Description
Welcome to this delightful recipe for Lemon Raspberry Cookie Sandwiches! If you’re a fan of zesty citrus flavors combined with the sweetness of raspberries, this is the perfect treat for you. These sandwich cookies bring together a refreshing lemony cookie and a luscious raspberry jam filling, creating a burst of flavor in every bite. Whether you’re baking for a special occasion or simply craving something sweet, this recipe will quickly become one of your favorites!
Ingredients
Scale
- 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
- 1/2 teaspoon salt
- Zest of 2 lemons
- 1/4 cup lemon juice
- 1/2 cup raspberry jam (or homemade raspberry preserves)
- 2 tablespoons granulated sugar (for sprinkling)
Optional substitutions:
- For a dairy-free option, you can substitute the butter with vegan butter. This may result in a slightly different texture but will still taste delicious.
- If you prefer, you can use strawberry or apricot jam instead of raspberry for a different flavor combination.
Instructions
- Preheat the Oven
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This will ensure that your cookies bake evenly and don’t stick to the tray. - Cream the Butter and Sugar
In a large bowl, cream together the softened butter and 1 cup of granulated sugar until the mixture is light and fluffy. This will usually take about 3-5 minutes. - Add the Egg and Vanilla
Once the butter and sugar are well combined, add the egg and vanilla extract. Beat the mixture until fully incorporated. - Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until everything is well combined. Then, stir in the lemon zest and lemon juice for that zesty flavor. - Form the Dough
Roll the dough into small balls, about 1 inch in diameter, and place them onto the prepared baking sheet. Lightly flatten each ball with your palm to create a nice round shape. - Bake the Cookies
Bake the cookies for 10-12 minutes or until the edges are lightly golden. Keep an eye on them to avoid overbaking. - Cool and Assemble
Once the cookies are baked, let them cool completely on a wire rack. After they’ve cooled, spread a layer of raspberry jam on the flat side of half the cookies. Top each with another cookie to create a sandwich. - Final Touch
Lightly sprinkle granulated sugar on top for an extra touch of sweetness, and your Lemon Raspberry Cookie Sandwiches are ready to enjoy!
Notes
- Chill the dough: For easier handling, you can chill the dough in the refrigerator for 20-30 minutes before rolling it into balls. This will help the cookies maintain their shape while baking.
- Homemade jam: If you want to elevate this recipe, try making your own raspberry jam using fresh raspberries, sugar, and a little lemon juice.
- Avoid sogginess: If you’re not serving the cookies right away, store the jam separately and assemble them just before serving to prevent the cookies from becoming soggy.