Description
Raspberry lemonade cookies deliver a zesty summer sensation with tangy citrus and sweet berry notes. Crumbly, buttery shortbread meets bright fruity flavors in this delightful treat you’ll crave all season long.
Ingredients
Scale
Primary Ingredients:
- 1 ½ cups gluten-free 1:1 flour (or all-purpose flour)
- 1 cup sugar
- ⅔ cup raspberries (frozen and broken into smaller pieces)
- ½ cup butter (use dairy-free if needed)
- 1 egg
Flavoring Ingredients:
- 1 tablespoon lemon juice (approximately 1 lemon)
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
Leavening Ingredients:
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- Coarse sugar (optional for extra crunch)
Instructions
- Whip the butter and sugar in a spacious mixing bowl until the mixture transforms into a light, airy texture with a smooth consistency. Use an electric mixer to achieve a creamy blend within 2-3 minutes.
- Introduce the egg, vanilla extract, and fresh lemon juice to the creamed mixture. Incorporate thoroughly to ensure a harmonious integration of flavors that will elevate the cookie’s profile.
- Delicately fold in the aromatic lemon zest, carefully measured gluten-free flour, leavening agents, and baking soda. Stir gently until the ingredients just combine, preserving the potential for a tender, delicate cookie crumb.
- Carefully crumble the frozen raspberries into delicate fragments, then gently weave them through the dough. Aim for elegant pink swirls that will create visual and flavor intrigue without disrupting the dough’s structural integrity.
- Refrigerate the prepared dough for a minimum of 10 minutes. This crucial resting period allows the ingredients to meld and helps the cookies maintain their intended shape during baking.
- Activate the oven to 350°F (175°C), creating an ideal baking environment. Line a baking sheet with parchment paper to prevent sticking and simplify post-baking cleanup.
- Utilize a generous cookie scoop to portion uniform dollops of dough onto the prepared baking surface. Position each portion approximately 2 inches apart to accommodate natural spreading during baking.
- Slide the cookie-laden sheet into the preheated oven, allowing the treats to transform for 14-16 minutes. Look for golden-brown edges and a soft, yielding center that promises a perfect textural experience.
- Let the freshly baked cookies rest momentarily on the baking sheet before transferring to a cooling rack. For an extra touch of indulgence, sprinkle a delicate layer of coarse sugar while the cookies retain their warmth.
Notes
- Frozen raspberries create stunning pink swirls throughout the dough, making each cookie a delightful work of art.
- Perfect for picnics, afternoon tea, or whenever you crave a refreshing treat that combines fruity brightness with classic cookie comfort.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 157
- Sugar: 12 g
- Sodium: 65 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 19 mg