These Raspberry Lemon Sugar Cookies combine tangy lemon and sweet raspberry flavors in a delicious way. The soft and buttery cookies with a burst of raspberry jam in the center are ideal for any occasion.
Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 2 teaspoons lemon zest. 2 tablespoons fresh lemon juice. 3 cups all-purpose flour. 1/2 teaspoon baking powder. 1/2 teaspoon salt. 1/2 cup raspberry jam. Powdered sugar for dusting.
Instructions: Melt the butter and mix it with the sugar in a large bowl until the mixture is light and fluffy. Add the egg, lemon zest, and lemon juice and beat until everything is well mixed. Mix the all-purpose flour, baking powder, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Make a disc out of each half of the dough. Cover them with plastic wrap and put them in the fridge for at least an hour. Warm your oven up to 350F 175C and put parchment paper on baking sheets. On a floured surface, roll out each disc of dough to about 1/4 inch thick. Cut out cookies with a round cookie cutter and place them on the baking sheets that have been prepared. To make a well in the middle of each cookie, use a smaller round cookie cutter or the back of a spoon. Put raspberry jam in each well. For 12 to 15 minutes, or until the edges are just beginning to turn golden, bake the cookies. Once the cookies are done, take them out of the oven and let them cool for a few minutes on the baking sheets. Then, move them to a wire rack to cool completely. After the cookies have cooled, sprinkle them with powdered sugar.
Prep Time: 20 minutes
Cook Time: 15 minutes
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