Best Lemon Raspberry Cookies Recipes

RASPBERRY LEMON THUMBPRINT COOKIES

Steps:

• Preheat the oven to 350 degrees F. Lightly butter 2 large baking sheets.
• In a medium bowl, combine the flour, baking powder, and salt and whisk to blend.
• In a large bowl using an electric mixer, beat the butter and sugar until light and creamy. Beat in the egg yolks, lemon zest, lemon juice and vanilla. Add the flour mixture in 2 additions and beat just until moist clumps form. Gather the dough together into a ball.
• Pinch off the dough to form 1-inch balls. Place on the prepared baking sheets, spacing 1-inch apart.
• Use your floured index finger or 1/2 teaspoon measuring spoon to create depressions in the center of each ball. Fill each indentation with nearly 1/2 teaspoon of the jam mixture.
• Bake until golden brown, about 20 minutes. Transfer the cookies to wire racks to cool completely.

EMERIL'S RASPBERRY LEMON THUMBPRINT COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• Lightly butter 2 large baking sheets.
• In a small bowl, combine the jam and Chambord.
• Stir to combine.
• In a medium bowl, combine the flour, baking powder, and salt and whisk to blend.
• In a large bowl using an electric mixer, beat the butter and sugar until light and creamy.
• Beat in the egg yolks, lemon zest, lemon juice and vanilla.
• Add the flour mixture in 2 additions and beat just until moist clumps form.
• Gather the dough together into a ball.
• Pinch off the dough to form 1-inch balls.
• Place on the prepared baking sheets, spacing 1-inch apart.
• Use your floured index finger or 1/2 teaspoon measuring spoon to create depressions in the center of each ball.
• Fill each indentation with nearly 1/2 teaspoon of the jam mixture.
• Bake until golden brown, about 15-20 minutes (start watching the cookies at about 12 minutes though esp. since each oven is different).
• Transfer the cookies to wire racks to cool completely.

RASPBERRY LEMON THUMBPRINT COOKIES

Steps:

• Preheat the oven to 350 degrees F. Lightly butter 2 large baking sheets. In a small bowl, combine the jam and Chambord. Stir to combine. In a medium bowl, combine the flour, baking powder, and salt and whisk to blend. In a large bowl using an electric mixer, beat the butter and sugar until light and creamy. Beat in the egg yolks, lemon zest, lemon juice and vanilla. Add the flour mixture in 2 additions and beat just until moist clumps form. Gather the dough together into a ball. Pinch off the dough to form 1-inch balls. Place on the prepared baking sheets, spacing 1-inch apart. Use your floured index finger or 1/2 teaspoon measuring spoon to create depressions in the center of each ball. Fill each indentation with nearly 1/2 teaspoon of the jam mixture. Bake until golden brown, about 20 minutes. Transfer the cookies to wire racks to cool completely.

RASPBERRY LEMON THUMBPRINT COOKIES

Steps:

• Preheat the oven to 350 degrees F. Lightly butter 2 large baking sheets.
• In a small bowl, combine the jam and Chambord. Stir to combine.
• In a medium bowl, combine the flour, baking powder, and salt and whisk to blend.
• In a large bowl using an electric mixer, beat the butter and sugar until light and creamy. Beat in the egg yolks, lemon zest, lemon juice and vanilla. Add the flour mixture in 2 additions and beat just until moist clumps form. Gather the dough together into a ball.
• Pinch off the dough to form 1-inch balls. Place on the prepared baking sheets, spacing 1-inch apart. Use your floured index finger or 1/2 teaspoon measuring spoon to create depressions in the center of each ball. Fill each indentation with nearly 1/2 teaspoon of the jam mixture. Bake until golden brown, about 20 minutes.
• Transfer the cookies to wire racks to cool completely.

LEMON RASPBERRY COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Cream butter and sugar together.
• One by one, add the eggs and egg whites and mix.
• Add the lemon juice and zest, mix.
• Mix the flour and baking soda in another bowl, then add to the first bowl.
• Add the white chocolate chips and fold in the raspberries.
• Drop by the teaspoon onto a greased or aluminum foil-lined baking sheet and bake for 7- 10 minutes.