Lemon Raspberry Sandwich Cookies
Lemon Raspberry Sandwich Cookies are lemon-butter cookies spread with seedless raspberry jam and stuffed together to form a dessert sandwich. Lemon zest ensures plenty of lemon flavor. And a light dusting of powdered sugar makes them stunning and perfect for special occasions.
Ingredients
- 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
Instructions
- 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.
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