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