - You can also use all purpose flour if desired.
    • Lemon - Both the juice and zest are used in the dough to give it a tart lemon flavor. Fresh lemon juice is preferred but you can use store-bought as well and will need to increase the amount to 1 ½ tablespoons of lemon juice.
    • Frozen raspberries - You can either use store-bought frozen raspberries or freeze fresh raspberries. If you choose to freeze your own berries, make sure they are completely dry before placing them in the freezer. You don't want any water on them or they will become icy. In this recipe we want little pieces of raspberries, not full plump berries, so eventually you will break them up with your hands.

    How to Make Raspberry Lemonade Cookies

    You will need a large bowl, an electric mixer or stand mixer, cookie scoop, and a cookie sheet with parchment paper for these cookies.

    Step 1 : Cream the butter and sugar together. In the bowl of a stand mixer with the paddle attachment or with a hand mixer, add the room temperature butter and sugar and beat on medium speed until light and creamy.

    Butter and sugar mixed together in a glass bowl.

    Step 2 : Add the wet ingredients. Add the egg, vanilla extract, and lemon juice to the bowl and mix well to incorporate.

    Step 3 : Fold in the dry ingredients. Add the gluten free flour, baking soda, baking powder, and lemon zest and fold into the batter with a rubber spatula. Stop folding when there is still a little flour mixture left in the bowl.

    Dry ingredients about to be mixed into a glass bowl with lemon cookie dough.

    Step 4 : Add the frozen raspberries. If you haven't already, break up the frozen raspberries into pieces with our hands. Add them to the bowl and gently fold into the cookie dough with only a few folds. Don't over mix this step, we are looking for little ribbons of raspberries in the lemon dough. The natural raspberry juices will dye the dough a hot pink color so there is no food coloring required!

    If you are using a stand mixer, only mix on low speed for a few seconds.

    Frozen raspberries in a glass bowl.
    Raspberry lemonade cookie dough in a glass bowl.

    Chill the bowl of dough in the fridge for at least 10 minutes. Because the frozen raspberries release water and juice as they're mixed into the batter, it's important to pop the dough back in the fridge so it can firm up again before baking the cookies. It won't take long! Go ahead and preheat the oven while the dough is chilling.

    Step 5 : Bake in the oven. Use a large cookie scoop if making large cookies or a medium cookie scoop for regular sized cookies. Scoop the dough onto a prepared baking sheet, leave about 2 inches in between each cookie ball, and bake in the oven until the edges are set and golden.

    Cookie scoop with raspberry lemonade cookie dough.
    A ball of raspberry lemonade cookie dough about to be baked on a cookie sheet.

    Let the cookies cool on the baking sheet before transferring them to a wire rack to cool completely. Sprinkle some extra coarse cane sugar on top of the cookies while they're cooling if desired.

    Expert Tips

    • Break the frozen raspberries into smaller pieces. This makes it easier to fold into the batter and scoop into cookie dough balls. I do this with my hands by pinching each raspberry in between my thumb and pointer finger. You can also use the back of a fork.
    • Don't over mix the raspberries into the dough. Ideally you should only have to fold the dough about 4 - 5 times to distribute the raspberries into the dough. As the raspberries mix with the dough, portions of the dough turn a hot or soft pink color. You want ribbons of pink color with some plain cookie dough color in the mix too to create a marbled effect.
    • Remember to chill the dough while the oven preheats. The cookie dough can become a little soft as the raspberries defrost. Chilling it helps to keep the dough in tact to create beautiful cookies.
    • Allow the cookies to cool before transferring them to a cooling rack. They will be very soft and flimsy while they're warm but will firm up as they cool down making the easier to pick up with your hands.
    Raspberry lemonade cookies scattered on parchment paper.

    How to Store

    Once the cookies have cooled completely, transfer them to an airtight container and store them out on the counter. They will keep for up to 5 days and get even softer after each day.

    Can I Make These into Strawberry Lemonade Cookies?

    I haven't tried this but I don't see why it wouldn't work. I would use frozen strawberries and break them up into smaller pieces in a food processor by pulsing just a few times. Then fold them into the cookie dough just like you would the raspberries and bake as directed.

    Raspberry lemonade cookie with a bite taken out of it on a wire rack.

    For more cookie ingredients, check out my:

    • Brownie crinkle cookies stacked in a pile in front of a gray background.
      Fudgy Brownie Crinkle Cookies
    • Oat flour chocolate chip cookies with a bite taken out of one on brown parchment paper.
      Oat Flour Chocolate Chip Cookies
    • Peanut butter chocolate chip cookies scattered on a wire rack.
      Vegan Peanut Butter Chocolate Chip Cookies

    PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!


    Recipe

    Raspberry swirled lemonade cookies on a wire rack.

