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  • Bake from Scratch

    The Great Sandwich Cookie Switch-Up

    Mar 23, 2021 8 minutes
    PHOTOGRAPHY BY STEPHANIE WELBOURNE STEELE
    RECIPE DEVELOPMENT BY TRICIA MANZANERO
    FOOD STYLING BY MEGAN LANKFORD
    STYLING BY MARY BETH JONES

    LEMON-RASPBERRY MARBLE SANDWICH COOKIES

    Makes about 16 sandwich cookies

    Marble 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.

    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 (recipe follows)

    1. Preheat oven to 350°F (180°C). Line 3 rimmed baking sheets with parchment paper.

    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

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