Lemon Raspberry Sandwich Cookies

There’s something magical about the combination of tart lemon and sweet raspberry, especially when it comes to baking. That’s why I absolutely adore making Lemon Raspberry Sandwich Cookies during the vibrant spring months. The bright flavors remind me of sunny afternoons spent in the garden, indulging in these delightful treats with friends and family. Each bite offers a harmony of textures and tastes, with the soft, buttery cookies hugging a luscious layer of raspberry jam that brings a burst of flavor. Whenever I bake these cookies, I can’t help but think of the joy they bring; they’re perfect for sharing at gatherings or simply enjoyed with a cup of tea. Let me share my love for these cookies and guide you through the irresistible journey of making them!

In crafting these Lemon Raspberry Sandwich Cookies, I find that the ingredients play a vital role in creating that perfect balance. The unsalted butter adds richness while allowing the other flavors to shine. The lightness from the granulated sugar and the powdered sugar creates a soft texture, while the lemon zest infuses each bite with refreshing brightness. And let’s not forget the raspberry jam that ties it all together, adding just the right amount of sweetness. Together, these elements create not just cookies, but a delightful experience that resonates with the spirit of spring. You won’t regret trying this recipe!

Everything You Need for Lemon Raspberry Sandwich Cookies

The ingredients for these Lemon Raspberry Sandwich Cookies are simple yet effective in creating a delightful treat. Each one plays a vital role in ensuring the cookies not only taste fantastic but also have the perfect texture. We’re using classic baking staples that combine to create a well-balanced flavor profile, making this recipe a true winner!

• 1 cup (227g) unsalted butter, room temperature: This forms the base of our cookie dough, providing richness and a buttery flavor.
• 3/4 cup (149g) granulated sugar: This sweetens the dough and helps achieve a tender texture.
• 1/4 cup (28g) confectioners’ sugar, sifted, plus more for dusting the cookies: This adds sweetness and a fine texture to the cookies.
• 2 teaspoons vanilla extract: A staple in many baked goods, it enhances the overall flavor.
• 1/4 teaspoon almond extract, optional: Adds a hint of nuttiness that can complement raspberry beautifully.
• 2 large egg yolks, room temperature: They help to bind the ingredients and provide richness.
• 1 large egg, room temperature: This adds moisture and helps the cookies to rise.
• 1 tablespoon lemon zest, finely grated: Infuses the cookies with bright, citrusy flavor.
• 3 cups (360g) all-purpose flour, plus more for kneading the cookie dough: The main structure for our cookies.
• 1/2 teaspoon salt: Balances the sweetness and enhances the flavors.
• 1/8 teaspoon ground cinnamon, optional: Adds warmth and depth to the flavor.
• 1/2 cup seedless raspberry jam: The sweet and tangy filling that brings the cookies together.

Preparation Steps for Lemon Raspberry Sandwich Cookies

Let’s dive into the preparation of these tasty treats! Making Lemon Raspberry Sandwich Cookies is a fun and relatively straightforward process. Each step brings you closer to enjoying these delectable cookies. Just follow along and you’ll be rewarded with beautiful, delicious cookies!

