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!
Servings: 6 Large Cookies or 12 Regular Cookies
- 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
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!
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