Lemon Raspberry Cookies
These lemon raspberry cookies are sliced pinwheels with a thin raspberry-jam spiral baked into a buttery lemon dough. The cookies stay mostly pale, with lightly golden edges and a tender, slightly crumbly texture.
The filled dough needs at least an hour in the refrigerator before slicing. A firm log cuts into round cookies without flattening the spirals, while a thin layer of jam keeps the filling from squeezing out.
Ingredients for Lemon Raspberry Cookies
- 1 cup unsalted butter, softened (225g)
- 1/2 cup powdered sugar (60g)
- 1 tablespoon finely grated lemon zest, from about 2 lemons (6g)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (240g)
- 1/4 teaspoon fine salt
- 1/3 cup raspberry jam or preserves (105g)
Yield: About 24 cookies. Time: About 25 minutes of prep, at least 1 hour of chilling, 10–12 minutes of baking per batch, and cooling time; about 2 hours 5–15 minutes total for two batches.
Smooth or seeded raspberry jam works. Use jam that spreads easily but is not runny.
How to Make Lemon Raspberry Pinwheel Cookies
- Mix the dough: Beat the butter and powdered sugar with a hand mixer until combined. Mix in the lemon zest and vanilla. Add the flour and salt, mixing just until no dry flour remains and the dough holds together when pressed.
- Roll and fill: Roll the dough on parchment into an approximately 10-by-12-inch rectangle. If it is too soft to handle, refrigerate it briefly; if it sticks, roll it between sheets of parchment. Spread the jam in a thin, even layer, leaving about a 1/2-inch clean border along one long edge.
- Form and chill the log: Starting at the opposite long edge, roll the dough snugly toward the clean border to make an approximately 12-inch log. Seal the seam, wrap the log, and refrigerate for at least 1 hour, until firm enough to slice without flattening.
- Preheat and slice: As the log finishes chilling, preheat the oven to 350°F (175°C) with a rack in the center. Line baking sheets with parchment. Cut the log into approximately 1/2-inch rounds with a sharp knife, wiping jam from the blade as needed. Place the slices about 2 inches apart and keep any waiting slices chilled.
- Bake: Bake one sheet at a time, uncovered, for 10–12 minutes. Start checking at 10 minutes and remove the cookies when their surfaces look set and the edges are just lightly golden. Do not wait for the whole cookie to brown.
- Cool: Let the cookies firm on the sheet for about 2 minutes, then carefully transfer them to a wire rack. Cool completely before storing.
How to Keep the Raspberry Spirals Defined
Too much jam can squeeze out as the dough rolls and stick to the baking sheet. Keep the layer thin and leave the clean border so the seam can seal. Roll snugly without pressing hard enough to force out the filling.
If the log squashes under the knife, refrigerate it until firm again. A sharp blade wiped between cuts helps keep the red spiral visible in each slice. For another rolled cookie design, see these cinnamon roll cookies.
Serving Lemon Raspberry Cookies
Serve the cookies with tea or coffee. A small bowl of extra raspberry jam is optional for serving; the cookies already have jam baked inside.
Storing and Freezing
Store completely cooled cookies in an airtight container at room temperature for up to 5 days, with parchment between layers to limit sticking. Freeze baked, cooled cookies airtight for up to 3 months, separating layers with parchment. Thaw before serving.
Nutrition
Approximate nutrition per cookie, based on 24 cookies: 125 calories, 1g protein, 8g fat, and 13g carbohydrates. Estimated per 100g of ingredients: 470 calories, 4g protein, 29g fat, and 48g carbohydrates. Values are estimates; cookie size, jam brand, and moisture lost during baking will affect the results.
Equipment
- Hand mixer
- Mixing bowl
- Rolling pin
- Parchment paper
- Baking sheets
- Sharp knife
- Wire rack
Ingredients
- 1 cup unsalted butter, softened (225g)
- 1/2 cup powdered sugar (60g)
- 1 tablespoon finely grated lemon zest, from about 2 lemons (6g)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (240g)
- 1/4 teaspoon fine salt
- 1/3 cup raspberry jam or preserves (105g)
Instructions
- Beat the butter and powdered sugar until combined.
- Mix in the lemon zest and vanilla.
- Add the flour and salt, mixing just until no dry flour remains and the dough holds together when pressed.
- Roll the dough on parchment into an approximately 10-by-12-inch rectangle. If it is too soft, refrigerate it briefly; if it sticks, roll it between sheets of parchment.
- Spread the jam in a thin, even layer, leaving about a 1/2-inch clean border along one long edge.
- Starting at the opposite long edge, roll the dough snugly toward the clean border to form an approximately 12-inch log. Seal the seam, wrap the log, and refrigerate for at least 1 hour, until firm.
- Preheat the oven to 350°F (175°C) with a rack in the center. Line baking sheets with parchment.
- Cut the log into approximately 1/2-inch rounds with a sharp knife, wiping jam from the blade as needed.
- Place the slices about 2 inches apart and keep any waiting slices chilled.
- Bake one sheet at a time for 10–12 minutes, checking at 10 minutes. Remove the cookies when the surfaces look set and the edges are just lightly golden.
- Let the cookies firm on the baking sheet for about 2 minutes, then transfer them to a wire rack to cool completely.
Tips
- Use jam that spreads easily but is not runny.
- Keep the jam layer thin and leave a clean border to help seal the seam.
- Roll snugly without pressing hard enough to force out the filling.
- If the log squashes while slicing, refrigerate it until firm again.
- Use a sharp knife and wipe it between cuts to keep the spirals defined.