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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, theyโre even better as a cookie sandwich.
To give my usual cookie the lemon flavor, I added a package of dry lemon pudding mix. Itโs 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!
Iโm totally in love with them. The yellow and pink is so perfectly springy! So be sure to give them a try!
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
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.
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!
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.
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!
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. ๐ 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 ๐ ๐ ๐
lifeloveandsugar@gmail.com
Yea, that’s what it seems like. I hope the angel delight works! ๐ I’m glad the cake flour thing helps!
Kelly
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:)
Iโm the baker, recipe developer and photographer behind Life, Love and Sugar. I love sharing trusted recipes with helpful tips to give you great results.
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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! ๐
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. ๐ 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 ๐ ๐ ๐
Yea, that’s what it seems like. I hope the angel delight works! ๐ 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!