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); 3 tbsp Raspberry Jam, seedless preferred (60g); 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); 1/4 cup Powdered Sugar (for dusting); Additional Lemon Zest (optional, for specks on top)

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). Line a baking sheet 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 creamed butter and sugar, mixing until well combined.

Step 4: In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring until a thick dough forms.

Step 5: Gently fold in the finely chopped fresh raspberries, taking care not to crush them too much.

Step 6: Drop small spoonfuls of raspberry jam onto the dough, then gently swirl the jam into the dough with a knife to create a marbled effect.

Step 7: Using a spoon, scoop 2-tablespoon mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Step 8: Bake for 10-12 minutes, or until the edges of the cookies are just starting to turn pale golden brown.

Step 9: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Step 10: Dust the cooled cookies with powdered sugar and, if desired, sprinkle with a little extra lemon zest for added brightness before serving.

Tips & Variations

Use frozen raspberries if fresh are unavailable—just thaw and drain excess moisture before chopping.

For a more intense lemon flavor, add 1 tablespoon of lemon juice to the dough.

Swap raspberry jam for blackberry or strawberry jam for a different berry twist.

Handle the dough gently after adding raspberries to keep the berries from turning mushy.

FAQs

Can I substitute frozen raspberries for fresh in this recipe?

Yes, frozen raspberries can be used. Just thaw them completely and drain any excess liquid to prevent the dough from becoming too wet.

How do I keep the raspberry jam from spreading too much during baking?

Use small dollops of jam and gently swirl it into the dough without overmixing. This helps keep the marbled effect and prevents the jam from bleeding too much.