If you’re on the hunt for a delightful treat that balances tangy fruitiness with rich creaminess, look no further than this Raspberry Cream Sandwich Cookies Recipe. These delicate cookies bring together crispy golden rounds with a luscious white chocolate and raspberry filling that’s as beautiful as it is delicious. With just a handful of simple ingredients, this recipe transforms everyday pantry staples into a stunning dessert that will impress friends and family alike. Once you try these cookies, they’re sure to become one of your favorite sweet indulgences to bake and share.
Ingredients You’ll Need
Every ingredient in this Raspberry Cream Sandwich Cookies Recipe plays a crucial role in creating the perfect texture and flavor harmony. From the tender cookies that offer a slight crunch to the creamy raspberry filling that adds a burst of fresh sweetness, each component is made with simple yet carefully chosen essentials.
- All-purpose flour: Provides the structure and tender crumb of the cookies for that perfect bite.
- Baking powder: Helps the cookies rise just enough to stay light and tender.
- Salt: Enhances the overall flavors, balancing sweetness perfectly.
- Unsalted butter: Adds richness and a melt-in-your-mouth texture when creamed with sugar.
- Granulated sugar: Sweetens the dough and creates a beautifully crisp exterior when rolled.
- Egg: Binds ingredients and lends moisture for soft yet sturdy cookies.
- Vanilla extract: Brings warmth and depth to the cookie dough’s flavor profile.
- Freeze-dried raspberries: Pack a concentrated raspberry punch without adding moisture.
- White baking chocolate: Forms a creamy, luscious base for the rich filling.
- Heavy cream: Creates smoothness and a velvety consistency in the filling.
- Optional crushed freeze-dried raspberries: Offer a pretty sprinkle and extra tartness on top.
- Optional melted white chocolate: Adds an elegant drizzle that shines with a bit of sweet flair.
How to Make Raspberry Cream Sandwich Cookies Recipe
Step 1: Prepare Your Dry Ingredients
Start by preheating your oven to 350°F (175°C) and lining your baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt. This combination acts as the foundation of your cookie dough, ensuring even texture and proper rise.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the cool, room-temperature butter with the granulated sugar until the mixture is light, fluffy, and almost whipped — this usually takes around 2 to 3 minutes. This step is key to giving your cookies that tender yet airy bite.
Step 3: Combine Wet and Dry Ingredients
Beat in the egg and vanilla extract until fully incorporated. Then, gradually add the flour mixture to the wet ingredients, blending just until combined. Be careful not to overmix, or the cookies can become tough. You’ll end up with a dough that’s easy to handle and ready for shaping.
Step 4: Shape and Bake the Cookies
Roll the dough into small balls, then coat each one in the reserved sugar. Place them on your prepared baking sheets, leaving enough room to spread, and gently flatten each ball with the palm of your hand. Bake for 9 to 10 minutes until their edges just begin to take on a lovely golden hue. Let the cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
Step 5: Make the Raspberry Cream Filling
While your cookies cool, finely grind the freeze-dried raspberries into a powder and sift them to remove any lumps. Melt the white baking chocolate gently and stir in the cold heavy cream followed by the raspberry powder. Allow the mixture to cool to room temperature, transforming it into a luscious filling with the perfect balance of tart and sweet.
Step 6: Assemble the Sandwich Cookies
Spread a heaping teaspoon of the raspberry cream filling onto the bottom side of half the cookies. Carefully sandwich them with the remaining cookies, pressing gently to avoid oozing while ensuring a satisfying cream-to-cookie ratio.
Step 7: Add the Finishing Touches
For an elegant and irresistible final look, drizzle melted white chocolate over the tops of your cookie sandwiches. If you like a little extra pop of color and flavor, sprinkle on some crushed freeze-dried raspberries. These finishing touches not only enhance the look but also add layers of texture and flavor that complete this incredible Raspberry Cream Sandwich Cookies Recipe.
How to Serve Raspberry Cream Sandwich Cookies Recipe
Garnishes
To make your Raspberry Cream Sandwich Cookies Recipe even more show-stopping, consider garnishing with a sprinkle of powdered sugar or edible flower petals for a whimsical touch. Fresh raspberries on the side or a light dusting of colored sanding sugar can also elevate your presentation for special occasions.
Side Dishes
These cookies pair beautifully with a simple cup of hot tea or coffee, offering a perfect balance of fruity richness and sweetness. For an indulgent dessert plate, serve alongside fresh berries or a scoop of vanilla bean ice cream to complement the raspberry cream flavor.
Creative Ways to Present
Present these cookies in delightful stacks tied with a ribbon for gift-giving, or arrange them on a decorative platter surrounded by fresh raspberries and mint leaves for a dessert table centerpiece. You can also serve them in individual cellophane bags with a personalized tag to share this sweet joy with friends and family.
Make Ahead and Storage
Storing Leftovers
To keep your Raspberry Cream Sandwich Cookies fresh and flavorful, store them in an airtight container at room temperature for up to three days. This keeps the cookies crisp while maintaining the creamy filling’s perfect texture.
