raspberry lemonade cookies

Enjoy summer in a bite with these raspberry lemonade cookies! They&#39;re pillowy soft and bursting with tangy lemon and raspberry flavor. Made in just one bowl in half an hour, they&#39;re a breeze to whip up!

Raspberry Lemonade Cookies

butter (use dairy free if needed)

sugar

tsp vanilla extract

Tbsp lemon juice (approx. 1 lemon)

lemon

½ cup gluten free 1:1 flour (or all-purpose flour)

½ tsp baking powder

¼ tsp baking soda

raspberries

sugar (optional)

Cream

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

Fold the lemon zest, gluten free flour, baking powder, and baking soda into the batter until there the flour is almost all incorporated.

Chill

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.

Bake

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!

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Raspberry Lemonade Cookies

Top 1 raspberry lemonade cookies recipes from across the web

The most viewed raspberry lemonade cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Raspberry Lemonade Cookies

The most viewed raspberry lemonade cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine