Description
Irresistible Raspberry Lemon Sugar Cookies
Ingredients:
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon salt
3/4 cup unsalted butter, softened
3/4 cup granulated sugar
1/2 cup powdered sugar
1/4 cup vegetable oil
1 large egg
2 teaspoons vanilla extract
1 teaspoon lemon extract
1 tablespoon lemon zest
1/2 cup raspberry jam
1/2 cup white chocolate chips, melted (for drizzling)
Directions:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt.
In a large bowl, cream together the butter, granulated sugar, and powdered sugar until light and fluffy.
Add the vegetable oil, egg, vanilla extract, lemon extract, and lemon zest to the butter mixture and mix until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Roll the dough into 1.5-inch balls and place them on the prepared baking sheet, about 2 inches apart.
Make an indentation in the center of each cookie using your thumb or the back of a spoon and fill each indentation with raspberry jam.
Bake the cookies for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Once the cookies are cooled, drizzle the melted white chocolate over the top.
Prep Time: 20 minutes | Cooking Time: 12 minutes | Total Time: 32 minutes
Kcal: 150 kcal | Servings: 24 cookies
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