Description
These Lemon Cookies with Raspberry Curd combine zesty lemon-flavored cookies with a tangy, smooth raspberry curd filling. Perfectly soft and bursting with citrus and berry flavors, they make a delightful treat for any occasion.
Ingredients
Units
Scale
Cookies
- Zest of 2 lemons
- 1 cup granulated sugar (200g)
- 1/2 cup unsalted butter, softened (112g)
- 1 egg
- 3 tablespoons lemon juice
- 1 1/2 teaspoons lemon extract (or extra tablespoon lemon zest if unavailable)
- 2 cups all-purpose flour (276g)
- 3/8 teaspoon baking soda (1/4 + 1/8 tsp)
- 1/2 teaspoon salt
- Powdered sugar, enough to roll the cookie balls in
- Granulated sugar, enough to roll the cookie balls in
Raspberry Curd
- 2 cups raspberries, fresh or frozen (226g / 8oz)
- 1 tablespoon water
- 9 tablespoons sugar (112g), divided
- 1.5 tablespoons lemon juice
- 2 egg yolks
- Pinch of salt
- 2 tablespoons unsalted butter, softened (28g)
Instructions
- Make Raspberry Curd: Combine raspberries, water, and ¼ cup (50g) sugar in a saucepan over medium heat. Cook for 7-10 minutes, mashing the raspberries until softened. Pass mixture through a sieve to remove seeds if desired, then let cool slightly.
- Prepare Curd Mixture: Return raspberry puree to saucepan. Add egg yolks, remaining 5 tablespoons (62g) sugar, lemon juice, and pinch of salt. Whisk well.
- Cook Curd: Place pan over medium-low heat, stirring constantly. Cook for 4-5 minutes until thickened but not boiling—mixture should coat the back of a spoon.
- Finish Curd: Remove from heat and stir in softened butter until fully combined. Transfer curd to heatproof container and cover surface with plastic wrap to prevent skin formation. Cool to room temperature, then refrigerate until thick and chilled.
- Prepare Cookie Dough: Massage lemon zest and sugar together to release oils. Add softened butter and beat until light and fluffy using a stand mixer or whisk.
- Add Wet Ingredients: Beat in egg, then lemon juice and lemon extract, mixing well.
- Combine Dry Ingredients: Mix flour, baking soda, and salt in a bowl. Fold this into wet ingredients gently with a spatula.
- Chill Dough: Cover dough with plastic wrap and refrigerate for 3 hours to firm up.
- Preheat Oven: Set oven to 350°F (175°C).
- Shape Cookies: Scoop about 2 tablespoons of dough and roll into balls. Coat each ball first in granulated sugar, then powdered sugar, ensuring a generous coating.
- Arrange Cookies: Place on parchment-lined baking tray, leaving space between each. Use a half tablespoon measuring spoon to press down in center, creating an indent for the curd.
- Fill Cookies: Spoon about 1 to 1 ¼ teaspoons of chilled raspberry curd into each indentation.
- Bake Cookies: Bake at 350°F for about 15 minutes until cookies spread, have browned edges, and bottoms develop color. Bake one tray at a time, keeping others refrigerated.
- Cool Cookies: Let cookies cool in pan for 10 minutes to set, then transfer to wire rack. They will be soft initially and firm up as they cool.
- Storage: Store cookies in an airtight container at room temperature for 3-4 days or refrigerate for up to a week. Keep leftover raspberry curd refrigerated for 1-2 weeks.
Notes
- If lemon extract is unavailable, substitute with an additional tablespoon of lemon zest.
- Chilling the dough for 3 hours is essential to prevent excessive spread during baking.
- Rolling the cookie dough balls first in granulated sugar then powdered sugar gives the cookies a beautiful crackled surface and extra sweetness.
- Passing the raspberry curd through a sieve is optional for a smoother texture; if skipped, curd will contain seeds.
- Allow cookies to cool on baking sheet before transferring to prevent breakage, as they are very soft when hot.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 18g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
