If you have a soft spot for cookies that are both delicate and bursting with flavor, then you’re going to adore this Raspberry Cream Sandwich Cookies Recipe. Imagine biting into a crisp, buttery cookie that gives way to a luscious, creamy raspberry center—bright, fruity, and just sweet enough. This treat is a perfect marriage of texture and taste, balancing the subtle crunch of freeze-dried raspberries in the dough with the smooth richness of white chocolate cream. It’s a showstopper for afternoon tea, parties, or whenever you need a little dessert magic in your day.
Ingredients You’ll Need
The charm of this Raspberry Cream Sandwich Cookies Recipe lies in its uncomplicated ingredients, each thoughtfully contributing to the final masterpiece. From the tender cookie base to the vibrant filling, every element plays a key role in creating that perfect balance of flavor and texture.
- All-purpose flour (1 1/4 cups / 159 grams): Provides the sturdy yet tender structure of the cookies.
- Baking powder (3/4 teaspoon): Helps the cookies rise just enough, adding a lightness to the bite.
- Salt (1/4 teaspoon): Enhances overall flavor and balances the sweetness.
- Unsalted butter (1 stick / 113 grams): Adds richness and a melt-in-your-mouth texture.
- Granulated sugar (1/2 cup plus 2 teaspoons for dough, 2 tablespoons for rolling): Sweetens the cookies while helping create a delicate crisp edge.
- Large egg (1): Binds ingredients and contributes to tenderness.
- Vanilla extract (1 teaspoon): Infuses the dough with warm, aromatic depth.
- Freeze-dried raspberries (3/4 cup / 15 grams): Offers intense raspberry flavor without excess moisture.
- White baking chocolate (6 ounces / 171 grams): The creamy base of the luscious filling.
- Heavy cream (1/4 cup + 1 ½ teaspoons / 67 grams): Gives the filling a silky smooth texture.
- Freeze-dried raspberries, crushed (3–4 whole, optional): For a vibrant, crunchy garnish.
- White chocolate, melted (2 ounces / 57 grams, optional): To drizzle on top, adding extra elegance and flavor.
How to Make Raspberry Cream Sandwich Cookies Recipe
Step 1: Prep and Mix Dry Ingredients
Start by preheating your oven to 350°F (175°C) and lining baking sheets with parchment paper, setting up a smooth baking process. Then, whisk together the all-purpose flour, baking powder, and salt in a medium bowl to ensure your dry ingredients are evenly combined, which creates a consistent cookie texture.
Step 2: Cream Butter and Sugar
In a large bowl, beat the butter and granulated sugar until light and fluffy—this is crucial because it incorporates air, giving the cookies a tender yet crisp bite. Adding the egg and vanilla extract next will blend the flavors beautifully and help achieve a smooth dough.
Step 3: Combine and Shape the Dough
Gradually mix the dry ingredients into the wet mixture until fully incorporated. This is where your dough starts to come together. Roll the dough into small balls, then coat them generously with the extra sugar; this step adds a delightful sparkle and slight crunch on the cookie surface when baked. Flatten each sugar-coated ball slightly with your palm and arrange them on the baking sheets.
Step 4: Bake the Cookies
Bake the cookies for around 9 to 10 minutes or until the edges just begin to take on a light golden hue. This careful baking ensures they hold their shape with a slightly crisp exterior while remaining soft inside. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack for complete cooling.
Step 5: Prepare the Raspberry Cream Filling
While the cookies cool, grind your freeze-dried raspberries into a fine powder and sift them to avoid any lumps. Melt the white baking chocolate gently and stir in the cold heavy cream to create a luscious ganache, then fold in the raspberry powder for that punch of tangy, fruity flavor that balances the creaminess perfectly. Allow this filling to cool to room temperature so it thickens to an ideal spreading consistency.
Step 6: Assemble the Sandwich Cookies
Spread a generous teaspoon of the cooled raspberry cream onto the bottom of half your cookies, then gently sandwich them with the remaining cookies. This step transforms simple cookies into elegant sandwiches filled with a burst of raspberry goodness.
Step 7: Add the Finishing Touches
To really elevate your Raspberry Cream Sandwich Cookies Recipe, drizzle melted white chocolate over the tops of each cookie sandwich. For an extra pop of color and texture, sprinkle crushed freeze-dried raspberries on top. This final flourish makes your cookies as visually stunning as they are delicious.
How to Serve Raspberry Cream Sandwich Cookies Recipe
Garnishes
Adding garnishes like crushed freeze-dried raspberries or a delicate drizzle of white chocolate instantly makes these cookies party-ready. These little touches offer not only eye appeal but also a subtle crunch and burst of color that enhances the eating experience.
Side Dishes
Pair your Raspberry Cream Sandwich Cookies with a cup of fragrant Earl Grey tea, a cold glass of milk, or even a light sparkling wine for an afternoon indulgence. These pairings complement the fresh raspberry flavor and creamy filling, creating a perfectly balanced dessert ensemble.
Creative Ways to Present
For a festive occasion, stack these cookie sandwiches on a pretty tiered platter dusted lightly with powdered sugar for a snowy effect. Alternatively, wrap each sandwich in parchment paper tied with a ribbon for charming edible gifts that friends and family will adore.
Make Ahead and Storage
Storing Leftovers
Store your Raspberry Cream Sandwich Cookies Recipe in an airtight container at room temperature for up to three days to keep them fresh and maintain the perfect cookie texture. Avoid refrigeration as it can soften the cookies and dull their crispness.
