Description
These delicate Raspberry Cream Sandwich Cookies combine buttery, lightly sweetened cookies with a luscious white chocolate and freeze-dried raspberry cream filling. Each sandwich is beautifully finished with a drizzle of melted white chocolate and an optional sprinkle of crushed freeze-dried raspberries for a vibrant, elegant treat perfect for any occasion.
Ingredients
Scale
Cookie Dough
- 1 1/4 cups (159 grams) all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon 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 + 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
- Preheat and prepare dry ingredients: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
- Cream butter and sugar: In a large bowl, beat the unsalted butter and 1/2 cup plus 2 teaspoons (125 grams) granulated sugar together until the mixture is light, fluffy, and pale in color, about 2 to 3 minutes using a hand or stand mixer.
- Add egg and vanilla: Add the large egg and vanilla extract to the butter mixture, beating until they are fully incorporated and the batter is smooth.
- Incorporate dry ingredients: Gradually add the flour mixture into the wet ingredients. Beat slowly until the dough forms and all ingredients are well combined.
- Shape and sugar coat cookies: Roll the dough into small balls. Coat each ball in the remaining 2 tablespoons (25 grams) of granulated sugar, then place them spaced on the prepared baking sheets. Flatten each ball slightly with your palm to prepare for baking.
- Bake cookies: Bake the cookies in the preheated oven for 9-10 minutes, or until the edges just begin to turn golden brown. Remove the cookies and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Prepare the raspberry powder: Finely grind the freeze-dried raspberries using a food processor or spice grinder, then sift the powder to ensure a smooth texture for the filling.
- Make the raspberry cream filling: Melt the 6 ounces (171 grams) of white baking chocolate gently using a double boiler or microwave in short bursts. Stir in the cold heavy cream (1/4 cup + 1 ½ teaspoons) until smooth, then mix in the sifted raspberry powder. Allow the filling to cool to room temperature before assembling.
- Assemble the sandwich cookies: Spread a heaping teaspoon of the raspberry cream filling on the bottom side of half the cooled cookies. Top with the remaining cookies to form sandwich pairs.
- Decorate (optional): Drizzle the melted white chocolate (2 ounces) over the tops of each cookie sandwich. Optionally, sprinkle with crushed freeze-dried raspberries for an added decorative touch.
Notes
- Make sure the butter and egg are at cool room temperature for the best mixing results.
- Do not overbake the cookies; they should be lightly browned at the edges and soft in the center when taken out of the oven.
- Freeze-dried raspberries add intense flavor without adding moisture, helping keep the cookies crisp.
- Keep the filled cookies refrigerated if not serving immediately to maintain the filling texture.
- For a dairy-free alternative, substitute the butter and heavy cream with plant-based versions.
