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
Scale
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
