Description
These Easter Lemon Raspberry Cookies are soft, zesty, and filled with sweet-tart raspberry flavor. Perfectly festive with bright lemon notes, they’re ideal for springtime or holiday treats.
Ingredients
Scale
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- Zest of 1 lemon
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup raspberry jam (seedless)
- Optional: powdered sugar for dusting
Instructions
Instructions
- Preheat oven: Preheat to 350°F (175°C) and line baking sheets with parchment paper.
- Cream butter & sugar: Beat butter and sugar until light and fluffy. Add egg, vanilla, and lemon zest, mixing until combined.
- Mix dry ingredients: Whisk flour, baking soda, and salt. Gradually add to wet mixture and mix until dough forms.
- Shape cookies: Roll dough into 1-inch balls and place on prepared baking sheets. Make an indentation in the center of each with your thumb or a spoon.
- Fill each indentation with about 1/2 tsp raspberry jam.
- Bake: Bake 12–15 minutes until edges are lightly golden. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: dust with powdered sugar before serving.
Notes
For extra lemon flavor, add 1/2 tsp lemon extract. Use high-quality raspberry jam for best results. Store cookies in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 12–15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 115
- Sugar: 10g
- Sodium: 55mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
Keywords: Easter cookies, lemon raspberry cookies, spring cookies, festive cookies