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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
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
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 18-20 Cookie Sandwiches
- Category: Dessert
- Method: Oven
- Cuisine: American
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!
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
Instructions
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
Filed Under:
Enjoy!
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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This is a very teasty cookie,but it spreads far to much to make a sandwich cookies if you use a tablespoon of dough.I made them the size of a quarter and put the dough in the fridge to cool first before baking.and they turn out the size of a loonie which is a perfect size.
Love this recipe! I added the zest of 2 lemons while creaming the butter/sugars and replaced the water/milk option with the remaining lemon juice! Perfect for the spring!
Glad you enjoyed them!
If we were going to use this frosting recipe on chocolate cupcakes how much raspberry preserves would you recommend? I tried to look at some of your other recipes but unfortunately we do not have any fresh raspberries in the area.
You can make the frosting just as listed, or substitute the milk you might add for a little more of the raspberry preserves. The frosting should cover roughly 12 cupcakes, depending on how much frosting you like on your cupcakes.
I came here to find desserts for southern baby shower in May and these are gorgeous! These will be so pretty on the dessert tray. Thank you for your dedication to us. I love pretty things.
Yes, these would be perfect! 🙂
Always looking for an excuse to eat buttercream frosting! This is perfect!!
It’s a shame you don’t have a donate button! I’d without a doubt donate
to this outstanding blog! I suppose for now i’ll settle for bookmarking and adding
your RSS feed to my Google account. I look forward to fresh updates and will
share this site with my Facebook group. Chat soon!
Thanks for sharing with us at Marvelous Monday! These look delightful – pinned!
Thank you Deb! Thanks for the party and pin!
Hi Lindsay,
Recently found this site, and think it’s great, all the different recipes.
I want to try this, but as I live in the UK, cannot get hold of pudding mix or things like cake flour (which I know hasn’t been used in this recipe, just thought I’d ask).
Any suggestions as to possible replacements? Or similar cookie recipe to use?
Hi Jo! I’m so glad you found the site – welcome! I’m not really familiar with the products in UK, but from looking around it seems like Angel Delight is something that people have tried as a substitute. I don’t know if there are flavored version though, like lemon. You don’t have to have the pudding mix to make these cookies – it mostly adds moisture and lemon flavor. You could leave it out and use lemon extract instead of vanilla and still get that lemon flavor. And they’ll still be moist and tasty. As for the cake flour, this post explains how to make cake flour with all purpose flour and cornstarch. In the chocolate cake recipe I tend to use though, you can actually use all purpose flour too. I hope that helps! If you have any other questions, feel free to email me. 🙂 lifeloveandsugar@gmail.com
Ah angel delight…that’s what you guys mean by ‘pudding’, to us it could mean a number of things from cake to steamed desserts (some savoury).
Wow thank you on the advice on cake flour!! Been wondering that for years, and another mystery solved 🙂 🙂 🙂
Yea, that’s what it seems like. I hope the angel delight works! 🙂 I’m glad the cake flour thing helps!
These cookies are gorgeous Lindsay! I love the raspberry and lemon combo. These are so perfect for a baby girl shower for Cathy! I would have a hard time just eating one – pinning:)
Thanks Kelly!