Description
Delightfully tangy Lemon Cookies filled with luscious Raspberry Curd, offering a perfect balance of citrus brightness and sweet raspberry flavor. These cookies are soft with a crisp sugar coating and a smooth, creamy curd center, ideal for a special dessert or a refreshing treat.
Ingredients
For the Cookies
- Zest of 2 lemons
- 1 cup granulated sugar (200g), plus extra for rolling
- ½ cup unsalted butter, softened (112g)
- 1 egg
- 3 tbsp lemon juice
- 1 ½ tsp lemon extract
- 2 cups all-purpose flour (276g)
- 3/8 tsp baking soda (¼ + ⅛ tsp)
- ½ tsp salt
- Powdered sugar (enough to roll the cookie balls in)
For the Raspberry Curd
- 2 cups raspberries, fresh or frozen (226g / 8oz)
- 1 tbsp water
- 9 tbsp sugar (112g), divided
- 1.5 tbsp lemon juice
- 2 egg yolks
- Pinch of salt
- 2 tbsp unsalted butter, softened (28g)
Instructions
- Make the Raspberry Curd: In a saucepan over medium heat, combine raspberries, water, and ¼ cup (50g) sugar. Cook for 7-10 minutes, mashing the raspberries until softened. Strain the mixture through a sieve to remove seeds for a smooth texture, or keep seeds if preferred. Allow to cool slightly.
- Cook the Curd Mixture: Return the strained puree to the pan. Add egg yolks, remaining 5 tbsp (62g) sugar, lemon juice, and a pinch of salt. Whisk well and cook over medium-low heat, stirring constantly until thickened (about 4-5 minutes), being careful not to boil. The curd should coat the back of a spoon.
- Finish the Curd: Remove from heat and stir in the butter until melted and fully combined. Transfer to a heatproof container, cover with plastic wrap touching the surface to prevent skin, and cool to room temperature. Refrigerate until completely chilled and thickened.
- Prepare the Cookie Dough: Rub lemon zest and sugar together to release oils. Beat in softened butter with a mixer or whisk until fluffy. Add the egg and beat for one minute. Mix in lemon juice and lemon extract thoroughly.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Gently fold this into the wet ingredients with a spatula. Cover the dough with plastic wrap and refrigerate for 3 hours.
- Form the Cookies: Preheat the oven to 350°F (175°C). Using a spoon or cookie scoop, portion 2 tbsp dough per cookie and roll into balls. Roll each ball first in granulated sugar, then coat generously in powdered sugar.
- Shape and Fill: Place the sugar-coated balls on a parchment-lined tray spaced apart. Press down gently in the center with a half tablespoon to create an indentation. Spoon 1 to 1 ¼ teaspoons of chilled raspberry curd into each indentation.
- Bake the Cookies: Bake one tray at a time at 350°F for about 15 minutes, until cookies are spread, golden on the edges, and the bottoms have color. Keep the second batch chilled while the first bakes.
- Cool the Cookies: Remove from oven and let cool on the baking tray for 10 minutes to set. Then transfer to a wire rack to cool completely before handling.
- Storage: Store cookies in an airtight container at room temperature for 3-4 days or refrigerate for up to a week. Store leftover raspberry curd refrigerated in an airtight container for 1-2 weeks.
Notes
- Lemon extract enhances lemon flavor but can be substituted with additional lemon zest if unavailable.
- Straining raspberry curd for a seedless finish is optional.
- Refrigerating cookie dough is crucial for texture and easier handling.
- Do not boil the curd to avoid curdling.
- Pressing an indent before baking allows for filling without spreading.
- Chilling the second batch while baking the first prevents dough from becoming too soft.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
