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
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
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
