Name: Lemon Cookies with Raspberry Curd Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 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); ⅜ teaspoon baking soda (¼ + ⅛ tsp); ½ teaspoon salt; Powdered sugar, enough to roll the cookie balls in; Granulated sugar, enough to roll the cookie balls in; 2 cups raspberries, fresh or frozen (226g / 8oz); 1 tablespoon water; 9 tablespoons sugar (112g); 1.5 tablespoons lemon juice; 2 egg yolks; Pinch of salt; 2 tablespoons unsalted butter, softened (28g)

If you’re looking for a cookie recipe that bursts with fresh, vibrant flavors, this Lemon Cookies with Raspberry Curd Recipe is exactly what you need in your baking rotation. The bright zest of lemon in the cookie dough paired with the luscious, tangy raspberry curd creates a delightful balance of sweet and tart that feels like a sunny day wrapped in a treat. It’s one of those recipes that brings a special touch to afternoon tea or just a cozy moment with friends.

I’ve made this Lemon Cookies with Raspberry Curd Recipe countless times, and it never fails to impress. What I love most is how the cookies are soft and buttery, yet the raspberry curd adds that unexpected pop of fruitiness that truly takes it to the next level. Plus, it’s a perfect recipe to share for all occasions — from casual get-togethers to more festive celebrations.

Ingredients You’ll Need

These ingredients work together wonderfully to create a cookie that’s both tender and bursting with citrus, while the raspberry curd complements with its fresh fruitiness and creamy texture. When you shop for these, fresh lemons and good-quality butter really make a difference here.

Lemon Zest: Fresh from unwaxed lemons gives the best aromatic citrus punch.
Granulated Sugar: Regular white sugar works great here for sweetness and structure.
Unsalted Butter: Softened to room temp for easy creaming and rich flavor.
Egg: Adds moisture and helps the cookies bind together nicely.
Lemon Juice: Use freshly squeezed for that bright acidic note.
Lemon Extract: This is optional but adds an extra layer of lemony depth – just check the notes if you decide to include it.
All-Purpose Flour: The foundation of the cookie’s structure.
Baking Soda: Helps the cookies rise and keeps them soft.
Salt: Balances the sweetness and enhances flavors.
Powdered Sugar & Granulated Sugar: Used to roll the cookie dough balls and give them a pretty, crackly finish.
Raspberry Curd Ingredients: Fresh or frozen raspberries, water, sugar, lemon juice, egg yolks, salt, and butter come together for a silky, tart curd filling.

Variations

I’m a big believer in making a recipe your own, so I love to play around with this Lemon Cookies with Raspberry Curd Recipe depending on what I have on hand or the occasion. Don’t hesitate to tweak it!

Gluten-Free Version: I once swapped regular flour for a gluten-free blend with great results — just be mindful that the texture might be slightly different but still delicious.
Berry Swaps: I’ve tried blueberry curd instead of raspberry and it brought a nice subtle sweet twist that friends adored.
Less Tart: If you prefer milder lemon flavor, cut down the lemon extract and use more vanilla extract for a sweeter note.
Mini Cookies: Shape smaller dough balls and bake for 8-10 minutes for perfect bite-sized treats that disappear quickly at parties.

How to Make Lemon Cookies with Raspberry Curd Recipe

Step 1: Cream the Butter and Sugar until Light and Fluffy

Start by beating the softened butter and granulated sugar together in your mixer or by hand. This step is key because you want a light and fluffy mixture — it traps air that will give your cookies a tender crumb. It usually takes about 3-4 minutes on medium speed. Don’t rush this part or your cookies might turn out dense!

Step 2: Add Zest, Egg, Lemon Juice and Extract

Next, mix in the lemon zest, egg, fresh lemon juice, and lemon extract until just combined. The zest and juice deliver that fresh citrus zing while the egg binds everything together. Give it a quick scrape down if needed so all ingredients are evenly blended.

Step 3: Combine the Dry Ingredients and Fold in the Dough

In a separate bowl, whisk together the flour, baking soda, and salt before gradually adding it to your wet mixture. Fold the dry ingredients gently to avoid overworking the dough. You want a soft but manageable dough that holds together well.

