Description
These Sweet Raspberry Lemon Swirl Cookies combine the bright, zesty flavor of fresh lemon with the sweet, fruity burst of raspberry jam. Soft and tender with a beautiful swirl pattern, they’re perfect for sharing at tea time or a delightful snack anytime.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 zest of 1 lemon
- 1/4 cup fresh lemon juice
- 1 cup raspberry jam
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes using a hand or stand mixer.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract to blend.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution.
- Combine Dry and Wet: Gradually add the dry ingredients to the wet mixture, mixing until just combined to avoid overworking the dough.
- Add Lemon: Stir in the lemon zest and fresh lemon juice until incorporated, creating a soft, slightly tangy dough.
- Divide Dough: Divide the dough in half; place one half in another bowl to mix with raspberry jam for the flavored portion.
- Add Raspberry Jam: Stir in the raspberry jam into one half of the dough until fully blended, leaving the other half plain.
- Roll Out Dough: On a lightly floured surface, roll out both the plain and raspberry dough portions to about 1/4 inch thickness.
- Layer and Swirl: Carefully layer the raspberry dough on top of the plain dough, then roll them together gently to create a beautiful swirl effect in the dough.
- Slice: Cut the rolled dough into 1-inch pieces and place them on the prepared baking sheet with some space between each cookie.
- Bake: Bake in the preheated oven for approximately 10 minutes, or until the cookies are lightly golden around the edges.
- Cool: Remove from the oven and allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Optional Powdered Sugar: For extra sweetness and presentation, sprinkle powdered sugar over the cooled cookies.
- Storage: Store any leftover cookies in an airtight container at room temperature for up to one week to maintain freshness.
Notes
- You can substitute raspberry jam with other berry jams for different flavors.
- Make sure the butter is softened but not melted for better texture.
- Use fresh lemon juice for the best citrus flavor.
- If dough is too sticky, chill it briefly before rolling out.
- Rolling the dough gently is essential to keep the swirl distinct without mixing the two doughs fully.
- For a decorative finish, dust with powdered sugar or drizzle with lemon glaze.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (approx. 25g)
- Calories: 120
- Sugar: 10g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 25mg
Keywords: Raspberry cookies, lemon swirl cookies, lemon raspberry dessert, jam cookies, sweet cookies
