Description
Irresistible Raspberry Lemon Sugar Cookies
Ingredients:
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon salt
3/4 cup unsalted butter, softened
3/4 cup granulated sugar
1/2 cup powdered sugar
1/4 cup vegetable oil
1 large egg
2 teaspoons vanilla extract
1 teaspoon lemon extract
1 tablespoon lemon zest
1/2 cup raspberry jam
1/2 cup white chocolate chips, melted (for drizzling)
Directions:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt.
In a large bowl, cream together the butter, granulated sugar, and powdered sugar until light and fluffy.
Add the vegetable oil, egg, vanilla extract, lemon extract, and lemon zest to the butter mixture and mix until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Roll the dough into 1.5-inch balls and place them on the prepared baking sheet, about 2 inches apart.
Make an indentation in the center of each cookie using your thumb or the back of a spoon and fill each indentation with raspberry jam.
Bake the cookies for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Once the cookies are cooled, drizzle the melted white chocolate over the top.
Prep Time: 20 minutes | Cooking Time: 12 minutes | Total Time: 32 minutes
Kcal: 150 kcal | Servings: 24 cookies
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Step-by-Step Guide
Follow these detailed instructions for perfect cookies every time. First, ensure your butter is truly softened to room temperature for proper creaming. When combining the wet ingredients, scrape down the bowl sides to ensure even mixing. For the dry ingredients, whisking thoroughly prevents clumps of baking soda or cream of tartar. When forming the dough balls, use a cookie scoop for uniform size and even baking. Creating the jam indentation is crucial; use a lightly floured thumb or the rounded end of a measuring spoon to make a deep, wide well that won’t bake closed. Fill each well with about 1/2 teaspoon of jam, ensuring it doesn’t overflow onto the flat cookie surface.
Serving Suggestions
These elegant cookies are versatile. Serve them on a tiered dessert stand for afternoon tea or as a sweet end to a summer brunch. Pair with a glass of cold milk, a cup of Earl Grey tea, or a crisp Prosecco. For a festive platter, arrange them alongside lemon bars and fresh raspberries. They also make wonderful edible gifts; package in a decorative tin with parchment paper between layers.
How-to Summary
In summary: Whisk dry ingredients. Cream butter and sugars, then add wet ingredients. Combine wet and dry mixes. Form dough balls, create a thumbprint, and fill with jam. Bake at 350°F for 10-12 minutes until golden. Cool completely and drizzle with melted white chocolate.
Frequently Asked Questions
Can I use frozen raspberries instead of jam? Fresh or frozen berries will release too much water. For a fresh fruit version, make a thick reduction first, or use a high-quality, seedless raspberry jam for the right consistency.
My cookies spread too much. What happened? This is often due to butter that is too warm or over-creamed. Ensure your butter is softened but still cool to the touch. Chilling the dough balls for 20 minutes before baking can also prevent excess spread.
Can I omit the lemon extract? Yes, but the lemon flavor will be less pronounced. You can substitute with an additional teaspoon of vanilla extract and increase the lemon zest to 2 tablespoons.
How do I store these cookies? Store in an airtight container at room temperature for up to 4 days. Layer them with parchment paper to prevent sticking. The white chocolate drizzle may soften slightly but will remain tasty.
Can I freeze the cookie dough? Absolutely. Freeze the shaped dough balls on a tray before transferring to a bag. When ready to bake, thaw just enough to make the thumbprint, add jam, and bake, adding 1-2 minutes to the baking time.
Common Mistakes to Avoid
Avoid overmixing the dough once the flour is added, as this develops gluten and leads to tough cookies. Do not overfill the jam indentations, as it will bubble over and burn. Ensure your baking soda and cream of tartar are fresh for proper lift. Do not drizzle the white chocolate onto warm cookies, as it will melt and absorb instead of setting into beautiful lines.
Conclusion
These Raspberry Lemon Sugar Cookies masterfully balance tart, sweet, and buttery flavors with a beautiful appearance. The detailed steps ensure a foolproof baking experience, resulting in a sophisticated treat perfect for any occasion. By following the guide and avoiding common pitfalls, you’ll create an irresistible cookie that is sure to impress and become a requested favorite.