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    Home » Dessert

    Raspberry Lemonade Cookies

    Published: Jun 11, 2021 · Modified: Jun 10, 2022 by Lee · This post may contain affiliate links · 5 Comments .

    Jump to Recipe Jump to Video

    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). 

    A closer look at the pink raspberry icing center of the cookie.

    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.

    For more thumbprint cookies, try my Lemon Thumbprint Cookies and my Double Chocolate Thumbprint Cookies.

    Jump to:
    • Tips for making these Cookies
    • Can these be vegan?
    • Summertime in every bite 
    • Other Raspberry Recipes You'll Love
    • 📖 Recipe
    • Raspberry Lemonade 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. 

    Raspberry Lemonade Cookies with fresh raspberries and round lemon slices.

    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

    • Apple Turnovers with Raspberry Glaze
    • Raspberry Buttercream
    • Fruity Pebbles Treats
    • Happy Birthday Donuts

    Did you try this recipe? Please leave me a ⭐ review below!

    Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest and Facebook! Enjoy!!! 

    📖 Recipe

    Raspberry Lemonade Cookies with fresh raspberries and round lemon slices.

    Raspberry Lemonade Cookies

    Author: Lee
    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). 
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 12 mins
    Chill Time 15 mins
    Total Time 42 mins
    Course Cookies
    Cuisine American
    Servings 34 Thumbprint Cookies
    Calories 59 kcal

    Ingredients
     
     

    • 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

    Instructions
     

    • 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!

    Video

    Nutrition

    Calories: 59kcalCarbohydrates: 14gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 69mgPotassium: 6mgFiber: 1gSugar: 7gVitamin A: 4IUVitamin C: 1mgCalcium: 9mgIron: 1mg
    Tried this recipe?Let us know how it was!

    The recipe for these Pink Lemonade Thumbprint Cookies was adapted from Martha Stewart.

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    Reader Interactions

    Comments

    1. John

      May 02, 2022 at 5:03 pm

      5 stars
      Such a delightful blend of sweet cookie and tart raspberry icing!

      Reply
      • Nancy DiPaola

        June 11, 2022 at 7:47 pm

        5 stars
        These cookies are easy to make. The directions are easy to follow . The cookies were a hit ! My family loved them

        Reply
        • Lee

          June 11, 2022 at 11:06 pm

          So so glad!!! Thanks!

          Reply
    2. Valerie Taylor Shannon

      January 22, 2023 at 8:23 am

      I have made at least a dozen of your recipes, and they are all good...this knocks it out of the park! My very domestic baking friend requested these for her daughter's wedding. Not one left! So pretty too.

      Reply
      • Lee

        January 22, 2023 at 10:40 am

        Oh so so glad!!! Thanks so much!

        Reply

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    Lee, the beautiful founder of Lane and Grey Fare.

    Hi guys, I'm Lee! As a mother of two children with celiac disease and multiple food allergies, I wanted to share all that I’ve learned with others in a way that’s entertaining and helpful. All my food is 100 percent gluten free, nut free, seed free, egg free and most of my baked goods can easily be made dairy free (vegan).

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