Our Lemon-Raspberry Marble Sandwich Cookies are deceptively straightforward to make and create a surprising presentation. Merely take 4 equal-size dough balls of alternating raspberry and lemon flavors, roll them collectively, after which bake and fill! The Raspberry Jam Frosting not solely makes these cookies fairly in pink but additionally kicks up the raspberry credentials to a brand new degree. These cookies are good for a candy, sharable sandwich cookie!
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 giant egg (50 grams), room temperature
- 2 tablespoons (30 grams) contemporary 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 Word)
- Rose gel meals coloring*
- 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
- Preheat oven to 350°F (180°C). Line 3 rimmed baking sheets with parchment paper.
- Within the bowl of a stand mixer fitted with the paddle attachment, beat butter, 1½ cups (300 grams) sugar, and lemon zest at medium pace till fluffy, 2 to three minutes, stopping to scrape sides of bowl. Beat in egg. Beat in lemon juice and vanilla.
- In a medium bowl, whisk collectively flour, salt, baking soda, and baking powder. Add flour combination to butter combination unexpectedly; beat at medium-low pace simply till mixed, stopping to scrape sides of bowl.
- Switch half of dough (about 470 grams or 1½ cups) to a medium bowl. Add raspberries and desired quantity of meals coloring to remaining dough; beat at medium-low pace till mixed, kneading collectively by hand towards finish, if vital.
- In a small bowl, place remaining ¼ cup (50 grams) sugar.
- Scoop lemon cookie dough by teaspoonfuls (about 7 grams every); scoop raspberry cookie dough by teaspoonfuls (about 7 grams every). Layer and press collectively 2 lemon dough scoops and raspberry dough scoops in an alternating style; roll right into a ball, pinching collectively any seams, and roll in sugar. Place a minimum of 2 inches aside on ready pans. Repeat process with remaining dough.
- Bake, one batch at a time, till edges and tops look simply set and a few small cracks are beginning to type however facilities appear puffed and barely underdone, 8 to10 minutes, rotating pan midway by way of baking. Let cool on pan for five minutes. Take away from pan, and let cool fully on wire racks.
- Spoon Raspberry Jam Frosting into a big pastry bag fitted with a 3⁄8-inch spherical piping tip (Ateco #804). Pipe frosting onto flat aspect of half of cookies. Place remaining cookies, flat aspect down, on high of frosting.
- Within the bowl of a stand mixer fitted with the paddle attachment, beat butter and salt at medium pace till clean and effectively mixed, about 1 minute, stopping to scrape sides of bowl. With mixer on low pace, regularly add confectioners’ sugar, beating till mixed. Beat in jam, cream, and vanilla; enhance mixer pace to medium, and beat till fluffy, 2 to three minutes, stopping to scrape sides of bowl. Use instantly.
We used Wilton Rose Icing Coloration.
To finely crush entire freeze-dried raspberries, place in a small resealable plastic bag and pound with a rolling pin.
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