Lemon Raspberry Cookie Sandwiches
July 24, 2024
I said the last summer cookie sandwich was the final one for the season, but I just had to make one more. I had a box of lemon cake mix so I made the usual soft lemon cookies, but this time I added an extra pop of sweetness with white chocolate chips. The inside is filled with vanilla buttercream swirls with raspberry preserves. The combo is just truly the perfect cookie sandwich summer finale.
SPRINKLE OF CREATIVITY!
If you’d like a stronger raspberry flavor, I recommend making the vanilla buttercream, then piping a swirl on the cookie base. In the center, add a dollop of raspberry preserves.
Not a lemon fan? Swap out the lemon cake mix for white cake mix and add 1/2-1 tsp of almond extra. Raspberry and almond is just to die for.
PrintLemon Raspberry Cookie Sandwiches
Ingredients
For the cookies
- 1 box of lemon cake mix
- 1/2 cup vegetable oil
- 2 eggs
- 1/2 cup white chocolate chips
For the frosting
- 1 stick of butter, salted
- 2 cups powdered sugar
- 1–2 tbsp heavy cream
- 1 tsp vanilla
- 3 tbsp raspberry preserves, stirred until smooth
Instructions
1. In a medium bowl, combine the cake mix, vegetable oil, and eggs. Fold in the white chocolate chips.
2. Preheat the oven to 350 degrees and line two cookie sheets with parchment paper.
3. Using a small cookie scoop (about 1-1/4″ diameter/1 tbsp of dough), add scoops of the dough to the cookie sheet, about 2″ apart.
4. Bake for 9-11 minutes or until set. Do not over bake because cookie sandwiches are much better with softer cookies!
5. Let them cool on the pan for 10-15 minutes then move to wire racks to cool completely.
6. To make the frosting, beat the butter until smooth. I use a standing mixer with paddle attachment, but you can also use a hand mixer. Add in half of the sugar and mix. Add in the rest of the sugar, heavy cream, and vanilla extract and mix. Gently fold in the preserves. You can mix it in all the way or leave it just lightly marbled throughout the frosting.
7. Spread the cookies out onto a flat surface.
8. Using a piping bag with an open tip, add a generous dollop of frosting onto half of the cookies. Be sure to flip each cookie before you add the frosting so that the top of the cookie is still showing. If you don’t have piping bags just use a knife and spread the frosting. Top with another cookie with the flatter part of the cookie touching the buttercream.
9. Repeat with the rest of the cookies and enjoy. Make sure to keep them refrigerated until serving since the raspberry makes the frosting a bit softer.
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