Description
Sweet summer memories dance through these raspberry lemonade cookies, blending zesty citrus with luscious berry notes. Crisp edges and tender centers invite you to savor a delightful flavor journey that celebrates seasonal freshness and homemade comfort.
Ingredients
Scale
Raspberries and Lemon:
- 2/3 cup (156 ml) frozen raspberries, broken into smaller pieces
- 1 tablespoon (15 ml) lemon juice (approximately 1 lemon)
- 2 tablespoons (30 ml) lemon zest
Flour and Leavening Agents:
- 1 1/2 cups (180 grams) gluten-free 1:1 flour (or all-purpose flour)
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
Primary Ingredients:
- 1/2 cup (113 grams) butter (use dairy-free if needed)
- 1 cup (200 grams) sugar
- 1 egg
- 1 teaspoon vanilla extract
Optional Topping:
- Coarse sugar (for topping)
Instructions
- Cream softened butter and sugar in a spacious mixing vessel until the mixture transforms into a velvety, aerated consistency, ensuring no lumps remain.
- Introduce egg, vanilla extract, and freshly squeezed lemon juice, whisking thoroughly until the liquid components integrate seamlessly with the butter-sugar base.
- Delicately incorporate lemon zest, flour, baking powder, and baking soda, folding with a light touch to maintain an airy texture. Cease mixing the moment dry ingredients disappear into the dough.
- Carefully segment frozen raspberries into smaller fragments, then tenderly fold them into the dough, allowing delicate pink swirls to emerge organically without completely dispersing the fruit.
- Refrigerate the dough for a minimum of 10 minutes to enhance flavor development and prevent excessive spreading during baking. Simultaneously, activate the oven and preheat to 350°F (175°C).
- Utilize a precise cookie scoop to distribute uniform dough portions onto a parchment-lined baking sheet, ensuring adequate spacing between each cookie.
- Transfer the sheet to the preheated oven, baking for 14-16 minutes until the cookie edges acquire a golden, slightly crisp appearance and the centers remain soft.
- Allow cookies to rest undisturbed on the baking sheet, cooling completely to solidify their structure. Optional: Sprinkle with coarse sugar for an additional textural dimension and subtle sweetness.
Notes
- Gently fold raspberries to maintain delicate pink swirls and prevent color bleeding throughout the cookie dough.
- Chill dough for at least 30 minutes to enhance flavor concentration and prevent excessive spreading during baking.
- Use fresh or frozen raspberries, but ensure they’re slightly thawed and patted dry to control moisture content in cookies.
- Substitute gluten-free flour blend for a celiac-friendly version without compromising the tender, soft cookie texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 136
- Sugar: 7 g
- Sodium: 35 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 18 mg