Lemon Raspberry Cookie Sandwiches
These Lemon Raspberry Cookie Sandwiches are a delicious blend of two flavors! The lemon cookie is light, super soft and perfectly complimented by the light raspberry icing filling.
Today, I am celebrating Cathy from Lemon Tree Dwelling with a bunch of other bloggers. She is due with a beautiful baby girl very soon, so we are celebrating with a Virtual Baby Shower!
Though I’ve not actually met Cathy in person (us bloggers tend to live far away from each other, making it hard to meet in person), I love her delicious recipes! In fact, I loved her Lemon Raspberry Meltaways so much, they inspired the flavor combo for these cookies. And the pink of the raspberry is perfect for a baby girl, don’t you think?
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!
And be sure to check out the other tasty treats below that everyone brought to the party!
Congratulations Cathy! I wish all the best to you and your family as you welcome your little bundle of joy!
Lemon Raspberry Cookie Sandwiches
- Yield: 18-20 Cookie Sandwiches 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
- 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
- 1/2 cup butter
- 1/2 cup shortening
- 4 cups powdered sugar
- 4 tbsp raspberry jam
- 1–2 tbsp water or milk
These are the parties I link up to.
Blueberry Buttermilk Coffee Cake by Your Homebased Mom
Lemon Yogurt Cake by Yummy Healthy Easy
Orange-Raspberry Mini Toaster Strudels by Chelsea’s Messy Apron
Orange Dream Monkey Bread by Wine and Glue
Strawberry Shortcake Kebabs by Or So She Says
Lemon Blueberry Bundt Cake by Beyond Frosting
Strawberries and Cream Cheese Ball Bites by Five Heart Home
Pig Pickin’ Cake by Sugar Dish Me
Chocolate Peanut Butter Cup Skillet Cookie by Lemons for Lulu
Creamy Shrimp Dip by Mostly Homemade Mom
Salted Butterscotch Coffee Cake by Julie’s Eats and Treats
Strawberry Cake by The NY Melrose Family
Frozen Chocolate S’mores Ice Cream Pie by Pink When
Carrot Cream Cheese Swirl Loaf by Spoonful of Flavor
Fiesta Rice Skillet by The Grant Life
Raspberry Ripple Lemon Bundt Cake by Love Bakes Good Cakes
Ooey Gooey Orange Creamsicle Bars by The Gunny Sack
Mixed Berries with Honey Maple Mascarpone by Joyful Healthy Eats
Rosewater Almond Macaroons by Little Miss Celebration
Chocolate Chip Cookie Cupcakes by Crazy for Crust
Momosas Mocktail Recipe by The Weary Chef
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