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A close-up high-angle shot of a Lemon Raspberry Cookie sandwich on a neutral plate, showing the matte crinkle-top and powdered sugar.

Lemon Raspberry Cookies: Soft Lemon Sugar Sandwich Cookies

These Lemon Raspberry Cookies feature thick, soft lemon sugar cookies with a matte crinkle-top and a vibrant crimson raspberry jam filling. Perfectly zesty, sweet, and dusted with fine powdered sugar for a bakery-style finish.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 12 sandwich cookies
Course: Desserts, Snack
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main Recipe
  • 1 cup unsalted butter softened (226g)
  • 1.5 cups granulated sugar (300g)
  • 1 large egg room temperature
  • 2 tbsp lemon juice freshly squeezed
  • 1 tbsp lemon zest from approx. 2 lemons
  • 2.75 cups all-purpose flour (345g)
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup raspberry jam crimson with seeds (160g)
  • 2 tbsp powdered sugar for dusting

Equipment

  • 2 Baking Sheet Lined with parchment paper
  • 1 Electric Hand Mixer Or stand mixer

Method
 

Make the Dough
  1. Cream softened butter, granulated sugar, and lemon zest until light and fluffy.
  2. Beat in the egg and fresh lemon juice until well combined.
  3. Gradually mix in the flour, baking powder, baking soda, and salt until a pale yellow dough forms.
Bake and Assemble
  1. Scoop 1.5 tbsp balls onto a tray and bake at 350°F (175°C) for 9-11 minutes until the tops are matte and crinkled.
  2. Once cool, spread raspberry jam on the bottom of one cookie, top with another, and dust with powdered sugar.

Notes

Ensure the cookies are completely cool before adding the jam to prevent melting.
Use a jam with seeds for the most authentic visual and texture.