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Raspberry Lemon Cookies
4.4 from 36 votes

Raspberry Lemon Cookies

Chewy lemon sugar cookies are swirled with tart raspberry preserves in these giant raspberry lemon sugar cookies.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
8 hrs
Servings: 14 extra-large cookies
Course: Baked Goods

Ingredients

  • 2 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ cups granulated sugar
  • lemon zest of two large lemons
  • 1 cup butter softened, unsalted
  • 1 egg
  • ½ teaspoon vanilla extract pure
  • 4 tablespoons lemon juice fresh
  • ½ cup raspberry preserves I used Bonne Maman

Instructions

    Cup of Yum
  1. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl, add the sugar and lemon zest. Using your fingertips, rub the zest into the sugar until the sugar is moistened and fragrant.
  3. Using the stand mixer or an electric hand mixer, beat the butter into the lemon sugar until light and fluffy, 3-5 minutes. Add the egg, vanilla extract, and lemon juice and beat until well combined.
  4. Slowly add the dry ingredients, mixing just until combined.
  5. Dollop the raspberry preserves in spoonfuls across the top of the dough, then use a rubber spatula to fold the preserves into the dough. Only fold the dough 3-5 times – you want to have streaks of preserves swirled into the dough, rather than mixing it in completely.
  6. Use a 2oz (4 tablespoon) scoop (ice-cream-scoop size) to scoop the dough onto a parchment-lined baking sheet. You can place the dough balls close together since they will not be going into the oven yet.
  7. Place the baking sheet, uncovered, in the refrigerator to chill overnight or for at least 4 hours.
  8. When ready to bake, preheat the oven to 350°F. Place no more than 6 of the dough balls onto a lined baking sheet; keep the remaining dough balls in the refrigerator until ready to bake them.
  9. Bake for 14-16 minutes, or until the edges are golden and the centers are puffed but still appear slightly underdone. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

  • When scooping out the dough, try to position the scoop so that you get some of the larger swirls of raspberry preserves at the top of the scoop. This will give you pretty swirls on the tops of your baked cookies.
  • You can, of course, use a regular (1.5 tablespoon) cookie scoop to make more traditional-sized cookies; just keep in mind that they won’t have the same big swirls of preserves in them as the extra-large cookies. If using a regular cookie scoop, you will get 24-30 cookies which will need to bake for 8-12 minutes.
  • If you want large cookies but don’t have a 4-tablespoon scoop, you can use a 3-tablespoon scoop (large cookie scoop); the cookies will need to bake for about 12-15 minutes.
  • While you can bake these cookies right away, they are much better if you let them chill overnight.
  • Adapted from chewy lemon sugar cookies and inspired by Butternut Bakery