Tessa's Recipe Rundown
Taste: Sweet yet perfectly tart, with loads of raspberry flavor.
Texture: The cookies are soft and chewy, while the filling is thick and rich.
Ease: This recipe does dirty a few dishes between the cookies, filling, and topping, but each step is super easy, promise.
Why You’ll Love This Recipe: These elegant raspberry cookie sandwiches are bursting with flavor and oh-so-soft and chewy! They’ll be a hit at any party.
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Calling all raspberry lovers! These Raspberry Cream Sandwich Cookies are for you. Imagine biting into a soft, buttery sugar cookie sandwiching a luscious, tart, and naturally vibrant raspberry filling. It’s a cookie dream come true!
Most days of the year, if you give me the choice between chocolate and fruit flavors, I’ll pick chocolate. But sometimes, I crave something light, bright, and fresh.
Treats like Lemon Cookies, refreshing Key Lime Pie, and flavorful Raspberry Lemonade Cheesecake Bars steal the show when you’re in the mood for flavors reminiscent of springtime.
These sandwich cookies capture those same classic fruity flavors, all in one adorable little bite.
The sugar cookies are soft, chewy, and the perfect thickness. The raspberry ganache is creamy and perfectly tart. And the drizzle of white chocolate on top balances out the sweetness levels beautifully. I also like to add a sprinkle of freeze-dried raspberries for the prettiest presentation.
Perfect for Valentine’s Day, baby showers, tea parties, or just indulging on the couch, these Raspberry Cream Sandwich Cookies add a burst of flavor to your dessert repertoire!
Sprinkle of Science
How to Make Raspberry Cream Sandwich Cookies
The Cookies
I took my super-popular Soft & Chewy Sugar Cookies and made a few tweaks so that the cookies would come out a little thinner but just as soft, chewy, and delicious – the perfect vessel for a rich and creamy raspberry filling.
Cookie Sandwich Tips
- Make sure to measure your flour accurately. If you add too much flour, your cookies won’t be soft or chewy, may not spread, and will lack flavor. Use a digital kitchen scale; if you don’t have one, use the spoon and level method explained here.
- Use cool room temperature butter. It’s important that your butter isn’t too warm; otherwise, your cookies may spread too much. Learn more about the importance of butter temperature in baking here.
- Don’t reduce the sugar. Sugar plays a key role in the structure, texture, and shelf-life of cookies, not just sweetness. Learn more about everything sugar does in baking here.
The Raspberry Filling
We tested nearly a dozen (!) different filling variations before perfecting this raspberry ganache. Made with white chocolate, heavy cream, and freeze-dried raspberries, this filling is tart but sweet, smooth, and creamy, with a beautiful pop of color. No food dye needed!
Where to Find Freeze-Dried Raspberries?
Freeze-dried raspberries are available at Target, Trader Joe’s, Whole Foods, Kroger, and also online here.
Can I Use Fresh Raspberries?
Unfortunately, fresh raspberries don’t work well for this recipe. They produce a grayish-purple color when mixed with white chocolate, make the ganache too thin to hold its shape, and result in an overly sweet flavor.
If you’d prefer to use fresh raspberries, I recommend using my Buttercream Frosting recipe. Fold in some pureed raspberries, but be sure to strain the puree through a sieve to remove the seeds. Be careful not to add too much raspberry puree, as this may cause runny frosting.
Can I Use a Different Fruit for the Filling?
We haven’t tried that, but feel free to experiment with different freeze-dried fruits like strawberries. Just note that other fruits will have differing levels of sweetness, so this will impact the overall sweetness level of your cookie sandwiches.
Please note that dried fruit is different from freeze-dried fruit. Freeze-dried raspberries contain no excess moisture and pack a very concentrated punch of flavor, so use freeze-fried only in this ganache.
Do I Have to Roll the Cookies in Sugar?
I highly recommend rolling your cookies in sugar before baking. Skipping this step will impact their wonderful texture, and they also won’t caramelize as nicely, so they’ll lose some flavor, too. Plus, rolling the cookies in sugar creates a beautiful sparkle and helps form those pretty crinkles as they bake and cool.
Can I Make This Recipe With a Hand Mixer?
Yes, a hand mixer will work just fine for this recipe.
