Have you ever made raspberry curd before? It is absolutely delicious, especially when baked into cookies and my Lemon Raspberry Curd Cookies taste like a soft and tender version of those classic Peak Freans Fruit Creme cookies with the jam in the middle (but without the “creme”). These buttery cookies have a wonderful tender crumb with slightly crisp edges. The raspberry curd in the middle bakes right into the cookie dough to set up nicely for storing and it adds the most lovely tart and sweet fruity flavor to complement the buttery cookie. These cookies store well and are pleasing to everyone
Ingredients
- 1 ⅓ cups 190g all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup 113g unsalted butter, softened
- ⅔ cup 135g granulated sugar, plus extra for rolling
- 1 tablespoon freshly grated lemon zest
- 1 large egg, at room temperature
- 1 teaspoon 5ml pure vanilla extract
- 1 tablespoon 15ml full fat thick yogurt
- icing sugar for rolling
Instructions
- Prepare the Fresh Raspberry Curd as per the instructions here. Let chill until completely set. You can make this up to 1 week in advance and store in the fridge.
- Make the cookie dough. Combine flour, baking powder, baking soda and salt in a large bowl and whisk to blend evenly.
- Combine soft butter, sugar, lemon zest and vanilla in a large bowl and beat with an electric mixer for 2 minutes until pale and fluffy. Beat in egg until evenly incorporated. Mix in yogurt. Add the flour mixture and fold it in by hand with a spatula until it is just combined.
- Cover the bowl and refrigerate the dough for 2 hours.
- Preheat your oven to 350°F. Line two large cookie sheets with parchment paper.
- Use a small cookie scoop to scoop up portions of dough and roll into smooth balls. Roll each ball in granulated sugar and then roll in powdered sugar until evenly coated. Place dough balls onto cookie sheets leaving at least 3 inches of space between them as they spread a bit.
- Fill cookie dough with curd. Use a round ½-teaspoon measuring spoon to make an indent into the center of each dough ball. When you press the indent into the dough balls for filling with raspberry curd, use one hand to gently press it together to keep it from cracking as you press the spoon in to make the indent. If it cracks, simply press and shape it back together with your fingers. Fill the indent with a heaped teaspoon of raspberry curd.
- Bake for 12-14 minutes until just lightly golden around the edges and the raspberry curd looks matte and set.
- Let cookies cool for 2 minutes on the baking sheets, then transfer them individually to a wire rack to cool completely.
