There is something utterly magical about a treat that combines the tender crunch of cookies with a luscious creamy filling bursting with fruit flavor. This Raspberry Cream Sandwich Cookies Recipe delivers exactly that: soft, buttery cookies hugging a dreamy raspberry-white chocolate cream that melts in your mouth. Whether for a special occasion or a sweet afternoon pick-me-up, these cookies bring together the perfect balance of tart and sweet, texture and smoothness, making every bite feel like a celebration of flavors.
Ingredients You’ll Need
The ingredients for this Raspberry Cream Sandwich Cookies Recipe are wonderfully straightforward, yet each one plays a crucial role in building the cookie’s delicate texture and vibrant flavor. From the all-purpose flour that provides structure to the freeze-dried raspberries that infuse that unmistakable raspberry essence, every component contributes to making these cookies uniquely delightful.
- All-purpose flour (1 1/4 cups / 159 grams): Provides the base and structure for the cookies, ensuring they hold their shape without being tough.
- Baking powder (3/4 teaspoon): Helps the cookies rise lightly, resulting in a tender crumb.
- Salt (1/4 teaspoon): Balances sweetness and enhances overall flavor depth.
- Unsalted butter (1 stick / 113 grams): Adds richness and a melt-in-your-mouth texture when creamed with sugar.
- Granulated sugar (1/2 cup plus 2 teaspoons, plus 2 tablespoons for rolling): Sweetens the cookies, with extra sugar providing a delightful crunch on the surface.
- Large egg (1): Binds ingredients together and contributes tenderness.
- Vanilla extract (1 teaspoon): Adds warmth and a subtle depth of flavor that complements the raspberry beautifully.
- Freeze-dried raspberries (3/4 cup / 15 grams): Ground into powder for a concentrated raspberry flavor without adding moisture.
- White baking chocolate (6 ounces / 171 grams): Creates the creamy, sweet filling when melted and combined with cream and raspberry powder.
- Heavy cream (1/4 cup + 1 ½ teaspoons / 67 grams): Whips the white chocolate filling into a luscious, spreadable texture.
- Freeze-dried raspberries, whole and crushed (optional, 3-4 berries): Perfect for sprinkling on top to add a pop of color and extra raspberry crunch.
- White chocolate, melted (optional, 2 ounces / 57 grams): For drizzling on top to add a pretty, sweet finishing touch.
How to Make Raspberry Cream Sandwich Cookies Recipe
Step 1: Prepare the Dry Ingredients
Begin by preheating your oven to 350°F (175°C) and lining your baking sheets with parchment paper to prevent sticking. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This helps to evenly distribute the leavening agent and seasoning throughout your cookie dough, setting the stage for perfectly textured cookies.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the cool room-temperature butter together with the granulated sugar until the mixture becomes light and fluffy. This step is essential because it incorporates air into the dough, resulting in lighter cookies that have a delicate crumb. It typically takes about 2 to 3 minutes of vigorous beating to get the perfect texture here.
Step 3: Add Egg and Vanilla
Next, add the egg and vanilla extract to your creamy butter-sugar mixture. Beat them in thoroughly to ensure the wet ingredients are fully combined. The egg serves as a binding element, while vanilla enriches the overall flavor, harmonizing beautifully with the tangy raspberry component coming up.
Step 4: Incorporate the Dry Ingredients and Shape the Cookies
Slowly add the flour mixture to your wet ingredients, beating gently until just incorporated to avoid overworking the dough. Then, roll the dough into uniform balls, coat each ball with the reserved granulated sugar, which will create a delicate crackly crust when baked, and place them on your prepared baking sheets. Flatten each slightly with the palm of your hand to encourage even baking.
Step 5: Bake and Cool
Bake the cookies for 9 to 10 minutes or until the edges just start to turn a lovely golden brown. This timing keeps the centers pleasantly soft while giving enough structure for sandwiching. Remove from the oven, let them cool on the baking sheets for 5 minutes to firm up a bit, then transfer them to a wire rack to cool completely – this step is crucial before adding the filling to prevent melting.
Step 6: Make the Raspberry Cream Filling
While the cookies bake and cool, turn your attention to that luscious filling. Start by grinding freeze-dried raspberries into a fine powder using a food processor or blender, then sift out any larger bits for a silky texture. Melt the white baking chocolate gently, then stir in the cold heavy cream and the raspberry powder, mixing well until smooth. Allow the mixture to cool down to room temperature so it thickens slightly but remains spreadable.
Step 7: Assemble the Cookies
Spread a generous teaspoon of the creamy raspberry filling onto the bottom side of half of the cookies. Top each filled cookie with another to create a sandwich. For an extra touch of elegance and flavor, drizzle melted white chocolate over the tops and sprinkle with some crushed freeze-dried raspberries if you like. They not only look stunning but also add a delightful tart crunch that contrasts the creaminess beautifully.
How to Serve Raspberry Cream Sandwich Cookies Recipe
Garnishes
Adding a little garnish can elevate these cookies from delicious to downright stunning. Crushed freeze-dried raspberries sprinkled over white chocolate drizzle add a burst of bright color and an extra layer of tangy flavor. A light dusting of powdered sugar can also give a pretty, snowy finish that’s perfect for celebrations or gifting.
Side Dishes
These cookies pair wonderfully with a cup of hot tea or freshly brewed coffee. The richness of the cream filling complements beverages that have a slight bitterness, balancing their profile. A scoop of vanilla ice cream or a dollop of whipped cream can turn this simple cookie into a delightful dessert experience for any occasion.
