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Lemon Cookies with Raspberry Filling

These Lemon Cookies with Raspberry Filling feature a bright, zesty flavor of lemon paired with sweet-tart raspberry jam, creating a delightful balance between crispy edges and a soft center.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1 cup unsalted butter, softened Can substitute with margarine for a Halal-friendly option.
  • 1 cup powdered sugar
  • 1 tablespoon lemon zest
  • 1/4 cup fresh lemon juice
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
For the Filling
  • 1 cup raspberry jam Can substitute with any preferred berry jam (e.g., strawberry or blackberry).

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, beat the softened unsalted butter and powdered sugar together until light and fluffy, about 3-4 minutes.
  3. Mix in the lemon zest and fresh lemon juice to incorporate the citrus flavor.
  4. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the butter mixture and blend until well combined.
Shaping and Baking
  1. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on a baking sheet lined with parchment paper, spacing them a couple of inches apart.
  2. Create an indentation in the center of each dough ball using your thumb or a small spoon.
  3. Fill each indentation with about half a teaspoon of raspberry jam.
  4. Bake in the preheated oven for 10-12 minutes until the edges are lightly golden.
  5. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

Store the cookies in an airtight container to keep them fresh for up to a week. For longer storage, freeze for up to three months and reheat in the microwave for 10-15 seconds.