Raspberry Cream Sandwich Cookies Recipe
If you’re looking for a delightful treat that perfectly balances tart freshness and creamy sweetness, this Raspberry Cream Sandwich Cookies Recipe is absolutely your new best friend in the kitchen. Each bite melts with soft, buttery cookies hugging a luscious, white chocolate raspberry filling that’s bursting with real fruit flavor. It’s the kind of dessert that feels both elegant and comforting, ideal for sharing with loved ones or enjoying as a special indulgence any day of the week.
Ingredients You’ll Need
Gathering the right ingredients is your first step to cookie perfection. These simple staples each play a starring role, combining to create a tender cookie base and a rich, fruity filling that’s vibrant in color and unforgettable in taste.
- All-purpose flour (1 1/4 cups): The foundation providing structure and a tender crumb to your cookies.
- Baking powder (3/4 teaspoon): Helps the cookies rise just enough for a perfect soft bite.
- Salt (1/4 teaspoon): Enhances flavors and balances sweetness beautifully.
- Unsalted butter (1 stick, 113 grams): Adds richness and creates that dreamy melt-in-your-mouth texture.
- Granulated sugar (1/2 cup plus 2 teaspoons, plus extra for rolling): Sweetens the dough and provides a slight crunch on the outside when rolled in sugar.
- Large egg (1): Binds everything together while keeping the dough moist and tender.
- Vanilla extract (1 teaspoon): Brings warmth and depth to the cookie’s flavor profile.
- Freeze-dried raspberries (3/4 cup): Packed with intense fruit flavor, perfect for the filling and garnish.
- White baking chocolate (6 ounces, chopped): The creamy canvas for the luscious raspberry cream filling.
- Heavy cream (1/4 cup + 1 ½ teaspoons, cold): Creates a silky, smooth texture for the filling.
- Freeze-dried raspberries (3-4 whole, crushed, optional): For a pop of color and raspberry crunch on top.
- White chocolate (2 ounces, melted, optional): For drizzling on top to add a stunning finish.
How to Make Raspberry Cream Sandwich Cookies Recipe
Step 1: Preheat and Prepare the Dry Ingredients
Start by heating your oven to 350°F (175°C) and lining your baking sheets with parchment paper to prevent sticking. In a medium bowl, whisk the all-purpose flour, baking powder, and salt together until nicely combined. This ensures even distribution so every cookie bites just right.
Step 2: Cream the Butter and Sugar
In a large bowl, beat the unsalted butter and sugar until the mixture is pale and fluffy—this usually takes about 2 to 3 minutes with an electric mixer. This step is crucial because it incorporates air into the dough, helping the cookies rise and stay tender.
Step 3: Add Egg and Vanilla
Next, add the large egg and vanilla extract to the butter and sugar mixture. Beat until everything blends seamlessly, creating a soft, fragrant dough base that will carry those luscious berry notes beautifully.
Step 4: Combine Dry and Wet Ingredients, Shape Cookies
Slowly add the dry flour mixture to the wet ingredients, mixing until just combined to avoid tough cookies. Roll the dough into small balls, then coat each one in the extra granulated sugar for a pretty crunch. Arrange them on your baking sheets and gently press each ball down with your palm to flatten slightly—this helps them bake evenly.
Step 5: Bake to Perfection
Bake the cookies for 9 to 10 minutes, watching carefully as they start to turn a delicate golden brown around the edges. Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This pause keeps them soft and tender on the inside.
Step 6: Prepare the Raspberry Cream Filling
While your cookies cool, turn your attention to the dreamy raspberry filling. Grind the freeze-dried raspberries into a fine powder and sift out any larger pieces for a smooth texture. Melt the white baking chocolate and stir in the cold heavy cream, then fold in the raspberry powder. Let this mixture cool to room temperature until thick enough to spread but still delightfully creamy.
Step 7: Assemble the Cookies
Spread a generous spoonful of the raspberry cream filling onto the bottom of half the cooled cookies. Then, sandwich them with the remaining cookies for that perfect bite. To finish, drizzle the tops with melted white chocolate and, if you like, sprinkle crushed freeze-dried raspberries for a beautiful pop of color and tartness.
How to Serve Raspberry Cream Sandwich Cookies Recipe
Garnishes
Adding a few crushed freeze-dried raspberries on top not only elevates the look but adds an exciting crunch and a burst of natural tartness that complements the sweet creamy filling perfectly. You could also dust the cookies lightly with powdered sugar for a hint of elegance.
Side Dishes
These Raspberry Cream Sandwich Cookies pair wonderfully with a hot cup of tea or coffee, balancing their sweet richness with a slightly bitter sip. For a more decadent pairing, try serving alongside fresh berries or a glass of chilled milk to complement their creamy texture.
Creative Ways to Present
To impress your guests, arrange the cookies on a tiered dessert stand sprinkled with edible flowers or fresh raspberries for an eye-catching presentation. Or place them in pretty gift boxes tied with ribbons for delightful homemade gifts that everyone will adore.
