These Lemon Cookies with Raspberry Curd are a delightful treat that perfectly balances the brightness of lemons with the tartness of raspberries. Ideal for spring gatherings, tea parties, or simply as a sweet indulgence at home, these cookies stand out for their soft texture and vibrant flavors. With a luscious raspberry curd filling, they are sure to become your new favorite dessert.
Why You’ll Love This Recipe
- Irresistible Flavor: The combination of lemon and raspberry creates a refreshing taste that brightens any occasion.
- Soft and Chewy: These cookies have a delightful texture that melts in your mouth, making them perfect for dessert lovers.
- Versatile Serving Options: Enjoy these cookies on their own, or serve them alongside tea or coffee for an elegant touch.
- Easy to Make: With simple ingredients and straightforward instructions, even beginner bakers can create these delicious cookies.
- Perfect for Spring: The light citrus flavor makes them a seasonal favorite that’s great for picnics or outdoor events.
Tools and Preparation
Before you start baking your lemon cookies with raspberry curd, gather the necessary tools to ensure a smooth process.
Essential Tools and Equipment
- Mixing bowls
- Measuring cups
- Measuring spoons
- Baking sheets
- Parchment paper
- Whisk
- Rubber spatula
Importance of Each Tool
- Mixing bowls: Essential for combining your ingredients thoroughly without spilling.
- Measuring cups: Accurate measurements are crucial for achieving the perfect cookie texture and flavor.
- Baking sheets: Provide even heat distribution while baking, ensuring your cookies cook uniformly.
- Parchment paper: Prevents sticking and makes cleanup easier after baking.
Ingredients
For the Cookies
- Zest of 2 lemons
- 1 cup – granulated sugar (200g)
- ½ cup – unsalted butter, softened (112g)
- 1 – egg
- 3 tbsp – lemon juice
- 1 ½ tsp – lemon extract (check notes)
- 2 cups – all-purpose flour (276g)
- 3/8 tsp – baking soda (¼ + ⅛)
- ½ tsp – salt
- Powdered sugar (enough to roll the cookie balls in)
- Granulated sugar (enough to roll the cookie balls in)
For the Raspberry Curd Filling
- 2 cups – raspberries (fresh or frozen) (226g – 8oz)
- 1 tbsp – water
- 9 tbsp – sugar (112g)
- 1.5 tbsp – lemon juice
- 2 – egg yolks
- Pinch – salt
- 2 tbsp – unsalted butter, softened (28g)
How to Make Lemon Cookies with Raspberry Curd
Step 1: Prepare the Raspberry Curd
- In a saucepan over medium heat, combine raspberries and water. Stir until the raspberries break down.
- Add sugar and lemon juice; mix well until fully blended.
- Simmer for about 10 minutes until thickened slightly. Remove from heat.
- In another bowl, whisk together egg yolks and salt. Gradually add some hot raspberry mixture to temper the eggs.
- Return everything to the saucepan; cook on low heat until it thickens more. Stir in butter until melted. Set aside to cool.
Step 2: Make the Cookie Dough
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy.
- Add egg, lemon zest, lemon juice, and lemon extract; mix well.
- In another bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to wet ingredients until combined.
Step 3: Shape and Bake
- Scoop tablespoons of cookie dough and roll into balls; roll in powdered sugar first, then granulated sugar.
- Place on lined baking sheets about 2 inches apart.
- Press your thumb gently into each ball to create an indentation for the raspberry curd filling.
- Bake in preheated oven for about 10–12 minutes until edges are lightly golden but centers remain soft.
Step 4: Fill with Raspberry Curd
- Once cooled slightly, spoon raspberry curd into each indentation made in the cookies.
- Allow cookies to cool completely before serving.
Enjoy your homemade Lemon Cookies with Raspberry Curd—a treat that’s sure to impress!
How to Serve Lemon Cookies with Raspberry Curd
These lemon cookies with raspberry curd are delightful and versatile. You can serve them in several ways to impress your guests or enjoy them yourself.
With a Cup of Tea
- Pairing your cookies with a warm cup of tea enhances the flavors. Choose a citrus or berry-flavored tea for a harmonious experience.
As a Dessert Platter
- Create a vibrant dessert platter by arranging lemon cookies alongside other treats like mini tarts and fruit skewers. This makes for an eye-catching presentation.
Topped with Whipped Cream
- Add a dollop of whipped cream on top of each cookie for extra creaminess. This will balance the zesty lemon and tart raspberry flavors beautifully.
With Fresh Berries
- Serve the cookies with additional fresh raspberries or sliced strawberries. This adds freshness and complements the raspberry curd filling.
Drizzled with Chocolate
- A light drizzle of melted white or dark chocolate over the cookies adds richness and indulgence, making them even more irresistible.
How to Perfect Lemon Cookies with Raspberry Curd
To ensure your lemon cookies come out perfectly every time, follow these helpful tips.
Use Room Temperature Ingredients: Make sure your butter and eggs are at room temperature. This helps achieve better mixing and texture.
Don’t Overmix the Dough: Gently mix until just combined to keep the cookies tender and prevent them from becoming tough.
