Meet these Raspberry Lemonade Cookies. They are lemony soft cookies dusted with powdered sugar and filled with sweet raspberry lemon icing. They are summer in every bite and not to mention they’re gluten free, nut free, egg free and easily dairy free (vegan).
If you had to sum up an entire season in cookies, it would be THESE cookies.
Of course you can eat them any time of the year but these cookies really encapsulate summer.
They’re so nostalgic and bring me back to the pink lemonade sales my dear friend/neighbor, Laura, and I had every summer growing up.
Larry, our mailman, was our biggest customer and he would buy about 10 cups of pink lemonade. Thanks, Larry!
I did not know how to bake at this point and Laura could tell you all about my baking mishaps, like accidentally sending a bowl of brownie batter flying across a room.
At any rate…these cookies are fairly simple to make and will be a total hit. They're sweet with a little tang from the citrus but mild. If you're looking for sweeter and more citrus flavor, check out my Fruity Pebbles Cookies or for fruity sweet cookies check out my Strawberry Sugar Cookies.
Tips for making these Cookies
Mix your dry ingredients- Whisk together the gluten free flour, ½ cup confectioners’ sugar and kosher salt together in a medium bowl.
Beat your other ingredients- In a large bowl of an electric mixer or using a hand held mixer, beat together the butter or vegan baking stick, ¼ cup confectioners' sugar, zest and 2 tablespoons of lemon juice until pale and fluffy. About 2-3 minutes.
Add in the gf flour mixture and milk of choice- Alternating, but starting and ending with the gf flour mixture, beat in the flour then milk then flour until combined.
Chill the dough balls- Roll the dough into one inch balls and refrigerate them for at least 10-15 minutes.
Bake- Transfer the dough balls to a parchment paper lined baking sheet and bake at 325 degrees Fahrenheit for 6 minutes. Remove from the oven and very carefully press a hole into the center of each ball using the back of a wooden spoon. Pop them back into the oven and let them cook for an additional 6 minutes. Take them out and repress the holes again. Let them cool on the baking sheet.
Make the icing- While the cookies are cooling, whisk together the 1 ¼ cups of confectioners’ sugar with 2 tablespoons of lemon juice. Add in your 2 frozen raspberries and use the whisk to crush them up and mix them around. If the icing is too thin, add more confectioners’ sugar one tablespoon at a time. If it’s too thick, add more lemon juice, ¼ teaspoon at a time. It should be thin enough to pour but thick enough to generously coat the back of a spoon. Your pink icing will have red flecks in it and that’s normal.
Dress up the cookies- Once the cookies have completely cooled, dust them with confectioners’ sugar and then pour the icing into each hole. The icing will harden after about 15 minutes. Store cookies in an airtight container at room temperature.
Can these be vegan?
Yes! To make these vegan follow these simple steps:
- Make sure to use a gluten free flour that is free of dairy.
- Instead of butter, use vegan baking sticks.
- Use a non dairy milk of choice.
Summertime in every bite
These Pink Lemonade Thumbprint Cookies are so delicious and refreshing…you’ll want to eat them all summer long. They’re gluten free, egg free, nut free and easily vegan deliciousness! Enjoy!
Other Raspberry Recipes You'll Love
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Raspberry Lemonade Cookies
- 2.5 cups of gluten free flour make sure to use dairy free if you’re making them vegan
- 2 cups confectioners’ sugar plus more for dusting
- 1 teaspoon kosher salt
- 2 sticks 1 cup unsalted butter at room temperature or vegan baking sticks
- 2 tablespoons fresh lemon zest
- ¼ cup fresh squeezed lemon juice
- ¼ cup milk of choice
- 2 frozen raspberries
- Preheat the oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper.
- Whisk together the gluten free flour, ½ cup confectioners' sugar and salt in a bowl.
- In a large bowl, beat butter or vegan baking sticks with ¼ cup confectioners' sugar, zest, and 2 tablespoons lemon juice on medium speed until pale and fluffy, about 3 minutes.
- On low speed, beat in the gluten free flour mixture and milk of choice, alternating and starting and ending with the flour mixture.
- Roll dough into 1-inch balls and chill in the fridge for 10-15 minutes.
- Remove dough balls from fridge and place on parchment lined baking sheet.
- Bake for 6 minutes. Remove sheets and carefully press the end of a wooden spoon handle into the center of each ball to indent. Continue to bake for an additional 6 minutes. Repeat making the hole with the back of the wooden spoon. Let cool completely on sheets.
- Make the icing: Whisk together remaining 1 ¼ cups confectioners' sugar and 2 tablespoons lemon juice with 2 raspberries in a bowl, breaking up berries. If the icing is too thin, add more confectioners’ sugar one tablespoon at a time. If it’s too thick, add more lemon juice, ¼ teaspoon at a time. It should be thin enough to pour but thick enough to generously coat the back of a spoon. Your pink icing will have red flecks in it and that’s normal.
- Dust cookies with confectioners’ sugar, spoon icing into indents, and let set, about 15 minutes. Wait till the icing hardens before eating otherwise it will be very tangy. Enjoy!