Made with lemons, raspberries, butter, eggs, and sugar, these Easy Raspberry Curd Lemon Cookies are bright, soft, and perfectly tart-sweet.
You ever have a day that just feels like a bit much? Not catastrophic, just… one thing after another? Yeah, this recipe was born on one of those days.
It was a Tuesday. Or maybe a Wednesday. Honestly, who knows anymore. But I remember it was gray outside, I’d burned my toast (twice), and the dog had very dramatically refused to go for a walk because there were leaves on the sidewalk. Like… okay, Carl. Chill.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Anyway, I was cleaning out the fridge — mostly to avoid answering emails — and found some aging lemons and a half-used container of raspberries shoved behind a tub of yogurt that had definitely expired. And I just thought, Okay. Let’s do something with this.
I’d made lemon cookies before — you probably have too, right? But something about this batch needed a twist. A little color. A little zing. Something that reminded me that life is still allowed to be bright, even when you’re wearing socks that don’t match and drinking reheated coffee. Thus, these Easy Raspberry Curd Lemon Cookies came into my life like a tiny, edible pep talk.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Easy Raspberry Curd Lemon Cookies Recipe?
Now, listen — I’m not about to tell you these are the best cookies you’ll ever eat (even though… they kinda are?). But I will say this: they make people smile. And that’s something.
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They’re soft and lemony without being cloying or dry. No dusty, flavorless gluten-free vibes here.
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The raspberry curd center is tart and creamy, like jam’s cooler, fancier cousin.
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They look a little extra, but they’re not hard. I mean, the curd sounds fancy, but it’s mostly just whisking and hoping for the best.
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They’re gluten-free. But if I didn’t say that, you probably wouldn’t notice.
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They’re weirdly comforting. I don’t know why. Maybe it’s the smell? Or the pink-and-yellow color combo? Either way, they make a rough day feel softer around the edges.
Ingredient Notes:
I’m not gonna pretend I always follow recipes to the letter. You shouldn’t either. But here’s what I used the first time — and yeah, I’ve swapped a few things here and there since.
For the Raspberry Curd:
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Raspberries: I used fresh, but frozen works if that’s what’s lurking in your freezer.
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Lemon juice: Adds brightness. Don’t skip it — it’s kinda the whole vibe.
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Sugar: I used superfine because that’s what I grabbed first. Regular’s fine.
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Egg + yolk: One whole, one yolk. Don’t overthink it. Just don’t forget them like I did once.
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Butter: Unsalted, cubed. Melt-in-your-mouth stuff.
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Vanilla: I used paste. You can totally use extract. Or skip it. Your call.
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Salt: Tiny bit. It matters, promise.
For the Cookies:
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Sugar + lemon zest: Rub these together. It’s a little messy but smells amazing.
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Butter: Melted and cooled so it doesn’t scramble your eggs.
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Eggs, lemon juice, vanilla: Standard. Bright, buttery, lovely.
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Gluten-free flour blend: I used one without xanthan gum, so I added a pinch. If your blend has it, skip that.
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Baking powder + salt: The unsung heroes of cookie structure.
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Powdered sugar: For rolling. Makes them look bakery-fancy even if you’re baking in leggings and a hoodie.
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How To Make Easy Raspberry Curd Lemon Cookies?
There’s some chill time involved, but otherwise, these are pretty straightforward. I promise. Even if you’re juggling a toddler, a group text, and whatever mess your inbox has become.
Step 1: Make the Raspberry Curd
Cook the raspberries down. Strain them — unless you enjoy picking seeds out of your teeth. Combine the juice with a little lemon juice and warm it up. In a separate bowl, whisk your sugar, egg, yolk, and salt. Slowly (and I mean slowly) whisk the warm juice into the egg mix. This is the part where you try not to make raspberry scrambled eggs. Pour it all back in the pan, stir over low heat until it thickens (don’t walk away here). Once it’s thick, remove from heat, add butter and vanilla, and stir until smooth. Chill it. At least an hour. Don’t skip this or the cookies get weird.
Step 2: Make the Dough
Rub sugar and lemon zest together until it smells like your favorite candle. Add butter, eggs, lemon juice, and vanilla. Mix it up. Add the dry stuff (flour, salt, baking powder, xanthan if needed). Mix until just combined. It’ll be soft. Chill for at least 2 hours. You’ve waited this long, don’t rush it now.
Step 3: Assemble + Bake
Scoop dough, roll it in powdered sugar (try not to inhale it — been there), and pop onto a baking sheet. Thumbprint the center and spoon in your raspberry curd. Bake at 350°F for 9–12 minutes. They’ll look slightly underdone — that’s what you want. Let them cool on the sheet for a few minutes before moving. They firm up as they cool, like magic. Or science. Or both.
