These sugar cookies feature a bright blend of tangy lemon and sweet raspberry for a perfectly balanced flavor. I made these for my boyfriend who is a lemon dessert lover!
Recipe Details
Makes: 15 small/medium sized cookies
Prep Time: 20 Minutes
Chill Time: 1 Hour-24 Hours *up to you! I did overnight.
Bake Time: 12 Minutes
Total Time: 1.5hr
Ingredients
- 1/2 cup (1 stick) unsalted butter, room temp – 113g
- 1 cup sugar – 200g
- 1 egg, room temp
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 1/2 cups all purpose flour – 187.5g
- 2 tbsp lemon zest (1 lemon)
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 cup fresh seedless raspberry jam (see below)
Fresh Seedless Raspberry Jam
1 cup fresh raspberries, 2-3 tbsp sugar, 1 tsp lemon juice, 1 tsp corn starch (optional)
Method
- Make the raspberry jam. In a small saucepan over medium heat, combine raspberries and sugar. Cook for 5-7 minutes stirring gently until the berries break down. Remove from heat and stir in lemon juice. Strain through a mesh sleeve to remove seeds. Let it cool.
- Preheat oven to 350. Line baking sheets with parchment paper.
- In a large bowl, beat sugar and butter until light and fluffy.
- Add egg, lemon juice, and vanilla. Beat until smooth.
- Add flour, lemon zest, baking powder, and baking soda. Mix on low until combined.
- Gently fold in the jam. Avoid overmixing!
- Chill the dough in the fridge for 30 minutes to an hour.
- Roll cookies and drop dough 2 inches apart on the baking sheet. Bake 12 minutes until the edges are lightly golden.
- Let cookies cool 5-10 minutes.
Success Tips
Room Temp Ingredients! Make sure the butter and egg are at room temp so they mix smoothly.
Don’t Over-Mix! Over-mixing develops gluten and can make cookies tough.
Chill the Dough! It helps them from spreading thin and keeps the jam pockets intact.
Storage + Reheating
Room Temp – Airtight Container – 3-4 days
Fridge – Airtight Container – up to a week
Freezing – Freezer Bag – 2-3 months
Our Table Scratch Kitchen 
Happy you’re here!