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.