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Top-down view of two soft lemon-infused sugar cookies with pink raspberry buttercream and lemon zest. (Lemon Raspberry Cookies)

Lemon Raspberry Cookies: Soft Sandwich Cookies with Pink Buttercream

Soft lemon-infused sugar cookies with golden edges and pale yellow centers, sandwiched together with a vibrant pink raspberry buttercream frosting and finished with a dusting of powdered sugar.
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Prep Time 40 minutes
Cook Time 12 minutes
Total Time 52 minutes
Servings: 12 sandwiches
Course: Cookies, Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Recipe Ingredients
  • 1 cup (227g) Unsalted Butter Softened
  • 1.5 cups (300g) Granulated Sugar Extra for rolling if desired
  • 2 tbsp Lemon Zest Freshly grated
  • 2 tbsp (30ml) Lemon Juice Freshly squeezed
  • 3.5 cups (435g) All-Purpose Flour
  • 0.5 cup (60g) Fresh Raspberries Reduced to puree
  • 2 cups (240g) Powdered Sugar Sifted

Equipment

  • 1 Electric Hand Mixer Or stand mixer
  • 2 Baking Sheet Lined with parchment
  • 1 Piping Bag For the buttercream

Method
 

Baking the Cookies
  1. Rub lemon zest into sugar. Cream with butter until fluffy (3-5 mins).
  2. Bake at 350°F (175°C) until edges are golden-brown and centers are pale yellow (10-12 mins).
Assembly
  1. Reduce raspberry puree and mix with butter and powdered sugar for a thick pink buttercream.
  2. Pipe frosting onto one cookie, top with another, and dust with powdered sugar.

Notes

Ensure cookies are completely cool before frosting to prevent melting.
Rubbing zest into sugar releases essential oils for maximum lemon flavor.