Introduction: Lemon Raspberry Holiday Delights

About: pianist, baker, cook, and avid reader

These delicious lemon raspberry cookies are a perfect addiction to your holiday cookies that everyone will enjoy.

The cookie dough is a shortbread kind of dough with lemon curd and raspberry chia jam on top with a simple lemon icing.

Although this recipe might be a little trickier, it is well worth it with these scrumptious cookies as a result.


Raspberry Chia Jam

1 cup frozen raspberry (defrosted)

1 tablespoon warm water

2 tablespoons honey

3 tablespoons chia seeds

Lemon Curd

3/4 cup sugar

2 tablespoons lemon zest

4 tablespoons butter, softened

4 eggs

1/2 cup lemon juice

1/8 teaspoon salt

Butter Cookies

1 cup butter, softened

2/3 cup sugar

1/2 teaspoon vanilla extract

2 cups all-purpose flour

Lemon Drizzle Icing

1 cup powdered sugar

2 teaspoons milk

1/2 teaspoon lemon extract

Step 1: Raspberry Chia Jam

Add defrosted raspberries, warm water and honey to a food processor and pulse until well blended with no chunks. Transfer mixture to a container and stir in chia seeds, mixing well. Cover and allow set for about 1 hour.

Step 2: Lemon Curd

Cream butter, then beat in sugar and lemon zest. Add eggs, lemon juice and salt. Mix until combined. (If it looks a little lumpy at first that is fine, it will melt together on the stove.) Pour mixture into a 2-quart saucepan and cook over low heat until thickened, about 8 minutes, stirring constantly. Remove from the heat and cool, then refrigerate.

Step 3: Cookies

Beat butter, sugar, and vanilla on high speed until creamy. Add flour and beat on low speed until well mixed and soft dough is formed. Cover cookie dough and refrigerate.

Heat oven to 350 F.

Line cookie sheets with parchment paper.

Shape the cookie dough into 1 inch balls. Make a deep indentation in the center of each cookie with your thumb. If the edges crack you can smooth out it out with you fingers.

Bake cookies for 18-20 minutes, until lightly golden on the bottom.

Remove cookies from oven and immediately fill indentations with 1/2 - 1 teaspoon lemon curd. return to oven and bake 2 minutes to set curd. Remove cookies from oven and spoon 1/2 teaspoon raspberry jam over lemon curd. Let cookies cool on the baking sheet for 5 minutes then transfer to wire rack. Allow to cool completely.

Step 4: Lemon Drizzle Icing

Whisk powdered sugar, milk, and lemon extract in a bowl. Lightly drizzle over cooled cookies.

Step 5: Enjoy!

Have fun eating these cookies with your family and friends...unless you want to eat them all yourself :)

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