If you are on the hunt for a dessert that feels like a sweet hug in every bite, the Raspberry Cream Sandwich Cookies Recipe is your new best friend. These delightful treats bring together tender, buttery cookies rolled in sugar that cradle a luscious raspberry and white chocolate cream filling. The magic happens with the bright burst of freeze-dried raspberries mingling with the creamy richness of white chocolate, creating a flavor combo that is both elegant and irresistibly homey. Whether afternoon tea, a cozy gathering, or just a special little indulgence, these sandwich cookies hit all the right notes with their balance of texture, sweetness, and that unforgettable raspberry tang.
Ingredients You’ll Need
This Raspberry Cream Sandwich Cookies Recipe calls for simple ingredients that work harmoniously to create cookies bursting with flavor and texture. Each component, from the flour giving structure, to the freeze-dried raspberries lending natural vibrancy, plays an essential role in the overall taste and appearance of your final creation.
- All-purpose flour (1 1/4 cups): The backbone for soft, tender cookies that hold together perfectly for sandwiching.
- Baking powder (3/4 teaspoon): Ensures just the right lift without overwhelming the delicate crumb.
- Salt (1/4 teaspoon): Enhances all the sweet flavors and balances the taste.
- Unsalted butter (1 stick): At cool room temperature for creamy, rich cookie dough that’s easy to work with.
- Granulated sugar (1/2 cup plus 2 teaspoons, plus extra for rolling): Sweetens the dough and adds crunch to the cookie exterior.
- Large egg (1): Binds the dough with moisture and tenderness.
- Vanilla extract (1 teaspoon): Gives depth and warmth to the cookie flavor.
- Freeze-dried raspberries (3/4 cup + crushed for garnish): Packed with concentrated fruity punch and intense color.
- White baking chocolate (6 ounces): Provides a creamy, sweet filling that melts smoothly.
- Heavy cream (1/4 cup + 1 ½ teaspoons): Adds richness and a velvety texture to the filling.
- White chocolate, melted (2 ounces): For drizzling beautiful, glossy accents on top of the cookies.
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 baking sheets with parchment paper to prevent sticking. In a medium bowl, whisk together your all-purpose flour, baking powder, and salt—this trio is what will give your cookies their perfect structure and subtle lift.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the unsalted butter and granulated sugar until the mixture is light and fluffy. This step is crucial because it incorporates air into the dough, leading to delightfully tender cookies. Then beat in the egg and vanilla extract until everything is combined smoothly.
Step 3: Combine Wet and Dry Ingredients
Slowly add the flour mixture into your buttery mixture, mixing gently until just incorporated. Be careful not to overmix here; you want your cookies soft, not tough. Then, roll the dough into small balls, coat them with a bit of sugar for extra sparkle and crunch, and arrange them on your baking sheets, gently pressing each ball to flatten slightly.
Step 4: Bake to Perfection
Bake the cookies for about 9 to 10 minutes, just until their edges start to brown lightly. This timing keeps them tender in the center with a subtle crisp edge, the perfect canvas for your luscious filling. After baking, let the cookies cool for about 5 minutes on the sheets before transferring them to a wire rack to cool completely.
Step 5: Create the Raspberry Cream Filling
For the 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, then stir in the cold heavy cream and raspberry powder to create a smooth, luscious cream. Let this mixture cool to room temperature so it thickens and spreads beautifully.
Step 6: Assemble Your Sandwich Cookies
Take half of your cooled cookies and spread a generous teaspoon of the raspberry cream filling onto the flat side of each. Sandwich them with the remaining cookies, pressing gently to avoid squishing out the filling but enough to hold them together firmly.
Step 7: Add the Finishing Touch
Drizzle melted white chocolate over the tops of each sandwich cookie for a glossy, elegant finish. For an extra pop of color and texture, sprinkle with crushed freeze-dried raspberries. These little decorations make your Raspberry Cream Sandwich Cookies Recipe look as stunning as they taste.
How to Serve Raspberry Cream Sandwich Cookies Recipe
Garnishes
Serving these cookies with a light dusting of powdered sugar or a delicate drizzle of white chocolate enhances their sweet, creamy flavors without overpowering that fresh raspberry tang. A few crushed freeze-dried raspberries on top add both crunch and a beautiful finish.
Side Dishes
Pair these cookies with a cup of rich tea, fresh coffee, or a glass of cold milk to complement their buttery sweetness and creamy raspberry filling. They also make a fabulous addition to dessert platters alongside fresh berries or light lemon bars.
Creative Ways to Present
Present your Raspberry Cream Sandwich Cookies Recipe on a pretty cake stand, layered with parchment paper, or packaged in cute, clear boxes tied with a ribbon for gifts. You can also sandwich them with flavored butters or add a hint of citrus zest to the filling for a twist that will wow your guests.
