Lemon Raspberry Sandwich Cookies… aka lemon-butter cookies unfold with seedless raspberry jam and stuffed collectively to type a dessert sandwich. Lemon zest provides loads of lemon taste and a dusting of powdered sugar makes them gorgeous and excellent for particular events.
Lemon Raspberry Cookies
Associates! It’s been method too lengthy since we’ve gathered collectively and baked a batch of cookies. So I’m fixing that scenario proper now with these attractive lemon raspberry cookies. Not like many of the cookie recipes I share, we gained’t be rolling these into dough balls and stuffing them with chocolate. These are extra refined and chic than that!
However please don’t let that little reality scare you away from this recipe. I promise these cookies are straightforward sufficient for a newbie baker to make and grasp! And I’ve loads of step-by-step photographs within the recipe field to information you alongside the way in which!
Components for Cookies
- Unsalted Butter: At room temperature. You may actually style the butter on this recipe! So if doable, use a model you actually benefit from the taste and style of.
- Sugar: You’ll want granulated sugar AND confectioner’s sugar for this recipe.
- Extracts: Vanilla extract and almond extract add sweetness and depth of taste to the cookie dough. You may miss the almond extract out if desired.
- Eggs: You’ll use the yolks ONLY of two eggs, after which 1 complete egg.
- Lemon: This recipe requires finely grated lemon zest, which provides the cookies their great lemon taste. Don’t add lemon juice, however if you need extra lemon taste, you should utilize lemon curd as a substitute of raspberry jam.
- Flour: All-purpose flour is the ONLY flour I can advocate utilizing on this recipe. Another number of flour will in all probability make this recipe a flop. However be happy to experiment at your individual danger.
- Salt: A tiny quantity of salt enhances the flavors and balances the sweetness. When you use salted butter, you’ll be able to omit the salt known as for.
- Cinnamon: An non-obligatory, however scrumptious, ingredient that provides depth of taste and compliments the raspberry filling.
- Raspberry Jam: I choose to make use of seedless raspberry preserves or jam. However use no matter jam or jelly you get pleasure from in sandwich cookies!
Tips on how to Make Lemon Raspberry Minimize-Out Cookies
- Make the Dough: The dough comes collectively shortly however wants 2 hours to sit back and agency up! So plan forward time sensible.
- Baking Prep: If you’re able to bake, preheat the oven to 350 levels (F). Line two massive baking sheets with parchment paper. Take away the cookie dough from the fridge and let it sit at room temperature for 10 minutes.
- Roll out the Dough: Use a spherical cookie cutter to chop out as many cookies as you’ll be able to. Use a big open spherical piping tip to make a “peekaboo” cutout within the middle of half of the cookies.
- Bake the Cookies: They’ll take about 8 to 10 minutes to bake. You’ll have to bake a number of batches to make use of up all the dough. Let the cookies cool on the baking sheet for five minutes, then switch to a cooling rack and funky fully.
- Make Cookie Sandwiches: Switch the “peekaboo” cut-out cookies to a baking sheet and dirt them with powdered sugar. Switch the remaining cookies to a different baking sheet and switch all of them flat aspect up. Add jam to the middle of every cookie, then high with the sugar dusted cookies.
Tools for this Recipe
Lemon Raspberry Sandwich Cookies
Lemon Raspberry Sandwich Cookies are lemon-butter cookies unfold with seedless raspberry jam and stuffed collectively to type a dessert sandwich. Lemon zest ensures loads of lemon taste. And a light-weight dusting of powdered sugar makes them gorgeous and excellent for particular events.
Components
- 1 cup (227g) unsalted butter room temperature
- 3/4 cup (149g) granulated sugar
- 1/4 cup (28g) confectioners’ sugar sifted, plus extra for dusting the cookies
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract non-obligatory
- 2 massive egg yolks room temperature
- 1 massive egg room temperature
- 1 Tablespoon lemon zest finely grated 3
- 3 cups (360g) all-purpose flour plus extra for kneading the cookie dough
- 1/2 teaspoon salt
- 1/8 teaspoon floor cinnamon non-obligatory
- 1/2 cup seedless raspberry jam
Directions
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Within the bowl of a stand mixer fitted with the paddle attachment, or in a big bowl utilizing a handheld electrical mixer, mix the butter and each sugars and beat on medium-speed till mixed, then enhance to medium-high velocity and proceed beating till pale and fluffy, about 1 minute.
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Beat within the vanilla and almond extracts, mixing simply till mixed.
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Cut back to medium-speed, then add within the egg yolks and egg, beating till effectively mixed, and scraping down the edges and backside of the bowl as wanted. Beat within the lemon zest.
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On low velocity, steadily add within the flour and salt, and beat till mixed. Your dough must be stiff.
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Sprinkle 1 Tablespoon of flour over a clear work floor. Scrape the cookie dough onto the floor and gently knead it for about 30 seconds. Divide the dough in half, (about 443 grams every disc).
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Press every portion of cookie dough right into a 6”-inch disc. Wrap dough tightly in plastic wrap and refrigerate for two hours.
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If you’re able to bake, preheat the oven to 350 levels (F). Line two massive baking sheets with parchment paper.
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Take away 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 switch to a evenly floured floor.
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Roll every disc out to about 1/4″ thickness. Utilizing a 2 and 1/2-inch scalloped spherical cookie cutter, lower out as many cookies as you’ll be able to. Use a big open spherical piping tip to make a “peekaboo” cutout within the middle of half of the cookies.
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Rigorously switch the shapes to the ready baking sheets, leaving 1” between cookies. Place the lower cookies again within the fridge for quarter-hour.
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Bake on the center rack for 8 to 10 minutes, rotating the pan midway by baking, or till the sides are set. (It’ll in all probability take about 3 batches to bake all the cookies.)
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Take away from the oven and let the cookies cool on the baking sheet for five minutes, then switch to a cooling rack and funky fully.
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Switch the “peekaboo” cut-out cookies to a baking sheet and, utilizing a small fine-mesh strainer, mud them with powdered sugar.
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Switch the remaining cookies to a different baking sheet and switch all of them flat aspect up. Spoon about 1 teaspoon of jam into the middle of every cookie, unfold it simply barely. Prime with the sugar dusted cookies.
