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Raspberry Cream Sandwich Cookies Recipe

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Delight in these Raspberry Cream Sandwich Cookies, featuring buttery, tender cookies rolled in sugar and filled with a luscious white chocolate and freeze-dried raspberry cream. Perfectly balanced with a subtle raspberry tartness and smooth, creamy filling, these sandwiches make an elegant and irresistible treat for any occasion.

Ingredients

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 plus 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. Preheat the Oven: Set your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and fine sea salt until well combined, making sure there are no lumps.
  3. Cream Butter and Sugar: Using an electric mixer fitted with a paddle attachment on medium-high speed, beat the unsalted butter and 1/2 cup plus 2 teaspoons of granulated sugar until the mixture becomes light and fluffy, approximately 2 to 3 minutes. Scrape sides and bottom of the bowl as needed for even mixing.
  4. Add Egg and Vanilla: Incorporate the large egg and vanilla extract into the creamed butter mixture, beating until fully combined and smooth, scraping the bowl again for uniformity.
  5. Combine with Dry Ingredients: Gradually add the flour mixture to the wet ingredients while beating slowly, ensuring the dough comes together without overmixing.
  6. Form and Coat Dough Balls: Pour the remaining 2 tablespoons of sugar into a shallow dish. Using a small (1-tablespoon-sized) spring-loaded scoop, portion the dough into balls. Roll each ball evenly in the sugar to coat, then place them on the prepared baking sheets spaced 2 inches apart. Gently flatten each dough ball slightly with the bottom of your palm.
  7. Bake the Cookies: Bake in the preheated oven for 9 to 10 minutes, or until the cookies are set and just beginning to brown around the edges. Remove from oven and cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  8. Prepare Raspberry Powder: Grind freeze-dried raspberries into a fine powder using a coffee grinder or place them in a zip-top bag and crush with a heavy object. Sift the powder twice to remove seeds for the smoothest texture.
  9. Melt White Chocolate: Melt the white baking chocolate using a double boiler over medium-low heat or microwave in 15-second increments, stirring between sessions, until fully melted and smooth.
  10. Make the Filling: Remove the melted white chocolate from heat and whisk in the cold heavy cream until fully combined and silky. Let the mixture rest for 2 to 3 minutes, then stir in the raspberry powder until evenly incorporated. Allow the filling to cool to room temperature for easier spreading.
  11. Assemble Cookie Sandwiches: Spread approximately 1 heaping teaspoon of the cooled raspberry white chocolate filling onto the bottom side of half the cookies. Gently top each with another cookie to form sandwiches.
  12. Decorate: Fill a small piping or zip-top bag with melted white chocolate (reserve any leftover from melting). Snip a small tip and drizzle the white chocolate over the tops of each cookie sandwich. Lightly sprinkle crushed freeze-dried raspberries over the drizzle for an elegant finish.

Notes

  • For best results, ensure butter and egg are at cool room temperature to create a smooth dough.
  • Double-sifting the raspberry powder helps remove the tart seeds for a smoother filling.
  • If you don’t have a double boiler, melt the white chocolate gently in the microwave to avoid burning.
  • Cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • Freeze-dried raspberries provide intense flavor without adding moisture, essential for the crisp texture.

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