Lemon Raspberry Cookies Recipe
Delightfully tender and zesty gluten-free Lemon Raspberry Cookies bursting with fresh raspberry flavor and a hint of bright lemon. These chewy cookies are enhanced by a touch of white chocolate chips for a perfect balance of sweet and tart, making them an irresistible treat for any occasion.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups gluten-free flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
Add-ins
- ½ cup fresh raspberries, mashed
- ½ cup white chocolate chips (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent the cookies from sticking.
- Combine Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, baking soda, and salt to ensure they are evenly mixed.
- Cream Butter and Sugar: In a separate large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Flavorings and Egg: Stir in the large egg, lemon zest, lemon juice, and vanilla extract into the butter and sugar mixture until fully combined, infusing the dough with fresh citrus and sweetness.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just incorporated to avoid overmixing which can toughen the cookies.
- Fold in Raspberries and Chocolate Chips: Gently fold in the mashed fresh raspberries and, if using, the white chocolate chips, distributing them evenly without breaking up the raspberries too much.
- Scoop Dough: Using a tablespoon, scoop portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are lightly golden, indicating they are fully baked yet still soft inside.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
Notes
- For an extra burst of tartness, increase the lemon zest to 1 ½ tablespoons.
- Ensure the raspberries are fresh and gently mashed to prevent too much juice from making the dough soggy.
- White chocolate chips are optional but add a nice sweetness that complements the tart raspberries.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Use parchment paper or a silicone baking mat to prevent sticking and promote even baking.
Keywords: lemon raspberry cookies, gluten-free cookies, white chocolate chips, citrus cookies, soft cookies, berry cookies, easy cookie recipe
Find it online: https://yumwithmia.com/lemon-raspberry-cookies-recipe/
