These lemon cookies with raspberry curd are the ultimate spring dessert! Soft, zesty, and beautifully crinkled, each bite is bursting with bright lemon flavor and a luscious, tart raspberry curd filling. If you love the balance of sweet and tangy flavors, these cookies are sure to become your new favorite.
The Evolution of This Recipe
Originally, I set out to create red velvet crinkle cookies with raspberry curd, but something felt missing. I turned to my Instagram followers for input, and the overwhelming majority voted for lemon instead. I’m so glad they did! The fresh, zesty lemon paired with tart yet sweet raspberry curd turned out to be absolutely irresistible.
Life got in the way of sharing this recipe sooner (college has been keeping me busy!), but I’m thrilled to finally bring it to you. This recipe is a variation of my beloved lemon crinkle cookies, which so many of you have recreated and loved. Let’s dive in!
The Raspberry Curd: The Star of This Recipe
This silky-smooth raspberry curd is surprisingly simple to make and pairs perfectly with the lemon cookies. Make it ahead of time for the best results!
This recipe is adapted from my lemon curd used in my Lemon & Coconut Tres Leches Cake (which I still haven’t shared!) and inspired by Bon Appétit’s raspberry curd.
Tips for Perfect Raspberry Curd:
- Using frozen raspberries? Increase the cooking time slightly to account for extra moisture.
- Always use fresh lemon juice to brighten up the raspberry flavor and enhance the tartness.
- Adjust sugar to taste. Start with ¼ cup, then add more if needed based on your raspberries’ natural sweetness.
- Strain the raspberry puree for a smooth, creamy curd. If you don’t mind the seeds, you can skip this step.
- Let the puree cool before adding eggs. This prevents the eggs from scrambling.
- Cook on low heat, stirring constantly. Avoid bubbling to prevent overcooking and burning.
- Press plastic wrap directly onto the curd’s surface when cooling to prevent a skin from forming.
- Let it fully cool before using. Chilled curd thickens, making it easier to scoop into the cookies.
The Lemon Crinkle Cookies: Soft, Zesty & Irresistible
These cookies are my one true love, and I have to stop myself from making them too often! They are ultra-soft, packed with lemon flavor, and have the most beautiful crinkly texture.
The cookie dough is sticky, so chilling it for 2-3 hours is essential. This makes the dough easier to handle while also enhancing the flavor.
Tips for the Perfect Cookies:
- Massage the sugar and lemon zest together. This releases the lemon oils into the sugar for a more intense lemon flavor. Use a food processor or rub the sugar and zest together with a spatula.
- Chill the dough for at least 2 hours. This helps the dough become manageable, enhances the flavor, and prevents excessive spreading.
- Roll in granulated sugar first, then powdered sugar. The granulated sugar absorbs moisture while the powdered sugar creates the classic crinkle effect as the cookies bake.
Ingredients You’ll Need:
For the Cookies:
- Zest of 2 lemons
- 1 cup granulated sugar (200g)
- ½ cup unsalted butter, softened (112g)
- 1 egg
- 3 tbsp lemon juice
- 1 ½ tsp lemon extract
- 2 cups all-purpose flour (276g)
- ⅜ tsp baking soda
- ½ tsp salt
- Powdered sugar (for rolling)
- Granulated sugar (for rolling)
For the Raspberry Curd:
- 2 cups raspberries, fresh or frozen (226g – 8oz)
- 1 tbsp water
- 9 tbsp sugar (112g)
- 1.5 tbsp lemon juice
- 2 egg yolks
- Pinch of salt
- 2 tbsp unsalted butter, softened (28g)
Instructions
Make the Raspberry Curd:
- In a saucepan over medium heat, combine raspberries, water, and ¼ cup (50g) of sugar. Cook for 7-10 minutes, mashing as they soften.
- Strain the mixture through a sieve to remove seeds (optional) and let cool.
- Return the raspberry puree to the saucepan. Add egg yolks, remaining sugar, lemon juice, and salt.
- Stir constantly over medium-low heat until thickened, about 4-5 minutes.
- Remove from heat and mix in butter until fully combined.
- Transfer to a container, press plastic wrap directly onto the surface, and refrigerate until fully chilled.
Make the Lemon Crinkle Cookies:
- Massage lemon zest into sugar until fragrant. Add butter and beat until light and fluffy.
- Mix in the egg, lemon juice, and lemon extract.
- In a separate bowl, whisk together flour, baking soda, and salt. Fold into wet ingredients.
- Cover and chill the dough for at least 2-3 hours.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop dough (about 2 tbsp per cookie) and roll into balls.
- Roll each ball in granulated sugar first, then powdered sugar, coating generously.
- Place cookies on a baking sheet, leaving space between them.
- Use a ½ tbsp measuring spoon to press an indent into each cookie.
- Fill each indent with 1-1 ¼ tsp of raspberry curd.
- Bake for 15 minutes or until edges are set.
- Let cookies rest on the baking sheet for 10 minutes before transferring to a wire rack.
Storage Tips:
- Store cookies in an airtight container at room temperature for 3-4 days or in the fridge for a little over a week.
- Leftover raspberry curd can be stored in an airtight container in the fridge for up to 2 weeks.
Final Thoughts
These lemon cookies with raspberry curd are the perfect spring treat—bright, zesty, and irresistibly delicious. If you loved my original lemon crinkle cookies, you have to try these. Let me know if you make them—I’d love to see your recreations! Happy baking!
Leave a Comment