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Raspberry Cream Sandwich Cookies

Raspberry Cream Sandwich Cookies: Soft, Sweet Spring Treats

Enjoy these Raspberry Cream Sandwich Cookies that blend sweet and tangy flavors with a soft, chewy texture, perfect for impressing guests.
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Prep Time 30 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 cookies
Course: Cookies
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups all-purpose flour Substitution: Use gluten-free flour blend for a gluten-free version.
  • 1 teaspoon baking powder Ensure it's fresh for best results.
  • 1/2 teaspoon fine sea salt Can substitute with table salt, but reduce amount slightly.
  • 1 cup unsalted butter Substitution: Use vegan butter for a dairy-free option.
  • 1 cup granulated sugar No direct substitution; however, you can use a sugar substitute if desired.
  • 1 large egg Substitution: Flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) for vegan cookies.
  • 1 teaspoon vanilla extract Use pure vanilla for the best taste.
For the Ganache Filling
  • 1/2 cup freeze-dried raspberries Do not substitute with fresh raspberries as they alter the ganache’s consistency.
  • 8 oz white baking chocolate Can substitute with dark chocolate for a richer flavor.
  • 1/2 cup heavy cream Substitution: Use coconut cream for a dairy-free ganache.

Equipment

  • Oven
  • Mixing bowl
  • stand mixer
  • Parchment paper
  • cookie scoop
  • Food Processor

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a medium mixing bowl, whisk together the flour, baking powder, and fine sea salt until well combined.
  3. In a stand mixer, cream together the butter and sugar on medium speed until light and fluffy, about 3-5 minutes. Add the egg and vanilla extract, mixing until combined.
  4. Gradually add the dry ingredients to the creamed butter mixture, mixing on low speed just until combined.
  5. Roll the dough into balls about 1 inch in diameter, coat lightly in sugar, and flatten each dough ball before placing them on baking sheets.
  6. Bake cookies for 9-10 minutes until edges are lightly browned. Cool on baking sheets for 5 minutes before transferring to wire racks.
  7. Grind freeze-dried raspberries into a fine powder and sift to remove seeds.
  8. Melt white baking chocolate over a double boiler or microwave and mix in heavy cream until smooth, then add the raspberry powder and cool slightly.
  9. Spread ganache on half the cookies and place remaining cookies on top to form sandwiches.
  10. Melt additional white chocolate and drizzle over cookies, adding crushed raspberries for decoration.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 0.5mg

Notes

For best results, use freeze-dried raspberries and ensure uniform cookie sizes. Chill dough if too soft before baking.

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