This recipe for Lemon Raspberry Sprinkle Cookies pairs the tartness of lemons and raspberries into a sweet cookie treat. The colorful sprinkles add a delightful crunch to a soft cookie making the it even more appealing.
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You can customize these sprinkle cookies for different occasions by changing the color and type of sprinkles.
Making these cookies can be a fun activity, especially for kids, who enjoy decorating with different kinds of sprinkles.
Ingredients
- Granulated sugar
- Butter: unsalted butter is preferred. Bring the butter to room temperature before starting the lemon raspberry sprinkle cookies.
- All-purpose flour: I prefer using an unbleached flour but any all-purpose flour will create a great cookie
- Salt and baking soda
- Lemons: use the juice and zest of two medium-sized lemons
- An egg: bring the egg to room temperature before starting the recipe
- Sprinkles: I used red, white and pink sprinkles but you may use another color of your choice
- Raspberry jam: you may use homemade or store-bought raspberry jam
See recipe card for quantities.
Instructions
See the instructions in the recipe card below to make the lemon cookie dough.
Follow this visual aid to add the sprinkles and raspberry jam to the cookies:
Scoop approximately 1 ½ tablespoon of cookie dough and roll into a ball. Lightly press each ball of cookie dough in the sprinkles.
Place onto parchment or silicon lined baking sheets. Leave approximately 2 inches of space between each cookie. Use the back of a ½ teaspoon to make an indentation in the center of each cookie. Bake cookies for 10 - 12 minutes.
While the cookies are still warm, use the back of the ½ teaspoon to increase the indentation in the center of each cookie. Cool cookies completely on a wire rack. Fill the center of each cookie with raspberry jam. Enjoy!
Equipment
You need the following equipment to make this Lemon Raspberry Sprinkle Cookie recipe:
- Mixer - a hand mixer or stand mixer may be used. Since this recipe uses the creaming method to make the cookie dough it is difficult to mix by hand.
- Cookie scoop - helps to create uniformly sized cookies
- Sheet pans and parchment paper - the cookies are baked on a sheet pan and the parchment allows for easy cleanup and ensures the cookies don't stick to the pan. Alternatively, place a silicone baking mat on each pan.
- Bowls, measuring cups and spoons
Storage
Arrange the cookies in a single layer in an airtight container. Keep for up to 3 days at room temperature. Alternatively, wrap well and freeze for up to 2 months.
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Equipment
- Hand Mixer or
- Bowls, measuring cups and spoons
Ingredients
- 2 Cups All Purpose Flour
- ½ teaspoon baking soda
- 1 teaspoon Salt
- 2 tablespoon Lemon Zest (appoximately 2 lemons)
- 2 tablespoon Lemon Juice (approximately 2 lemons)
- 1 Cup Granulated Sugar
- 8 Tablespoons Butter, room temperature
- 1 Large Egg, room temperature
- ⅔ Cup Sprinkles use colors of your choice
- ½ Cup Raspberry jam homemade or store-bought
Instructions
- Preheat oven to 350℉ (180℃)
- Prepare 2 baking sheets by lining with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together flour, baking soda, salt and lemon zest.
- Using a stand-mixer with the paddle attachment, begin creaming the butter and granulated sugar until light and fluffy (approximately 2 - 4 minutes on medium speed). Scrape the bowl as needed. Note: a hand-mixer may also be used.
- Add the egg and lemon juice. Mix on low speed until incorporated.
- Add the flour mixture and mix on low speed until combined.
- Scoop approximately 1 ½ tablespoons of cookie dough and roll into a ball.
- Lightly press each ball of cookie dough in the sprinkles. Place on the prepared baking sheets. Leave approximately 2 inches of space between each cookie.
- Use the back of a ½ teaspoon to make an indentation in the center of each cookie.
- Bake cookies for 10 - 12 minutes.
- While the cookies are still warm, use the back of the ½ teaspoon spoon to increase the indentation in the center of each cookie.
- Let cookies cool on the baking sheets for 5 to 10 minutes, then transfer cookies to a wire rack to cool completely.
- Fill the center of each cookie with raspberry jam. Enjoy!
Video
Elizabeth says
Delicious cookies! Plan on making these again for the upcoming holiday - they're that good!
Jacqueline says
These are such pretty cookies. I made them for a tea party and filled them with my homemade raspberry jam. So good!
Oscar says
I love how the sprinkles add both visual appeal and a fun texture to these cookies. They're as delightful to look at as they are to eat.