Why You’ll Love This Recipe

These Raspberry Cream Sandwich Cookies are the perfect blend of sweet and tangy flavors. The soft, sugar cookies are complemented by the rich and creamy raspberry ganache filling, while the white chocolate drizzle adds a touch of elegance. The freeze-dried raspberries provide a burst of tartness, making these cookies as beautiful as they are delicious.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the 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

For the 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

For the Topping:

3-4 whole freeze-dried raspberries, crushed (optional)
2 ounces (57 grams) white chocolate, melted (optional)

Directions

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 flour, baking powder, and salt.
In a large bowl, use an electric mixer fitted with a paddle attachment to beat the butter and sugar until light and fluffy, about 2 to 3 minutes.
Scrape down the sides and bottom of the bowl, then add the egg and vanilla. Beat until fully combined.
Slowly beat in the flour mixture until well incorporated.
Place the remaining 2 tablespoons of sugar in a shallow dish. Using a small (1-tablespoon-sized) spring-loaded scoop, divide the dough into balls, then roll them in sugar to coat evenly.
Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Flatten slightly with the bottom of your palm.
Bake for about 9-10 minutes, or until the cookies set and just begin to brown at the edges. Let cool for 5 minutes before removing them to a wire rack to cool completely.

2. Make the Filling:

Grind the freeze-dried raspberries into a fine powder. You can use a coffee grinder or place them in a zip-top bag and crush with a mallet. Sift the powder twice to remove any seeds.
Melt the white chocolate in a double boiler over medium-low heat or in a microwave-safe bowl in 15-second increments, stirring between each round, until smooth.
Remove from heat and whisk in the cold heavy cream until fully combined. Let sit for 2-3 minutes, then stir in the raspberry powder.
Let the filling cool to room temperature.

3. Assemble the Sandwiches:

Spread 1 heaping teaspoon of the cooled raspberry filling on the bottom of half of the cookies.
Top each filled cookie with the remaining cookies to form sandwiches.

4. Decorate:

Fill a small piping bag or zip-top bag with melted white chocolate and snip a small opening at the tip.
Drizzle the melted white chocolate over the tops of each sandwich.
If desired, lightly sprinkle with crushed freeze-dried raspberries for extra flavor and decoration.

Servings and Timing

Servings: 15 cookie sandwiches
Prep Time: 40 minutes
Cook Time: 10 minutes
Total Time: 50 minutes

Variations

Chocolate Drizzle: Add a dark chocolate drizzle on top for a contrasting flavor and appearance.
Fruit Filling: Swap raspberries for other berries like strawberries, blueberries, or blackberries for a different twist.
Gluten-Free Version: Use a gluten-free all-purpose flour blend to make these cookies gluten-free.

Storage/Reheating

Store leftover cookies in an airtight container at room temperature for up to 3 days. They can also be refrigerated for up to 5 days. If you need to freeze them, place the sandwiches in a freezer-safe container with parchment paper between layers, and store for up to 1 month. Thaw at room temperature before serving.

FAQs

Can I use regular raspberries instead of freeze-dried raspberries?

Freeze-dried raspberries provide a concentrated, intense raspberry flavor without adding extra moisture, which is key for the filling. Fresh raspberries won’t work as well in this recipe.

Can I make the cookies ahead of time?

Yes! You can bake the cookies a day ahead and store them in an airtight container. The filling can also be made in advance and kept in the fridge until you’re ready to assemble the sandwiches.

What other toppings can I use for the cookies?

You can top the cookies with edible glitter, sprinkles, or even mini chocolate chips for extra texture and color.

Can I use chocolate chips in the filling?

For a smoother filling, it’s best to use finely chopped white baking chocolate rather than chocolate chips, which may not melt as smoothly.

Conclusion

Raspberry Cream Sandwich Cookies are a delightful dessert that combines sweet and tart flavors in the most beautiful way. With a buttery cookie base, rich raspberry ganache filling, and decorative white chocolate drizzle, these treats are perfect for any celebration or as a special sweet for your family. They’re sure to impress with their flavor, texture, and elegant look! Enjoy!