Ingredients
Scale
- ½ cup butter (use dairy-free if needed)
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice (approximately one fresh 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)
Instructions
- Prepare the DoughIn a large bowl, beat the butter and sugar together until creamy and smooth. Add the egg, vanilla extract, and lemon juice. Mix thoroughly to combine all the wet ingredients.
- Incorporate the Dry IngredientsFold in the lemon zest, gluten-free flour, baking powder, and baking soda. Mix gently until the flour is nearly incorporated, avoiding overmixing.
- Add the RaspberriesBreak the frozen raspberries into smaller pieces if they are still whole. Add them to the dough and fold gently, creating swirls of pink throughout the batter without overmixing. Chill the dough for at least 10 minutes to firm it up.
- Preheat the OvenWhile the dough chills, preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
- Scoop and BakeFor large cookies, use a large cookie scoop to portion out the dough onto the prepared baking sheet. Bake for 14 to 16 minutes, or until the edges are puffed and golden brown.
- Cool and EnjoyAllow the cookies to cool completely on the baking sheet before transferring them to a cooling rack. For an extra touch of sweetness and sparkle, sprinkle with coarse sugar.
Notes
- Use fresh lemon for the zest and juice to maximize the citrus flavor.
- Frozen raspberries are ideal for this recipe because they hold their shape better while mixing and baking.
- Chill the dough to prevent the cookies from spreading too much during baking.
- If you prefer smaller cookies, adjust the baking time to 10–12 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes