When was the last time a dessert instantly brightened your day? These Lemon Raspberry Cookie Sandwiches are the perfect balance of sweet and tangy, delivering a burst of flavor with every bite. Whether you’re whipping them up for a party, a family gathering, or just a cozy afternoon treat, they’ll bring a smile to your face. Let’s embark on a delicious journey to create these irresistible cookies.
Why You’ll Fall in Love with These Cookie Sandwiches
The zesty lemon flavor paired with the sweetness of raspberry jam makes these cookie sandwiches uniquely delightful. They’re soft, buttery, and perfectly complemented by the fruity filling. Plus, they’re easy to customize and can be tailored to suit different dietary needs.
Ingredients You’ll Need
Here’s what you need to bake these delightful treats:
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)
Optional Substitutions
- Dairy-Free Option: Replace unsalted butter with vegan butter. The texture may vary slightly, but the taste will still be delicious.
- Jam Variations: Try strawberry or apricot jam if you’re looking for a different flavor combination.
Step-by-Step Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking and to promote even baking.
2. Cream the Butter and Sugar
In a large mixing bowl, cream together the softened butter and 1 cup of granulated sugar until light and fluffy. This process typically takes about 3-5 minutes with an electric mixer.
3. Add the Egg and Vanilla
Beat in the egg and vanilla extract until the mixture is smooth and fully incorporated.
4. Mix the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
5. Infuse Lemon Flavor
Fold in the zest of two lemons and ¼ cup of lemon juice. The zest adds a burst of fresh citrus aroma, while the juice enhances the cookies’ tangy profile.
6. Shape the Dough
Roll the dough into small balls, approximately 1 inch in diameter. Place them on the prepared baking sheet, spacing them about 2 inches apart. Lightly flatten each ball with the palm of your hand to create an even surface.
7. Bake the Cookies
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Keep a close eye on them to avoid overbaking.
8. Cool Completely
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
9. Assemble the Sandwiches
Once the cookies are fully cooled, spread a generous layer of raspberry jam on the flat side of half the cookies. Top with another cookie to form a sandwich.
10. Add a Sweet Touch
Lightly sprinkle granulated sugar on top of each cookie sandwich for a sparkling finish.
Tips for Perfect Lemon Raspberry Cookie Sandwiches
- Use Fresh Lemons: Freshly squeezed lemon juice and zest provide the best flavor. Avoid bottled lemon juice, as it lacks the same zing.
- Chill the Dough (Optional): If the dough feels too soft, refrigerate it for 15-20 minutes to make it easier to handle.
- Homemade Jam: For an elevated flavor, use homemade raspberry jam. It’s fresher and allows you to control the sweetness.
Nutritional Information (Per Serving)
Nutrient | Amount |
---|---|
Calories | 180 |
Fat | 9g |
Carbohydrates | 22g |
Protein | 2g |
Sugar | 12g |
Fiber | 1g |
Storing and Freezing
Storing
- Store the cookie sandwiches in an airtight container at room temperature for up to 2 days.
- For extended freshness, keep them refrigerated for up to a week.
Freezing
- Freeze the unfilled cookies in an airtight container for up to 3 months. Thaw at room temperature and assemble with jam before serving.
FAQs About Lemon Raspberry Cookie Sandwiches
1. Can I make the dough ahead of time?
Yes! The dough can be made up to 24 hours in advance. Store it in the refrigerator, wrapped tightly in plastic wrap.
2. Can I use gluten-free flour?
Absolutely. Substitute the all-purpose flour with a 1:1 gluten-free flour blend for a gluten-free version.
3. What’s the best way to ensure even baking?
Use a cookie scoop to ensure uniform dough balls and rotate the baking sheet halfway through baking.
4. Can I substitute the lemon zest?
If you’re out of lemons, try using orange zest for a different citrus twist.
5. How do I prevent the cookies from spreading too much?
Chill the dough for 15-20 minutes before baking, especially if your kitchen is warm.
6. What other fillings can I use?
Experiment with Nutella, cream cheese frosting, or a tart lemon curd for variety.
Conclusion
Lemon Raspberry Cookie Sandwiches are more than just cookies—they’re a celebration of vibrant flavors and comforting textures. Perfect for tea parties, holiday gatherings, or a simple indulgence at home, these cookies are sure to become a favorite in your recipe collection. So, gather your ingredients and bake a batch of these delightful treats today!
Total Time: 27 minutes
Yield: 18 sandwich cookies
Description
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.
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)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 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).
- Add egg and vanilla: Beat in the egg and vanilla extract until fully incorporated.
- 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.
- Infuse lemon flavor: Stir in the lemon zest and lemon juice for a bright, zesty flavor.
- 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.
- 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.
- Assemble the sandwiches: Spread raspberry jam on the flat side of half the cookies. Top with the remaining cookies to create sandwiches.
- 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.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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