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Lemon Raspberry Cookies

Delightful cookies combining tart lemon and sweet raspberry, perfect for sunny afternoons.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Southern
Calories: 120
Ingredients Method Notes

Ingredients
  

Cookie Ingredients
  • 1 cup unsalted butter, softened Make sure it's at room temperature
  • 3/4 cup granulated sugar
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp zest of 1 lemon
  • 1 pinch salt
Toppings
  • 1/2 cup lemon curd Can use homemade for better flavor
  • 1/3 cup raspberry jam Alternatively, use strawberry or blueberry jam
  • Fresh raspberries for topping Use fresh for best taste

Method
 

Preparation
  1. Preheat your oven to 175 degrees C (350 degrees F).
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Add in the egg yolk, vanilla extract, lemon zest, and a pinch of salt, mixing until combined.
  4. Gradually incorporate the all-purpose flour, stirring until a soft dough forms.
  5. Roll the dough into small balls and place them on a parchment-lined baking sheet.
  6. Create indentations in the center of each cookie with your thumb or back of a spoon.
Baking
  1. Bake for about 10 to 12 minutes, or until the edges turn golden.
  2. Cool completely on a wire rack.
Finishing Touch
  1. Spoon a layer of lemon curd into each indentation, add a dollop of raspberry jam, and top with a fresh raspberry.

Notes

For a neater shape, chill the dough for 15 minutes before baking. Store cookies in an airtight container in the refrigerator for up to 4 days. A sprinkle of powdered sugar on top before serving can enhance presentation.