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Lemon Cookies with Raspberry Curd

Delightful lemon cookies topped with silky raspberry curd, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tablespoon lemon zest
  • 1/2 teaspoon vanilla extract
For the Topping
  • 1 cup raspberry curd (store-bought or homemade)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium-sized bowl, whisk together the flour, baking soda, and salt.
  3. In a large mixing bowl, beat the softened butter and sugar together using an electric mixer until creamy and light in color, about 3-5 minutes.
  4. Beat in the egg, lemon zest, and vanilla extract until well combined.
  5. Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined.
  6. Using a tablespoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
  1. Bake the cookies in your preheated oven for 12-15 minutes, or until they are slightly golden around the edges.
  2. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
  3. Once completely cooled, spread raspberry curd on each cookie as a topping.

Notes

For lighter cookies, substitute half the butter with unsweetened applesauce. Always ensure butter is at room temperature for easy mixing, and be mindful of baking time as ovens may vary. If preferred, chill dough for 30 minutes before baking.