If you’re craving a bright, summery treat that balances sweet and tart perfectly, this Lemon Cookies with Raspberry Curd Recipe is exactly what you need. These cookies are tender and buttery with a burst of fresh lemon zest, then paired with a luscious, homemade raspberry curd that feels like a little jar of sunshine. I’ve made this recipe more times than I can count, and it never fails to impress guests or brighten up a simple afternoon tea.

What I love most about this recipe is how versatile it is. Whether you’re baking for a picnic, a holiday gathering, or just because the week needs a little pick-me-up, these lemon cookies deliver that zingy freshness and sweet-tart combo that feels wholly indulgent yet light. Plus, making your own raspberry curd is so rewarding—it’s like having the best jam ever but silkier and more vibrant.

Ingredients You’ll Need

This recipe uses simple, straightforward ingredients that pack a ton of flavor. The lemon zest and extract work together to make the cookies bright and refreshing, while the raspberry curd is a luscious complement that’s surprisingly easy to whip up from scratch.

Lemon zest: Fresh zest from two lemons gives the cookies that unmistakable zesty pop. Try to avoid the white pith for less bitterness.
Granulated sugar: I like to use regular granulated sugar in the dough and extra for rolling—adds a little crunch and sparkle.
Unsalted butter: Softened butter is key for tender, melt-in-your-mouth cookie texture. Room temperature is perfect.
Egg: Acts as a binder, giving the cookies structure without making them too dense.
Lemon juice: Adds acidity that balances sweetness and enhances that fresh lemon flavor.
Lemon extract: This boosts the lemon profile without adding extra liquid. If you can’t find it, just up the fresh lemon zest.
All-purpose flour: The base for these cookies, giving them the perfect amount of chew and structure.
Baking soda: Just a small amount to help the cookies rise gently without flattening out too much.
Salt: Enhances all the flavors and balances the sweetness.
Powdered sugar and granulated sugar (for rolling): The combination creates a pretty, crackly finish that’s delightfully delicate.
Raspberries (fresh or frozen): For the curd, you want ripe, flavorful berries. Frozen works great if fresh aren’t in season.
Water: Just a splash to loosen the raspberries for cooking down.
Sugar (for curd): Sweetens and thickens the raspberry curd perfectly.
Lemon juice (for curd): Adds brightness that complements the berry flavor beautifully.
Egg yolks: These add richness and help the curd set to a smooth texture.
Butter (for curd): Provides creaminess and glossy finish to the raspberry curd.
Pinch of salt (for curd): Balances the sweetness and amps up the raspberry flavor.

Variations

I love making this Lemon Cookies with Raspberry Curd Recipe my own by switching out a few ingredients here and there. Don’t be afraid to tweak it based on what you have or your dietary needs—this recipe is surprisingly flexible and forgiving!

Gluten-Free Variation: I’ve swapped the all-purpose flour for a gluten-free blend, and the cookies came out just as tender. Just make sure your blend has xanthan gum to help with structure.
Berry Swaps: Instead of raspberry curd, try blueberry or strawberry curd—it’s equally delicious and adds a fun twist.
Vegan Adaptation: You can replace butter with coconut oil and use a flax egg in the cookie dough, then make a dairy-free raspberry curd using coconut cream instead of butter.
Extra Zesty: Add a teaspoon of finely chopped candied lemon peel right into the dough for a little surprise burst of flavor.

How to Make Lemon Cookies with Raspberry Curd Recipe

Step 1: Cream Butter, Sugar, and Lemon Zest

Start by beating softened butter and granulated sugar together until light and fluffy—usually about 3-4 minutes with a hand mixer. This step is key because it aerates your dough, making the cookies tender. Toss in the lemon zest while creaming so that fresh citrus oils infuse the dough fully.

Step 2: Add Egg, Lemon Juice, and Lemon Extract

Beat in one egg, then add fresh lemon juice and lemon extract. The lemon extract gives an extra pop of citrus without watering down your dough. Mix until just combined, and be careful not to overmix to keep the cookies soft.

Step 3: Incorporate Dry Ingredients Gently

In a separate bowl, whisk together flour, salt, and baking soda. Gradually add this to your wet ingredients, mixing just until you see no more streaks of flour. Overmixing at this stage can result in tough cookies, so patience is key.

Step 4: Chill the Dough and Shape

Chill your dough for at least 30 minutes—it makes rolling so much easier and helps control spread during baking. When you’re ready, roll the dough into small balls, then gently roll each in powdered sugar first, then granulated sugar for that perfect crackled surface.