1. Start by combining the unsalted butter and both granulated sugar and confectioners’ sugar in the bowl of a stand mixer fitted with the paddle attachment. If you’re using a handheld mixer, you can also do this in a large bowl. Mix on medium speed until everything is combined. As you beat the mixture, increase to medium-high speed and continue beating until it becomes pale and fluffy, which should take about 1 minute.
2. Next, it’s time to add your flavorings. Beat in the vanilla extract and almond extract, mixing just until they are combined into the butter and sugar mixture.
3. Now, reduce the mixer speed back to medium and add in the egg yolks and the whole egg. Beat these in thoroughly until the mixture is well combined, scraping down the sides and bottom of the bowl as needed. Add in the lemon zest and give it another good mix.
4. Once the wet ingredients are well combined, it’s time to add the dry ingredients. On low speed, gradually add in the all-purpose flour and salt, mixing until everything is combined. At this point, the dough should start to come together and feel quite stiff.
5. Prepare a clean work surface by sprinkling 1 tablespoon of flour over it. Scrape the cookie dough onto this surface and gently knead it for about 30 seconds to bring it together. Once it feels cohesive, divide the dough in half, aiming for about 443 grams for each disc.
6. Shape each portion into a 6-inch disc and wrap them tightly in plastic wrap. Refrigerate for about 2 hours; this chilling step helps to firm up the dough, making it easier to roll out later.
7. When you’re ready to bake, preheat your oven to 350 degrees Fahrenheit. Prepare two large baking sheets by lining them with parchment paper, ensuring a nonstick surface for your cookies.
8. Once the cookie dough has chilled, remove it from the fridge and let it sit at room temperature for about 10 minutes. This makes it easier to roll out. Take one disc at a time, unwrap it, and transfer it to a lightly floured surface.
9. Roll the dough out to about 1/4-inch thickness. Using a 2 and 1/2-inch scalloped round cookie cutter, cut out as many cookie shapes as you can. For half of the cookies, use a large open round piping tip to create a “peekaboo” cutout in the center.
10. Carefully transfer the cut-out shapes to the prepared baking sheets, leaving about 1 inch of space between each cookie. After cutting, return the cookies to the refrigerator for another 15 minutes to chill again.
11. Now, bake the cookies on the middle rack of your oven for about 8 to 10 minutes. Rotate the pan halfway through baking to ensure even browning. They are ready when the edges are set, which may take around three batches to bake all the cookies.
12. Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
13. For the final touches, take the “peekaboo” cut-out cookies and dust them with powdered sugar using a small fine-mesh strainer.
14. Finally, take the remaining cookies and place them flat side up on another baking sheet. Spoon about 1 teaspoon of raspberry jam into the center of each cookie and spread it slightly, then top each with the sugar-dusted cookies.

Helpful Hints

Here are some helpful hints to ensure your baking experience is smooth and successful. These tips will guide you in making the best Lemon Raspberry Sandwich Cookies possible!

• Storage: These cookies can be stored in an airtight container at room temperature for up to 4 days, maintaining their deliciousness.
• Freezing: You can freeze the cookies before filling them with jam. Just wrap them tightly and they can last in the freezer for up to 3 months. Simply thaw before assembling.
• Pairing: These cookies are fantastic on their own but even better enjoyed with a cup of tea or coffee, making them perfect for afternoon snacks.
• Batching: Consider doubling the recipe if you’re planning to share these cookies with friends or at gatherings; they’re sure to disappear quickly!
• Variations: Use different fruit jams; they can all add a unique twist to the classic flavor, so feel free to experiment!

Serving Options for Lemon Raspberry Sandwich Cookies

When it comes to serving Lemon Raspberry Sandwich Cookies, the options are endless! Here are some tasty ways to present these delightful treats:

• Spring Gatherings: These cookies are perfect for spring parties or family gatherings. Their bright flavor complements the seasonal mood beautifully.
• Tea Time: Serve these cookies alongside your favorite tea selection. They are an excellent pairing for a light afternoon break.
• Gift Giving: Wrap a dozen in a decorative box for a thoughtful homemade gift during holidays or special occasions, like birthdays or Mother’s Day.
• Lunch Box Treat: Include them in kids’ lunch boxes for a sweet surprise that will brighten their day.
• Picnic Friendly: These cookies travel well, making them an ideal treat for picnics or road trips. Pack them up and enjoy them outdoors!

FAQ

Conclusion

The Lemon Raspberry Sandwich Cookies offer a delightful combination of flavors and textures that are sure to impress. They are not only delicious but also a joy to make, particularly when shared with loved ones. I encourage you to give this recipe a try, as it’s perfect for any occasion! Your friends and family will surely love these cookies, and you might even find them becoming a favorite treat in your home.

