These Raspberry Cream Sandwich Cookies are made up of delicate vanilla sugar cookies and a delightful fresh raspberry and white chocolate filling.
(This recipe for Raspberry Cream Sandwich Cookies was originally published in November 2008, but was updated with new photos and content in 2019).
Sometimes I shy away from making desserts and cocktails with raspberries because they're always so expensive (for so few of them!). And whenever I do find them on sale or decide to splurge on them, I want to savor them one by one and eat them unadorned in all of their natural beauty. I love raspberries so much and I don't think it will ever be possible for me to get enough of them. But sometimes I see a recipe that looks so delicious that I can be convinced to sacrifice a few of my little delicacies. Thus was the case with these raspberry cream sandwich cookies from Martha Stewart. However, despite looking like a lovely cookie, the reviews on the actual recipe were less than stellar. So, I made a few alterations until I came up with a cookie that was worthy of these delicious raspberries. Mission accomplished.
RASPBERRY CREAM SANDWICH COOKIES RECIPE
There are a couple things that make these raspberry cookies so special. The first is obviously the raspberry cream filling. It's actually raspberry white chocolate filling and so good that you'll want to eat it right out of the bowl. The other special thing is how packed with vanilla the sugar cookies are. Not only do they contain vanilla extract, but there's also vanilla bean in them, too! If you don't have vanilla bean (or don't want to splurge on it), you can just use a bit more vanilla extract or vanilla paste. But I love the little vanilla flecks in the cookies from the vanilla bean.
Other than utilizing vanilla bean, this is a pretty typical sugar cookie batter. Once the dry and wet ingredients are combined, you'll roll about 2 tablespoons of dough into a ball and place on parchment paper-lined baking sheets. I recommend using a cookie scoop to keep everything- this 2 Tbsp cookie scoop (affiliate link) is perfect!
Bake for about 5 minutes and then remove from oven, tap on counter, and bake for another 5-7 more minutes until cookies are just set.
See those little vanilla bean flecks??
While the cookies are baking, you can get going on the raspberry cream filling. People had a lot of issues with this on Martha's website, so I made a bunch of changes, in an attempt to make it less runny.
All you need to do is puree the raspberries with some sugar, remove seeds, and then stir into melted white chocolate, whisk in cream, and chill for a bit.
And then once the cookies are cooled, spread a little of the raspberry cream filling onto one of them and top with another.
My filling was still a little thin, but as you can see from the photos, not so thin that it was running everywhere. Just take care not to spread TOO much on. And make sure your cookies are completely cooled before spreading.
My end result was a pretty fabulous cookie. Honestly, I could have eaten a million of those sugar cookies all on their own. They have exactly the right amount of "chew" that I like in a sugar cookie, with edges that are just a little bit crispy. But the raspberry filling took them to a whole new level and added a fun summer appeal. Plus, you have to admit the raspberry filling makes these cookies a whole lot prettier than the typical sugar cookie.
They would be so perfect for serving at a wedding shower or baby shower. Or maybe even for Valentine's Day.
But my husband would prefer I make them again and just keep them at home. He absolutely loved them and I'm pretty sure I only ended up eating one out of the whole batch. But hey, I'll take that as a compliment!
And that just means I'll have to purchase more fresh raspberries so I can have these raspberry sandwich cookies in my life again ASAP. Maybe I'll wait until he goes out of town...
Yup, these are fabulous enough to get me to splurge on fresh raspberries no matter the cost.
What do you like to do with fresh raspberries?
If you like these raspberry sandwich cookies, be sure to check out my Peanut Butter and Jelly Cookies or my Lavender Lemon Cookies. I also really want to try these Nutella Sandwich Cookies from View from Great Island!
Raspberry Cream Sandwich Cookies
- 1 ¾ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 ¼ sticks (10 Tbsp) unsalted butter, softened
- 1 ½ cups, plus 1 tsp granulated sugar, divided
- 1 large egg
- 2 tsp vanilla extract
- 1 vanilla bean, halved lengthwise, seeds scraped and reserved
- 3 oz. (½ cup) fresh raspberries
- 4.4 oz. high-quality white chocolate, coarsely chopped
- ¼ cup heavy cream
- Pre-heat oven to 350 degrees and line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder and salt.
- In the bowl of an electric mixer or in a large bowl with a hand mixer, beat butter and 1 ½ cups sugar at medium-high speed until mixture is fluffy, roughly 2-3 minutes.
- Add egg, vanilla extract, and vanilla bean seeds and mix until smooth. Reduce mixer speed to low and slowly mix in the flour mixture, taking care not to over-mix.
- Scoop about 2 Tbsp of dough and form into a ball. Space 2 inches apart on prepared baking sheets. Bake for about 5 minutes. Remove baking sheets from over and gently tap on counter. Return to oven (try to put pans in different positions in oven when you return them). Bake for another 5-7 minutes.
- Remove cookies from oven and let cool in pan for a couple minutes before moving to wire racks to cool completely.
- While cookies are baking, puree raspberries and remaining tsp of sugar in a food processor. Push the puree through a sieve and into a small bowl allowing juices through. Set aside.
- Place the white chocolate in a heatproof bowl placed tightly over a saucepan of simmering water (you can also use a double boiler). Stir chocolate until melted and remove from heat.
- Slowly mix cream into the white chocolate. Whisk the raspberry puree in until fully combined. Place in the fridge for about 30 minutes.
- Once chilled, spread raspberry filling on one side of a cooled cookie (face down) and sandwich with another cookie.
- You can store cookies in an airtight container at room temperature for 2-3 days, however, I like to keep them in the fridge for maximum freshness.
- Recipe adapted from Martha Stewart Living.