Raspberry Lemon Cookies Recipe
Tangy raspberry lemon cookies recipe Easy baking tech pro tips for perfect sweettart treats Bake yours now
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 zest of large lemon
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup raspberry jam
Instructions
- Heat your oven to 375°F (190°C) and line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla extract and fresh lemon zest.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Make a small well in the center of each cookie dough ball and fill it with about ½ teaspoon of raspberry jam.
- Gently swirl the jam into the cookie dough with a knife or toothpick.
- Bake for 9-11 minutes, or until the edges are just starting to turn golden brown.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
These Raspberry Lemon Cookies are a quick and easy treat, featuring a perfect balance of sweet, tangy raspberry jam and bright, zesty lemon. They’re like a burst of sunshine in every bite.
Nutrition
- Serving Size: 24 cookies
- Calories: 150 kcal
- Sugar: 13 g
- Fat: 7 g
- Carbohydrates: 21 g
- Fiber: 0.5 g
- Protein: 2 g