Chill the Dough: If you have time, chill the dough for about 30 minutes before baking. This helps maintain their shape while baking.
Check Oven Temperature: Use an oven thermometer to ensure your oven is at the correct temperature, as uneven heating can affect baking times.
Best Side Dishes for Lemon Cookies with Raspberry Curd
Lemon cookies with raspberry curd pair wonderfully with various side dishes that complement their bright flavors. Here are some great options:
Fruit Salad: A refreshing mix of seasonal fruits, like berries and melons, enhances the tartness of the cookies.
Cheese Platter: A selection of mild cheeses like brie or goat cheese pairs well with the sweetness of the cookies.
Vanilla Ice Cream: Serve these cookies warm alongside vanilla ice cream for a delightful contrast of temperatures and textures.
Lemon Sorbet: A scoop of lemon sorbet can elevate your dessert experience by adding a cold, zesty component that matches the cookie’s flavor.
Pistachio Crumble: The crunchy texture of crushed pistachios adds contrast and an earthy flavor that balances sweet notes from the cookies.
Yogurt Parfait: Layer yogurt, granola, and fresh fruit in a glass for a healthy side that complements the sweetness of your cookies.
Common Mistakes to Avoid
Avoiding common pitfalls can make your lemon cookies with raspberry curd even better. Here are a few mistakes to watch out for:
- Using Old Ingredients – Always check the expiration dates on your baking soda and baking powder. Fresh ingredients yield better results.
- Skipping the Chilling Time – If you skip chilling the dough, your cookies may spread too much while baking. Chill for at least 30 minutes for perfect shape.
- Not Measuring Properly – Baking is a science. Use a kitchen scale for accurate measurements, especially for flour and sugar, to achieve consistent results.
- Overbaking Cookies – Keep an eye on the baking time. Overbaked cookies can become hard instead of soft and chewy. Remove them when they just start to brown.
- Ignoring Temperature – Using cold butter can affect the texture of your cookies. Make sure it’s softened to room temperature for the best consistency.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 5 days.
- Place parchment paper between layers to prevent sticking.
Freezing Lemon Cookies with Raspberry Curd
- Freeze in a single layer on a baking sheet before transferring to an airtight container.
- They can be frozen for up to 3 months.
Reheating Lemon Cookies with Raspberry Curd
- Oven – Preheat to 350°F (175°C) and warm cookies for about 5-7 minutes.
- Microwave – Heat each cookie on a microwave-safe plate for about 10-15 seconds, but don’t overdo it!
- Stovetop – Use a skillet on low heat; place cookies in and cover until warmed through (about 2-3 minutes).
Frequently Asked Questions
Here are some common questions about making lemon cookies with raspberry curd:
Can I use frozen raspberries?
Yes, you can use frozen raspberries! Just make sure to thaw them and drain excess liquid before using.
How do I know when my lemon cookies with raspberry curd are done?
The edges should be lightly golden while the center remains soft. They will firm up as they cool.
Can I substitute lemon juice with lime juice?
Absolutely! Lime juice will give your cookies a different yet delightful flavor.
What can I do if my raspberry curd is too runny?
If your curd is runny, cook it a bit longer over low heat until it thickens. Stir continuously to avoid burning.
How should I serve lemon cookies with raspberry curd?
Serve them chilled or at room temperature, dusted with powdered sugar for an elegant touch.
Final Thoughts
These lemon cookies with raspberry curd are not just a treat but also a versatile dessert that can brighten any occasion. You can customize them by adding different fruit flavors or adjusting sweetness levels. Try this delightful recipe today!
Lemon Cookies with Raspberry Curd
Lemon Cookies with Raspberry Curd are a refreshing treat that combines the tangy zest of lemons with the sweet-tart flavor of raspberry curd. Perfect for spring celebrations, these cookies feature a soft, chewy texture and a vibrant curd filling that will surely impress your family and friends. Easy to make, they require simple ingredients and straightforward instructions, making them an ideal choice for both novice and experienced bakers. Whether enjoyed at a tea party or as a delightful dessert at home, these cookies are bound to become a new favorite.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- Zest of 2 lemons
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 1 egg
- 3 tbsp lemon juice
- 2 cups all-purpose flour
- 2 cups raspberries (fresh or frozen)
- 9 tbsp sugar (for raspberry curd)
- 2 egg yolks
Instructions
- Prepare raspberry curd: Cook raspberries and water in a saucepan until broken down. Add sugar and lemon juice; simmer until thickened. Temper egg yolks with hot raspberry mixture, then return to heat until thickened further. Stir in butter, then cool.
- Make cookie dough: Preheat oven to 350°F (175°C). Cream butter and sugar in a bowl, then add egg, zest, juice, and extract. Mix dry ingredients separately; combine wet and dry mixtures.
- Shape cookies: Roll dough into balls and coat in powdered and granulated sugar. Create thumbprint indentations on each ball.
- Bake: Place on baking sheets and bake for about 10–12 minutes until edges are lightly golden but centers remain soft.
- Fill cookies: Spoon cooled raspberry curd into each indentation once cookies have cooled slightly.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 130
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
