Go Back
–+ servings
Merry

Bright, zesty, and delightfully sweet, these Lemon Raspberry Cookie Sandwiches are a match made in dessert heaven! Soft lemon cookies are sandwiched with luscious raspberry jam, creating the perfect bite for tea parties, holiday gatherings, or an indulgent treat at home.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 sandwich cookies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Cookies:
  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • Zest of 2 lemons
  • ¼ cup lemon juice
For the Filling and Topping:
  • ½ cup raspberry jam or homemade raspberry preserves
  • 2 tablespoons granulated sugar for sprinkling

Method
 

  1. Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Cream the butter and sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy (about 3-5 minutes).
  3. Add egg and vanilla: Beat in the egg and vanilla extract until fully incorporated.
  4. Mix dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Infuse lemon flavor: Stir in the lemon zest and lemon juice for a bright, zesty flavor.
  6. Shape the dough: Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart. Lightly flatten each ball with your palm.
  7. Bake: Bake for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
  8. Assemble the sandwiches: Spread raspberry jam on the flat side of half the cookies. Top with the remaining cookies to create sandwiches.
  9. Add final touches: Sprinkle granulated sugar on top for an extra touch of sweetness.

Notes

  • For a dairy-free option, substitute the butter with vegan butter.
  • Strawberry or apricot jam can be used instead of raspberry for a different flavor profile.
  • If the dough is too soft to handle, chill it in the refrigerator for 15-20 minutes before shaping.

Tried this recipe?

Let us know how it was!