Ingredients
For the Cinnamon Cookie
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
For the Raspberry Filling
- 1 cup fresh raspberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1/4 cup water
Instructions
- Combine the raspberries, granulated sugar, and lemon juice in a saucepan. Cook over medium heat, stirring frequently, until the raspberries break down and the mixture thickens slightly.
- Whisk together the cornstarch and water to create a slurry in a separate bowl.
- Stir the cornstarch slurry into the raspberry mixture and continue cooking until the filling thickens. Let it cool completely.
- Preheat your oven to 350°F (180°C).
- Combine the flour, baking soda, salt, and cinnamon in a bowl.
- Cream the softened butter, brown sugar, and sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Combine the dry and wet ingredients until a dough forms.
- Drop spoonfuls of cookie dough onto a baking sheet lined with parchment paper, leaving space between each cookie.
- Bake them for 10-12 minutes.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Once the cookies are completely cool, spread a generous spoonful of the raspberry filling on the flat side of one cookie.
- Place another cookie on top, flat side down, to create a sandwich.
- Repeat this process with the remaining cookies.
