Lemon Raspberry Cookies with Jam Centers
These lemon raspberry crinkle cookies are soft, tangy, and sugar-dusted with beautiful crinkles. Fresh lemon zest and juicy raspberries create a bright, refreshing flavor perfect for springtime treats.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes (plus chilling)
- Yield: 24 cookies 1x
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
3/4 cup fresh or frozen raspberries (patted dry)
Optional: few drops yellow food coloring
1/2 cup powdered sugar (for coating)
Instructions
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Whisk flour, baking powder, baking soda, and salt in a bowl. Set aside.
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In a large bowl, cream butter and sugar until fluffy, about 2–3 minutes.
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Add eggs, lemon zest, lemon juice, and vanilla. Mix until combined.
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Gradually mix in the dry ingredients until just combined.
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Gently fold in raspberries to create a marbled dough.
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Cover and chill dough for at least 1 hour.
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Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
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Roll dough into 1-inch balls, coat in powdered sugar, and place 2 inches apart.
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Bake for 10–12 minutes, until crinkled and edges are set.
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Cool on the sheet 5 minutes, then transfer to a wire rack.
Notes
Use freeze-dried raspberries for a drier, vibrant twist. Chill well before baking to prevent spreading.
Find it online: https://flavorlyzo.com/lemon-raspberry-cookies-with-jam-centers/