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Raspberry Cream Sandwich Cookies Recipe

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★★★★★

4.7 from 51 reviews

These Raspberry Cream Sandwich Cookies are delicate, buttery cookies filled with a smooth white chocolate and freeze-dried raspberry cream. The cookies are lightly crisp on the edges with a soft center, perfectly complemented by a tart and creamy raspberry filling. Finished with a drizzle of white chocolate and crushed raspberries, these elegant treats are ideal for special occasions or a refined everyday dessert.

Ingredients

Scale

Cookies

  • 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

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

  1. Make the cookies: Preheat the 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 sea salt. In a large mixing bowl, beat the unsalted butter and 1/2 cup plus 2 teaspoons sugar with an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 2 to 3 minutes. Scrape down the bowl, add the egg and vanilla extract, and beat until combined. Gradually add the flour mixture and beat until just incorporated.
  2. Shape and bake cookies: Put the remaining 2 tablespoons sugar in a shallow dish. Using a small 1-tablespoon spring-loaded scoop, portion the dough into balls. Roll each ball in the sugar to coat evenly. Arrange the dough balls on the prepared baking sheets about 2 inches apart. Flatten each slightly with the bottom of your palm. Bake for 9-10 minutes, until the edges begin to lightly brown and the cookies are set. Let them cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.
  3. Make the filling: Grind the freeze-dried raspberries into a fine powder using a coffee grinder or place them in a zip-top bag and crush finely with a mallet. Sift the powder twice to remove any seeds. Melt the white baking chocolate in a double boiler over medium-low heat or microwave in 15-second increments, stirring between each round until smooth. Remove from heat and whisk the cold heavy cream into the melted chocolate until well combined. Let the mixture sit for 2-3 minutes, then stir in the powdered raspberries. Cool the filling to room temperature.
  4. Assemble the sandwiches: Spread about one heaping teaspoon of the cooled raspberry cream filling on the bottom side of half the cookies. Top each with the remaining cookies, gently pressing to form sandwich cookies.
  5. Decorate: Fill a small piping bag or zip-top bag with melted white chocolate and snip a small opening at the tip. Drizzle white chocolate over the tops of each sandwich cookie, then lightly sprinkle with crushed freeze-dried raspberries for a pretty finish.

Notes

  • Freeze-dried raspberries give a concentrated raspberry flavor without adding moisture, perfect for the filling.
  • Chilling the butter to cool room temperature ensures proper creaming with the sugar for tender cookies.
  • The sugar coating on the dough balls helps create a lightly crunchy exterior texture.
  • Be sure to cool the cookies completely before assembling sandwiches to prevent the filling from melting.
  • For a smoother filling, ensure the raspberry powder is very fine and sifted well to avoid seeds.
  • Use a spring-loaded cookie scoop for uniform cookie sizes and even baking.

Keywords: raspberry sandwich cookies, white chocolate cookies, freeze-dried raspberries, cream filling cookies, baked sandwich cookies, berry cookies

Find it online: https://flavorsbymaya.com/raspberry-cream-sandwich-cookies-recipe/