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
Scale
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