Step 5: Bake and Cool Cookies

Bake at 350°F (175°C) for about 10-12 minutes. You want the edges just set but the centers still soft. Once out of the oven, let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. This helps them firm up properly without drying out.

Step 6: Make the Raspberry Curd

While the cookies are baking or cooling, prepare the raspberry curd. Gently heat the raspberries with water and sugar over medium heat, stirring often until the sugar dissolves and the berries break down. Strain to remove seeds if you prefer a smooth curd.

In a separate bowl, whisk egg yolks with lemon juice, then slowly temper with some of the warm raspberry mixture before combining everything back on low heat. Stir constantly until thickened—about 5-7 minutes. Finish by stirring in softened butter and a pinch of salt, then cool.

Step 7: Assemble and Enjoy

Once the cookies and curd are totally cool, spread a generous dollop of raspberry curd on one cookie and sandwich it with another for a delightful treat. I love serving them this way—it feels extra special and the curd stays nice and creamy between the soft cookies.

How to Serve Lemon Cookies with Raspberry Curd Recipe

Lemon Cookies with Raspberry Curd Recipe - Recipe Image

Garnishes

I usually dust my assembled cookies with a light sprinkle of powdered sugar for that elegant, bakery-style finish. Sometimes I add a small fresh raspberry or a tiny edible flower on top to amp up the visual appeal—especially if I’m bringing these for a special occasion. It’s a small touch but makes such a difference!

Side Dishes

These cookies pair wonderfully with a simple cup of Earl Grey tea or even a sparkling lemonade. For brunch or dessert spreads, I like placing them alongside fresh fruit bowls or a light citrus salad to keep things fresh and balanced.

Creative Ways to Present

For parties, try stacking the lemon cookie sandwiches on a pretty tiered stand or pile them in a glass jar tied with a yellow ribbon. I’ve also piped a bit of extra raspberry curd on top and sprinkled with finely chopped pistachios for a fancy twist. Presentation really makes this humble cookie feel fancy and full of love.

Make Ahead and Storage

Storing Leftovers

I keep leftover lemon cookies and raspberry curd in separate airtight containers in the fridge. The cookies stay fresh for about 4-5 days and the curd keeps for up to a week. Just sandwich cookies right before serving to keep them from getting soggy.

Freezing

Good news: both elements freeze well! I recommend freezing the cookies unfilled, wrapped tightly, then thawing them at room temperature. The raspberry curd freezes beautifully in small portions—thaw gently in the fridge overnight and give a quick stir before using.

Reheating

If you like your cookies a little warm (who doesn’t?), pop them in the oven at 300°F for about 5 minutes. Don’t heat the curd—you want to keep its silky texture intact, so just spread it on the freshly warmed cookie and enjoy.

FAQs

Can I use store-bought raspberry jam instead of homemade raspberry curd?

Absolutely! While homemade raspberry curd has a silkier texture and a fresher, tangier taste, store-bought raspberry jam can be a convenient substitute if you’re short on time. Just be aware the texture and sweetness level might vary slightly.
What if I don’t have lemon extract?

No worries! You can increase the amount of fresh lemon zest by a teaspoon or add an extra tablespoon of lemon juice. The cookies will still be deliciously lemony without the extract.
How do I prevent the cookies from spreading too much?

Make sure the butter is soft but not melted, and chill the dough before baking. Also, rolling the dough in sugar helps create a slight crust that controls spread. If your oven runs hot, you might try baking at a slightly lower temperature.
Can I make the raspberry curd ahead of time?

Yes! The raspberry curd actually tastes better after chilling a few hours or overnight because the flavors develop more. Just keep it refrigerated and use within a week for best quality.
How do I store assembled lemon cookies with raspberry curd?

It’s best to assemble the cookies just before serving to keep them from getting soggy. If you need to store them assembled, keep them in an airtight container in the fridge for up to 2 days.

Final Thoughts

Honestly, this Lemon Cookies with Raspberry Curd Recipe has become one of my go-to recipes whenever I want to impress without stress. The bright lemon flavor paired with the smooth, tangy curd is pure magic in every bite. I think you’ll love how approachable it is, along with the satisfaction of making raspberry curd from scratch. So go ahead, try this recipe out—it’s comfort, freshness, and a little touch of elegance all rolled into one delicious cookie sandwich. You won’t regret it!