There’s something magical about baking a batch of cookies that fill your kitchen with warmth and love. Lemon Raspberry Sandwich Cookies are the perfect treat for any occasion—they combine the zestiness of lemons with the fruity sweetness of raspberry jam. Whether you’re a baking pro or a beginner, this recipe is guaranteed to make your family and friends swoon.
With tender, buttery cookies and a vibrant raspberry filling, these delightful treats are as fun to make as they are to eat. Let’s dive into everything you need to know to create these irresistible cookies!
Why Lemon Raspberry Sandwich Cookies Are the Ultimate Treat
These cookies stand out not only because they look gorgeous but also because their flavor is unforgettable. Here’s why you’ll fall in love with them:
- Perfectly Balanced Flavors: The tart lemon zest cuts through the sweetness of the raspberry jam, making every bite refreshing and satisfying.
- Beautiful Presentation: The “peekaboo” cutout design gives these cookies a professional, bakery-style look.
- Versatile: Serve them as an afternoon snack, pack them for a picnic, or gift them during the holidays.
Whether you’re baking for yourself or others, these cookies are a surefire way to spread joy.
Ingredients for Lemon Raspberry Sandwich Cookies
Before you begin, make sure you have all the ingredients ready. This recipe is divided into two main parts: the cookie dough and the raspberry jam filling.
For the Cookie Dough
| Ingredient | Measurement |
|---|---|
| Unsalted butter (room temperature) | 1 cup (227g) |
| Granulated sugar | ¾ cup (149g) |
| Confectioners’ sugar (sifted) | ¼ cup (28g) |
| Vanilla extract | 2 teaspoons |
| Almond extract (optional) | ¼ teaspoon |
| Egg yolks (room temperature) | 2 large |
| Egg (room temperature) | 1 large |
| Lemon zest | 1 tablespoon (3 lemons) |
| All-purpose flour | 3 cups (360g) |
| Salt | ½ teaspoon |
| Ground cinnamon (optional) | ⅛ teaspoon |
For the Filling
| Ingredient | Measurement |
|---|---|
| Seedless raspberry jam | ½ cup |
Pro Tip: Choose high-quality raspberry jam for the best flavor. You can also make your own for an extra homemade touch!
Step-by-Step Instructions to Bake Lemon Raspberry Sandwich Cookies
1. Prepare Your Cookie Dough
Start by creaming the butter, granulated sugar, and confectioners’ sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until the mixture is combined, then increase to medium-high speed and continue beating for about 1 minute until light and fluffy.
2. Add the Wet Ingredients
Mix in the vanilla and almond extracts (if using). Add the egg yolks and whole egg one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Finally, mix in the lemon zest.
3. Incorporate the Dry Ingredients
On low speed, gradually add the flour and salt to the wet mixture. Beat until just combined. The dough should feel stiff yet pliable.
4. Knead and Chill the Dough
Sprinkle a tablespoon of flour on a clean work surface. Transfer the dough and knead gently for 30 seconds. Divide the dough into two equal portions, about 443g each, and shape each into a 6-inch disc. Wrap tightly in plastic wrap and refrigerate for at least 2 hours.
5. Roll and Cut the Dough
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Remove one dough disc from the refrigerator and let it sit at room temperature for 10 minutes. Roll it out on a lightly floured surface to a thickness of ¼ inch.
Use a 2½-inch scalloped round cookie cutter to cut out as many cookies as possible. For half of the cookies, use a large open piping tip to create a “peekaboo” cutout in the center. This is where the raspberry jam will shine through.
6. Bake the Cookies
Arrange the cookies on the prepared baking sheets, leaving about 1 inch of space between each. Bake for 10-12 minutes or until the edges are lightly golden. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
7. Assemble the Sandwich Cookies
Spread about 1 teaspoon of raspberry jam onto the flat side of each solid cookie. Top with a cutout cookie, gently pressing them together to form a sandwich. Dust the tops with confectioners’ sugar for a snowy finish.
Tips for Perfect Lemon Raspberry Sandwich Cookies
- Use Fresh Lemon Zest: Freshly grated lemon zest is essential for the brightest flavor. Avoid bottled lemon juice or zest.
- Chill the Dough: Don’t skip the chilling step—it helps the dough maintain its shape while baking.
- Flour the Surface Lightly: Too much flour can make the cookies tough. Use just enough to prevent sticking.
