Sweet Raspberry Lemon Swirl Cookies
These delightful Sweet Raspberry Lemon Swirl Cookies combine the tartness of fresh raspberries with the zesty brightness of lemon. The swirled design not only makes them visually appealing but also adds a delicious flavor contrast in every bite. Perfect for a sweet treat or a compliment to your afternoon tea!
Equipment
- 1 mixing bowls
- 1 electric mixer or whisk
- 1 rubber spatula
- 1 baking sheet
- 1 parchment paper
- 1 spoon or cookie scoop
- 1 measuring cups and spoons
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened (1 stick)
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- ½ cup raspberry puree (fresh or frozen raspberries blended)
- ¼ cup granulated sugar (for the raspberry layer)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar using an electric mixer, until light and fluffy.
- Beat in the egg, vanilla extract, lemon zest, and lemon juice until well combined.
- Gradually add in the flour mixture, mixing until just combined.
- In another small bowl, mix the raspberry puree with granulated sugar until smooth.
- Take half of the cookie dough and dollop it onto the prepared baking sheet.
- Use a small spoon to create divots in the dough, then drizzle the raspberry mixture over the top.
- Take the remaining cookie dough and roll it into small balls. Press these on top of the raspberry mixture.
- Using a toothpick or skewer, swirl together the raspberry mixture and cookie dough to create a marbled effect. Be careful not to overmix.
- Bake for 10-12 minutes or until the edges are lightly golden. The centers may appear slightly soft but will firm up as they cool.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For an even more intense lemon flavor, add an additional teaspoon of lemon zest. These cookies can be stored in an airtight container for up to a week. For a fun variation, try adding white chocolate chips to the dough or drizzling with a lemon glaze after baking.