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Traditional Raspberry Sandwich Cookies
Prep Time 1 hr 15
Cooking Time 8 min
Difficulty Intermediate


  • ¾ cup unsalted butter, softened
  • ½ cup sugar
  • 1 lemon, zested
  • 1 large egg yolk
  • 1 teaspoon vanilla
  • 1 ¾ cup all-purpose flour
  • ¼ teaspoon kosher salt
  • 1 cup Bonne Maman Raspberry Preserves
  • Confectioners sugar for dusting


Line two baking sheets with parchment paper.

Beat the butter, lemon zest and sugar in a mixing bowl until light and fluffy for about 3-5 minutes, using the paddle attachment. Add the egg yolk and vanilla and beat for 1 more minute. Gradually add in the flour a ½ cup at a time, and then the salt. Mix gently until just combined.

Divide the dough in half and form into a disc wrapped in plastic wrap and refrigerate for 1 hour.

Lightly flour a surface, and roll out one disc until ¼” thick. Using a round cookie cutter, cut out cookies and place on parchment paper ½” apart. Roll out the second dough to ¼” thick, cut out the dough using a cookie cutter, and using a small shape cookie cutter to cut out the centers. Place cookies on the second baking sheet and place both sheets in refrigerator for one hour.

Bake cookies for 8 minutes at 350°F until the edges are beginning to turn golden. Place baking sheets on wire rack and allow to cool in the pan for 5 minutes, before transferring them directly onto the rack until fully cooled.

Once cool, add 1 teaspoon Bonne Maman Raspberry Preserves to the bottom cookies, and evenly spread out. Place the cut out cookies over top. Lightly dust with confectioners sugar.

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