Lemon Raspberry Sandwich Cookies

Indulge in the delightful tang of Lemon Raspberry Sandwich Cookies. These easy cookies bring a burst of flavor that’s refreshing and perfect for springtime gatherings. Soft, buttery, and filled with sweet raspberry jam, they are bound to satisfy your sweet tooth. Make them today for a treat that everyone will love!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 24 servings

Course: Desserts

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup Unsalted Butter room temperature
• 3/4 cup Granulated Sugar
• 1/4 cup Confectioners' Sugar sifted, plus more for dusting the cookies
• 2 teaspoons Vanilla Extract
• 1/4 teaspoon Almond Extract optional
• 2 large Egg Yolks room temperature
• 1 large Egg room temperature
• 1 Tablespoon Lemon Zest finely grated
• 3 cups All-Purpose Flour plus more for kneading the cookie dough
• 1/2 teaspoon Salt
• 1/8 teaspoon Ground Cinnamon optional
• 1/2 cup Seedless Raspberry Jam

Equipment

• Oven
• Baking Sheet
• Frying Pan
• Mixing Bowl
• Grater

Method

 

1. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, combine the unsalted butter and both granulated sugar and confectioners' sugar and beat on medium-speed until combined, then increase to medium-high speed and continue beating until pale and fluffy, about 1 minute.
2. Beat in the vanilla extract and almond extract, mixing just until combined.
3. Reduce to medium-speed, then add in the egg yolks and egg, beating until well combined, and scraping down the sides and bottom of the bowl as needed. Beat in the lemon zest.
4. On low speed, gradually add in the all-purpose flour and salt, and beat until combined. Your dough should be stiff.
5. Sprinkle 1 Tablespoon of flour over a clean work surface. Scrape the cookie dough onto the surface and gently knead it for about 30 seconds. Divide the dough in half, (about 443 grams each disc).
6. Press each portion of cookie dough into a 6”-inch disc. Wrap dough tightly in plastic wrap and refrigerate for 2 hours.
7. When you're ready to bake, preheat the oven to 350 degrees (F). Line two large baking sheets with parchment paper.
8. Remove the cookie dough from the fridge and let it sit at room temperature for 10 minutes. Working with one disc at a time, unwrap the dough and transfer to a lightly floured surface.
9. Roll each disc out to about 1/4" thickness. Using a 2 and 1/2-inch scalloped round cookie cutter, cut out as many cookies as you can. Use a large open round piping tip to make a “peekaboo” cutout in the center of half of the cookies.
10. Carefully transfer the shapes to the prepared baking sheets, leaving 1” between cookies. Place the cut cookies back in the refrigerator for 15 minutes.
11. Bake on the middle rack for 8 to 10 minutes, rotating the pan halfway through baking, or until the edges are set. (It’ll probably take about 3 batches to bake all of the cookies.)
12. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack and cool completely.
13. Transfer the “peekaboo” cut-out cookies to a baking sheet and, using a small fine-mesh strainer, dust them with powdered sugar.
14. Transfer the remaining cookies to another baking sheet and turn them all flat side up. Spoon about 1 teaspoon of seedless raspberry jam into the center of each cookie, spread it just slightly. Top with the sugar dusted cookies.

Notes

• Storage: These cookies can be stored in an airtight container at room temperature for up to 4 days, maintaining their deliciousness.
• Freezing: You can freeze the cookies before filling them with jam. Just wrap them tightly and they can last in the freezer for up to 3 months. Simply thaw before assembling.
• Pairing: These cookies are fantastic on their own but even better enjoyed with a cup of tea or coffee, making them perfect for afternoon snacks.
• Batching: Consider doubling the recipe if you're planning to share these cookies with friends or at gatherings; they're sure to disappear quickly!
• Variations: Use different fruit jams; they can all add a unique twist to the classic flavor, so feel free to experiment!

Previous PostSalted Caramel Sauce

Next Post Strawberry Tres Leches Cake

Meet Quinn Taylor

Great food doesn't have to be complicated, it just has to be smart. I focus on streamlining our recipes so you get maximum flavor with minimum stress. I cooked, timed, and tasted this dish multiple times to ensure it fits perfectly into your busy life while still delivering that 'wow' factor.