Mother’s Day Raspberry Cream ‘Sugar’ Cookie Sandwiches

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Celebrate mom with these fun pink cookie sandwiches this Mother’s Day. Soft lemon infused cookies surround rich velvety raspberry cream icing making for a delightful and decadent treat.

Feel free to make the cookies for the sandwiches smaller or bigger depending on preference. The recipe for the icing will give you extra, but I opted to do this incase you decide to individually ice them instead of making sandwiches.

This recipe is simple enough to let the kiddos help too, making them extra special for mom. Happy Mother’s Day!

                                               

Mother’s Day Raspberry Cream ‘Sugar’ Cookie Sandwiches

Serves 9
Prep: 15 min
Refrigerating: 25 min
Cooking: 12 min
Assembly: 5 min
Total: 57 min
Beginner

Ingredients:

For the ‘Sugar’ Cookies: 

2 cups almond flour

½ cup coconut flour, plus more for dusting  

¼ cup honey 

2 tsp. lemon zest, freshly grated

1 Tbsp. lemon juice, fresh 

1 egg 

1 Tbsp. butter or coconut oil, melted 

½ tsp. baking soda 

¼ tsp. salt

 

For the Raspberry Cream Filling: 

¾ cup palm oil 

⅓ cup + 2 Tbsp. honey 

¼ cup raspberry puree (¾ cup raspberry, 3 Tbsp. honey)

  Method Of Prep:

  1. Gather and prep ingredients.
  2. Combine all dough ingredients in a food processor for 20-30 seconds for the smoothest dough. You can also mix them in a stand mixer until combined. However, they won’t be quite as smooth.
  3. Wrap the ball in plastic wrap and refrigerate for 20-25 minutes.
  4. In a small pan raspberries and 3 tablespoons of honey.
  5. Bring to a simmer for 8-10 minutes or until becoming jam-like. Stir occasionally to prevent burning.
  6. Carefully strain to catch all the seeds. Set aside.
  7. Line a sheet tray with parchment paper, set aside. Preheat the oven to 350°F.
  8. Using a small cookie scoop, scoop out cookies.
  9. Roll the dough into a ball, then place on a cookie sheet and push down with your palm in the middle to create a disc and spread out the cookie.
  10. Bake for 10-12 minutes or until lightly golden and cooked through.
  11. While baking we will whip up our raspberry cream. Add palm oil, honey, and raspberry puree to a stand mixer with whisk attachment.
  12. Whisk until incorporated, set aside.
  13. Remove cookies from the oven and let them cool completely.
  14. Once cool, place a dollop of icing on the bottom of one cookie and place another cookie on top of the icing to create a sandwich. Repeat until all cookies are made into sandwiches.
  15. Serve immediately and enjoy! Happy Mother’s Day!

                      

Nutrition Facts: (1 sandwich) 
Calories- 420
Carbs- 32 g
Fat- 28.4 g
Protein- 4.2 g