I once attempted to make lemon cookies, dreaming of sunny, citrusy bites that would impress everyone at the dinner table. Instead, I ended up with a kitchen coated in flour and cookies hard enough to double as hockey pucks. If you’ve ever had a baking mishap, you’ll be thrilled to hear that this recipe for Lemon Cookies with Raspberry Curd is foolproof. It delivers melt-in-your-mouth, zesty, and sweet treats every time. With a balance of tangy lemon flavor and the rich, fruity sweetness of raspberry curd, these cookies are the perfect blend of sophistication and comfort.
This recipe combines two absolute favorites: the zingy brightness of lemon and the velvety depth of raspberry. Together, they create an indulgent treat that’s perfect for everything from holiday cookie swaps to a relaxing afternoon tea. And the best part? They’re surprisingly simple to make, even for beginners. Let’s dive into the details so you can recreate these luscious cookies in your own kitchen.
Why You’ll Love These Lemon Cookies with Raspberry Curd
These cookies bring together the best of two worlds: the classic chewiness of a sugar cookie and the bright, tangy flavors of a lemon tart. Here’s why you’re going to adore them:
- Bursting with Flavor: The combination of fresh lemon zest, juice, and raspberry curd gives each bite a vibrant and refreshing taste.
- Beautiful and Festive: The powdered sugar-dusted cookies with jewel-like raspberry centers make for a stunning presentation.
- Perfect Texture: Crisp edges and a soft, slightly chewy center mean every bite is pure joy.
- Make-Ahead Friendly: The dough can be chilled, and the curd can be prepped in advance, making this recipe flexible for busy schedules.
- Customizable: Swap out the raspberry curd for lemon curd or even chocolate ganache for endless variations.
Preparation Time and Servings
- Prep Time: 1 hour (plus 2–3 hours chilling time for the dough)
- Cooking Time: 30 minutes
- Total Time: 4–5 hours
- Yield: Makes approximately 14 cookies
Ingredients of Lemon Cookies
Here’s what you’ll need for these delightful cookies:
For the Lemon Cookies:
- Zest of 2 lemons
- 1 cup (200g) granulated sugar
- ½ cup (110g) unsalted butter, softened
- 1 large egg
- 3 tablespoons lemon juice
- 1½ teaspoons lemon extract
- 2 cups (276g) all-purpose flour
- ⅜ teaspoon baking soda
- ½ teaspoon salt
- Powdered sugar (enough to roll the cookie balls in)
- Additional granulated sugar (for rolling)
For the Raspberry Curd:
- 2 cups (226g) fresh or frozen raspberries
- 1 tablespoon water
- 9 tablespoons (112g) granulated sugar, divided
- 1½ tablespoons lemon juice
- 2 egg yolks
- Pinch of salt
- 2 tablespoons (28g) unsalted butter, softened
Step-by-Step Instructions
Make the Raspberry Curd
Start by preparing the raspberry curd. It needs time to cool, so making it first ensures it’s ready when the cookies are baked.
Cook the Raspberries: In a medium saucepan over medium heat, combine the raspberries, water, and ¼ cup (50g) of granulated sugar. Cook for 7–10 minutes, stirring occasionally, until the raspberries break down and release their juices.
Strain the Mixture: Remove the saucepan from the heat and strain the raspberry mixture through a fine-mesh sieve into a bowl to remove seeds. Let the strained puree cool slightly.
Combine Ingredients: In a separate bowl, whisk together the remaining sugar, lemon juice, egg yolks, and a pinch of salt. Slowly pour the cooled raspberry puree into the egg mixture, whisking continuously to prevent curdling.
Cook the Curd: Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon. Be careful not to let it boil.
Finish the Curd: Remove from heat and stir in the softened butter until fully incorporated. Transfer the curd to a bowl, cover with plastic wrap directly on the surface, and let it cool completely.
Prepare the Lemon Cookie Dough
Now that the curd is ready, it’s time to tackle the cookies.
Mix Sugar and Zest: In a large bowl, combine the granulated sugar and lemon zest. Use your fingers to massage the zest into the sugar until it becomes fragrant and pale yellow. This step releases the essential oils from the zest, enhancing the lemon flavor.
Cream Butter and Sugar: Add the softened butter to the lemon-sugar mixture and beat until light and fluffy. This step is key for creating soft, tender cookies.
Add Wet Ingredients: Beat in the egg, lemon juice, and lemon extract until everything is smooth and combined.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. The dough will be sticky, which is normal.
Chill the Dough: Cover the dough and refrigerate for 2–3 hours to make it easier to handle.
Bake the Cookies
Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Prepare Rolling Sugars: Place granulated sugar and powdered sugar in separate shallow bowls.
Form the Cookie Balls: Scoop chilled dough into tablespoon-sized balls. Roll each ball first in granulated sugar, then in powdered sugar, ensuring a thorough coating.
Bake: Arrange the cookie balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes, until the edges are set and the tops are crinkled. Avoid overbaking; the cookies should remain soft.
Cool the Cookies: Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
Assemble the Cookies
Create Indentations: Once the cookies are fully cooled, use your thumb or a small spoon to press a gentle indentation into the center of each cookie.
Fill with Curd: Spoon a small amount of the prepared raspberry curd into each indentation. Serve immediately or store in the refrigerator until ready to serve.
Tips for Success
- Zest Before Juicing: Always zest your lemons before juicing them—it’s much easier this way.
- Don’t Skip the Chilling: Chilling the dough helps the cookies hold their shape during baking and enhances their flavor.
- Cook Curd on Low Heat: Cooking the curd slowly ensures it thickens without scrambling the eggs.
- Store Properly: Store filled cookies in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze unfilled cookies and add the curd just before serving.
