Name: Raspberry Cream Sandwich Cookies Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 40 min
Cuisine: American
Ingredients: 1 1/4 cups (159 grams) all-purpose flour; 3/4 teaspoon baking powder; 1/4 teaspoon fine sea 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; 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; 2 ounces (57 grams) white chocolate, melted

Ingredients

1 1/4 cups (159 grams) all-purpose flour

3/4 teaspoon baking powder

1/4 teaspoon fine sea 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*

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 decorating)

Instructions

Step 1: Preheat the oven to 350°F and line baking sheets with parchment paper.

Step 2: In a medium bowl, whisk together flour, baking powder, and salt.

Step 3: In a large bowl, beat butter and 1/2 cup plus 2 teaspoons sugar with an electric mixer on medium-high until light and fluffy, 2 to 3 minutes. Scrape down the sides as needed.

Step 4: Add the egg and vanilla extract and beat until combined, scraping the bowl again if necessary.

Step 5: Gradually add the flour mixture and beat until just combined.

Step 6: Place remaining 2 tablespoons sugar in a shallow dish. Use a 1-tablespoon scoop to form dough balls, roll in sugar to coat, and place on prepared sheets about 2 inches apart. Flatten slightly with your palm.

Step 7: Bake for 9-10 minutes until cookies set and edges begin to brown. Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Step 8: Meanwhile, grind freeze-dried raspberries into a fine powder using a coffee grinder or crush in a zip-top bag. Sift twice to remove seeds.

Step 9: Melt white chocolate gently over a double boiler or in short microwave bursts, stirring until smooth.

Step 10: Remove from heat and whisk in cold heavy cream until smooth. Let rest 2-3 minutes, then stir in raspberry powder. Cool to room temperature.

Step 11: Spread about 1 heaping teaspoon of cooled filling on the bottom of half the cookies. Top with remaining cookies to form sandwiches.

Step 12: For decoration, fill a small piping bag with melted white chocolate and drizzle over the tops of each sandwich. Lightly sprinkle with crushed freeze-dried raspberries if desired.

Tips & Variations

Use a coffee grinder for the smoothest raspberry powder, ensuring a silky filling texture without seeds.

For a stronger raspberry flavor, add extra crushed freeze-dried raspberries into the filling or sprinkle between the layers.

Substitute white chocolate with milk or dark chocolate for a richer taste variation.

Allow the filling to chill briefly if it feels too soft before assembling the cookies.

Storage

Store the sandwich cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. Allow refrigerated cookies to come to room temperature before serving to enjoy the best texture and flavor. Avoid freezing, as the cream filling may change texture.

FAQs

Can I use fresh raspberries instead of freeze-dried?

Fresh raspberries contain more moisture, which can make the filling too wet and affect the cookie texture. Freeze-dried raspberries are preferred for their concentrated flavor and dryness, ensuring the filling sets properly.

How do I make sure the cookies don’t spread too much while baking?

Make sure your butter is at a cool room temperature, not too soft or melted. Also, chilling the dough briefly before baking can help cookies hold their shape better.