- 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
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
- 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.
- Roll the dough into tablespoon-sized balls and place them onto the prepared baking sheet, spacing them about 2 inches apart.
- Use your thumb or the back of a teaspoon to make an indentation in the center of each cookie.
- Fill each indentation with about 1/2 teaspoon of raspberry curd.
- Bake the cookies for 12-15 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Once the cookies have cooled, dust them with powdered sugar.
- 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.