Lemon Raspberry Cookies

Desserts

Bright, tangy lemon cookies filled with fresh raspberry jam for a soft, bakery-style treat perfect for spring and summer gatherings.

Yield: about 24 cookies
Prep time: 20 minutes
Chill time: 30 minutes
Bake time: 10–12 minutes

Ingredients

  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/2 cup powdered sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Zest of 2 lemons
  • 2 tablespoons fresh lemon juice
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup raspberry jam (seeded or smooth, your choice)
  • 1 cup powdered sugar for optional glaze
  • 1-2 tablespoons lemon juice for optional glaze

Instructions

  1. Preheat the oven to 350 F and line two baking sheets with parchment paper.
  2. In a large bowl, cream the softened butter with granulated sugar and powdered sugar until light and fluffy, about 2 to 3 minutes.
  3. Beat in the egg, vanilla extract, lemon zest, and lemon juice until fully combined.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms. If dough feels too sticky, chill for 10 minutes.
  6. Scoop tablespoon-sized portions of dough and roll into balls. Place them 2 inches apart on the prepared baking sheets.
  7. Using your thumb or the back of a spoon, create a small well in the center of each dough ball.
  8. Fill each well with about 1/2 teaspoon of raspberry jam.
  9. Bake for 10 to 12 minutes, until the edges are lightly golden and the centers are set. Allow cookies to cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. For an optional glaze, whisk powdered sugar with 1 to 2 tablespoons lemon juice until smooth and drizzle over cooled cookies.

Quick Tips

  • Use cold jam for cleaner wells and less spreading.
  • Swap fresh lemon zest for preserved lemon zest if using year-round.
  • Store cookies in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.

Similar Posts