Lemon cookies with raspberry curd combine soft, buttery cookie dough with a tangy fruit center that stands out on any dessert table. This recipe fits holiday baking, gift boxes, and everyday cookie cravings with reliable results and clear steps.
Table of Contents
Introduction
Lemon cookies with raspberry curd offer a fresh twist on classic cookies by pairing citrus flavor with smooth raspberry filling. This lemon raspberry cookie recipe works well for holiday baking, cookie exchanges, and thoughtful homemade gifts. The balance of sweet dough and tart curd makes lemon cookies with raspberry curd a dependable choice for both casual bakers and seasonal baking plans.
Print
Lemon Cookies with Raspberry Curd – A Bright Holiday Cookie Recipe
- Total Time: 29 mins
- Yield: 24 cookies
- Diet: Vegetarian
Description
Soft lemon cookies filled with smooth raspberry curd, perfect for holiday baking and gift boxes.
Ingredients
1 cup unsalted butter
3/4 cup granulated sugar
1 large egg
2 tbsp lemon zest
2 tbsp lemon juice
2 1/4 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
3/4 cup raspberry curd
Instructions
1. Preheat oven to 350°F and line baking sheets.
2. Cream butter and sugar until smooth.
3. Mix in egg, lemon zest, and lemon juice.
4. Whisk dry ingredients separately.
5. Combine wet and dry ingredients.
6. Roll dough into balls and indent centers.
7. Fill with raspberry curd.
8. Bake 12–14 minutes and cool.
Notes
Chill dough if soft.
Do not overfill cookies with curd.
- Prep Time: 15 mins
- Cook Time: 14 mins
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
| Ingredient | Amount | Purpose |
|---|---|---|
| Unsalted butter | 1 cup | Soft cookie texture |
| Granulated sugar | ¾ cup | Balanced sweetness |
| Egg | 1 large | Structure |
| Lemon zest | 2 tbsp | Citrus flavor |
| Lemon juice | 2 tbsp | Bright taste |
| All-purpose flour | 2 ¼ cups | Cookie base |
| Baking powder | ½ tsp | Light texture |
| Salt | ¼ tsp | Flavor balance |
| Raspberry curd | ¾ cup | Filling |
Optional Additions
| Ingredient | Amount |
|---|---|
| Powdered sugar | For dusting |
| Vanilla extract | 1 tsp |
Step-by-Step Instructions
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- Cream butter and sugar until smooth and pale.
- Add the egg, lemon zest, lemon juice, and vanilla if using, then mix until combined.
- Whisk flour, baking powder, and salt in a separate bowl.
- Gradually add dry ingredients to the wet mixture until a soft dough forms.
- Roll dough into tablespoon-sized balls and place on prepared baking sheets.
- Press a small indentation into the center of each cookie.
- Fill each indentation with raspberry curd.
- Bake for 12–14 minutes until edges are lightly golden.
- Cool cookies on the tray for 5 minutes, then transfer to a rack.
Helpful Baking Tips
- Chill the dough for 20 minutes if it feels sticky.
- Use seedless raspberry curd for a smooth center.
- Avoid overfilling to prevent spreading.
Serving and Storage
Serve lemon raspberry cookies slightly cooled for the best texture. Store in an airtight container in the refrigerator for up to five days. These cookies also work well as part of Christmas slices recipes and gift tins.
Conclusion
Lemon cookies with raspberry curd bring color, flavor, and variety to holiday baking and everyday dessert plans. The simple process and clear ingredients make this recipe dependable, while the citrus and berry combination keeps it interesting for guests and gift recipients.
FAQ
Can lemon cookies with raspberry curd be made ahead?
Yes, the cookies can be baked one day in advance and stored chilled.
What type of raspberry curd works best?
Smooth, thick curd gives the cleanest finish and best texture.
Can these cookies be frozen?
Freeze the unfilled cookie dough, then add curd before baking.
Are lemon raspberry cookies good for gifting?
Yes, they hold their shape well and look appealing in boxes.