- Bake Evenly: Rotate the baking sheets halfway through baking for even browning.
- Get Creative with Shapes: Use heart-shaped or star-shaped cookie cutters to suit different occasions.
Nutritional Information
Here’s a general estimate for one sandwich cookie (based on a yield of 24 cookies):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 150 |
| Total Fat | 8g |
| Carbohydrates | 18g |
| Protein | 2g |
| Sugar | 8g |
Serving and Storage
- Serving Suggestions: These cookies pair beautifully with a hot cup of tea, coffee, or even a chilled glass of lemonade.
- Storage Tips: Store the assembled cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep the cookies and filling separate and assemble them just before serving.
Frequently Asked Questions (FAQ)
1. Can I use a different type of jam?
Yes, you can substitute raspberry jam with strawberry, apricot, or even lemon curd for a unique twist.
2. What if I don’t have a scalloped cutter?
You can use a regular round cutter or any shape you like. A glass or small bowl works in a pinch!
3. Can I freeze the dough?
Absolutely. Wrap the dough tightly in plastic wrap and freeze for up to 2 months. Thaw it in the refrigerator overnight before rolling and cutting.
4. How do I prevent the cookies from spreading?
Ensure the dough is well-chilled before rolling. You can also chill the cut-out cookies for 10 minutes before baking.
5. Can I make these gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend. Make sure your other ingredients are also gluten-free.
6. How do I keep the cookies soft?
Store the cookies in an airtight container with a slice of bread. The bread helps maintain the cookies’ softness.
Final Thoughts: A Baking Project to Sweeten Your Day
Baking Lemon Raspberry Sandwich Cookies is more than just making a dessert—it’s creating a memory. The combination of zesty lemon and sweet raspberry is as delightful as it is unique, making these cookies a standout treat.
Whether you’re baking for a celebration, a gift, or just to enjoy at home, these cookies are guaranteed to impress. So, roll up your sleeves, preheat your oven, and get ready to bake something truly special!
Lemon Raspberry Sandwich Cookies: A Perfect Blend of Sweet and Tart
- Total Time: 2 hours 37 minutes
- Yield: 24 sandwich cookies
Description
Brighten your day with these Lemon Raspberry Sandwich Cookies! Featuring buttery lemon-flavored cookies and a sweet raspberry jam filling, these treats are perfect for any occasion. With their balanced flavors and elegant look, they’re as delightful to make as they are to eat.
Ingredients
For the Cookie Dough:
- 1 cup (227g) unsalted butter, room temperature
- 3/4 cup (149g) granulated sugar
- 1/4 cup (28g) confectioners’ sugar, sifted
- 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 (about 3 lemons)
- 3 cups (360g) all-purpose flour
- 1/2 teaspoon salt
- 1/8 teaspoon ground cinnamon (optional)
For the Filling:
- 1/2 cup seedless raspberry jam
Instructions
- Make the Cookie Dough:
- Cream the butter, granulated sugar, and confectioners’ sugar in a stand mixer on medium speed until combined. Increase speed to medium-high and beat for 1 minute until fluffy.
- Add vanilla and almond extracts (if using). Mix in the egg yolks and egg, one at a time, beating well after each addition. Stir in lemon zest.
- Gradually add flour, salt, and cinnamon (if using) on low speed until just combined. The dough should feel stiff but pliable.
- Chill the Dough:
- Divide the dough into two equal portions and shape into discs. Wrap tightly in plastic wrap and refrigerate for at least 2 hours.
- Roll and Cut Cookies:
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll out one dough disc on a lightly floured surface to 1/4-inch thickness. Use a 2 1/2-inch round cookie cutter to cut shapes. For half the cookies, cut a small center shape using a piping tip or mini cutter.
- Bake:
- Place cookies on prepared sheets, spaced 1 inch apart. Bake for 10-12 minutes, rotating sheets halfway through. Edges should be lightly golden. Cool on sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Assemble Sandwich Cookies:
- Spread 1 teaspoon raspberry jam on the flat side of each whole cookie. Top with a cutout cookie, pressing gently to form a sandwich. Dust tops with confectioners’ sugar.
Notes
- Freshly grated lemon zest ensures a bright flavor.
- Chill the dough to prevent spreading during baking.
- Use high-quality raspberry jam for the best results.
- Store assembled cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: 25 minutes (plus 2-3 hours rising time)
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
