Get ready to tantalize your taste buds with the most irresistible cookies you'll ever experience! These Lemon Raspberry Curd Cookies are not just a dessert—they're a culinary adventure that combines the bright, zesty punch of lemon with the sweet, delicate essence of fresh raspberries. Imagine biting into a perfectly soft cookie that explodes with refreshing citrus notes and bursts of fruity goodness. Whether you're a baking enthusiast or a dessert lover looking for your next obsession, these cookies will transform your ordinary day into an extraordinary flavor celebration!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 30 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Ensure the baking sheets are clean and dry.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer. Beat until the mixture becomes light, fluffy, and pale yellow, approximately 3-4 minutes.
- Add the large egg to the butter-sugar mixture and mix until fully incorporated. Then add lemon juice and lemon zest, mixing until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until a soft cookie dough forms. Be careful not to overmix.
- Gently fold in the fresh raspberries, taking care not to crush them completely. The raspberries will create pockets of fruity flavor in the cookies.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the centers are set but still soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Once cooled, dust the cookies with powdered sugar or drizzle with a simple lemon glaze for extra sweetness and presentation.
Tips
- Temperature Matters: Ensure your butter is truly softened but not melted. Room temperature ingredients blend more smoothly and create a better cookie texture.
- Handle Raspberries Gently: When folding raspberries into the dough, use a light touch to prevent crushing. Whole raspberry pieces create delightful flavor pockets.
- Don't Overmix: Mix dry and wet ingredients just until combined. Overmixing can lead to tough, dense cookies.
- Spacing is Key: Leave about 2 inches between cookie dough portions to allow proper spreading and even baking.
- Watch Baking Time Carefully: Every oven is slightly different. Start checking your cookies at 12 minutes to prevent over-browning.
- Cooling Technique: Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack. This helps them set and prevents breaking.
- Optional Decoration: A light dusting of powdered sugar or a simple lemon glaze can elevate the cookies' presentation and add an extra layer of sweetness.
Nutrition Facts
Calories: 111kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
