Lemon-Glazed Raspberry-Filled Cookies

Ingredients

Cookie Dough

• 1 cup (225 g) unsalted butter, softened
• ¾ cup (150 g) granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest (optional but adds a light citrus note)
• 2 ¼ cups (about 280 g) all-purpose flour
• ¼ teaspoon salt
• ½ teaspoon baking powder

Filling

• ½–¾ cup raspberry jam (or your favorite jam, such as strawberry)

Icing (Lemon-Vanilla)

• 1 ½ cups (180 g) powdered sugar
• 2 tablespoons melted butter
• 2–3 tablespoons milk (adjust for consistency)
• 1 tablespoon fresh lemon juice (optional, for a brighter flavor)
• ¼ teaspoon vanilla extract (optional)

(If you prefer a white chocolate topping, melt about 1 cup of white chocolate chips with 1 tablespoon of butter, then stir in a teaspoon of lemon zest—spread or drizzle over cooled cookies.)

Step-by-Step Instructions

1. Cream the butter and sugar

   • In a mixing bowl (stand mixer or handheld), beat softened butter and sugar together on medium speed until light and fluffy, about 2 minutes.

2. Add egg, vanilla, and lemon zest

   • Beat in the egg, then mix in the vanilla extract and lemon zest (if using) until fully combined.

3. Combine the dry ingredients

   • In a separate bowl, whisk together flour, salt, and baking powder.
   • Gradually add the flour mixture to the butter‐sugar mixture, stirring just until a soft dough forms. Avoid overmixing.

4. Chill the dough (optional but helpful)

   • Wrap the dough in plastic wrap and refrigerate for about 30 minutes. This makes it easier to shape and helps the cookies keep their form while baking.

5. Shape and fill

   • Preheat oven to 350°F (175°C).
   • Scoop tablespoons of dough and roll into balls (or use a cookie scoop).
   • Place dough balls on a parchment‐lined baking sheet, spacing them a couple of inches apart.
   • Use your thumb or the back of a spoon to make a small indentation in each dough ball.
   • Fill each indentation with about a teaspoon of jam (enough to come nearly to the top of the indent).

6. Bake

   • Bake for 10–12 minutes, or until the edges are lightly golden.
   • Remove from oven and allow cookies to cool on the sheet for a couple of minutes, then transfer to a cooling rack to cool completely.

7. Prepare the icing

   • In a bowl, whisk together powdered sugar, melted butter, 2 tablespoons of milk, lemon juice (if using), and vanilla (if using).
   • Adjust consistency with extra milk (or more powdered sugar) until it’s spreadable but not runny. You want it thick enough to stay on top of the cookie without dripping everywhere.

8. Glaze the cookies

   • Once cookies are completely cooled, spoon or drizzle the icing on top.
   • Let the icing set (about 15–20 minutes) before stacking or storing.

Tips and Variations

• Flavor Swaps
  • Try strawberry, apricot, or blackberry jam for different flavor profiles.
  • Add a teaspoon of almond extract to the dough for a sweet almond note that pairs nicely with raspberry jam.
• Texture Tips
  • For extra crisp edges, bake an additional 1–2 minutes.
  • For softer cookies, remove from the oven as soon as edges are lightly golden.
• Storing
  • Store the iced cookies in an airtight container at room temperature for up to a week.
  • If you use a cream cheese–based icing or prefer them chilled, keep them in the fridge for freshness.

Enjoy your batch of sweet, jammy, and creamy cookies! They’re perfect alongside a cup of tea or coffee, and the light citrus icing really complements the fruity center.