Step 4: Shape and Sugar Coat Your Cookies

Roll the dough into small balls, then roll each one first in granulated sugar and then in powdered sugar for a beautiful textured finish. This double sugar roll adds a lovely crackly crust once baked — it’s a trick I swear by for extra charm!

Step 5: Bake at 350°F (175°C) for 10-12 Minutes

Bake your cookies on a parchment-lined sheet for 10-12 minutes or until the edges are just set and lightly golden. Don’t overbake! The centers should still look a bit soft because they firm up as they cool. I usually check around the 9-minute mark to be safe.

Step 6: Prepare the Raspberry Curd While Cookies Cool

Meanwhile, make your raspberry curd by simmering fresh or frozen raspberries with water and sugar until soft. Then, mix in egg yolks, lemon juice, a pinch of salt, and softened butter off the heat, stirring constantly until thickened. This curd is pure magic — silky, tangy, and perfect for that last step.

Step 7: Assemble the Cookies

Once the cookies have cooled, either sandwich two together with a generous dollop of raspberry curd or simply spoon the curd on top like a bright little crown. I’ve done both, depending on my mood, and honestly, you can’t go wrong!

How to Serve Lemon Cookies with Raspberry Curd Recipe

Lemon Cookies with Raspberry Curd Recipe - Recipe Image

Garnishes

I love adding a few fresh raspberries or a tiny sprig of mint on top of the raspberry curd for extra color and freshness. A light dusting of powdered sugar right before serving also adds a pretty snow-kissed look that makes them feel extra special.

Side Dishes

These cookies pair beautifully with a cup of Earl Grey tea or a glass of sparkling lemonade if you want to keep the citrus vibe going. I’ve also served them alongside a light fruit salad for a fresh and pretty dessert plate that guests really enjoyed.

Creative Ways to Present

For birthday parties or baby showers, I like to arrange the Lemon Cookies with Raspberry Curd Recipe on a tiered cake stand, interspersed with edible flowers for whimsy. You can even dip the sandwich cookies halfway in white chocolate and sprinkle with lemon zest for an elegant twist that looks as good as it tastes.

Make Ahead and Storage

Storing Leftovers

Leftover cookies store best in an airtight container at room temperature for up to 3 days. The raspberry curd can be refrigerated separately for up to a week — I recommend keeping them separated because the curd can make the cookies soggy if stored together for too long.

Freezing

I’ve frozen both the cookie dough balls and baked cookies with great success. Wrap the dough tightly and freeze for up to 3 months, then bake fresh whenever you want a quick batch. You can also freeze baked cookies without curd — then add fresh raspberry curd when you serve.

Reheating

If you want to warm the cookies a bit before serving, pop them in a 300°F oven for 5 minutes. This refreshes their soft texture and while I don’t recommend heating the curd, a spoonful of chilled curd with warm cookies is honestly one of my favorite little treats!

FAQs

Can I use frozen raspberries for the raspberry curd?

Absolutely! Frozen raspberries work just as well as fresh ones for the raspberry curd. Just thaw them before cooking and strain out the seeds if you want a smoother texture.
Is lemon extract necessary in this Lemon Cookies with Raspberry Curd Recipe?

Lemon extract isn’t absolutely necessary but it does amplify the lemon flavor beautifully. If you don’t have any on hand, you can simply increase the lemon zest and juice slightly for plenty of citrus brightness.
How can I make these cookies dairy-free?

You can swap the unsalted butter with a dairy-free margarine or coconut oil, but keep in mind that it might slightly change the texture. Use a dairy-free butter substitute that’s good for baking to get the best results.
Can I make the raspberry curd ahead of time?

Yes, you can make the raspberry curd a day or two in advance. Just store it in an airtight container in the fridge, and bring it to room temperature before spreading or serving.
What’s the best way to prevent cookies from spreading too much while baking?

Make sure your butter is softened but not melted, and chill the dough balls for 15-30 minutes before baking. Also, avoid pressing your dough balls flat, allowing them to keep their round shape as they bake.

Final Thoughts

This Lemon Cookies with Raspberry Curd Recipe holds a special place in my heart because it combines the bright zing of citrus with a luscious fruit filling, making every bite feel fresh and indulgent. I hope you’ll enjoy making and sharing it as much as I do — it’s a wonderful way to add a bit of sunshine to your day, whether it’s a regular afternoon or a special celebration with loved ones.