Lemon Raspberry Sandwich Cookies Recipe
These Lemon Raspberry Cookies feature tender lemon-infused sugar cookies with a delightful raspberry jam filling, creating a perfect sandwich treat. The cookies are lightly flavored with fresh lemon zest and vanilla, making them refreshingly sweet and tangy. Ideal for any occasion, these cookies are baked to a light golden finish and offer a soft texture that becomes more pronounced after a day, enhancing their homemade charm.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 15 sandwich cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie Dough
- 113 g unsalted butter, room temperature
- 150 g granulated sugar
- Zest of 1 large lemon
- 1 large egg (50 grams), room temperature
- 1 tsp vanilla extract
- 220 g all-purpose flour
- 1/4 tsp kosher salt (Morton’s)
Filling and Topping
- Raspberry jam or preserves, approximately 1/2 tablespoon per cookie sandwich
- Powdered sugar (for dusting, optional)
Instructions
- Cream Butter, Sugar, and Lemon Zest: In a mixer set to medium-low speed, cream together the unsalted butter, granulated sugar, and lemon zest for 1-2 minutes until well combined and fluffy.
- Add Vanilla Extract: Mix in the vanilla extract to the creamed butter mixture until evenly distributed.
- Incorporate Dry Ingredients: In a separate bowl, combine the all-purpose flour and kosher salt. With the mixer running on medium-low, add the dry ingredients in three separate additions, mixing well after each to form the cookie dough base.
- Add Egg: Lightly whisk the egg, then add it gradually to the dough in two parts while mixing until just combined. Do not overmix.
- Roll Out Dough: Roll the dough to a thickness of about 1/8 inch (slightly thicker if preferred) between two half sheets of parchment paper to ensure even thickness and prevent sticking.
- Chill Dough: Transfer the rolled-out dough along with the parchment onto a cookie sheet, cover with plastic wrap, and refrigerate for 2 hours or until firm and chilled sufficiently for cutting.
- Preheat Oven: Set the oven temperature to 350°F (175°C) to prepare for baking.
- Cut Out Cookies: Remove the dough from the fridge and use a 2 1/2 inch heart-shaped cookie cutter to cut out cookies. For half of the cookies, cut out small heart centers to create the sandwich tops. Place the cut cookies on parchment-lined baking sheets.
- Chill Cookies Before Baking: Chill the unbaked cookies on the baking sheet in the refrigerator for 5 minutes before baking to help retain shape.
- Bake Cookies: Bake the cookies in the preheated oven for 8-10 minutes, or until they are set but remain light in color—not too golden—to keep them tender.
- Cool Cookies: Remove baked cookies from the sheets and allow them to cool completely on a wire rack.
- Assemble Sandwiches: Flip half of the solid heart cookies upside down (so the bottom is facing upward), spread about 1/2 tablespoon of raspberry jam on each, spreading close to the edges. Place the heart-cutout cookies on top to form sandwich cookies.
- Dust with Powdered Sugar: If desired, lightly dust the tops of the sandwich cookies with powdered sugar for an elegant finish.
- Store Properly: Store the completed sandwich cookies in an airtight container at room temperature for up to one week.
Notes
- This is a Baker Street Society original recipe.
- The baking time is based on using a 2 1/2 inch heart cookie cutter; larger cookies will require additional baking time.
- The cookies will naturally soften within a day due to the moisture from the jam, becoming less crisp but more tender. Baking the cookies lighter in color keeps them soft sooner, while baking until golden results in a crisper cookie that softens more slowly.