Make Ahead and Storage
Storing Leftovers
Keep your finished Raspberry Cream Sandwich Cookies in an airtight container at room temperature to maintain their perfect texture. They’ll stay fresh and delicious for up to 3 days, making them a convenient sweet treat for any time.
Freezing
If you want to make these cookies ahead of time, wrap them tightly in plastic wrap and place them in a freezer-safe container. They’ll keep their flavor and texture well for up to 2 months. When ready to enjoy, just thaw at room temperature gently.
Reheating
For a freshly-baked feel, warm the cookies for about 10 seconds in the microwave or briefly in a low oven before serving. This makes the white chocolate filling extra gooey and the butter cookie base wonderfully soft again.
FAQs
Can I use fresh raspberries instead of freeze-dried?
Fresh raspberries have a high moisture content, which can make the filling too runny and affect the dough consistency. Freeze-dried raspberries are ideal because they provide intense flavor and a dry texture perfect for the filling and dusting.
What if I don’t have white baking chocolate?
You can substitute with good quality white chocolate chips or bars, but avoid using candy melts as they have a different texture and flavor. Just be sure to chop it finely for smooth melting.
How long do these cookies last?
Stored in an airtight container, these Raspberry Cream Sandwich Cookies will stay fresh for up to 3 days at room temperature. For longer storage, freezing is your best bet.
Can I make the filling ahead of time?
Absolutely! The raspberry cream filling can be made a day ahead and kept refrigerated in an airtight container. Bring it back to room temperature before assembling for easy spreading.
Are these cookies suitable for special occasions?
Yes! Their beautiful appearance and balanced flavors make this Raspberry Cream Sandwich Cookies Recipe perfect for holidays, parties, or gifting. They bring a touch of elegance and homemade charm to any event.
Final Thoughts
This Raspberry Cream Sandwich Cookies Recipe isn’t just a treat, it’s a celebration of fresh flavors and creamy indulgence wrapped in a tender, buttery cookie. Whether you’re baking for friends, family, or just yourself, these cookies promise smiles and happy taste buds with every bite. Give them a try soon—you’ll be so glad you did!
Print
Raspberry Cream Sandwich Cookies Recipe
- Total Time: 50 minutes
- Yield: 15 sandwich cookies 1x
Description
Delight in these Raspberry Cream Sandwich Cookies featuring tender buttery cookies filled with a luscious white chocolate and raspberry cream. Perfectly balanced with the tartness of freeze-dried raspberries and the sweetness of white chocolate, this recipe yields elegant and flavorful sandwich cookies ideal for celebrations or everyday indulgence.
Ingredients
Cookie Dough
- 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
Optional Decoration
- 3–4 whole freeze-dried raspberries, crushed
- 2 ounces (57 grams) white chocolate, melted
Instructions
- Preheat and Prepare Dry Ingredients: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper for easy cleanup. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Mix Butter and Sugar: In a large bowl, use a mixer to beat the unsalted butter and granulated sugar until the mixture becomes light in color and fluffy in texture, about 2 to 3 minutes. This aeration is key to a tender cookie.
- Add Egg and Vanilla: Incorporate the large egg and vanilla extract into the creamed butter and sugar, mixing until the batter is smooth and fully combined to build richness and flavor.
- Combine Dry Ingredients and Form Dough Balls: Gradually add the flour mixture to the wet ingredients, beating until just incorporated to avoid overmixing. Then roll the dough into balls, coat each ball with sugar for a sweet, slightly crunchy exterior, and place them spaced on the prepared baking sheets. Flatten each ball slightly with the palm of your hand to encourage even baking.
- Bake Cookies: Bake the cookies for 9-10 minutes, watching until the edges just start to brown, indicating they are perfectly baked yet tender inside. Let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare Raspberry Filling: Grind freeze-dried raspberries into a fine powder using a food processor or spice grinder, then sift to remove larger bits for a smooth filling. Melt the white baking chocolate gently, either in a double boiler or microwave, then stir in the cold heavy cream followed by the raspberry powder. Allow the mixture to cool to room temperature, resulting in a creamy, pink filling.
- Assemble Sandwiches: Spread a heaping teaspoon of the raspberry white chocolate filling on the bottom side of half of the cooled cookies. Top with the remaining cookies to form sandwiches, pressing lightly to ensure they stick together.
- Decorate: Drizzle the melted white chocolate over the tops of each sandwich cookie for an elegant finish. Optionally, sprinkle crushed freeze-dried raspberries over the drizzle to add a pop of color and intensified raspberry flavor.
Notes
- Make sure all ingredients, especially butter and egg, are at cool room temperature to ensure proper mixing and texture.
- Freeze-dried raspberries can be replaced with freeze-dried strawberry powder for a variation in flavor.
- The cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a dairy-free version, substitute heavy cream and butter with plant-based alternatives, and white chocolate with a vegan white chocolate.
- Handling the dough minimally after adding flour ensures tender cookies without toughness.
- Use fresh baking chocolate rather than chips for a smoother melt and creamier filling texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
