Description
Delicious raspberry lemon cream cookies that combine the tangy taste of lemon with the sweetness of raspberries, featuring a soft texture and creamy filling.
Ingredients
Scale
- 2 cups all-purpose flour (240 g)
- 1 teaspoon baking powder (5 g)
- 1/2 teaspoon salt (2 g)
- 1 cup unsalted butter, softened (226 g)
- 3/4 cup granulated sugar (150 g)
- 1/4 cup brown sugar (50 g)
- 2 large eggs
- 1 teaspoon vanilla extract (5 ml)
- 1 tablespoon lemon zest (from 1 lemon)
- 1 cup fresh raspberries, pureed (150 g)
- 1 cup heavy cream (240 ml)
- 8 oz cream cheese, softened (226 g)
- Powdered sugar for dusting
- Additional lemon zest for garnish
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract and lemon zest.
- Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined.
- Drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each ball slightly.
- Bake for 10-12 minutes, or until the edges are lightly golden. Let cool on the baking sheets for 5 minutes before transferring to a wire rack.
- In a medium bowl, combine the cream cheese and heavy cream. Beat until smooth and creamy. Gradually add the pureed raspberries and mix until well combined.
- Once the cookies are completely cool, spread a generous amount of the raspberry cream filling on the flat side of one cookie and top with another cookie.
- Lightly dust the assembled cookies with powdered sugar and garnish with additional lemon zest.
- Serve and enjoy!
Notes
- Store cookies in an airtight container in the refrigerator for up to a week.
- For freezing, place cookies in a single layer on a baking sheet and freeze until solid.
- Chill the cookie dough for 30 minutes before baking for better shape retention.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: raspberry, lemon, cookies, dessert, cream filling