Description

Delight in these soft-baked Lemon Raspberry Cookies that perfectly blend zesty citrus with sweet, tart raspberries. Featuring a tender, buttery dough swirled with fresh raspberries and raspberry jam, these cookies offer a luscious texture and vibrant flavor finished with a light dusting of powdered sugar and fresh lemon zest for a refreshing twist.

Ingredients

Scale

Wet 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)

Dry Ingredients

2.5 cups All-Purpose Flour (312g)
2 tsp Cornstarch (5g)
1/2 tsp Baking Soda (3g)
1/2 tsp Salt (3g)

Additional Ingredients

1/2 cup Fresh Raspberries (Finely chopped, 65g)
1/4 cup Powdered Sugar (For dusting)

Instructions

Creme Butter and Sugar: In a large bowl, cream the softened unsalted butter and granulated sugar together for about 3 minutes until the mixture becomes pale and fluffy, ensuring the sugar is well incorporated for a light texture.
Add Wet Ingredients: Mix in the room temperature egg and freshly grated lemon zest into the butter and sugar mixture. Stir thoroughly until all ingredients are well combined and a smooth base is formed.
Prepare Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt to evenly distribute all dry components, which helps the cookie develop the perfect structure.
Combine Wet and Dry: Gradually add the dry mixture into the wet ingredients, mixing gently but thoroughly until a thick, consistent dough is created with no dry patches.
Fold in Raspberries and Swirl Jam: Gently fold the finely chopped fresh raspberries into the dough to maintain their shape and freshness. Drop small spoonfuls of raspberry jam onto the dough, then swirl once with a knife to create a marbled, visually appealing pattern without overmixing.
Prepare for Baking: Using a spoon, scoop 2-tablespoon-sized mounds of the dough onto a baking sheet lined with parchment paper or a silicone baking mat, spacing them to allow room for spreading.
Bake: Place the baking sheet in a preheated oven at 350°F (175°C) and bake for 10-12 minutes, or until the cookie edges are pale golden brown but the centers remain soft, ensuring a tender bite.
Cool and Finish: Allow the cookies to cool on the baking sheet for 5 minutes to set. Once cooled, dust lightly with powdered sugar and scatter additional lemon zest over the top for an extra burst of citrus aroma and flavor before serving.

Notes

For best results, use room temperature ingredients to ensure even mixing and a smooth dough.
Handle fresh raspberries gently to prevent them from breaking down and coloring the dough too much.
The swirl of raspberry jam adds beautiful marbling and concentrated fruitiness—avoid over-swelling to keep the dough texture consistent.
These cookies are best enjoyed within 3 days when stored in an airtight container to preserve freshness.
Optionally, freeze unbaked dough balls for up to 1 month and bake directly from frozen for fresh cookies anytime.

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

Keywords: lemon cookies, raspberry cookies, soft-baked cookies, citrus cookies, berry desserts, homemade cookies, lemon raspberry dessert