Lemon Raspberry Cookie Sandwiches

Soft lemon cookies with white chocolate chips and raspberry buttercream

When it comes to fruit flavors, there’s no more underrated combo than lemon and raspberry. It has the perfect balance of sweet and tart. These Lemon Raspberry Cookie Sandwiches have soft lemon cookies filled with white chocolate chips, while the raspberry buttercream adds a sweet berry filling. They’re perfect for spring and summer, but this is definitely a flavor combo that works all year round.

Flavor Profile

These cookie sandwiches are bright, sweet, creamy, and just a little tart. The lemon cookies have a soft, almost cake-like texture with pops of creamy white chocolate, while the raspberry preserves give the vanilla buttercream a fruity tang that balances everything out.

Why You’ll Love This Recipe

• Soft lemon cookies have a bright citrus flavor and an extra soft texture.
• White chocolate chips add little pops of creamy sweetness throughout the cookies.
• Raspberry buttercream gives the filling a sweet-tart fruit flavor that pairs perfectly with lemon.
• The cake mix cookie base keeps the recipe simple without losing that homemade feel.
• The pretty raspberry filling makes these cookie sandwiches especially fun for spring and summer parties.

The Twist

Instead of filling these lemon cookie sandwiches with vanilla buttercream, raspberry preserves are folded right into the frosting. You can mix them in completely or leave the filling lightly marbled for little ribbons of raspberry throughout.

Ingredient Highlights

• Lemon cake mix: This gives the cookies their lemon flavor while keeping the dough super simple.
• White chocolate chips: They add creamy sweetness and a little texture to the soft lemon cookies.
• Salted butter: Using salted butter helps balance the sweetness of the powdered sugar and preserves.
• Heavy cream: Add just enough to get the buttercream smooth and pipeable.
• Raspberry preserves: Stir them well before adding so they blend easily into the frosting. Preserves also give you a stronger fruit flavor than a plain raspberry extract would.

Lemon Raspberry Cookie Sandwiches

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Taryn Camp

Ingredients

Scale 1x2x3x

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.

FAQ

Can I make the cookies ahead of time?

Yes. Bake the cookies a day or two ahead and store them in an airtight container. Fill them closer to when you plan to serve them for the best texture.

Do I need to refrigerate Lemon Raspberry Cookie Sandwiches?

Yes. Since the raspberry preserves make the buttercream softer, keep the finished cookie sandwiches refrigerated until you’re ready to serve them.

Can I use raspberry jam instead of preserves?

Yes. A smooth raspberry jam will work well too. If it is especially thin, you may want to start with a little less so the frosting stays thick enough to pipe.

Should I mix the raspberry completely into the buttercream?

Either works! Mix it completely for an evenly pink raspberry frosting, or gently fold it in a few times for a pretty marbled look.

How do I keep the cookies soft?

Don’t overbake them. Take the cookies out once they’re set, then let them finish cooling on the baking sheet for 10–15 minutes.

Sprinkle of Fun

Make these for a spring picnic and pack them in a chilled container for dessert. Lemon, raspberry, and sunshine are the perfect combo.

Suggested Recipes

If you like these Lemon Raspberry Cookie Sandwiches, then you’ll love the recipes below.

• Blushing Almond Raspberry Cookie Sandwiches
• Lemon Crumble Bars
• Sparkling Raspberry Citrus Punch