These Lemon Raspberry Cookie Butter Cream Sandwich Cakes are a bright and indulgent dessert made with soft lemony cookies, creamy cookie butter filling, and sweet-tart raspberry flavor. Each little sandwich cake has a wonderful contrast of buttery richness, fresh citrus, and fruity raspberry.
Ingredients
For the Lemon Cookies
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon zest
- 2 tablespoons fresh lemon juice
For the Raspberry Layer
- ¾ cup raspberry preserves
- 1 tablespoon fresh lemon juice
- ½ cup fresh raspberries, finely chopped, optional
For the Cookie Butter Cream
- ½ cup unsalted butter, softened
- ¾ cup cookie butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons heavy cream or milk
- Pinch of salt
For Decoration
- Powdered sugar
- Fresh raspberries
- Lemon zest
- Crushed cookies, optional
Instructions
1. Prepare the Lemon Cookie Dough
Preheat your oven to 350°F (175°C).
Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a separate large bowl, beat the softened butter and granulated sugar until light and creamy.
Add the egg, vanilla, lemon zest, and lemon juice. Mix until smooth.
Gradually add the dry ingredients and mix just until a soft dough forms.
2. Shape the Cookies
Scoop the dough into small portions and place them on the prepared baking sheets, leaving space between each cookie.
Gently flatten each portion with the bottom of a glass or your fingertips.
Try to make the cookies similar in size so the finished sandwich cakes fit together neatly.
3. Bake
Bake for approximately 9–12 minutes, or until the edges are lightly golden and the centers are set.
Don’t overbake—the cookies should remain slightly soft.
Allow them to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
4. Prepare the Raspberry Filling
Place the raspberry preserves and lemon juice in a small saucepan over low heat.
Warm for about 1–2 minutes, stirring until smooth.
If using fresh raspberries, fold them in after removing the mixture from the heat.
Allow the filling to cool completely before assembling the sandwich cakes.
5. Make the Cookie Butter Cream
Beat the softened butter until creamy.
Add the cookie butter and mix until smooth.
Gradually add the powdered sugar and continue beating until fluffy.
Add the vanilla and a pinch of salt.
Beat in the heavy cream or milk, one tablespoon at a time, until the frosting is smooth and spreadable.
6. Assemble the Sandwich Cakes
Pair the cooled lemon cookies according to size.
Spread or pipe a layer of cookie butter cream onto the flat side of one cookie.
Add a small spoonful of raspberry filling in the center.
Place another cookie on top and gently press until the filling reaches near the edges without spilling out.
Repeat with the remaining cookies.
7. Decorate
Dust the sandwich cakes lightly with powdered sugar.
Top with fresh raspberries and a little lemon zest.
For extra cookie-butter flavor, drizzle the tops with slightly warmed cookie butter.
Tips for the Best Sandwich Cakes
Cool the cookies completely: Warm cookies can melt the cream and make assembly difficult.
Don’t overfill: A moderate amount of filling gives you a cleaner sandwich and makes the cakes easier to eat.
Keep the raspberry layer slightly tart: The acidity helps balance the sweetness of the cookie butter cream.
Use room-temperature butter: Soft butter creates a smoother, fluffier cream.
Chill before serving: Refrigerating the assembled cakes for about 20–30 minutes helps the layers set.
Easy Variations
Use strawberry or blackberry preserves instead of raspberry.
Add a thin layer of white chocolate ganache for extra richness.
Replace the lemon cookies with vanilla cookies for a milder flavor.
Add finely crushed speculoos cookies to the cream for extra texture and cookie-butter flavor.
For an elegant finish, dip half of each sandwich cake in melted white chocolate and allow it to set.
Storage
Store the finished sandwich cakes in an airtight container in the refrigerator for up to 4 days.
Allow them to sit at room temperature for about 10 minutes before serving for the best texture.
These Lemon Raspberry Cookie Butter Cream Sandwich Cakes bring together bright lemon, tangy raspberry, and rich cookie butter in every bite. They’re beautiful enough for special occasions but simple enough to make whenever you’re craving a memorable homemade dessert.