Creative Ways to Present
For an eye-catching presentation, arrange the Raspberry Cream Sandwich Cookies Recipe on a tiered dessert stand alongside fresh raspberries and edible flowers. You might also sandwich the cookies with alternating layers of different fillings such as lemon cream or chocolate ganache to create a colorful and diverse display that surprises and delights guests at a party.
Make Ahead and Storage
Storing Leftovers
Keep any leftover sandwiches in an airtight container at room temperature for up to 3 days. To maintain optimum freshness and prevent the cookies from becoming too soft, layering them between sheets of parchment paper is ideal.
Freezing
If you want to prepare in advance, these cookies freeze beautifully. Place the assembled sandwiches in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer-safe container or bag. They will keep for up to 1 month. Thaw at room temperature before serving for best texture.
Reheating
Because these are delicate sandwich cookies with a creamy filling, reheating is not recommended as it may melt the filling and soften the cookie texture undesirably. It’s best to enjoy them fresh or thawed fully at room temperature.
FAQs
Can I use fresh raspberries instead of freeze-dried for the filling?
Fresh raspberries have more moisture, which would affect the consistency of the filling and could make it runny. Freeze-dried raspberries are preferred because they provide intense raspberry flavor without added moisture, ensuring the filling stays creamy yet firm.
Is it possible to substitute white chocolate with another type?
White chocolate gives a sweet, creamy flavor that pairs perfectly with raspberry. Substituting with milk or dark chocolate will alter the taste and texture significantly, making the filling less smooth and potentially too firm or bitter. For best results, stick with white chocolate.
Can I make the cookie dough ahead of time?
Absolutely! You can prepare the dough and refrigerate it tightly wrapped for up to 24 hours before baking. This can even improve the cookie’s texture by allowing the flour to fully hydrate.
What is the best way to crush freeze-dried raspberries?
Place them in a clean zip-top bag and gently crush using a rolling pin or your fingers. For finer powder, pulse them in a food processor or blender, then sift to remove larger chunks.
How do I avoid the cookies spreading too much during baking?
Make sure your butter is at the recommended cool room temperature, not too soft or melted. Also, chilling your dough balls briefly before baking can help them hold their shape better.
Final Thoughts
This Raspberry Cream Sandwich Cookies Recipe is truly a gem that’s simple enough to make on any day yet special enough to impress friends and family. The harmony of buttery cookies paired with creamy, tangy raspberry filling is a taste sensation that stays with you. I cannot wait for you to try these cookies and see how they brighten up your dessert table and your mood!
Print
Raspberry Cream Sandwich Cookies Recipe
- Total Time: 50 minutes
- Yield: 15 sandwich cookies 1x
- Diet: Vegetarian
Description
Delightful Raspberry Cream Sandwich Cookies featuring tender sugar-coated cookies paired with a luscious white chocolate and freeze-dried raspberry cream filling. Perfect for afternoon tea or special occasions, these cookies combine the sweetness of white chocolate with the tartness of raspberries in a beautifully balanced treat.
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
Decoration (Optional)
- 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). Line baking sheets with parchment paper to prevent sticking. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to ensure they are well combined and evenly distributed.
- Cream Butter and Sugar: In a large bowl, beat the unsalted butter with 1/2 cup plus 2 teaspoons of granulated sugar until the mixture is light and fluffy, approximately 2 to 3 minutes. This will incorporate air for a tender cookie texture.
- Add Egg and Vanilla: Mix in the large egg and vanilla extract until the mixture is smooth and fully combined, creating a rich cookie dough base.
- Combine Dry and Wet Ingredients: Gradually add the flour mixture into the wet ingredients, beating slowly until fully incorporated. This forms the cookie dough ready for shaping.
- Shape and Coat Cookies: Roll the dough into small balls. Coat each ball with 2 tablespoons of granulated sugar by rolling them in the sugar. Place the coated dough balls onto the prepared baking sheets and gently flatten each slightly with the palm of your hand for even baking.
- Bake Cookies: Bake the cookies in the preheated oven for 9 to 10 minutes, or until the edges just start to turn golden brown. Remove from the oven and let the cookies cool for 5 minutes on the baking sheet before transferring them to a wire rack to cool completely.
- Prepare Raspberry Filling: While the cookies cool, grind the freeze-dried raspberries into a fine powder using a food processor or spice grinder, then sift to remove larger pieces. Melt the white baking chocolate and stir in the cold heavy cream to create a smooth mixture. Blend in the raspberry powder and allow the filling to cool to room temperature, thickening slightly.
- Assemble Sandwich Cookies: Spread a heaping teaspoon of the raspberry filling evenly onto the bottom side of half the cooled cookies. Top each filled cookie with another cookie to form a sandwich, gently pressing them together.
- Decorate Sandwiches: Drizzle the optional melted white chocolate over the tops of the sandwich cookies. Sprinkle with crushed freeze-dried raspberries for an added burst of color, texture, and raspberry flavor if desired. Allow the decoration to set before serving.
Notes
- Make sure the butter and egg are at cool room temperature to help the dough come together smoothly.
- Grinding and sifting the freeze-dried raspberries helps achieve a smooth filling texture without gritty bits.
- The optional drizzle and crushed raspberries add a beautiful finishing touch but can be omitted if preferred.
- Store the cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- For a stronger raspberry flavor, consider adding a teaspoon of raspberry extract to the filling.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