Storage Options:
Store them in an airtight container at room temp for 2–3 days or in the fridge for about a week. I actually like them cold — they’re somehow more lemony when chilled. You can also freeze the dough balls (unfilled), then thaw, fill, and bake as needed. Perfect for cookie cravings that hit at 10:30 p.m. when you really don’t want to commit to baking.
Variations and Substitutions:
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Try blackberries or strawberries for the curd.
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Use orange zest and juice if you’re out of lemons.
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Regular flour? Sure. Just skip the xanthan gum.
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Want more texture? Add some chopped pistachios or white chocolate chips.
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Feeling wild? Swirl the curd into the dough instead of filling the center. It’s messier. It’s chaotic. It’s fun.
What to Serve with Easy Raspberry Curd Lemon Cookies?
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Hot tea: Earl Grey, mint, or chamomile all pair beautifully.
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Cold milk or almond milk: Classic.
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Sparkling lemonade: Double the citrus, double the joy.
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Coffee: Yes, always.
Frequently Asked Questions:
Do I have to chill the dough?
Yes. Or they’ll bake into flat little cookie pancakes. Learned that the hard way.
Can I skip the curd and just use jam?
You can, but the curd is so worth it. It’s brighter and silkier. You’ll see.
How do I know when they’re done?
Edges set, centers soft. They firm up as they cool. Trust the process.
So that’s the whole cookie story. These Easy Raspberry Curd Lemon Cookies might look a little extra, but at their heart, they’re just soft, sweet bites of sunshine with a tart little secret in the middle. Kinda like life, right?
Bake a batch. Save a few. Share if you’re feeling generous. And let me know — how’d yours turn out? Did you tweak the curd? Add a twist? Eat six in a row standing over the sink like I definitely haven’t done? Let’s talk cookies.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Easy Raspberry Curd Lemon Cookies
Ingredients
Raspberry Curd:
- 150 grams 1¼ cups fresh or frozen raspberries
- 30 grams 2 tbsp freshly squeezed lemon juice
- 75 grams ¼ cup + 2 tbsp caster/superfine or granulated sugar
- 1 US large/UK medium egg room temperature
- 1 US large/UK medium egg yolk room temperature
- ¼ teaspoon salt
- 55 grams ½ stick unsalted butter, cubed
- ½ teaspoon vanilla bean paste or 1 teaspoon vanilla extract
Lemon Cookies:
- 150 grams ¾ cup caster/superfine or granulated sugar
- Zest of 2 lemons use organic unwaxed lemons if possible
- 115 grams 1 stick unsalted butter, melted and cooled until warm
- 2 US large/UK medium eggs room temperature
- 30 grams 2 tbsp freshly squeezed lemon juice
- ½ teaspoon vanilla bean paste or 1 teaspoon vanilla extract
- 240 grams 2 cups plain gluten-free flour blend (without xanthan gum)
- ½ teaspoon xanthan gum omit if your flour blend contains xanthan gum
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 90 grams ¾ cup powdered/icing sugar, for rolling the cookies before baking
Instructions
Raspberry Curd:
- Cook raspberries in a saucepan over medium heat until soft.
- Strain raspberries to remove seeds, yielding about ⅓ cup of juice.
- Combine raspberry juice with lemon juice in the saucepan.
- Whisk sugar, egg, egg yolk, and salt in a heatproof bowl.
- Heat the raspberry-lemon juice until it just boils, then slowly whisk it into the egg mixture.
- Return to the saucepan and cook on low heat, stirring constantly until thickened.
- Remove from heat, stir in butter until melted, then add vanilla.
- Pour curd into a bowl, cover with plastic wrap touching the surface, and chill for at least 1 hour.
Lemon Cookie Dough:
- Rub the sugar and lemon zest together in a large bowl.
- Add melted butter, eggs, lemon juice, and vanilla, whisking until combined.
- Whisk gluten-free flour, xanthan gum, baking powder, and salt in another bowl, then add to wet ingredients and mix until smooth.
- Chill dough in the fridge for at least 2 hours.
Assembling & Baking the Cookies:
- Preheat oven to 350°F (180°C) and line baking sheets with parchment paper.
- Scoop 2 tbsp portions of dough, roll in powdered sugar and shape into balls.
- Place dough balls on baking sheets, make an indent in each and fill with 1 teaspoon of raspberry curd.
- Bake one sheet at a time for 9-12 minutes, until the edges are crispy.
- Let cookies cool on the baking sheet for 5-10 minutes, then transfer to a wire rack to cool completely.
- Storage: Store cookies in an airtight container at room temperature for 2-3 days or in the fridge for up to a week. Extra raspberry curd can be stored in the fridge for up to 10 days.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
