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)

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 creamed butter and sugar, mixing until well 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 to the wet ingredients, mixing until a thick dough forms.

Step 6: Gently fold the finely chopped fresh raspberries into the dough, taking care not to crush them.

Step 7: Drop small spoonfuls of raspberry jam on top of the dough and swirl once with a knife to create a marbled effect.

Step 8: Scoop 2-tablespoon mounds of the dough onto the prepared baking sheet, spacing them evenly.

Step 9: Bake for 10 to 12 minutes or until the edges are a pale golden-brown but the centers remain soft.

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

Tips & Variations

Use frozen raspberries if fresh aren’t available, but thaw and drain them well to avoid excess moisture.

For extra lemon flavor, add a teaspoon of lemon juice to the dough along with the zest.

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

Handle the raspberries gently to keep the dough from turning pink throughout.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. Let it come to room temperature slightly before scooping and swirling the jam.

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

Chop the raspberries finely and fold them in gently to avoid breaking them too much. You can also pat them dry with paper towels before mixing to reduce moisture.