Freezing
You can freeze these sandwich cookies by separating layers with parchment paper and placing them in a freezer-safe container or bag. Thaw them in the refrigerator overnight before serving to preserve the delightful texture and flavor of both the cookies and the filling.
Reheating
Since these cookies are best enjoyed cool, avoid reheating to maintain the integrity of the creamy filling. If you prefer them slightly softer, let them sit at room temperature for about 20 minutes before indulging.
FAQs
Can I use fresh raspberries instead of freeze-dried in the filling?
Fresh raspberries have higher moisture content, which can affect the consistency of the filling. Freeze-dried raspberries provide intense raspberry flavor without adding liquid, making them ideal for this recipe. If using fresh raspberries, you may need to adjust the filling ingredients to compensate for added moisture.
What is the best way to crush freeze-dried raspberries?
A mortar and pestle or a food processor on a pulse setting works well to pulverize freeze-dried raspberries into a fine powder. Sifting afterward helps remove any larger pieces for a smooth filling.
Can I substitute the white baking chocolate with regular white chocolate?
White baking chocolate tends to melt more smoothly and holds up better in fillings, but if you use high-quality regular white chocolate, the results can still be delicious. Just be sure to melt it gently to prevent scorching.
How long can I store the Raspberry Cream Sandwich Cookies?
Stored in an airtight container at room temperature, the cookies will remain fresh for about three days. For longer storage, freezing is your best option to preserve their flavor and texture.
Is it necessary to coat the cookie dough balls in sugar before baking?
Rolling the dough in sugar adds a slight crunch and sparkle to the cookies’ surface, enhancing both texture and appearance. It is a simple step that significantly contributes to their delightful finish.
Final Thoughts
This Raspberry Cream Sandwich Cookies Recipe is a treasure to keep in your baking repertoire. From the first bite, you’ll fall for the harmonious blend of crumbly cookies and velvety raspberry cream that feels both sophisticated and comforting. Whether you’re making these for a special occasion or a cozy afternoon treat, they invite smiles and sweet memories with every delightful bite. So grab your ingredients and get baking — you’re about to create something truly irresistible!
Print
Raspberry Cream Sandwich Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: 15 sandwich cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delightfully soft and tender Raspberry Cream Sandwich Cookies featuring a sweet white chocolate and freeze-dried raspberry filling. These elegant cookies combine the crunch of sugar-coated dough with a luscious, creamy center and a drizzle of white chocolate, perfect for special occasions or an indulgent 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
- 3/4 cup (15 grams) freeze-dried raspberries
Filling
- 6 ounces (171 grams) white baking chocolate, coarsely chopped
- 1/4 cup + 1 ½ teaspoons (67 grams) heavy cream, cold
- 3–4 whole freeze-dried raspberries, crushed (optional)
- 2 ounces (57 grams) white chocolate, melted (optional, for drizzle)
Instructions
- Preheat and prepare dry ingredients: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution for the cookie dough.
- Cream butter and sugar: In a large bowl, beat the unsalted butter and granulated sugar until the mixture is light and fluffy, about 2 to 3 minutes. This step creates a tender texture by incorporating air. Then, add the egg and vanilla extract, beating until fully combined for a smooth batter.
- Combine flour mixture and form dough balls: Gradually add the flour mixture into the butter mixture, beating until fully incorporated but not overmixing. Roll the dough into small balls and coat each with the extra granulated sugar. Place them evenly spaced on the prepared baking sheets, and gently flatten each ball slightly with the palm of your hand to help them bake evenly.
- Bake the cookies: Bake the cookies for 9 to 10 minutes, or until the edges begin to lightly brown, indicating they are cooked through yet still soft inside. Allow cookies to cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely to avoid breakage and maintain texture.
- Prepare the raspberry cream filling: Grind the freeze-dried raspberries into a fine powder using a food processor or spice grinder, then sift to remove any larger pieces. Melt the white baking chocolate gently using a double boiler or microwave in short intervals, stirring until smooth. Stir in the cold heavy cream followed by the raspberry powder into the melted chocolate. Mix well and let the filling cool to room temperature to thicken slightly for easier spreading.
- Assemble the sandwich cookies: Spread a heaping teaspoon of the raspberry cream filling onto the flat bottom side of half the cookies. Top each with a remaining cookie gently pressing to form a sandwich, making sure not to squeeze out the filling.
- Decorate the cookies: Drizzle the melted white chocolate over the tops of each assembled sandwich cookie for an elegant finish. Optionally, sprinkle crushed freeze-dried raspberries on top for added color, flavor, and a pleasing texture contrast. Let the drizzle set before serving or storing.
Notes
- Ensure butter and egg are at cool room temperature for better mixing and texture.
- Do not overbake cookies; they should appear just set with slightly golden edges for the best chew.
- The filling can be refrigerated if made ahead, just bring to room temperature before assembling.
- Freeze-dried raspberries provide intense raspberry flavor without added moisture, crucial for cookie texture.
- You can store assembled cookies in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a dairy-free option, substitute butter with a plant-based alternative and use dairy-free white chocolate and cream substitutes.
