These lemon cookies are light and buttery and filled with a tangy raspberry buttercream frosting. They're the perfect spring cookie and they're super easy to make!! The simple lemon cookie dough can also be frozen for up to 3 months, so you can have cookies anytime!
Tips for Cutout Cookies
I used the 2 ⅝ inch ruffled cookie cutter from this set, but you can use whatever shape cookie cutters you want!!
It's super important to chill the dough when you're making cutout cookies!! You want to chill the dough for at least 1-2 hours before you roll it out. And then freeze the cutout cookies for at least 20-30 minutes before baking! This might seem unnecessary, but I promise it is! If you don't chill the dough or freeze the cutout cookies, you'll likely end up with cookies that, at best, don't keep their shape. Or at worst, flatten into one giant burnt cookie.
Bake the lemon cookies on the middle rack of the oven and rotate the pan halfway through baking for the best results. I typically have to do 2-3 batches with these cookies before I prefer to only bake one sheet at a time.
Raspberry Buttercream Filling
These lemon cookies are filled with a super simple buttercream filling! To make it raspberry flavored, I add in about a tablespoon of raspberry puree.
To make raspberry puree, you just need to blend (or even just mash) 5-7 fresh raspberries! You could also use about a tablespoon of raspberry jam instead!
If you make these lemon raspberry sandwich cookies, please leave us a star rating at the bottom of the page! This provides helpful feedback to both me and other readers. Happy baking!
Lemon Sandwich Cookies with Raspberry Buttercream
- 1 cup unsalted butter, room temperature
- 1 ½ cups powdered sugar
- 1 large egg, room temperature
- ½ teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 ½ cups all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter
- 2 cups powdered sugar
- 1 tablespoon raspberry puree, see notes
- 1 teaspoon lemon juice
- Add the softened butter and powdered sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream the butter and sugar until smooth and fluffy, about 2 minutes.
- Add in the egg, vanilla, and lemon zest and mix until fully incorporated.
- Add in the flour, baking powder, and salt and mix until just combined. The dough should come together into a ball but will feel dry. If the dough doesn't come together, you can add a teaspoon of milk or water at a time until it does.
- Press the dough into a disc and wrap tightly in plastic wrap. Refrigerate until firm (1-2 hours minimum but up to 24 hours).
- Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the dough ¼ inch thick and cut into circles. Re-roll and cutout the scraps.
- Place cutout cookies 1-2 inches apart on your baking sheet (they won’t spread). Place the baking sheet in the freezer for a minimum of 20 minutes (or the fridge for 40 minutes) before baking to allow the cookies to firm back up. This ensures the cookies won't spread during baking.
- While the cookies are chilling, preheat your oven to 350°F.
- Bake for 8-10 minutes or until the edges are set. Bake on the middle rack of the oven and rotate the pan halfway through baking for the best results. It usually takes 2-3 batches to bake all the cookies.
- Let the cookies cool on the baking sheet for 2-3 minutes, then remove and let them finish cooling on a cooling rack. Let the cookies cool completely before assembling.
- In a stand mixer fitted with the paddle attachment, cream together the softened butter and powdered sugar until smooth and creamy.
- Add in the raspberry puree and lemon juice. Beat the buttercream for 3-4 minutes on high speed until light and fluffy.
- Transfer the buttercream to a piping bag fitted with a large round tip. Pipe a small amount of filling into the center of a cookie and top with a second cookie. Dust with powdered sugar if desired.
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