- Double the Curd: Raspberry curd is so delicious that you may want extra for spreading on toast or serving with scones.
Nutritional Information (Per Cookie)
- Calories: ~220
- Carbohydrates: ~35g
- Protein: ~3g
- Fat: ~8g
- Saturated Fat: ~5g
- Cholesterol: ~35mg
- Sodium: ~120mg
- Fiber: ~1g
- Sugar: ~22g
Recipe Variations
- Swap the Curd: Use lemon curd, blueberry curd, or even chocolate ganache for a fun twist.
- Gluten-Free Option: Substitute the all-purpose flour with a gluten-free baking blend.
- Add a Drizzle: Drizzle white chocolate over the cookies for extra decadence.
The Lemon Cookies are the Perfect Combination of Elegance and Ease
These Lemon Cookies with Raspberry Curd are truly a showstopper in every sense of the word. Their vibrant citrus flavor, paired with the velvety sweetness of raspberry curd, makes them an irresistible treat for any occasion. Whether you’re looking to impress guests at a gathering, elevate your holiday cookie tray, or simply treat yourself to something special, these cookies deliver on all fronts.
Why They’re Perfect for Gatherings
These cookies aren’t just delicious—they’re also a feast for the eyes. The crinkled, powdered-sugar-dusted tops with the jewel-like raspberry centers create a stunning presentation that’s guaranteed to turn heads. They’re the kind of dessert that sparks conversations, draws compliments, and leaves everyone reaching for seconds. From family dinners to festive parties, these cookies fit seamlessly into any menu and are bound to become the highlight of your dessert spread.
Simple Enough for Everyday Baking
Despite their fancy appearance, these cookies are surprisingly easy to make. The dough comes together with simple, pantry-friendly ingredients, and the raspberry curd, while indulgent, requires only a few extra steps. Both components can be prepared ahead of time, making this recipe a manageable project even on a busy day. The balance of zesty lemon and sweet raspberry ensures they’ll quickly become your go-to treat for those moments when you crave something special yet achievable.
Elegant Enough for Special Occasions
When it comes to celebrations, these cookies shine even brighter. Their sophisticated flavors and delicate textures make them perfect for high tea, bridal showers, or holiday feasts. They also make beautiful homemade gifts—imagine presenting a box of these cookies tied with a ribbon and a handwritten note. It’s a personal, heartfelt gesture that anyone would cherish.
Endlessly Customizable
One of the best parts about this recipe is its versatility. You can swap out the raspberry curd for other fillings like lemon curd, blueberry compote, or even chocolate ganache. Each variation brings a new layer of flavor while keeping the cookie’s core appeal intact. The recipe is forgiving and adaptable, so you can experiment and make it your own.
Baking Memories That Last
Beyond their taste and visual appeal, these cookies have a way of creating lasting memories. Whether you’re baking with kids, sharing them with loved ones, or savoring one alongside a quiet cup of tea, they invite moments of joy and connection. They’re more than just cookies—they’re a celebration of the simple pleasures in life.
So, why not give these Lemon Cookies with Raspberry Curd a try? Whether you’re baking for a crowd or treating yourself, these cookies promise to deliver a combination of flavors and textures that you won’t forget. From everyday indulgence to elegant celebrations, they’re a recipe worth keeping in your collection. Let them become a part of your story, and don’t forget to share your creations—I’d love to hear how they turned out!
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Lemon Cookies with Raspberry Curd: A Delightful Zesty Treat
- Total Time: Approximately 4–5 hours
- Yield: 14 cookies 1x
- Diet: Vegetarian
Description
These Lemon Cookies with Raspberry Curd are the perfect blend of citrusy tang and fruity sweetness. Soft, chewy cookies with a crinkled top and a jewel-like raspberry curd center make them both delicious and visually stunning. Great for holidays, parties, or as a special treat for yourself.
Ingredients
For the Lemon Cookies:
- Zest of 2 lemons
- 1 cup (200g) granulated sugar
- ½ cup (110g) unsalted butter, softened
- 1 large egg
- 3 tablespoons lemon juice
- 1½ teaspoons lemon extract
- 2 cups (276g) all-purpose flour
- ⅜ teaspoon baking soda
- ½ teaspoon salt
- Powdered sugar (for rolling)
- Additional granulated sugar (for rolling)
For the Raspberry Curd:
- 2 cups (226g) fresh or frozen raspberries
- 1 tablespoon water
- 9 tablespoons (112g) granulated sugar, divided
- 1½ tablespoons lemon juice
- 2 egg yolks
- Pinch of salt
- 2 tablespoons (28g) unsalted butter, softened
Instructions
- Prepare the Raspberry Curd: Cook raspberries with water and ¼ cup sugar until soft. Strain through a sieve to remove seeds. Combine remaining sugar, lemon juice, egg yolks, and salt, then slowly whisk in raspberry puree. Cook over low heat until thickened. Stir in butter and cool completely.
- Make the Cookie Dough: Combine sugar and lemon zest, then cream with softened butter. Mix in egg, lemon juice, and extract. Add whisked dry ingredients (flour, baking soda, salt) and mix until combined. Chill dough for 2–3 hours.
- Bake the Cookies: Preheat oven to 350°F (175°C). Roll chilled dough into balls, coat in granulated sugar, then powdered sugar. Bake for 10–12 minutes. Cool completely.
- Assemble: Make indentations in cooled cookies and fill with raspberry curd. Serve or refrigerate
Notes
- For more lemony flavor, increase lemon zest to 3 lemons.
- Raspberry curd can be made 1–2 days in advance and stored in the refrigerator.
- Avoid overbaking the cookies to keep them soft and chewy.
- Prep Time: 1 hour (plus 2–3 hours chilling time)
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American