Description
Raspberry Cream Sandwich Cookies are soft sugar cookies filled with creamy raspberry ganache, drizzled with white chocolate, and topped with freeze-dried raspberries. Perfect for any occasion!
Ingredients
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
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)
Instructions
- 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, beat the butter and sugar until light and fluffy, about 2 to 3 minutes. Add the egg and vanilla, beating until fully combined.
- Slowly add in the flour mixture and beat until incorporated. Roll the dough into balls, coat with sugar, and place on baking sheets, flattening slightly with your palm.
- Bake for 9-10 minutes or until the cookies just begin to brown at the edges. Let cool for 5 minutes before transferring them to a wire rack to cool completely.
- For the filling, grind freeze-dried raspberries into a fine powder, then sift. Melt white chocolate and stir in heavy cream, followed by raspberry powder. Let cool to room temperature.
- Spread a heaping teaspoon of the cooled raspberry filling onto the bottom of half the cookies, then sandwich them with the remaining cookies.
- Drizzle melted white chocolate over the tops of each sandwich. Optionally, sprinkle with crushed freeze-dried raspberries for decoration.
Notes
Use freeze-dried raspberries for a concentrated flavor and to avoid adding moisture to the filling.
To make ahead, bake the cookies and prepare the filling a day in advance. Store in an airtight container until ready to assemble.
Try dark chocolate drizzle or edible glitter for different toppings.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie sandwich
- Calories: 220
- Sugar: 18g
- Sodium: 75mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
