Name: Lemon Raspberry Cookies: The Ultimate Soft-Baked Citrus and Berry Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup Unsalted Butter, softened (227g); 1 cup Granulated Sugar (200g); 1 Large Egg, room temperature; 2 tbsp Lemon Zest (approx. 2 lemons, 12g); 2.5 cups All-Purpose Flour (312g); 2 tsp Cornstarch (5g); 1/2 tsp Baking Soda (3g); 1/2 tsp Salt (3g); 1/2 cup Fresh Raspberries, finely chopped (65g); 3 tbsp Raspberry Jam, seedless preferred (60g); 1/4 cup Powdered Sugar (for dusting)

Ingredients

1 cup Unsalted Butter (Softened, 227g)

1 cup Granulated Sugar (200g)

1 Large Egg (Room temperature)

2 tbsp Lemon Zest (Approx. 2 lemons, 12g)

2.5 cups All-Purpose Flour (312g)

2 tsp Cornstarch (5g)

1/2 tsp Baking Soda (3g)

1/2 tsp Salt (3g)

1/2 cup Fresh Raspberries (Finely chopped, 65g)

3 tbsp Raspberry Jam (Seedless preferred, 60g)

1/4 cup Powdered Sugar (For dusting)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2: In a large bowl, cream the softened butter and granulated sugar together for about 3 minutes until the mixture is pale and fluffy.

Step 3: Add the egg and lemon zest to the butter mixture and mix until fully combined.

Step 4: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt.

Step 5: Gradually add the dry ingredients into the wet ingredients, mixing until a thick dough forms.

Step 6: Gently fold the finely chopped fresh raspberries into the dough, being careful not to break them up too much.

Step 7: Drop small spoonfuls of raspberry jam onto the dough and use a knife to swirl the jam once, creating a marbled effect.

Step 8: Using a cookie scoop or spoon, form 2-tablespoon mounds of dough and place them onto the prepared baking sheet, spaced about 2 inches apart.

Step 9: Bake for 10 to 12 minutes, or until the edges of the cookies turn a pale golden brown.

Step 10: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Step 11: Dust the cooled cookies with powdered sugar and add a few extra specks of lemon zest before serving.

Tips & Variations

For a stronger lemon flavor, add an extra tablespoon of lemon zest to the dough.

Use frozen raspberries if fresh are unavailable, but thaw and drain any excess liquid to prevent soggy dough.

Swap raspberry jam with strawberry or blueberry jam for a different berry twist.

For a dairy-free version, substitute butter with a plant-based alternative and ensure raspberry jam does not contain gelatin.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, but make sure to thaw and drain them well to remove excess moisture. This helps prevent the dough from becoming too wet and spreading too much during baking.

What causes the jam swirl effect in the cookies?

Dropping small amounts of raspberry jam onto the cookie dough and using a knife to gently swirl it creates a marbled pattern. Be careful not to over-mix, or the jam will fully blend into the dough and the swirl will disappear.