Description

These Lemon Raspberry Cookies are a delightful blend of soft-baked citrus and juicy berries. Featuring a tender texture with a refreshing lemon zest and raspberry swirl, these cookies offer a perfect balance of sweet and tangy flavors. Ideal for a light dessert or tea-time treat, they are dusted with powdered sugar for an elegant finish.

Ingredients

Scale

Cookie Dough

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)

Filling & Topping

1/2 cup Fresh Raspberries, finely chopped (65g)
3 tbsp Raspberry Jam, seedless preferred (60g)
1/4 cup Powdered Sugar (for dusting)

Instructions

Creaming: In a large bowl, cream together the softened butter and granulated sugar for about 3 minutes until the mixture becomes pale and fluffy, which helps create a light texture.
Incorporating Egg and Lemon Zest: Add the room temperature egg and freshly grated lemon zest to the creamed butter and sugar mixture, mixing until fully combined to infuse bright citrus flavor.
Mixing Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. Gradually add these dry ingredients into the wet mixture, stirring until a thick, cohesive dough forms.
Adding Raspberries and Jam Swirl: Gently fold the finely chopped fresh raspberries into the dough without crushing them. Drop small spoonfuls of raspberry jam on top of the dough and use a knife to swirl it gently, creating a beautiful marbled effect.
Shaping and Baking: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop out 2-tablespoon mounds of dough and place them evenly spaced on the sheet.
Baking the Cookies: Bake the cookies for 10 to 12 minutes, or until the edges are lightly golden brown. The centers should remain soft for the perfect tender bite.
Cooling and Finishing Touch: Allow the cookies to cool on the baking sheet for 5 minutes to set. Then, dust them generously with powdered sugar and sprinkle additional lemon zest specks on top before serving to enhance the aroma and presentation.

Notes

Use room temperature egg to ensure better incorporation and texture.
Handle raspberries gently to prevent them from bleeding excessively into the dough.
For a stronger lemon flavor, add an extra tablespoon of lemon zest.
Store cookies in an airtight container at room temperature for up to 3 days.
Can be frozen before baking; thaw and bake as directed.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: lemon raspberry cookies, soft-baked cookies, citrus cookies, berry swirl cookies, homemade cookies, lemon zest cookies