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–+ servings
Raspberry Cream Sandwich Cookies

Raspberry Cream Sandwich Cookies

Delightful Raspberry Cream Sandwich Cookies combining crunchy exteriors and luscious filling, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 cookies
Course: DESSERT RECIPES
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 cups all-purpose flour This forms the base of your cookies for a perfect texture.
  • 1 teaspoon baking powder Helps the cookies rise and stay soft.
  • 1/2 teaspoon fine sea salt Enhances sweetness beautifully.
  • 1 cup unsalted butter Softened for richness.
  • 1 cup granulated sugar Sweetens your cookies.
  • 1 large egg Binds ingredients together, adding moisture.
  • 1 teaspoon vanilla extract Adds depth of flavor.
For the Filling
  • 1 cup freeze-dried raspberries Gives concentrated raspberry flavor.
  • 8 ounces white baking chocolate Melts beautifully for a creamy filling.
  • 1/2 cup heavy cream Whipped into chocolate for luscious filling.
For the Topping
  • 1/2 cup whole freeze-dried raspberries For an eye-catching finish.
  • 1/2 cup white chocolate Drizzle over the tops.

Equipment

  • Oven
  • baking sheets
  • parchment paper
  • Mixing bowls
  • Electric mixer
  • Food processor
  • piping bag

Method
 

How to Make Raspberry Cream Sandwich Cookies
  1. Preheat your oven to 350°F. Line two baking sheets with parchment paper.
  2. Whisk together the flour, baking powder, and salt in a medium bowl.
  3. Beat the softened butter and granulated sugar in a large bowl with an electric mixer until fluffy, about 2 to 3 minutes. Add the egg and vanilla and beat until combined. Gradually beat in the flour mixture until just incorporated.
  4. Scoop the dough using a small spring-loaded scoop and roll in the remaining sugar. Arrange on baking sheets and gently flatten each ball slightly.
  5. Bake for about 9-10 minutes, or until set and slightly golden. Let cool on the sheet for 5 minutes before transferring to a wire rack.
  6. Grind the freeze-dried raspberries into a fine powder and sift to remove seeds.
  7. Melt the white chocolate and whisk in heavy cream until blended. Stir in the raspberry powder and cool to room temperature.
  8. Spread about 1 teaspoon of raspberry filling onto half the cookies and top with the remaining cookies.
  9. Drizzle melted white chocolate over the tops and sprinkle with crushed freeze-dried raspberries.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 90mgPotassium: 50mgSugar: 10gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

For best results, ensure butter is at room temperature before mixing. Avoid overmixing once flour is added to prevent tough cookies.

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