Raspberry Cream Sandwich Cookies Recipe
If you’re on the hunt for a showstopping treat that’s as beautiful as it is delicious, you’ll absolutely fall in love with Raspberry Cream Sandwich Cookies. Buttery rounds cradle a swirl of pillowy vanilla cream and a glistening layer of tart raspberry jam, making every bite a perfect harmony of sweet, tangy, and creamy. Whether you’re sharing them at a festive gathering or indulging in a cozy afternoon treat, these sandwich cookies turn everyday moments into something a little more special.
Ingredients You’ll Need
The best thing about Raspberry Cream Sandwich Cookies is just how straightforward the ingredients list is. Each one has its own role in creating these cookies’ irresistible flavor, dreamy texture, and eye-catching look. Here’s how they all come together:
- All-purpose flour: Provides a tender structure that holds up but still melts in the mouth.
- Baking powder: Gives your cookies just the right lift so they’re soft, not dense.
- Salt: A pinch makes all the sweet and creamy flavors pop.
- Unsalted butter (for cookies): The ultimate base for rich, melt-in-your-mouth dough—make sure it’s softened.
- Granulated sugar: Sweetens the cookie rounds and helps create a delicate crumb.
- Large egg: Binds everything together and keeps the cookies tender.
- Vanilla extract: Adds comforting warmth in both the cookies and the cream filling.
- Milk: Just a splash softens the dough and brings it together smoothly.
- Unsalted butter (for filling): Makes the creamy, dreamy filling rich and spreadable.
- Powdered sugar: Whips up silky smooth for the perfect cream filling texture.
- Heavy cream: Fluffs up the filling like a cloud and keeps it from being too sweet.
- Raspberry jam (seedless): The jewel-toned heart that brings bright, tart, fruity contrast to the richness.
How to Make Raspberry Cream Sandwich Cookies
Step 1: Prep Your Workspace
Let’s set the stage for baking magic! Preheat your oven to 350°F (175°C), and line two baking sheets with parchment paper for easy cleanup and perfect cookies. Gather all your ingredients first; this little bit of organization will make every step a breeze, especially when you’re ready to roll and cut.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This ensures the leavening is evenly distributed, so each cookie bakes up with uniform tenderness—an often overlooked secret to bakery-worthy Raspberry Cream Sandwich Cookies.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This is where your cookies get their signature delicate texture, so don’t rush—give it a few good minutes with your mixer.
Step 4: Add Egg, Vanilla, and Milk
Beat in the egg and vanilla extract until fully combined. Next, add the milk and mix to bring a subtle tenderness to each bite. Scrape down the bowl as you go so everything is evenly incorporated.
Step 5: Combine Wet and Dry Ingredients
Gradually add your whisked dry ingredients into the butter mixture, mixing on low. The dough will start to come together—don’t worry if it seems a little sticky, it will be perfect once rolled out!
Step 6: Roll and Cut the Dough
Lightly flour your surface and rolling pin, then roll the dough to a 1/4-inch thickness. Use a 2-inch round cookie cutter for neat, uniform cookies—these will be the canvas for your creamy raspberry masterpiece! Transfer them to your prepared baking sheets, spacing them about an inch apart to allow for a tiny bit of spread.
Step 7: Bake and Cool
Bake the cookies for 8–10 minutes, just until the edges start to hint at gold. Keep a close eye—the aim is pale, delicate cookies that sandwich beautifully. Cool completely on a wire rack to prevent melting the luscious filling.
Step 8: Prepare the Cream Filling
Beat the softened butter for the filling until creamy, then gradually add in the powdered sugar. Pour in the heavy cream and vanilla, then whip until your filling is fluffy and pale. It should hold its shape but be easy to pipe or spread.
Step 9: Assemble the Raspberry Cream Sandwich Cookies
Now the fun part! Spread a thin layer of raspberry jam on the bottom of half your cookies. Pipe or generously spread the cream filling atop the jam, then crown with another cookie, gently pressing to create your sandwich. Voilà, they’re ready to dazzle!
