Lemon Cookies with Raspberry Curd Recipe

If you’re craving a cookie that’s bursting with zesty lemon flavor balanced by the luscious sweetness of raspberry curd, this Lemon Cookies with Raspberry Curd Recipe is exactly what you need. I absolutely love how these cookies bring together the bright tang of fresh lemon with the rich, creamy texture of raspberry curd—a combo that feels both indulgent and refreshing at the same time. Whether you’re baking for a cozy afternoon coffee break or a special brunch, these cookies are guaranteed to brighten your day.

When I first tried making these, I was amazed by how the raspberry curd adds that perfect jammy filling that pairs beautifully with the soft lemon cookie base. You’ll find that the chill time for the dough is totally worth it—it makes shaping and rolling the cookies so much easier and helps keep them nice and tender. Trust me, once you make these Lemon Cookies with Raspberry Curd Recipe, they’ll become your go-to treat for any occasion.

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Ingredients You’ll Need

These ingredients come together beautifully to create the wonderful balance of tart lemon and sweet raspberry in both the cookies and curd. I recommend using fresh lemons for the best aroma and flavor, and fresh or high-quality frozen raspberries for the curd.

• Lemon Zest: Freshly grated zest packs a fragrant punch essential for that signature lemon cookie flavor.
• Granulated Sugar: Balances the tartness and helps create a light, fluffy cookie texture.
• Unsalted Butter: Softened butter adds richness and tenderness to the dough.
• Egg: Acts as a binder and gives structure to the cookies.
• Lemon Juice: Adds a juicy tang and enhances the citrus notes throughout the cookie.
• Lemon Extract: Optional but highly recommended for a concentrated lemon flavor boost.
• All-Purpose Flour: The base ingredient that holds the cookie dough together.
• Baking Soda: Helps the cookies rise slightly for a tender crumb.
• Salt: Enhances all the flavors and balances the sweetness.
• Powdered Sugar: Used to coat the cookie dough balls for a delicate sweet finish.
• Raspberry Curd (Made from raspberries, sugar, egg yolks, lemon juice, butter): The creamy filling that makes these cookies so special.

Variations

I love tweaking this Lemon Cookies with Raspberry Curd Recipe depending on the season or what’s in my pantry. Feel free to get creative here—it’s a great base that responds well to personalization, whether that means different fillings or subtle ingredient swaps.

• Berry Swap: I’ve swapped raspberries with blackberries or strawberries in the curd for a different but equally delicious flavor.
• Gluten-Free Version: Using gluten-free flour blend works well, just watch the texture to make sure it’s not too crumbly.
• Less Sweet: If you prefer less sugar, reduce the sugar slightly in the curd and cookie dough—but be careful as it affects the texture.
• Extract Alternatives: If you can’t find lemon extract, adding extra lemon zest really amps up the citrus punch.

How to Make Lemon Cookies with Raspberry Curd Recipe

Step 1: Prepare the Raspberry Curd

Start by cooking raspberries with water and a bit of sugar over medium heat. I like to mash the raspberries gently as they soften, creating that lovely pulpy base. Passing the mixture through a sieve to remove seeds is totally optional—if you prefer a smoother curd, don’t skip this step. Then, whisk in egg yolks, the rest of the sugar, lemon juice, and salt into the warm raspberry puree. Remember to keep the heat low and stir constantly to prevent scrambling the eggs. When the curd thickens enough to coat the back of a spoon, remove from heat and blend in the butter for richness. Cover it tightly with cling film touching the surface and chill until completely set. Trust me, letting the curd chill is key to getting that perfect creamy texture inside your cookies.

Step 2: Make the Lemon Cookie Dough

Begin by massaging the lemon zest into the granulated sugar to really release those oils—this little trick makes a huge difference in flavor intensity. Next, cream the butter and the zesty sugar until airy and light using a whisk or a stand mixer. Adding the egg, lemon juice, and lemon extract happens next, mixing it until fully incorporated. Then, combine flour, baking soda, and salt in a separate bowl before folding gently into the wet mixture with a spatula. The dough will look a bit stiff—this is excellent because chilling it for 3 hours is essential to firm it up. Don’t skip that wait time; it keeps your cookies from spreading too much in the oven and gives them a tender bite.

Step 3: Shape, Sugar-Coat, and Fill the Cookies

Preheat your oven to 350°F (175°C). Take the chilled dough and scoop out about 2 tablespoons per cookie, rolling each into a smooth ball. Coat the balls first in granulated sugar, then dunk them in powdered sugar for a beautiful crinkle-cookie finish—my family goes crazy for the texture and look this creates. Place the cookies spaced apart on a parchment-lined baking sheet, then gently press down with the back of a half-tablespoon measuring spoon to make a shallow well for the raspberry curd filling. Spoon about 1 to 1¼ teaspoons of the chilled curd into each indent—don’t overfill or it might spill over during baking.

Step 4: Bake and Cool

Bake the cookies one tray at a time at 350°F for around 15 minutes. I learned to keep the second batch in the fridge while the first one bakes to maintain firmness—this prevents them from flattening too much. You’re aiming for cookies that have spread nicely with lightly colored, set edges and a subtle golden bottom. Once out of the oven, let the cookies rest on the pan for 10 minutes before moving them to a wire rack to fully cool. They’re super soft fresh out of the oven, so giving them time to set saves you from any breakage or smudged curd. Enjoy the delicious smell—they’re just about ready to devour!

How to Serve Lemon Cookies with Raspberry Curd Recipe

Garnishes

I like to dust a little extra powdered sugar over these cookies just before serving—it adds a pretty snowy finish that looks festive and pairs perfectly with the lemon and raspberry flavors. A few fresh raspberries or thin lemon slices on the side create a wonderful presentation and a little extra tang if someone wants it.

Side Dishes

These cookies go wonderfully with a cup of herbal tea or freshly brewed lemon balm tea for a themed lemon-berry experience. A light fruit salad or some whipped cream on the side can also compliment the tartness and sweetness without overpowering the delicate flavors.

Creative Ways to Present

For special occasions, I love arranging these cookies on a tiered dessert stand with edible flowers and sprigs of mint. You could even dollop a tiny swirl of whipped cream next to each cookie and top it with a small raspberry for a fancy touch. They also make beautiful gifts packed in a decorative tin or wrapped with cellophane and tied with a lemon-yellow ribbon.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature for up to four days. If I want to keep them longer, the fridge works well and keeps the curd chilled, extending freshness to about a week. Just remember to bring them to room temperature before eating for the best texture and flavor.

Freezing

I’ve successfully frozen these cookies by wrapping them individually in plastic wrap and then placing them in a freezer-safe container. The cookie dough can also be frozen pre-baked, just scoop and freeze the dough balls to bake fresh cookies anytime. When frozen this way, they keep their flavor and texture beautifully for up to three months.

Reheating

To reheat, I gently warm the cookies in a low 300°F oven for 5–7 minutes. This lightly softens the cookie and refreshes the raspberry curd filling without melting it completely. Avoid using the microwave, as it can make the cookie too soft or soggy.

FAQs

Final Thoughts

I can’t recommend this Lemon Cookies with Raspberry Curd Recipe enough if you’re looking for something that feels special but is totally doable in your own kitchen. I love how the bright lemon notes combine flawlessly with the silky raspberry curd, creating a cookie that’s elegant yet so comforting. Whether you serve them for tea time, a party, or just because, they’re a sweet little celebration of homemade goodness that I’m sure you’ll want to make again and again. Give them a try—you’ll enjoy every single bite as much as I do!

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