Lemon Raspberry Sandwich Cookies

Oh my gosh, let me tell you about the first time I bit into one of these Lemon Raspberry Sandwich Cookies. It was like sunshine and summer berries dancing on my tongue! I’d been baking for years, but these little gems became my instant favorite. The way the bright lemon zest cuts through the buttery cookie, paired with that sweet-tart raspberry jam… It’s pure magic.

What I love most is how deceptively simple they are to make. You probably have most ingredients in your pantry right now! Just flour, butter, sugar – the usual suspects – plus a couple lemons and some raspberry jam. No fancy equipment needed either. My grandma’s old wooden spoon works just fine (though I won’t say no to my stand mixer when I’m feeling lazy).

These cookies have become my go-to for everything from bridal showers to “I had a rough day” treats. They look fancy enough to impress, but trust me – if my 8-year-old nephew can help make them, so can you. The secret is in the lemon zest (use more than you think you need!) and not overbaking the cookies. You want them soft enough to melt in your mouth but sturdy enough to hold all that delicious filling.

Table of Contents

Why You’ll Love These Lemon Raspberry Sandwich Cookies

Okay, I might be a little obsessed with these Lemon Raspberry Sandwich Cookies – but once you try them, you’ll understand why! After baking them for over a decade (yes, I’m that dedicated), I can confidently say they’re:

• Crazy easy to make – no fancy techniques, just simple baking magic
• Perfect balance of sweet and tart that makes people go “Wow!”
• Fancy enough for tea parties but casual enough for after-school snacks
• Soft and melt-in-your-mouth tender thanks to that perfect buttery dough

Seriously, that moment when you bite through the crisp cookie edge into the cloud-like lemon filling and get that pop of raspberry? Absolute perfection. And here’s my favorite part – they look like you spent hours in the kitchen, when really, you can whip up a batch in under an hour. I’ve tricked so many people into thinking I’m a baking genius with these!

Why You’ll Love These Lemon Raspberry Sandwich Cookies

Let me count the ways these little beauties will steal your heart! After making them for every occasion from book club meetings to my niece’s ballet recital, here’s why they’re my forever favorite:

• Instant mood booster – that zesty lemon scent filling your kitchen is pure happiness
• Foolproof baking – even my first attempt turned out perfectly (and I was a disaster in the kitchen back then!)
• Crowd-pleasing magic – I’ve never brought these to a party without getting recipe requests
• Customizable cuteness – make them dainty for bridal showers or chunky for kids’ lunchboxes

The best part? That moment when the raspberry jam peeks out from between the cookies – it’s like a little edible surprise party in every bite!

Ingredients for Lemon Raspberry Sandwich Cookies

Here’s everything you’ll need to make these sunshine-filled cookies – I promise it’s all simple stuff! The magic happens when these basic ingredients come together:

• 2 1/2 cups all-purpose flour – spooned and leveled, not packed!
• 1/2 teaspoon baking powder – make sure it’s fresh for best rise
• 1/2 teaspoon salt – just enough to balance the sweetness
• 1 cup unsalted butter, softened – leave it out for 30 minutes first
• 1 cup granulated sugar – regular white sugar works perfectly
• 1 large egg – room temperature blends better
• 1 teaspoon vanilla extract – the real stuff, not imitation
• 1 tablespoon lemon zest – about 2 medium lemons’ worth
• 1/2 cup unsalted butter, softened – yes, more butter for the filling!
• 1 3/4 cups powdered sugar – sifted if it’s lumpy
• 2 tablespoons lemon juice – fresh squeezed makes all the difference
• 1/4 cup raspberry jam – seedless gives the smoothest filling

See? Nothing crazy – just good ingredients treated right. Pro tip: zest your lemons before juicing them – so much easier!

Equipment You’ll Need for Lemon Raspberry Sandwich Cookies

Here’s the no-fuss lineup of tools that’ll help you whip up these cookies like a pro (trust me, you probably own most of these already!):

• 2 mixing bowls (one for dry, one for wet ingredients)
• Electric mixer or sturdy wooden spoon
• Baking sheets – standard half-sheet pans work great
• Parchment paper (lifesaver for easy cleanup!)
• 2-inch round cookie cutter or drinking glass
• Piping bag or plastic bag with corner snipped off
• Wire rack for cooling

That’s it! No fancy gadgets needed. Though I won’t judge if you use your stand mixer – I certainly do when I’m feeling fancy!

How to Make Lemon Raspberry Sandwich Cookies

Okay friends, let’s make some magic happen! These Lemon Raspberry Sandwich Cookies come together in four simple phases. Don’t let the multiple steps fool you – each one is easier than the last. Just follow along and you’ll have perfect little sandwich cookies before you know it!

Preparing the Cookie Dough

First things first – preheat that oven to 350°F and line your baking sheets with parchment paper. This is my “set it and forget it” step so I don’t burn half a batch like I did that one Thanksgiving (we don’t talk about that).

Now for the dough – in a medium bowl, whisk together your flour, baking powder, and salt. Simple! In a larger bowl, let’s cream that butter and sugar until it’s light and fluffy. I use my stand mixer on medium for about 2 minutes, but a hand mixer works great too. Then add your egg, vanilla, and that glorious lemon zest – mix until just combined.

Here’s my secret: add the dry ingredients in two batches, mixing on low just until no flour streaks remain. The dough should pull away from the sides but still be slightly sticky. If it’s too wet, add a tablespoon more flour. Too dry? A teaspoon of lemon juice fixes everything!

Baking the Cookies

Roll that beautiful dough out on a lightly floured surface to about 1/4-inch thick. Use your 2-inch cutter (or a small glass) to cut out circles, re-rolling scraps as needed. Space them about an inch apart on your prepared sheets – they don’t spread too much.

