Raspberry Curd Lemon Cookies


  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 2 lemons
  • 2 tablespoons freshly squeezed lemon juice
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup raspberry curd (store-bought or homemade)
  • Powdered sugar, for dusting


  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
  4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
  5. Roll the dough into tablespoon-sized balls and place them onto the prepared baking sheet, spacing them about 2 inches apart.
  6. Use your thumb or the back of a teaspoon to make an indentation in the center of each cookie.
  7. Fill each indentation with about 1/2 teaspoon of raspberry curd.
  8. Bake the cookies for 12-15 minutes, or until the edges are lightly golden.
  9. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
  10. Once the cookies have cooled, dust them with powdered sugar.
  11. Serve and enjoy these delightful Raspberry Curd Lemon Cookies!

Note: You can store these cookies in an airtight container at room temperature for up to 3-4 days.

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