A Sweet Taste of Summer: Raspberry Lemonade Cookies
Few treats capture the essence of summer quite like these Raspberry Lemonade Cookies. Combining the tart zest of lemon with the sweet, fruity burst of raspberries, these cookies are a delightful reminder of sun-soaked afternoons and lemonade stands. Their pillowy softness and vibrant flavor make them a must-try for bakers of all skill levels. Whether you’re hosting a picnic, baking for a potluck, or simply indulging yourself, these cookies promise to deliver a refreshing bite of sunshine.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 large cookies or 12 regular cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Butter
A half-cup of butter forms the base of the dough, lending richness and a soft, tender texture. If you’re dairy-free, no worries! Use a plant-based butter substitute for equally delectable results.
Sugar
One cup of sugar sweetens the dough and enhances the natural tartness of the lemons and raspberries. For a more nuanced flavor, consider using a mix of granulated sugar and light brown sugar.
Egg
The egg acts as a binder, holding the dough together while contributing to the soft, chewy texture of the cookies.
Vanilla Extract
Just a teaspoon of vanilla extract deepens the flavor profile, complementing the fruity and tangy elements of the cookies.
Lemon Juice and Zest
Freshly squeezed lemon juice (approximately one lemon) and two tablespoons of zest are essential for that bright, tangy lemonade flavor. Be sure to zest the lemon before juicing to make the process easier.
Flour
This recipe uses 1 ½ cups of gluten-free 1:1 flour, but all-purpose flour works just as well. The choice ensures a perfectly structured dough.
Baking Powder and Baking Soda
These leavening agents work together to give the cookies their characteristic puff and light texture.
Raspberries
Frozen raspberries bring bursts of fruity flavor. Breaking them into smaller pieces ensures they distribute evenly without overpowering the dough.
Coarse Sugar (Optional)
A sprinkle of coarse sugar before baking adds a subtle crunch and a glistening finish.
Instructions
Step 1: Cream the Butter and Sugar
In a large bowl, beat the butter and sugar until the mixture is light and creamy. This step is crucial for incorporating air into the dough, which contributes to the cookies’ tender texture.
Step 2: Add the Wet Ingredients
Mix in the egg, vanilla extract, and lemon juice until fully combined. These ingredients ensure the dough is cohesive and bursting with citrusy flavor.
Step 3: Fold in the Dry Ingredients
Gently fold in the lemon zest, flour, baking powder, and baking soda. Be careful not to overmix—stirring just until the flour is nearly incorporated ensures your cookies stay light and tender.
Step 4: Add the Raspberries
If your raspberries are whole, break them into smaller pieces using your hands. Add them to the dough, folding gently to create a marbled effect. This step is key to maintaining the cookies’ visual appeal and balance of flavor.
Step 5: Chill the Dough
Refrigerate the dough for at least 10 minutes while preheating your oven to 350°F (175°C). Chilling helps the dough firm up, preventing the cookies from spreading too much during baking.
Step 6: Bake
Line a baking sheet with parchment paper and use a cookie scoop to portion the dough. If you prefer larger cookies, scoop accordingly. Bake for 14-16 minutes or until the edges are golden and puffed.
Step 7: Cool and Serve
Let the cookies cool completely on the baking sheet before transferring them to a rack. Sprinkle with coarse sugar for a sparkling touch and serve!
Notes
- Choose Fresh Lemons: Freshly squeezed lemon juice and zest make all the difference in achieving a bright, authentic citrus flavor.
- Work Quickly with Raspberries: Frozen raspberries can thaw quickly and become mushy. Handle them with care to maintain their shape.
- Chill the Dough: Don’t skip the chilling step—it helps the cookies maintain their shape and prevents over-spreading.