    Raspberry Lemonade Cookies

    Enjoy summer in a bite with these raspberry lemonade cookies! They're pillowy soft and bursting with tangy lemon and raspberry flavor. Made in just one bowl in half an hour, they're a breeze to whip up!
    4.77 from 153 votes
    Print Pin Rate
    Course: Cookeis
    Cuisine: American
    Keyword: raspberry lemon cookies, raspberry lemonade cookie, raspberry lemonade cookies
    Prep Time: 15 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 6 Large Cookies or 12 Regular Cookies
    Calories: 385kcal
    Author: Ansley Beutler

    Ingredients
     
     

    • ½ cup butter - use dairy free if needed
    • 1 cup sugar
    • 1 egg
    • 1 teaspoon vanilla extract
    • 1 tablespoon lemon juice - approx. 1 lemon
    • 2 tablespoon lemon zest
    • 1 ½ cup gluten free 1:1 flour - or all-purpose flour
    • ½ teaspoon baking powder
    • ¼ teaspoon baking soda
    • ⅔ cup raspberries - frozen and broken into smaller pieces
    • Coarse sugar - optional

    Instructions

    • In a large bowl, beat together the butter and sugar until creamy. Add the egg, vanilla extract, and lemon juice to the bowl and mix to incorporate.
    • Fold the lemon zest, gluten free flour, baking powder, and baking soda into the batter until there the flour is almost all incorporated.
    • If your frozen raspberries are still in their full shape, break them up gently with your hands into smaller pieces and add them to the bowl. Gently fold the raspberries into the dough with only a few folds. Try not to overmix the dough, you want little swirls of pink raspberry dough. Chill the dough for at least 10 minutes. Preheat the oven to 350 F while the dough is chilling.
    • Use a large cookie scoop, if baking large cookies, to scoop the dough onto a baking sheet lined with parchment paper. Bake the cookies in the oven for 14 - 16 minutes until the edges are puffed up and golden brown. Let the cookies cool completely before transferring them to a cooling rack. Sprinkle with coarse sugar if desired and enjoy!

    Nutrition

    Calories: 385kcal | Carbohydrates: 57g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 214mg | Potassium: 42mg | Fiber: 4g | Sugar: 35g | Vitamin A: 518IU | Vitamin C: 7mg | Calcium: 55mg | Iron: 1mg
    Tried this recipe?Mention @the.fit.peach or tag #thefitpeach!
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    Reader Interactions

    Comments

    1. Sophie says

      August 07, 2023 at 3:51 am

      5 stars
      Absolutely delicious! Added to my tried&approved List of recipes

      Reply
      • Ansley Beutler says

        August 08, 2023 at 9:40 pm

        So honored to be a part of your list!

        Reply
    2. Kayleen says

      July 02, 2023 at 3:46 pm

      4 stars
      What gluten free flour do you recommend? I'd like to try these but I'm worried because so many people say it didn't work for them. I assume the problem is probably the flour since gluten free flours can be very different.

      Reply
      • Ansley Beutler says

        July 03, 2023 at 7:18 am

        I have used King Arthur's gluten free blend and Bob's Red Mill's 1:1 gluten free blend for this specific recipe and they both work well. The photos above are with King Arthur's gf flour!

        Reply
    3. Savanna says

      June 21, 2023 at 6:02 pm

      5 stars
      Added 1/4 tsp of salt to bring out the flavor and they were delicious! Thank you for the great recipe!

      Reply
      • Ansley Beutler says

        June 25, 2023 at 10:17 pm

        So glad you enjoyed it!

        Reply
    4. Brette says

      May 23, 2023 at 2:50 pm

      5 stars
      I love these cookies so much! I've made them so many times with different kinds of fruit and loved every batch. They are more cake/scone-like cookies, but I love that about them.

      Reply
      • Ansley Beutler says

        May 25, 2023 at 9:00 am

        Aw yay! I'm so glad you enjoy them! I have made them with blackberries too and they're great!

        Reply
    5. Rachel says

      May 20, 2023 at 3:12 pm

      5 stars
      I made this with real butter and all purpose flour. They are very good! I made average size cookies and have 2 dozen.

      Reply
      • Ansley Beutler says

        May 21, 2023 at 11:00 pm

        Yay I'm so glad you enjoyed it!

        Reply
    6. Dee says

      May 10, 2023 at 7:23 pm

      3 stars
      It tastes great, but the recipe makes the dough VERY wet and sticky. So the cookie comes out more like a cake.

      Reply
    7. Rach says

      April 13, 2023 at 9:32 pm

      3 stars
      After following the recipe, the batter was a bit too sticky. The cookies are really pretty and have a good flavour, but the gluten free flour gave them a strange powdery mouthfeel.
      I added some white chocolate chips on top of a couple of the cookies after shaping them on the baking sheet, and they came out nicely too.

      Reply
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