Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla bean paste
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup raspberry curd (store-bought or homemade)
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Step 2: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Step 3: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla powder.
- Step 4: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Step 5: Gently fold in the raspberry curd until evenly distributed throughout the cookie dough.
- Step 6: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until edges are lightly golden.
- Step 7: Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your Raspberry Curd Lemon Cookies!
Notes
- For optimal freshness, store your Raspberry Curd Lemon Cookies in an airtight container at room temperature for up to five days, or refrigerate them for longer shelf life. If you want to enjoy them warm, simply reheat the cookies in a microwave for about 10-15 seconds, ensuring they don't dry out. These delightful cookies pair beautifully with a cup of tea or coffee, and a dusting of powdered sugar on top adds an elegant touch when serving. To enhance the lemon flavor, consider adding a teaspoon of lemon zest to the dough before baking; it will elevate the citrus notes in every bite!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American