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Raspberry Lemonade Cookies
Raspberry Lemonade Cookies 
Brighten your day with these delicious Raspberry Lemonade Cookies! Bursting with flavor, they’re the perfect sweet treat for any occasion. Here’s how to make them:
Ingredients:
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 tablespoons lemon zest
1 ½ cups 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, for sprinkling)
Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream the Butter and Sugar:
In a large bowl, cream together the butter and sugar until light and fluffy.
Add Wet Ingredients:
Beat in the egg, vanilla extract, lemon juice, and lemon zest until well combined.
Mix Dry Ingredients:
In a separate bowl, whisk together the gluten-free flour, baking powder, and baking soda. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Fold in Raspberries:
Gently fold in the raspberries, being careful not to overmix.
Scoop the Cookies:
Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart. If desired, sprinkle coarse sugar on top for added sweetness and texture.
Bake:
Bake for 10-12 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
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