Irresistible Raspberry Curd Lemon Cookies Recipe Easy Tangy Twist
Soft, buttery cookies with a burst of vibrant raspberry curd and a zing of lemon zest, offering a perfect balance of sweet and tart flavors in under 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 24 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 ½ cups (312g) all-purpose flour
- 1 cup (227g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 1 large egg, room temperature
- 1 tbsp fresh lemon zest (from about 1 lemon)
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp salt
- ½ cup (about 120ml) raspberry curd, homemade or store-bought
- Fresh raspberries (optional, for garnish)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together 1 cup softened unsalted butter and ¾ cup granulated sugar until light and fluffy, about 3-5 minutes.
- Mix in 1 large egg, 1 tbsp lemon zest, and 1 tsp vanilla extract until fully incorporated.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 tsp baking powder, and ½ tsp salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Using a tablespoon or cookie scoop, portion dough into balls about 1 ½ inches in diameter and place them 2 inches apart on the prepared baking sheet.
- Press your thumb or the back of a spoon gently into the center of each dough ball to create a shallow well.
- Spoon about 1 teaspoon of raspberry curd into each well without overfilling.
- Bake in the preheated oven for 12-14 minutes until edges are lightly golden but centers remain soft.
- Transfer cookies to a cooling rack after 5 minutes to finish setting.
- Optionally, add a fresh raspberry on top of each cookie while the curd is still warm.
Notes
Use softened, not melted butter for best texture. Do not overmix dough to keep cookies tender. Chill dough if too sticky to handle. Make a shallow well in dough balls to prevent curd leakage. Fresh lemon zest is preferred for best flavor. Raspberry curd can be substituted with other fruit curds or jams. For gluten-free, use a 1:1 gluten-free baking blend and gluten-free curd. For dairy-free, substitute butter with coconut oil and use dairy-free curd.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Fat: 6
- Carbohydrates: 12
Keywords: raspberry curd cookies, lemon cookies, tangy cookies, easy cookie recipe, raspberry lemon dessert, thumbprint cookies