Lemon Raspberry Cookie Sandwiches

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These Lemon Raspberry Cookie Sandwiches are a delicious blend of two flavors! The lemon cookies are light, super soft and perfectly complimented by the light raspberry icing in between!

Lemon Raspberry Cookie Sandwiches

Honestly, you could just eat these lemon cookies on their own. They are super yummy. But of course, they’re even better as a cookie sandwich.

To give my usual cookie the lemon flavor, I added a package of dry lemon pudding mix. It’s a great way to add flavor and keep your cookies incredibly soft. Because of that, they actually spread quite a bit during baking – even with the cornstarch that helps them to not spread quite as much. So keep that in mind when shaping your cookies.

The raspberry filling is made with my usual buttercream and flavored with raspberry jam. Light and delicious!

I normally am a big fan of strong flavors. But in the case of these cookies, I really wanted the lemon and raspberry flavors to compliment each other, not compete.

Because of that, neither of the flavors are too strong. It makes the perfect Lemon Raspberry Cookie Sandwich!

I’m totally in love with them. The yellow and pink is so perfectly springy! So be sure to give them a try!

You might also like

• Lemon White Chocolate Gooey Bars
• No Bake Strawberry Lemon Cookie Pie
• Raspberry Cheesecake Ice Cream Cupcakes

Recipe

Lemon Raspberry Cookie Sandwiches

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• Author: Lindsay
• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Total Time: 18 minutes
• Yield: 18-20 Cookie Sandwiches
• Category: Dessert
• Method: Oven
• Cuisine: American

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Description

These Lemon Raspberry Cookie Sandwiches are a delicious blend of two flavors! The lemon cookies are light, super soft and perfectly complimented by the light raspberry icing in between!

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Ingredients

LEMON COOKIES

• 3/4 cup unsalted butter, room temperature
• 3/4 cup sugar
• 1/4 cup brown sugar
• 1 egg
• 1 tsp vanilla extract
• 2 cups all purpose flour
• 2 tsp cornstarch
• 1 tsp baking soda
• 1 3.4 oz package dry instant lemon pudding mix
• 1/2 cup white chocolate chips
• 1–2 tsp milk

RASPBERRY ICING

• 1/2 cup butter
• 1/2 cup shortening
• 4 cups powdered sugar
• 4 tbsp raspberry jam
• 1–2 tbsp water or milk

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Instructions

1. Preheat oven to 350 degrees.

2. Cream butter and sugars together until light and fluffy, about 3-4 minutes.

3. Mix in egg and vanilla extract.

4. With the mixer on low speed, add flour, cornstarch, baking soda and dry pudding mix.

5. Stir in chocolate chips. Add milk, if needed. Dough will be thick.

6. Make balls of about 1 tbsp and then flatten a bit into thick discs and place on cookie sheet. They will spread while they bake.

7. Bake for about 7-8 minutes.

8. Remove from oven and allow to cool for 2-3 minutes on cookie sheet, then transfer to cooling rack to cool completely.

9. While cookies cool, make icing. Beat the shortening and butter until smooth.

10. Slowly add 3 cups of powdered sugar. Mix until combined.

11. Mix in the raspberry jam and 1 tbsp water.

12. Add the rest of the powdered sugar and mix until smooth. Add more water until it’s the right consistency.

13. Once cookies are cool, make cookie sandwiches.

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Nutrition

• Serving Size: 1 Cookie Sandwich
• Calories: 379
• Sugar: 33.3 g
• Sodium: 153.1 mg
• Fat: 19.2 g
• Carbohydrates: 50.3 g
• Protein: 2.8 g
• Cholesterol: 43.9 mg

Enjoy!