Raspberry Lemon Cookies
These Raspberry Lemon Cookies are buttery, crumbly and packed with tangy lemon flavor. They are perfect for any occasion, whether you want to treat yourself or impress your friends and family. And the best part? They are incredibly easy to make!
We love these simple cookies because they remind us of lazy Sundays spent in the sun, with a cup of tea or coffee and a plate of cookies by our side. They have a delicate texture that melts in your mouth, and the zesty lemon flavor adds a burst of freshness to every bite.
Table of contents
❤️ Why You’ll Love This Recipe
- The combination of sweet raspberries and tangy lemon gives these cookies a vibrant, fruity flavor that stands out.
- No fancy techniques or hard-to-find ingredients required—this recipe is straightforward and beginner-friendly.
- These cookies bake up beautifully every time, making them a reliable favorite for gatherings or gifting.
🛒Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
- butter
- powdered sugar
- vanilla
- lemon zest
- flour
- salt
- raspberry jam
- lemon juice
🔪 How to Make These Raspberry Lemon Cookies
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- In a large bowl, place the butter and sugar and beat with an electric mixer until smooth. Add in the vanilla and lemon zest and mix well.
- Add in the flour and salt and mix.
- On a flat surface, roll out the dough until it’s about ¼” thick in a rectangular shape. Spread the jam in an even layer over the top of the dough.
- Roll the dough lengthwise and wrap with plastic wrap. Place the dough into the refrigerator for 1 hour to chill.
- Slice the dough into ¼” thick slices.
- Place the cookies on a baking tray and place in the oven for 10-12 minutes, just until the cookies turn slightly golden brown on the edges.
🥄 Equipment
This is a list of the equipment that you will need to make these raspberry swirl cookies:
- large bowl
- Electric mixer
- Rolling Pin
- plastic wrap
- Cookie sheets
🥫 Storage
Storage – These cookies can be stored in an airtight container at room temperature for up to 5 days.
Freezing – You can also freeze these cookies for up to 3 months. Just make sure to let them thaw completely before serving.
Serve With
Serve them with a warm cup of tea for a cozy afternoon treat, or serve them alongside a scoop of vanilla ice cream for a delightful dessert. Or you can also serve them after a great meal like this Flank Steak Teriyaki.
💭 Tips
- For best results, make sure the butter is at room temperature before mixing—it helps create a smooth and creamy texture.
- Chilling the dough is crucial! It makes slicing more manageable and ensures the cookies maintain their spiral shape when baked.
- Keep an eye on the cookies as they bake. Every oven is slightly different, so depending on yours, they may need more or less time.
⁉️ FAQ
Do you have questions about this raspberry lemon cookies recipe? Here are the answers to the most commonly asked questions.
Absolutely! While raspberry jam gives these cookies their signature flavor, you can use any flavor of jam you love.
Yes, these cookies are perfect for making ahead! You can prepare the dough and keep it chilled in the refrigerator for up to 2 days before baking.
If the swirl doesn’t look as neat as you’d like, don’t worry—it all comes down to rolling the dough tightly and spreading the jam evenly. Practice makes perfect, and even less-than-perfect swirls will taste just as delicious!
🍽 More Cookie Recipes
Do you enjoy cookies? If so, try these delicious recipes:
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Raspberry Lemon Cookies
Equipment
- large bowl
- Electric mixer
- Rolling Pin
- plastic wrap
- Cookie sheets
Ingredients
- 1 cup butter softened
- ½ cup powdered sugar
- 1 teaspoon vanilla
- 1 teaspoon lemon zest
- 2 cups flour
- ½ teaspoon salt
- ½ cup raspberry jam
- ½ teaspoon lemon juice
Instructions
- In a large bowl, place the butter and sugar and beat with an electric mixer until smooth.
- Add in the vanilla and lemon zest and mix well.
- Add in the flour and salt and mix.
- On a flat surface, roll out the dough until it’s about ¼” thick in a rectangular shape.
- Squeeze the fresh lemon juice into the jam and mix.
- Spread the jam in an even layer over the top of the dough.
- Roll the dough lengthwise and wrap with plastic wrap.
- Place the dough into the refrigerator for 1 hour to chill.
- Preheat the oven to 350 degrees.
- Slice the dough into ¼” thick slices and place the cookies on a baking tray and place in the oven for 10-12 minutes, just until the cookies turn slightly golden brown on the edges.
- Remove and immediately remove from the baking tray to prevent sticking and place the cookies on a cooling rack.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
