Lemon Cookies with Raspberry Curd Recipe

I absolutely love how bright and fresh these Lemon Cookies with Raspberry Curd Recipe turn out every single time I make them. There’s something so irresistibly charming about the combination of tangy lemon cookie dough paired with the luscious, slightly tart raspberry curd nestled right in the center. If you’re anything like me, you’ll find this cookie perfect for spring gatherings, afternoon teas, or whenever you want a treat that feels both elegant and homey.

When I first tried this recipe, I was blown away by how the lemon zest and juice really brighten up the cookie, balancing perfectly with the smooth, fruity raspberry curd. Plus, the textures—the tender cookie with a softly gooey curd center—make this recipe worth every single step. Trust me, once you bake up a batch, you’ll be sharing this Lemon Cookies with Raspberry Curd Recipe with all your friends because it’s just that good.

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Ingredients You’ll Need

Each ingredient plays a key role here—the bright lemon zest and juice give that signature zing, while the raspberry curd adds a luscious pop of flavor. Here are some helpful notes to make sure you pick the best for these Lemon Cookies with Raspberry Curd Recipe.

• Lemon zest: Freshly grated from unwaxed lemons for the most intense aroma and flavor.
• Granulated sugar: Used both in the dough and for rolling to add sweetness and texture.
• Unsalted butter: Softened but not melted, so it blends smoothly into the dough for tenderness.
• Egg: Adds moisture and helps bind all the ingredients together.
• Lemon juice: Freshly squeezed to boost the cookie’s natural citrus taste.
• Lemon extract: Optional but recommended for a concentrated lemon flavor—if you don’t have it, just add extra zest.
• All-purpose flour: The backbone of the cookie, providing structure.
• Baking soda: Helps the cookies rise just enough to keep them tender.
• Salt: Balances sweetness and brightens flavors.
• Powdered sugar and granulated sugar: For rolling the cookie balls, creating a crisp, crackled surface.
• Fresh or frozen raspberries: Choose ripe, flavorful berries for the curd.
• Water: Helps soften the berries during cooking.
• Sugar for curd: Sweetens and thickens the raspberry curd nicely.
• Egg yolks: Give the curd that silky, custardy texture.

Variations

I love making this recipe my own depending on the season or my mood, and you can totally do the same! Don’t hesitate to tweak it and make your own version of these Lemon Cookies with Raspberry Curd Recipe.

• Use other berry curds: I once swapped raspberry for blueberry curd and it was a delicious twist—just as vibrant but with a slightly deeper berry flavor.
• Gluten-free option: Try an all-purpose gluten-free flour blend, just watch the dough consistency—it might need a little adjustment.
• Lemon zest boost: If you adore lemon like I do, add extra zest to the cookie dough for an even brighter punch.
• Skip the rolling sugars: For a slightly less sweet and simpler finish, you can skip rolling in sugar, though I recommend it for texture.

How to Make Lemon Cookies with Raspberry Curd Recipe

Step 1: Prepare the Raspberry Curd

Start by combining your raspberries, water, and a portion of the sugar in a saucepan. Let them cook gently over medium heat for about 7-10 minutes. I like to mash the berries as they soften with a spatula to release all that juicy goodness. If you’re okay with a little texture, you can skip straining, but I personally prefer passing the mixture through a sieve to get a smooth, seed-free curd.

Once strained, return the puree to the pan. Whisk in the egg yolks, remaining sugar, lemon juice, and a pinch of salt. Cook on medium-low heat, stirring constantly. Patience here is key—cook until the curd thickens and coats the back of a spoon, about 4-5 minutes, but don’t let it boil. Finish by stirring in butter until melted and luscious. Pour into a container, cover the surface with plastic wrap to prevent skin, and chill until thickened.

Step 2: Make the Lemon Cookie Dough

Before anything else, gently massage the lemon zest with the granulated sugar for a few minutes—this step is like magic because it releases the oils and brightens the flavor in your dough. Then, cream the butter into the mixture until it’s light and fluffy. Add in the egg and beat well before mixing in the lemon juice and lemon extract.

In a separate bowl, whisk together flour, baking soda, and salt. Gradually fold these dry ingredients into the wet mixture. Your dough might look a bit crumbly at first—that’s normal! Make sure everything is just combined. Then, cover it tightly with plastic wrap and refrigerate for at least 3 hours. I learned the hard way that this resting time is crucial—it helps firm up the dough so your cookies hold their shape and bake beautifully.

Step 3: Assemble and Bake

Preheat your oven to 350°F. Scoop about 2 tablespoons of dough (a cookie scoop works beautifully) and roll into balls. Here’s my favorite trick—first, roll each ball in granulated sugar until it’s well coated, then roll it again in powdered sugar for that perfect snowy crackle. Place them on a parchment-lined baking sheet, leaving space because they do spread a bit.

Gently press down the center of each cookie with a measuring spoon or your finger to create a small crater for the curd. Fill each indent with about 1 to 1¼ teaspoons of the chilled raspberry curd. Bake one tray at a time for around 15 minutes, until the edges are just set and the bottoms are lightly golden. Let them cool on the sheet for at least 10 minutes—these cookies are super soft right out of the oven, and this resting time helps them firm up so they don’t fall apart when you move them.

How to Serve Lemon Cookies with Raspberry Curd Recipe

Garnishes

I usually like to dust these Lemon Cookies with a light sprinkle of powdered sugar right before serving—it gives them a beautiful finish and a hint of extra sweetness. Sometimes, adding a tiny fresh raspberry on top of the curd for presentation takes it over the top, especially for special occasions or when guests are coming over.

Side Dishes

These cookies pair wonderfully with a warm cup of chamomile tea or a refreshing glass of iced green tea. For brunch or desserts, I love serving them alongside lemon-infused yogurt or a light fruit salad to complement the citrus and berry flavors without overpowering them.

Creative Ways to Present

If I’m baking these for a party, I sometimes arrange them on a tiered dessert stand, alternating with fresh raspberries and small lemon slices for a vibrant, colorful display. Another fun idea I tried was sandwiching two cookies with a dollop of curd in between for mini cookie “tarts.” It’s a showstopper and so delicious!

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature, and they stay tender and flavorful for about 3-4 days. If I want them to last longer, the fridge works well for up to a week, though just keep in mind the texture firms slightly when chilled.

Freezing

For longer storage, I’ve frozen both the cookie dough and the raspberry curd separately. The dough can be portioned into balls and frozen on a tray before transferring to a bag. I thaw them in the fridge overnight before baking. Raspberry curd freezes beautifully in small containers – just defrost gently and stir before using.

Reheating

If I want to enjoy a fresh-baked feel after storage, I warm cookies in a low oven (about 275°F) for 5-7 minutes, which softens them back up without melting the curd. Microwave reheating tends to make texture a bit gummy, so I avoid it when possible.

FAQs

Final Thoughts

There’s something truly special about this Lemon Cookies with Raspberry Curd Recipe that has kept me coming back to it season after season. It strikes the perfect balance between bright, tangy citrus and sweet, berry-rich curd that feels both classic and a little bit fancy. If you want to impress friends or simply want a cookie that’s a step above the ordinary, this recipe is your go-to. Give it a try—you’ll love the smiles when these cookies come out of your oven!

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