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Raspberry Cream Sandwich Cookies -- These Raspberry Sandwich Cookies are made up of delicate vanilla sugar cookies and a delightful fresh raspberry and white chocolate filling | wearenotmartha.com

Raspberry Cream Sandwich Cookies

These Raspberry Cream Sandwich Cookies are made up of delicate vanilla sugar cookies and a delightful fresh raspberry and white chocolate filling. 
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Course: Dessert
Cuisine: American
Keyword: Fruit Cookies, Raspberry Cookies, Sandwich Cookies
Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 30 minutes
Total Time: 30 minutes
Makes: 12 sandwich cookies

Ingredients

  • 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

Instructions

  • 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.

Notes

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