Make Ahead and Storage
Storing Leftovers
These sandwich cookies keep well when stored in an airtight container at room temperature for up to three days. Keeping them sealed preserves the freshness of the cookies and the luscious cream center.
Freezing
You can freeze the sandwich cookies in an airtight container or freezer bag for up to one month. To prevent sticking, separate layers with parchment or wax paper. When ready to enjoy, thaw overnight in the refrigerator.
Reheating
There’s no need to reheat these cookies, as they are best enjoyed at room temperature to allow the cream filling to be soft and creamy. Just let frozen cookies thaw naturally before serving.
FAQs
Can I use fresh raspberries instead of freeze-dried in this Raspberry Cream Sandwich Cookies Recipe?
Fresh raspberries have a higher moisture content, which could compromise the texture of the filling. Freeze-dried raspberries are preferred because they deliver concentrated flavor without added moisture, ensuring a smooth, stable cream.
Is white chocolate necessary for the filling?
Yes, white chocolate provides the creamy sweetness and structure that balances the tartness of the raspberries, creating the signature taste that makes the Raspberry Cream Sandwich Cookies Recipe so irresistible.
How long will these cookies stay fresh?
Stored correctly in an airtight container at room temperature, these sandwich cookies remain fresh and delicious for up to three days. Beyond that, they might lose their soft texture.
Can I make the cookie dough ahead of time?
Absolutely! You can prepare the dough, roll it into balls, and refrigerate it covered for up to 24 hours before baking. This actually helps develop flavor and makes rolling and shaping easier.
Are there alternatives to heavy cream in the filling?
While heavy cream gives the best texture and richness, you can substitute with full-fat coconut milk for a dairy-free option, but know that the flavor and consistency may vary slightly.
Final Thoughts
There is something truly comforting and joyful about making and sharing the Raspberry Cream Sandwich Cookies Recipe. These cookies are a testament to how a handful of simple ingredients can come together to create magic. Whether you’re baking for loved ones or treating yourself, I encourage you to try this recipe—you’ll be rewarded with tender cookies wrapped around a dreamy, fruity cream that feels like a little celebration in every bite.
Print
Raspberry Cream Sandwich Cookies Recipe
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: 15 cookie sandwiches
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these elegant Raspberry Cream Sandwich Cookies featuring tender sugar-coated cookies filled with a luscious white chocolate and freeze-dried raspberry cream. Perfectly balanced with a hint of vanilla and a bright raspberry flavor, these sandwich cookies are a stunning treat for any occasion.
Ingredients
Cookies
- 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) and line baking sheets with parchment paper to prevent sticking. In a medium bowl, whisk together the flour, baking powder, and salt to ensure even distribution of leavening and seasoning.
- Cream Butter and Sugar: In a large bowl, beat the butter and sugar until the mixture is light and fluffy, which takes about 2 to 3 minutes. This creates air pockets for tender cookies. Then add the egg and vanilla extract, beating until the mixture is fully combined and smooth.
- Combine Dough and Shape Cookies: Gradually add the flour mixture to the wet ingredients, beating until just incorporated to avoid overmixing. Roll the dough into uniform balls, coat each ball with the reserved sugar for a sweet, crunchy exterior, and place them on the prepared baking sheets. Flatten each ball slightly with the palm of your hand to ensure even baking.
- Bake Cookies: Bake the cookies for 9-10 minutes or until edges just start to turn golden brown, indicating they are perfectly baked but still soft inside. Let cookies cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely, avoiding sogginess.
- Prepare Raspberry Filling: Using a food processor or mortar and pestle, grind the freeze-dried raspberries into a fine powder and sift to remove larger pieces for a silky filling. Melt the white baking chocolate over a double boiler or gently in the microwave, then stir in the cold heavy cream for a creamy texture. Fold in the raspberry powder and allow the mixture to cool to room temperature to thicken slightly.
- Assemble Sandwich Cookies: Spread a heaping teaspoon of the raspberry cream onto the bottom side of half the cooled cookies. Top each with the remaining cookies to create sandwich pairs, gently pressing to spread filling evenly without breaking the cookies.
- Decorate: Drizzle melted white chocolate over the tops of the assembled cookie sandwiches to add a decorative and flavorful touch. Optionally, sprinkle with crushed freeze-dried raspberries for a pop of color and added texture.
Notes
- Ensure butter and egg are at cool room temperature for proper creaming and dough texture.
- Do not overbake cookies; they should be just starting to brown on the edges for a tender bite.
- The raspberry powder can be made ahead and stored in an airtight container.
- For easier drizzling, warm melted chocolate slightly but avoid overheating to maintain a smooth consistency.
- Store finished sandwich cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
