Lemon-Raspberry Marble Sandwich Cookies

Our Lemon-Raspberry Marble Sandwich Cookies are deceptively easy to make and create a stunning presentation. Simply take four equal-size dough balls of alternating raspberry and lemon flavors, roll them together, and then bake and fill! The Raspberry Jam Frosting not only makes these cookies pretty in pink but also kicks up the raspberry credentials to a new level. These cookies are perfect for a sweet, sharable sandwich cookie!

Lemon-Raspberry Marble Sandwich Cookies
Makes about 16 sandwich cookies
Lemon-Raspberry Marble Sandwich Cookies
  • 1 cup (227 grams) unsalted butter, softened
  • 1¾ cups (350 grams) granulated sugar, divided
  • 1 tablespoon (3 grams) lemon zest (about 3 medium lemons)
  • 1 large egg (50 grams), room temperature
  • 2 tablespoons (30 grams) fresh lemon juice
  • 1 teaspoon (4 grams) vanilla extract
  • 2¾ cups (344 grams) all-purpose flour
  • 1¼ teaspoons (3.75 grams) kosher salt
  • 1 teaspoon (5 grams) baking soda
  • ½ teaspoon (2.5 grams) baking powder
  • ¾ cup (30 grams) freeze-dried raspberries, finely crushed (see Note)
  • Rose gel food coloring*
Raspberry Jam Frosting
  • ½ cup (113 grams) unsalted butter, softened
  • ½ teaspoon (1.5 grams) kosher salt
  • 3½ cups (420 grams) confectioners’ sugar
  • ½ cup (148 grams) seedless raspberry jam*
  • 2 tablespoons (30 grams) heavy whipping cream
  • 1 teaspoon (4 grams) vanilla extract
Lemon-Raspberry Marble Sandwich Cookies
  1. Preheat oven to 350°F (180°C). Line 3 rimmed baking sheets with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, 1½ cups (300 grams) sugar, and lemon zest at medium speed until fluffy, 2 to 3 minutes, stopping to scrape sides of bowl. Beat in egg. Beat in lemon juice and vanilla.
  3. In a medium bowl, whisk together flour, salt, baking soda, and baking powder. Add flour mixture to butter mixture all at once; beat at medium-low speed just until combined, stopping to scrape sides of bowl.
  4. Transfer half of dough (about 470 grams or 1½ cups) to a medium bowl. Add raspberries and desired amount of food coloring to remaining dough; beat at medium-low speed until combined, kneading together by hand toward end, if necessary.
  5. In a small bowl, place remaining ¼ cup (50 grams) sugar.
  6. Scoop lemon cookie dough by teaspoonfuls (about 7 grams each); scoop raspberry cookie dough by teaspoonfuls (about 7 grams each). Layer and press together 2 lemon dough scoops and raspberry dough scoops in an alternating fashion; roll into a ball, pinching together any seams, and roll in sugar. Place at least 2 inches apart on prepared pans. Repeat procedure with remaining dough.
  7. Bake, one batch at a time, until edges and tops look just set and some small cracks are starting to form but centers seem puffed and slightly underdone, 8 to10 minutes, rotating pan halfway through baking. Let cool on pan for 5 minutes. Remove from pan, and let cool completely on wire racks.
  8. Spoon Raspberry Jam Frosting into a large pastry bag fitted with a 3⁄8-inch round piping tip (Ateco #804). Pipe frosting onto flat side of half of cookies. Place remaining cookies, flat side down, on top of frosting.
Raspberry Jam Frosting
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and salt at medium speed until smooth and well combined, about 1 minute, stopping to scrape sides of bowl. With mixer on low speed, gradually add confectioners’ sugar, beating until combined. Beat in jam, cream, and vanilla; increase mixer speed to medium, and beat until fluffy, 2 to 3 minutes, stopping to scrape sides of bowl. Use immediately.
We used Wilton Rose Icing Color.

To finely crush whole freeze-dried raspberries, place in a small resealable plastic bag and pound with a rolling pin.



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