I love how these cookies bring together two bold flavors in one dessert. The lemon adds freshness, while the raspberry curd gives a smooth, slightly tangy contrast. I also enjoy the soft texture of the cookies paired with the creamy center. They look beautiful once baked, and I find them perfect for gatherings or when I want to impress with something homemade.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Zest of 2 lemons 1 cup granulated sugar (200g) ½ cup unsalted butter, softened (112g) 1 egg 3 tablespoons lemon juice 1 ½ teaspoons lemon extract 2 cups all-purpose flour (276g) 3/8 teaspoon baking soda (¼ + ⅛) ½ teaspoon salt Powdered sugar (for rolling) Granulated sugar (for rolling) 2 cups raspberries (fresh or frozen, 226g) 1 tablespoon water 9 tablespoons sugar (112g) 1.5 tablespoons lemon juice 2 egg yolks Pinch of salt 2 tablespoons unsalted butter, softened (28g)
Directions
I start with the raspberry curd by combining raspberries, water, and 1/4 cup of sugar in a saucepan. I cook over medium heat for 7 to 10 minutes until the raspberries break down, mashing them as they cook.
I strain the mixture through a sieve into a bowl to remove the seeds, then let it cool slightly.
I return the raspberry puree to the saucepan and add egg yolks, the remaining sugar, lemon juice, and a pinch of salt.
I whisk continuously over medium-low heat until it thickens enough to coat the back of a spoon, about 4 to 5 minutes, making sure it does not boil.
I remove it from heat and stir in the butter until smooth, then cover it directly with plastic wrap and let it cool before chilling in the fridge until thick.
For the cookies, I massage the lemon zest with the sugar to release the oils, then beat in the butter until light and fluffy.
I add the egg, lemon juice, and lemon extract, mixing until well combined.
In a separate bowl, I mix flour, baking soda, and salt, then gently fold it into the wet mixture.
I cover the dough and refrigerate it for 3 hours.
I preheat the oven to 350°F.
I scoop about 2 tablespoons of dough, roll into balls, and coat first in granulated sugar, then generously in powdered sugar.
I place them on a lined baking tray, leaving space between each one.
I press a small indent into each cookie and fill it with about 1 to 1¼ teaspoons of raspberry curd.
I bake for about 15 minutes until the edges are set and the bottoms have light color.
I let the cookies cool on the tray for 10 minutes before transferring them to a rack.
I enjoy once they are fully set.
Servings and timing
I make about 14 servings with this recipe.
The total time is approximately 4 hours and 30 minutes, including preparation, chilling time for the dough and curd, and baking.
Variations
I sometimes swap raspberries for strawberries or blueberries for a different flavor twist. When I want a stronger citrus note, I add a bit more lemon zest to the dough. I also like experimenting with orange zest for a slightly sweeter citrus variation. If I want a simpler version, I skip the curd and make plain lemon crinkle cookies.
Storage/reheating
I store these cookies in an airtight container at room temperature for 3 to 4 days. If I want them to last longer, I keep them in the fridge for up to a week. I store any extra raspberry curd separately in the fridge for up to 1 to 2 weeks. I do not reheat the cookies, but I let them come to room temperature before serving if they have been chilled.
FAQs
Can I make the raspberry curd ahead of time?
Yes, I like making the curd in advance and storing it in the fridge until I am ready to use it.
Why do I need to chill the cookie dough?
I chill the dough to help the cookies hold their shape and develop better texture during baking.
Can I use frozen raspberries?
Yes, I use frozen raspberries often, and they work just as well as fresh ones.
How do I know when the curd is thick enough?
I look for a consistency that coats the back of a spoon without running off quickly.
Can I skip the lemon extract?
Yes, I can skip it if I do not have it, though I find it enhances the lemon flavor nicely.
Conclusion
Lemon Cookies With Raspberry Curd are a delightful combination of soft, citrusy cookies and rich, tangy filling. I enjoy making them when I want a dessert that feels both fresh and indulgent. The balance of flavors and textures makes them a recipe I keep coming back to whenever I crave something special.
Raspberry Curd
In a saucepan, combine raspberries, water, and ¼ cup (50g) sugar. Cook over medium heat for 7–10 minutes, mashing as they soften.
Strain through a sieve into a bowl to remove seeds (optional for smoother texture). Let cool slightly.
Return puree to the saucepan. Add egg yolks, remaining sugar, lemon juice, and salt.
Cook over medium-low heat, stirring constantly, until thickened (4–5 minutes). Do not boil.
Remove from heat and stir in butter until fully melted.
Cover with plastic wrap directly touching the surface. Cool to room temperature, then refrigerate until thick.
Lemon Cookies
Rub lemon zest and sugar together to release oils. Add butter and beat until light and fluffy.
Mix in egg, then lemon juice and lemon extract.
In a separate bowl, combine flour, baking soda, and salt.
Fold dry ingredients into wet mixture. Cover and refrigerate for 3 hours (important step).
Preheat oven to 350°F (175°C).
Scoop 1.5–2 tbsp dough, roll into balls (14–16 cookies).
Roll each ball in granulated sugar, then generously in powdered sugar.
Place on lined baking tray with space between cookies.
Press a small indent into each cookie.
Fill each with 1–1¼ tsp raspberry curd.
Bake for ~15 minutes until edges are set and bottoms lightly golden.
Cool on tray for 10 minutes, then transfer to a wire rack.
Notes
Chilling the dough ensures thicker, softer cookies—don’t skip it.
Avoid boiling the curd to prevent curdling.
Use fresh lemon juice for best flavor.
If you don’t have lemon extract, increase zest slightly for extra flavor.
Keep unused dough refrigerated between batches.
