If you’re ready to dive into a truly decadent treat, look no further than this Chocolate Raspberry Sandwich Cookies with Ganache Drizzle Recipe. Combining the rich, deep flavors of cocoa with the bright, tart burst of raspberry jam, these sandwich cookies offer a harmonious balance that melts in your mouth. The luxurious ganache drizzle on top adds a silky, glossy finish that elevates every bite, making them perfect for sharing or indulging all by yourself. Trust me, once you try this recipe, these cookies will become your new go-to for celebrations or any time you crave something special!
Ingredients You’ll Need
These ingredients are beautifully simple yet essential to achieving the perfect taste, texture, and color in your Chocolate Raspberry Sandwich Cookies with Ganache Drizzle Recipe. Each component plays a key role, from the creamy butter creating tender cookies to the cocoa powder bringing that irresistible chocolate depth.
- 1 cup unsalted butter, softened: Provides a rich, creamy base that yields tender and flaky cookies.
- 1 cup powdered sugar: Adds sweetness and helps create a delicate crumb texture in the cookie dough.
- 1 teaspoon vanilla extract: Enhances the flavor with warm, aromatic notes.
- 2 cups all-purpose flour: The structure-builder that gives your cookies their perfect bite.
- 1/3 cup cocoa powder: Gives the dough a deep chocolatey depth and that signature dark color.
- 1/4 teaspoon salt: Balances the sweetness and intensifies the chocolate flavors.
- 1/2 cup seedless raspberry jam: Brings a fresh, tangy jammy filling without seeds, perfect for smooth bites.
- 1/2 cup semi-sweet chocolate chips: The star ingredient for your rich ganache drizzle.
- 1 tablespoon heavy cream: Adds silky creaminess to the ganache, ensuring a smooth and shiny finish.
How to Make Chocolate Raspberry Sandwich Cookies with Ganache Drizzle Recipe
Step 1: Prepare the Cookie Dough
Start by creaming the softened butter and powdered sugar until the mixture is light and fluffy—this step is key for a delicate texture. Then add the vanilla extract for that lovely flavor boost. Next, gradually mix in the all-purpose flour, cocoa powder, and salt until a cohesive dough forms. For best results, chill the dough for an hour; this makes it easier to roll out and helps the cookies hold their shape during baking.
Step 2: Roll and Bake the Cookies
Preheat your oven to 325°F (160°C) to get ready for baking. Roll your chilled dough out on a lightly floured surface to about an eighth of an inch thickness – thin enough to be delicate but sturdy enough for sandwiching. Use your favorite cookie cutters to create shapes, then arrange them on a prepared baking sheet. Bake for about 10-12 minutes, just until the edges set. Once baked, transfer the cookies to a wire rack and let them cool completely. Patience here is a virtue because assembling warm cookies could be a bit messy!
Step 3: Assemble the Sandwich Cookies
Time to bring it all together! Take half of your cooled cookies and spread a generous layer of seedless raspberry jam. Make sure your jam is smooth and not too runny to avoid soggy cookies. Gently sandwich each jam-coated cookie with an uncoated cookie on top, creating pairs that are as charming as they are tasty.
Step 4: Make the Ganache Drizzle
For that irresistible finishing touch, melt the semi-sweet chocolate chips and heavy cream together. The best way is to microwave in short 20-second bursts, stirring well in between to keep the mixture smooth and prevent burning. Once luscious and silky, use a spoon or a piping bag to drizzle the ganache artistically over the sandwich cookies. Allow the chocolate drizzle to set at room temperature, giving you that glossy, elegant finish.
How to Serve Chocolate Raspberry Sandwich Cookies with Ganache Drizzle Recipe
Garnishes
Create a dazzling presentation by adding fresh raspberries or a light dusting of powdered sugar atop your cookies. Mint leaves can also bring a lovely hint of color and freshness that complements the rich chocolate and tart raspberry flavors.
Side Dishes
These cookies pair wonderfully with a cup of hot coffee, rich hot chocolate, or a glass of cold milk. For a more sophisticated twist, try serving alongside a small scoop of vanilla ice cream or a dollop of whipped cream to balance the intensity of the chocolate and raspberry.
Creative Ways to Present
Arrange the cookies on a beautiful serving platter layered with parchment paper or doilies. You can also stack them into a pretty tower or nestle them gently beside edible flowers for an eye-catching dessert centerpiece that guests will adore.