How to Serve Raspberry Cream Sandwich Cookies
Garnishes
A dusting of powdered sugar or a drizzle of melted white chocolate is the ultimate finishing flourish! Either one adds a touch of elegance and a little extra sweetness to each Raspberry Cream Sandwich Cookie, making them ready for any celebration or just a little everyday magic.
Side Dishes
Pair these beauties with delicate cups of tea, rich coffee, or—if you’re feeling playful—a scoop of vanilla ice cream. The creaminess and tart fruitiness of the cookies stand out beautifully alongside subtly flavored drinks and classic treats.
Creative Ways to Present
Lay the Raspberry Cream Sandwich Cookies out on a tiered dessert tray for a tea party vibe, or box them up with a pretty ribbon for the ultimate homemade gift. You can even cut the cookies into festive shapes (hearts, stars) to suit your celebration—these treats look gorgeous and taste even better!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Raspberry Cream Sandwich Cookies in an airtight container at room temperature for up to three days. If you need them to last a bit longer, a quick trip to the fridge will lock in freshness—just allow them to come to room temp before serving so the filling goes back to its creamy best.
Freezing
Want to plan ahead? Simply freeze the unfilled cookies in a single layer until solid, then stack them in a freezer bag. Thaw and fill as needed for near-instant treats! If you’ve already assembled the sandwiches, you can freeze them too, just be aware the texture of the cream may soften slightly after thawing.
Reheating
No reheating necessary—the chilled or room temperature cookies are perfect as they are. If you do refrigerate, set them out about 30 minutes before serving for the creamiest texture in the filling.
FAQs
Can I make the dough ahead of time?
Absolutely! You can prepare the cookie dough up to two days in advance, wrap it tightly in plastic wrap, and store it in the fridge. When ready to bake, simply roll out and continue as usual.
Can I use other jams for the filling?
Yes! While raspberry is classic for Raspberry Cream Sandwich Cookies, strawberry, blackberry, or even apricot jam would all be lovely variations. Just be sure to choose a smooth, seedless jam for the best texture.
How do I keep the cookies from getting soggy?
Make sure the cookies are completely cool and that you use just a thin layer of jam. If serving the next day, consider assembling shortly before serving for a crisp bite.
Can I make these gluten-free?
Yes! Substitute your favorite 1:1 gluten-free baking flour for the all-purpose flour and proceed as directed. Check that your baking powder and jam are gluten-free, too.
What’s the best way to get perfectly round cookies?
Use a sharp, floured cookie cutter and avoid twisting as you cut. Chilling the dough briefly after cutting can help keep the edges neat during baking.
Final Thoughts
These Raspberry Cream Sandwich Cookies aren’t just a treat—they’re a memory-maker, perfect for sharing with family and friends or savoring with your coffee break. Their handcrafted charm and layers of flavor are sure to win hearts, one sweet bite at a time. Give them a try and make every cookie moment a little more special!
Print
Raspberry Cream Sandwich Cookies Recipe
- Total Time: 40 minutes
- Yield: 20 sandwich cookies 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of sweet raspberry jam and creamy filling sandwiched between tender, buttery cookies with these Raspberry Cream Sandwich Cookies. Perfect for holiday gatherings or a special treat any time of year!
Ingredients
Cookies:
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons milk
Filling:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
- 1/3 cup raspberry jam, seedless preferred
Instructions
- Prepare the Cookie Dough: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper. Whisk together flour, baking powder, and salt in a medium bowl.
- Cream Butter and Sugar: In a large mixing bowl, cream softened butter and sugar until light and fluffy. Beat in the egg, vanilla, and milk.
- Combine Wet and Dry Ingredients: Gradually add dry ingredients to the wet mixture, mixing until a dough forms.
- Shape and Bake: Roll out dough, cut into rounds, and bake for 8–10 minutes until golden. Cool on a wire rack.
- Make the Filling: Beat softened butter, mix in powdered sugar, then add cream and vanilla.
- Assemble the Cookies: Spread jam on half the cookies, top with cream filling, and sandwich with another cookie.
Notes
- For a festive touch, dust with powdered sugar or drizzle melted white chocolate on top.
- Try using strawberry jam for a different flavor variation.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie sandwich
- Calories: 210
- Sugar: 18 g
- Sodium: 70 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 30 mg
