Raspberry Lemonade Cookies


  • 1/2 cup unsalted butter, softened (dairy free is fine)
  • 2/3 cup Sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 tablespoon fresh lemon juice (approx. 1 lemon)
  • 2 tablespoons lemon zest
  • 1-1/2 cups Namaste Perfect Flour Blend or Organic Perfect Flour Blend
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 2/3 cup fresh raspberries broken into smaller pieces (frozen raspberries may also be used)
  • coarse (turbinado) sugar - optional


  1. 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 well.
  2. Fold the lemon zest, flour, baking powder, and baking soda into the batter until just combined.
  3. Break fresh or whole frozen raspberries 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. Do not overmix dough. Chill for at least 10 minutes.
  4. Preheat oven to 350°F. Line cookie sheet with parchment paper.
  5. Use large cookie scoop or tablespoon to scoop dough onto cookie sheet. Bake 14-16 minutes or until edges are puffed up and golden brown. Allow to cool completely. Sprinkle with turbinado sugar if desired.