Make Ahead and Storage
Storing Leftovers
Keep your cookies fresh by storing them in an airtight container at room temperature. They’ll maintain their flavor and texture beautifully for up to 5 days, perfect for enjoying throughout the week or sharing with friends.
Freezing
If you want to save them longer, these sandwich cookies freeze well. Place them in a single layer on a baking sheet to freeze individually before transferring to an airtight freezer bag or container. They can keep safely for up to 2 months. When ready to enjoy, thaw them overnight in the fridge to preserve the ganache drizzle.
Reheating
To bring back that fresh-baked feel, gently warm your cookies for about 10-15 seconds in the microwave. This softens the ganache and raspberry filling just slightly, making each bite even more heavenly.
FAQs
Can I use seeded raspberry jam instead of seedless?
You can, but seedless jam is recommended for a smoother texture and more even sandwiching. Seeds might get stuck between the cookies or interrupt the smooth bite.
What’s the best way to soften butter quickly?
Leave butter out at room temperature for about 30 minutes before starting, or cut it into small cubes to speed up softening. Avoid microwaving as it can melt the butter unevenly.
Can I substitute the cocoa powder with melted chocolate?
Cocoa powder and melted chocolate behave differently in baking. Cocoa powder gives a lighter texture, while melted chocolate can add moisture and make the dough heavier. For this recipe, stick to cocoa powder for the best results.
Is it necessary to chill the dough?
Chilling is important because it firms the dough, making it easier to roll and cut clean cookie shapes. It also helps develop flavor and prevents spreading during baking.
How do I store the cookies to keep the ganache drizzle intact?
Store cookies in a single layer or use parchment paper between layers if stacking. Keep them in a cool, dry place to prevent the ganache from melting or becoming sticky.
Final Thoughts
This Chocolate Raspberry Sandwich Cookies with Ganache Drizzle Recipe is more than just a dessert; it’s a heartwarming experience that captures joy in every bite. Whether you’re baking for a special occasion or just because you deserve a treat, these cookies are sure to impress and satisfy. Give them a try, and I promise your cookie jar will be begging for more!
Print
Chocolate Raspberry Sandwich Cookies with Ganache Drizzle Recipe
- Total Time: 1 hour 32 minutes
- Yield: 20 servings 1x
Description
Indulge in these luxurious Chocolate Raspberry Sandwich Cookies, featuring rich cocoa-infused cookies sandwiched with sweet raspberry jam and topped with a smooth chocolate ganache drizzle. Perfect for gatherings or a special treat, these cookies combine buttery texture, fruity tartness, and decadent chocolate for an irresistible dessert.
Ingredients
For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/3 cup cocoa powder
- 1/4 teaspoon salt
- 1/2 cup seedless raspberry jam
For the Ganache Drizzle:
- 1/2 cup semi-sweet chocolate chips
- 1 tablespoon heavy cream
Instructions
- Prepare the Cookie Dough: Cream the softened unsalted butter with powdered sugar until the mixture is light and fluffy. Add the vanilla extract and incorporate it well. Gradually mix in the all-purpose flour, cocoa powder, and salt until a smooth dough forms. Wrap and chill the dough in the refrigerator for 1 hour to firm up.
- Roll and Bake the Cookies: Preheat your oven to 325°F (160°C). Roll the chilled dough out on a lightly floured surface to about 1/8 inch thickness. Use cookie cutters or a knife to cut the dough into desired shapes. Place the cookies on a baking sheet lined with parchment paper and bake for 10 to 12 minutes until set. Remove from oven and allow cookies to cool completely on a wire rack.
- Assemble the Sandwich Cookies: Spread seedless raspberry jam evenly on the flat side of half of the cooled cookies. Top each jam-coated cookie with another cookie to form a sandwich, gently pressing together to ensure they stick.
- Make the Ganache Drizzle: In a microwave-safe bowl, combine semi-sweet chocolate chips and heavy cream. Heat in 20-second intervals, stirring well between each, until the chocolate is melted and the mixture is smooth. Using a spoon or piping bag, drizzle the ganache over the assembled sandwich cookies. Let the ganache set at room temperature before serving.
Notes
- Be sure to chill the dough thoroughly for easier rolling and cleaner cookie shapes.
- Use seedless raspberry jam to avoid jams with seeds that can affect texture and bite.
- For a richer ganache, you can add more heavy cream if desired.
- Store the finished cookies in an airtight container at room temperature for up to 3 days or refrigerate for extended freshness.
- If you prefer, substitute semi-sweet chocolate chips with dark chocolate for a more intense flavor.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