Bake for 10-12 minutes until the edges just barely start turning golden. They’ll look slightly underdone in the center – that’s perfect! Let them cool on the pan for 5 minutes (this is crucial – don’t skip!) before moving to a wire rack. They’ll finish setting as they cool.

Making the Lemon Buttercream Filling

While those beauties cool, let’s make the filling that makes these cookies next-level. Beat your softened butter until smooth (about 1 minute), then gradually add the powdered sugar. Start slow unless you want a sugar cloud in your kitchen – been there!

Add the lemon juice a tablespoon at a time until you get a spreadable consistency. It should hold its shape but still be creamy. Taste it – need more zing? Add another teaspoon of lemon juice. Too tart? A pinch more sugar balances it out.

Assembling the Sandwich Cookies

Here comes the fun part! Spread about 1/2 teaspoon of raspberry jam on the flat side of half your cookies – don’t go all the way to the edges or it’ll squish out. Then pipe or spoon about a tablespoon of lemon buttercream on the other halves.

Gently press them together – you want the filling to peek out just slightly at the edges. If some jam squeezes out, no worries! Just lick your finger and clean it up (chef’s privilege). Let them sit for 30 minutes so the fillings can set, then try not to eat them all at once!

Tips for Perfect Lemon Raspberry Sandwich Cookies

After making these cookies more times than I can count (okay fine, I’ve kept track – 47 batches last year alone!), I’ve learned all the little tricks that take them from good to “Oh my gosh, can I have the recipe?” Here are my absolute must-know tips:

• Zest first, juice later! Always zest your lemons before juicing them – trying to zest a squeezed lemon is like wrestling a slippery fish. And don’t be shy with the zest – that’s where all the bright lemon flavor lives. I often add an extra teaspoon because, well, more is more!
• Seedless jam is your friend. Those tiny raspberry seeds can make your filling gritty. Spend the extra dollar for seedless – your cookies will thank you. If you only have regular jam, you can press it through a fine mesh sieve to remove seeds.
• The butter temperature matters. For both the cookies and filling, your butter should be softened but still cool to the touch. Too soft and your cookies will spread; too cold and your filling will be lumpy. I leave mine out for exactly 35 minutes – yes, I timed it!
• Storage secret: These keep beautifully in an airtight container for up to 5 days, but here’s the trick – place parchment between layers so they don’t stick together. The lemon flavor actually gets better on day two!

Variations for Lemon Raspberry Sandwich Cookies

Oh, the fun you can have with these cookies! Once you’ve mastered the basic recipe (and eaten half the batch), try these delicious twists that always impress:

• Fancy drizzle: Melt white chocolate and zigzag it over the tops for extra elegance
• Jam swap: Try blackberry or strawberry jam instead of raspberry – equally delicious!
• Citrus twist: Use lime zest and juice for a more tropical vibe
• Crunch factor: Roll the edges in crushed freeze-dried raspberries for color and texture

My personal favorite? Adding a pinch of cardamom to the dough makes the lemon flavor pop even more! The beauty of this recipe is how easily it adapts to whatever flavors you’re craving.

Serving and Storing Lemon Raspberry Sandwich Cookies

These cookies deserve a little fanfare when serving! I love arranging them on a vintage cake stand with some fresh raspberries and lemon slices – instant tea party vibes. They’re perfect at room temperature, but if you want to get fancy, serve them slightly chilled so the fillings hold their shape when you bite in.

For storage, keep them in an airtight container at room temperature for up to 5 days (if they last that long!).

Pro tip: Place wax paper between layers to prevent sticking. You can also freeze the unfilled cookies for up to 3 months – just thaw and fill when ready to serve. The lemon flavor actually gets more pronounced after a day, so don’t worry if you need to make them ahead!

Lemon Raspberry Sandwich Cookies Nutritional Information

Just so you know, these Lemon Raspberry Sandwich Cookies are definitely a treat – we’re talking real butter, sugar, and all the good stuff! The exact nutrition facts will vary depending on your specific ingredients (like which brand of jam you use or how generous you are with that lemon buttercream). As with any homemade baked goods, these are best enjoyed in moderation as part of a balanced diet. That said, every bite is packed with happiness – and that counts for something, right?

FAQs About Lemon Raspberry Sandwich Cookies

I get asked about these cookies ALL the time – here are the questions that pop up most often (and my tried-and-true answers!):

Can I freeze these cookies? Absolutely! Freeze the baked (but unfilled) cookies for up to 3 months in an airtight container. Thaw at room temperature, then fill when ready to serve. The lemon buttercream can also be frozen separately – just rewhip it before using.

Can I use lime instead of lemon? You bet! Lime zest and juice make a fantastic tropical twist. Just know the flavor will be sharper – I usually add an extra tablespoon of powdered sugar to balance it.

Why did my cookies spread too much? Two likely culprits: butter was too soft or oven wasn’t hot enough. Next time, chill the cut-out cookies for 10 minutes before baking, and double-check your oven temperature with a thermometer.

Can I make these gluten-free? Yes! Swap the all-purpose flour for a 1:1 gluten-free blend. The texture will be slightly more delicate, so handle them gently when assembling.

How do I prevent the jam from making cookies soggy? Spread the jam in a thin layer and assemble no more than a few hours before serving. For make-ahead, store cookies and fillings separately!

Share Your Lemon Raspberry Sandwich Cookies

I’d love to see your cookie creations! Snap a photo of your Lemon Raspberry Sandwich Cookies and tag me on Instagram. Nothing makes me happier than seeing your baking triumphs. Leave a comment below with your favorite variation or any brilliant tweaks you discovered. Happy baking, friends – may your cookies be as bright as your day!

Print