Can I Make These Cookies Larger?
We love using a small 1-tablespoon scoop for these sandwich cookies to create perfectly bite-sized treats that are easy to eat. However, you can definitely make them larger if you prefer! Just keep in mind that larger cookies will take longer to bake. Larger cookies also mean a higher filling-to-cookie ratio, so you may need to adjust the amount of ganache used.
Can I Halve or Double This Raspberry Cookie Recipe?
Yes! You can easily adjust the recipe to make more or fewer cookies. If doubling, simply double all ingredients to yield about 30 cookie sandwiches—no other modifications needed.
If halving the recipe to yield about eight cookie sandwiches, reduce all ingredients by half. Note that you’ll need just half an egg—crack one into a small bowl, whisk well to combine, and then measure out two tablespoons.
How to Store Raspberry Cream Sandwich Cookies?
Completely cooled cookies can be stored inside an airtight container at room temperature for up to 4 days. Store assembled Raspberry Cream Sandwich Cookies inside an airtight container at room temperature for up to 2 days or in the fridge for up to 3 days.
Can You Freeze Raspberry Cream Sandwich Cookies?
We haven’t tested freezing the fully assembled cookies, but the ganache may not hold up well to freezing and thawing. Instead, I recommend freezing the dough and baking when ready, then filling and decorating as directed in the recipe below.
To freeze the cookie dough, portion it into balls, roll them in sugar, and place them on a baking sheet. Freeze for about an hour until solid, then transfer to an airtight container and store for up to 2 months. Bake straight from frozen, reducing the temperature to 325°F and adding a minute or so to the baking time as needed. Learn more about freezing cookie dough here.
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Ingredients
For the 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
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
Instructions
Make the cookies:
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt to combine.
- In a large bowl, use an electric mixer fitted with a paddle attachment on medium-high speed to beat the butter and sugar until light and fluffy, 2 to 3 minutes. Scrape down the sides and bottom of the bowl. Add the egg and vanilla and beat until combined, scraping down the bowl as needed. Slowly beat in the flour mixture.
- Place the remaining 2 tablespoons sugar in a shallow dish. Using a small (1-tablespoon-sized) spring-loaded scoop, divide the dough into balls, then roll in sugar to coat evenly. Place onto prepared baking sheets, spacing 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. Cool for 5 minutes before removing to a wire rack to cool completely.
Make the filling:
- Grind the freeze-dried raspberries into a fine powder (a coffee grinder works perfectly here, or you can place in a ziptop bag and crush with a heavy object, such as a mallet). Sift the powder twice to remove any seeds—sifting once won’t be enough.
- 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 the heavy cream into the melted white chocolate until fully combined. Let sit for 2-3 minutes, then stir in the raspberry powder. Let cool to room temperature.
Assemble the sandwiches:
- Spread 1 heaping teaspoon of cooled filling on the bottom of half the cookies. Top each with the remaining cookies to sandwich.
Decorate:
- Fill a small piping bag or zip-top bag with melted white chocolate and snip a very small opening at the tip. Drizzle chocolate over the tops of each sandwich, then lightly sprinkle with crushed raspberries.
These look amazing!
these are gorgeous. do you think I could make the cookies in advance, freeze them and then fill the day before serving them?
Definitely!
I made these a couple of weeks ago….I loved them! Yours definitely turned out prettier than mine 🙂
I love the way you lay out your posts, its the best ive seen and is so clear! But to the point, these cookies just look SO lovely and so very pretty! I might well give them a go and selfishly keep them all to myself 🙂
Thank you!! 🙂
One word about these cookies-gorgeous!
These are so pretty!
These look amazing! I am such a sucker for raspberry cookies (I made chocolate raspberry ones a few months ago)
Saved on my reader to make sometime soon!
chris, have you tried these yet? https://sallysbakingaddiction.com/chocolate-raspberry-crinkles/
I've made these–love them! They went over REAL well with those I shared them with!
Gorgeous cookies! They sound delicious.
Those are so pretty! I love the raspberry filling, it's pretty and it must taste amazing. Plus, I have a ton of raspberries right now 😀 I love that they're finally in season!
I love when fruit is in season, but I wish it could be that good year round.
These look great!