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Lemon Raspberry Cookies Recipe

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4.4 from 2 reviews

These Lemon Raspberry Cookies are a delightful fusion of tart lemon curd and sweet raspberry jam swirled into a soft, buttery cookie. Perfectly tender with golden edges, these cookies are ideal for afternoon tea or anytime you crave a fruity, zesty treat.

Ingredients

Dry Ingredients

  • 2 1/2 cups + 2 tablespoons all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon salt

Wet Ingredients

  • 1 cup softened butter
  • 1 1/4 cups sugar
  • 3 egg yolks
  • 1 tablespoon vanilla extract
  • 1 tablespoon milk

Fillings

  • 1/4 cup lemon curd
  • 1/4 cup raspberry jam

Instructions

  1. Preheat and prepare baking sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Combine dry ingredients: In a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt until they are evenly mixed. Set this mixture aside for later.
  3. Cream butter and sugar: In a large mixing bowl, use an electric hand mixer to beat the softened butter and sugar together for about 2-3 minutes until the mixture becomes light, fluffy, and pale in color.
  4. Add egg yolks and liquids: To the creamed butter and sugar, add the egg yolks, vanilla extract, and milk. Beat until all ingredients are well combined and the texture is smooth.
  5. Incorporate dry ingredients: Gradually add the flour mixture to the wet ingredients, beating until the dough is fully combined and no lumps of flour remain at the bottom of the bowl.
  6. Fold in lemon curd and jam: Spoon half of the lemon curd and raspberry jam onto the dough in the bowl. Use a rubber spatula to gently fold them into the dough, then flip the dough over and repeat this dolloping and folding process. Be careful to leave visible streaks of the curd and jam without fully mixing them in.
  7. Scoop and bake: Use a tablespoon measuring 2 tablespoons of dough each to scoop balls onto the prepared baking sheets, spacing them apart. Bake in the preheated oven for 10-12 minutes, or until the cookies are set and show a light golden brown around the edges.
  8. Cool and serve: Allow the cookies to cool for 5 minutes on the baking sheets before transferring them to a wire rack to cool completely. Enjoy your Lemon Raspberry Cookies!

Notes

  • For best results, use room temperature butter to ensure it creams properly with sugar.
  • Do not overmix the dough after adding the flour to avoid tough cookies.
  • Swirling the lemon curd and raspberry jam gently creates the signature marbled look and flavor pockets.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • These cookies can be frozen for up to 2 months; thaw at room temperature before serving.

Find it online: https://bitezly.com/lemon-raspberry-cookies-recipe/