Freezing
If you want to save some for later, freeze the assembled cookies in a single layer on a baking sheet first. Once solid, transfer to a freezer-safe container or bag with parchment paper between layers. They will keep beautifully for up to a month without losing that wonderful raspberry cream flavor.
Reheating
For a freshly baked feel, let frozen cookies thaw at room temperature before serving. If you like, give them a gentle warm-up in a low oven (about 300°F) for 5 minutes. This revives the crisp edges and warms the creamy filling just perfectly.
FAQs
Can I use fresh raspberries instead of freeze-dried ones?
While fresh raspberries are delicious, they contain a lot of moisture, which could make your cookie dough too soft and the filling runny. Freeze-dried raspberries are preferred here for their concentrated flavor and powdery texture, which keeps everything balanced.
What if I don’t have white baking chocolate? Can I substitute?
Yes, you can use high-quality white chocolate chips or bars as a substitute, but be sure they are specifically for baking to get the right melting and texture. Avoid candy melts, which can sometimes alter the flavor and consistency.
Can this Raspberry Cream Sandwich Cookies Recipe be made gluten-free?
Absolutely! Simply swap out the all-purpose flour for a gluten-free baking blend that measures cup-for-cup. This tweak lets you enjoy these cookies without compromising texture or taste.
How long do the cookies last once assembled?
Once filled, these cookies are best enjoyed within 2 to 3 days for optimal freshness. The creamy filling may start to soften the cookies slightly over time, so keep them stored in an airtight container at room temperature.
Is there a way to make these cookies more tart?
If you prefer a tangier filling, you can add a small amount of lemon zest or a splash of raspberry vinegar to the cream mixture. This brightens the flavor and complements the white chocolate’s sweetness beautifully.
Final Thoughts
Making this Raspberry Cream Sandwich Cookies Recipe is like creating a little batch of joy that melts on your tongue and fills your kitchen with the sweetest aroma. Easy enough to whip up any day, yet special enough to impress guests or treat yourself, these cookies bring a lovely balance of buttery texture and vibrant raspberry cream that’s hard to beat. I encourage you to try this recipe, and once you do, it’ll likely become one of your go-to favorites to have on hand for a delightful bite anytime.
Print
Raspberry Cream Sandwich Cookies Recipe
- Total Time: 50 minutes
- Yield: 15 sandwich cookies 1x
- Diet: Vegetarian
Description
These Raspberry Cream Sandwich Cookies feature a delicate, buttery cookie base paired with a luscious white chocolate and raspberry cream filling. The cookies are rolled in sugar for a subtle crunch and decorated with melted white chocolate and crushed freeze-dried raspberries for a delightful, elegant treat perfect for any occasion.
Ingredients
Cookies
- 1 1/4 cups (159 grams) all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 stick (113 grams) unsalted butter, at cool room temperature
- 1/2 cup plus 2 teaspoons (125 grams) granulated sugar, plus 2 tablespoons (25 grams) for rolling
- 1 large egg, at cool room temperature
- 1 teaspoon vanilla extract
Filling
- 3/4 cup (15 grams) freeze-dried raspberries
- 6 ounces (171 grams) white baking chocolate, coarsely chopped
- 1/4 cup + 1 ½ teaspoons (67 grams) heavy cream, cold
- 3–4 whole freeze-dried raspberries, crushed (optional)
- 2 ounces (57 grams) white chocolate, melted (optional)
Instructions
- Preheat and Prepare Dry Ingredients: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution.
- Cream Butter and Sugar: In a large bowl, beat the unsalted butter and granulated sugar until light and fluffy, about 2 to 3 minutes. This creates a creamy base for tender cookies. Add the egg and vanilla extract, beating until fully combined and smooth.
- Combine Dough and Shape: Gradually add the flour mixture to the butter mixture, beating just until incorporated. Roll the dough into balls, then coat each ball with the reserved granulated sugar (2 tablespoons). Place them onto the prepared baking sheets and flatten each slightly with the palm of your hand for even baking.
- Bake Cookies: Bake the cookies for 9 to 10 minutes, or until the edges begin to turn light golden brown. Remove from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely, ensuring they set perfectly.
- Prepare Raspberry Filling: Grind freeze-dried raspberries into a fine powder using a food processor or mortar and pestle, then sift to remove larger pieces. Melt the white baking chocolate over a double boiler or gently in the microwave, stirring until smooth. Stir in the cold heavy cream followed by the raspberry powder. Mix well and allow the filling to cool to room temperature so it thickens slightly for spreading.
- Assemble Sandwich Cookies: Spread a heaping teaspoon of the cooled raspberry cream filling onto the bottom of half the cookies. Top each filled cookie with a second cookie to form sandwiches, gently pressing together to seal.
- Decorate: Drizzle the optional melted white chocolate over the tops of the sandwich cookies using a spoon or piping bag for a decorative finish. Optionally sprinkle crushed freeze-dried raspberries over the drizzle for added texture and color. Let the decoration set before serving.
Notes
- Ensure butter and egg are at cool room temperature for best creaming results.
- Do not overbake cookies; remove once edges begin to brown to keep them tender.
- Freeze-dried raspberries make the filling intensely flavored without adding moisture.
- Filling can be made a day ahead and refrigerated; bring to room temperature before assembling.
- Use parchment paper or silicone mats to prevent sticking and ease cleanup.
- Store assembled cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
