Skip to Content

Lemon Raspberry Shortbread Sandwich Cookies

Lemon Raspberry Shortbread Sandwich Cookies by JavaCupcake.com

Lemon Raspberry Shortbread Sandwich Cookies.  Yea.  You read that correctly.  These cookies are the perfect combination of lemon and raspberries.  Sweet and tart.  I’ve made lots of lemon and raspberry combos (Lemoncino Raspberry cupcakes & Lemon Raspberry Tart Pie – just to name a few) in the past… but I think this one may be one of my favorites.

I took a basic shortbread cookie and filled it with the most delicious raspberry jam and then topped it with a simple lemon drizzle.  Simple but so yum!  The day I made these, I also took the same shortbread cookies and filled them with a creamy lemon filling.  Those were super yum too!  But I think these were my favorite.

I hope you try these cause they are super easy and super delish!

Enjoy!

Lemon Raspberry Shortbread Sandwich Cookies by JavaCupcake.com

Lemon Raspberry Shortbread Sandwich Cookies

Yield: 12-15 sandwich cookies
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients

Lemon Shortbread

  • 1 cup unsalted butter, room temperature and soft
  • 1 lemon, zested and juiced
  • 1/2 cup sugar
  • 2 1/2 cups sifted flour - measure after sifting

Raspberry Filling

  • Use your favorite raspberry jam. (I used a local homemade jam made by a cute little old German couple - best jam I've EVER had!)

Lemon Drizzle

  • 1 heaping cup powdered sugar
  • 2 tsp fresh squeezed lemon juice

Instructions

Lemon Shortbread

  1. Preheat oven to 325 F degrees. Line 2 cookie sheets with parchment paper.
  2. In the bowl of your mixer, press the lemon zest into the sugar. Your sugar will become thick and fragrant.
  3. Add the butter to the sugar and cream until fluffy. Scrape the sides of the bowl to make sure all the butter is incorporated.
  4. Mix in 1 Tbsp of the fresh squeezed lemon juice.
  5. Add the flour and mix on low until a dough ball forms.
  6. Place dough on a lightly floured counter and knead 2-3 times until smooth.
  7. Roll dough out about 1/4-1/2 inch thick.
  8. Using a 2 1/4in biscuit cutter (I used one from a Martha Stewart set), cut cookies and place onto prepared cookie sheet.
  9. Bake on center rack in your oven for 12-13 minutes or just until the edges begin to brown. Remove immediately to a wire rack to cool completely.

Lemon Drizzle

  1. In a small bowl, combine the lemon juice and sugar.
  2. With a fork, stir until smooth and no lumps remain.

Assembly

  1. Spread the raspberry jam in a thick layer on the bottom side of one cookie almost to the edges.
  2. Place another cookie on top of the jam (bottom side of the cookie face down on the filling) and press gently until the filling reaches the edges.
  3. Drizzle lemon and sugar mixture over the top of each cookie.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Jamie

Friday 28th of May 2021

I’ve made these two times in the last week and have gotten rave reviews! The dough is dreamy to work with and they are so pretty as well as delicious!

Betsy Eves

Wednesday 7th of July 2021

Fabulous! Great to hear that you've had success with this recipe. Thanks so much for sharing!

Kathy

Sunday 24th of November 2013

Mine took longer to bake. They are delicious. I baked them at 325, is that correct?

Betsy Eves

Tuesday 26th of November 2013

All ovens are different :) As long as they weren't burnt... then it should be okay!

KayleneP @ The Links Site

Sunday 24th of November 2013

These look wonderful, I can picture them cut in Christmas shapes! Thanks for sharing this recipe!

Betsy Eves

Tuesday 26th of November 2013

Oh what a great idea, Kaylene!!!

Skip to Recipe