Description

These Lemon Raspberry Cookies are a delightful combination of soft-baked buttery dough infused with bright lemon zest and swirled with fresh raspberries and raspberry jam for a perfect balance of citrusy and sweet berry flavors. Finished with a dusting of powdered sugar, they offer a tender, melt-in-your-mouth texture ideal for any occasion.

Ingredients

Scale

Cookie Base

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 and Topping

1/2 cup Fresh Raspberries (Finely chopped – 65g)
3 tbsp Raspberry Jam (Seedless preferred – 60g)
1/4 cup Powdered Sugar (For dusting)

Instructions

Cookie Preparation: Begin by setting out all your ingredients so they come to room temperature, especially the egg and butter. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
Creaming: In a large mixing bowl, cream the softened unsalted butter and granulated sugar together using a hand mixer or stand mixer for about 3 minutes until the mixture is pale and fluffy. Add the egg and lemon zest, continuing to mix until fully incorporated and smooth.
Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. Gradually add this dry mixture into the wet ingredients, mixing on low speed or folding carefully until a thick dough forms without overmixing.
The Swirl: Gently fold the finely chopped fresh raspberries into the dough, taking care not to crush them too much. Drop small spoonfuls (about 3/4 teaspoon) of raspberry jam onto portions of the dough and use a knife or toothpick to swirl the jam through the dough for a marbled effect.
Baking: Using a cookie scoop or spoon, place 2-tablespoon mounds of the dough evenly spaced on the prepared baking sheet. Bake in the preheated oven for 10-12 minutes until the edges turn pale golden-brown but the centers remain soft and tender.
Finishing: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes to set. Once slightly cooled, dust the cookies with powdered sugar and sprinkle additional lemon zest on top for an extra burst of citrus aroma before serving.

Notes

Use seedless raspberry jam for a smoother swirl and more appealing texture.
Handle the raspberries gently to keep them from turning into juice in the dough.
If you prefer a stronger lemon flavor, add more lemon zest to taste.
Store cookies in an airtight container at room temperature for up to 3 days.
These cookies can be frozen before baking; bake directly from frozen with a minute or two added to the baking time.

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

Keywords: lemon raspberry cookies, soft baked cookies, citrus cookies, berry cookies, lemon zest cookies, raspberry swirl cookies, easy dessert