Lemon Raspberry Sandwich Cookies… aka lemon-butter cookies spread with seedless raspberry jam and stuffed together to form a dessert sandwich. Lemon zest adds plenty of lemon flavor and a dusting of powdered sugar makes them stunning and perfect for special occasions.
Lemon Raspberry Cookies
Friends! It’s been way too long since we’ve gathered together and baked a batch of cookies. So I’m fixing that situation right now with these gorgeous lemon raspberry cookies. Unlike most of the cookie recipes I share, we won’t be rolling these into dough balls and stuffing them with chocolate. These are more refined and elegant than that!
But please don’t let that little fact scare you away from this recipe. I promise these cookies are easy enough for a beginner baker to make and master! And I have plenty of step-by-step photos in the recipe box to guide you along the way!
Ingredients for Cookies
- Unsalted Butter: At room temperature. You can really taste the butter in this recipe! So if possible, use a brand you really enjoy the flavor and taste of.
- Sugar: You’ll need granulated sugar AND confectioner’s sugar for this recipe.
- Extracts: Vanilla extract and almond extract add sweetness and depth of flavor to the cookie dough. You can leave out the almond extract out if desired.
- Eggs: You’ll use the yolks ONLY of two eggs, and then 1 whole egg.
- Lemon: This recipe calls for finely grated lemon zest, which gives the cookies their wonderful lemon flavor. Do not add lemon juice, but if you want more lemon flavor, you can use lemon curd instead of raspberry jam.
- Flour: All-purpose flour is the ONLY flour I can recommend using in this recipe. Any other variety of flour will probably make this recipe a flop. But feel free to experiment at your own risk.
- Salt: A tiny amount of salt enhances the flavors and balances the sweetness. If you use salted butter, you can omit the salt called for.
- Cinnamon: An optional, but delicious, ingredient that adds depth of flavor and compliments the raspberry filling.
- Raspberry Jam: I prefer to use seedless raspberry preserves or jam. But use whatever jam or jelly you enjoy in sandwich cookies!
How to Make Lemon Raspberry Cut-Out Cookies
- Make the Dough: The dough comes together quickly but needs 2 hours to chill and firm up! So plan ahead time wise.
- Baking Prep: When you’re ready to bake, preheat the oven to 350 degrees (F). Line two large baking sheets with parchment paper. Remove the cookie dough from the fridge and let it sit at room temperature for 10 minutes.
- Roll out the Dough: Use a round cookie cutter to cut out as many cookies as you can. Use a large open round piping tip to make a “peekaboo” cutout in the center of half of the cookies.
- Bake the Cookies: They’ll take about 8 to 10 minutes to bake. You’ll need to bake several batches to use up all of the dough. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack and cool completely.
- Make Cookie Sandwiches: Transfer the “peekaboo” cut-out cookies to a baking sheet and dust them with powdered sugar. Transfer the remaining cookies to another baking sheet and turn them all flat side up. Add jam to the center of each cookie, then top with the sugar dusted cookies.
Equipment for this Recipe
- Stand Mixer fitted with Paddle Attachment
- Baking Sheets
- Parchment Paper
- Wire Racks
- Rolling Pin
- Plastic Wrap
- Cookie Cutters
- Large Round Piping Tip
Lemon Raspberry Sandwich Cookies
- 1 cup (227g) unsalted butter room temperature
- 3/4 cup (149g) granulated sugar
- 1/4 cup (28g) confectioners' sugar sifted, plus more for dusting the cookies
- 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 finely grated 3
- 3 cups (360g) all-purpose flour plus more for kneading the cookie dough
- 1/2 teaspoon salt
- 1/8 teaspoon ground cinnamon optional
- 1/2 cup seedless raspberry jam
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, combine the butter and both sugars and beat on medium-speed until combined, then increase to medium-high speed and continue beating until pale and fluffy, about 1 minute.
- Beat in the vanilla and almond extracts, mixing just until combined.
- Reduce to medium-speed, then add in the egg yolks and egg, beating until well combined, and scraping down the sides and bottom of the bowl as needed. Beat in the lemon zest.
- On low speed, gradually add in the flour and salt, and beat until combined. Your dough should be stiff.
- Sprinkle 1 Tablespoon of flour over a clean work surface. Scrape the cookie dough onto the surface and gently knead it for about 30 seconds. Divide the dough in half, (about 443 grams each disc).
- Press each portion of cookie dough into a 6”-inch disc. Wrap dough tightly in plastic wrap and refrigerate for 2 hours.
- When you're ready to bake, preheat the oven to 350 degrees (F). Line two large baking sheets with parchment paper.
- Remove the cookie dough from the fridge and let it sit at room temperature for 10 minutes. Working with one disc at a time, unwrap the dough and transfer to a lightly floured surface.
- Roll each disc out to about 1/4" thickness. Using a 2 and 1/2-inch scalloped round cookie cutter, cut out as many cookies as you can. Use a large open round piping tip to make a “peekaboo” cutout in the center of half of the cookies.
- Carefully transfer the shapes to the prepared baking sheets, leaving 1” between cookies. Place the cut cookies back in the refrigerator for 15 minutes.
- Bake on the middle rack for 8 to 10 minutes, rotating the pan halfway through baking, or until the edges are set. (It’ll probably take about 3 batches to bake all of the cookies.)
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack and cool completely.
- Transfer the “peekaboo” cut-out cookies to a baking sheet and, using a small fine-mesh strainer, dust them with powdered sugar.
- Transfer the remaining cookies to another baking sheet and turn them all flat side up. Spoon about 1 teaspoon of jam into the center of each cookie, spread it just slightly. Top with the sugar dusted cookies.