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
Scale
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
