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
Scale
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.
