Name: Lemon Raspberry Cookies 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 prepare a baking sheet by lining it with parchment paper or a silicone mat.

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 and sugar mixture, blending until fully combined.

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

Step 5: Gradually incorporate the dry ingredients into the wet mixture until a thick dough forms.

Step 6: Gently fold in the finely chopped fresh raspberries, being careful not to crush them too much.

Step 7: Drop small spoonfuls of raspberry jam onto the dough. Use a knife to swirl the jam slightly into the dough, creating a marbled effect.

Step 8: Scoop dough mounds of about 2 tablespoons each onto the prepared baking sheet, spacing them a few inches apart.

Step 9: Bake for 10 to 12 minutes, or until the edges are lightly golden but the centers remain soft.

Step 10: Allow the cookies to cool on the baking sheet for 5 minutes, then dust with powdered sugar and, if desired, a few extra lemon zest flakes before serving.

Tips & Variations

For a stronger lemon flavor, add 1 teaspoon of fresh lemon juice to the dough.

Use frozen raspberries if fresh are unavailable, but thaw and drain them well first to avoid extra moisture.

If you prefer a sweeter jam, try using strawberry or blackberry jam instead of raspberry.

To keep cookies soft, avoid overbaking and remove them from the oven as soon as edges turn golden.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough up to 24 hours in advance and keep it refrigerated. Bring it to room temperature slightly before scooping and baking.

How do I prevent the raspberries from making the dough too wet?

Finely chopping the raspberries and folding them in gently helps minimize extra moisture. Additionally, using seedless jam reduces liquid that could affect dough consistency.