Tasty Lemon Raspberry Cookies
Bright and cheerful cookies packed with lemon flavor and sweet raspberry bursts, perfect for summer snacking or any occasion.
Ingredients
For the Cookie Base
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup raspberries (fresh or frozen) If using frozen, do not thaw.
For the Lemon Curd
- ½ cup lemon curd Store-bought or homemade, to be used in cookie filling.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition, then stir in the vanilla.
- In a separate bowl, combine the flour, baking soda, and salt. Gradually add this mixture to the butter mixture until just combined.
- Gently fold in the raspberries to the dough.
Assembly and Baking
- Scoop out tablespoon-sized balls of dough onto a lined baking sheet, spacing them about 2 inches apart.
- For the thumbprint style, make a well in the center of each cookie with your thumb and fill with a small spoon of lemon curd.
- Alternatively, lightly swirl a small amount of lemon curd into each dough ball.
- Bake for 10-12 minutes until the edges are set but the centers are still soft.
- Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack.
Notes
Chill the dough if it's too sticky. Use fresh lemon zest for enhanced flavor. It is recommended not to overfill the lemon curd in the cookies.