Welcome to a delightful treat that combines the tartness of raspberries with the sweetness of white chocolate! These Raspberry Cream Sandwich Cookies are not only visually stunning but also bursting with flavor. Perfect for parties or a sweet afternoon snack!
Tips for Perfection
Make sure your butter is at cool room temperature for the best texture in your cookies. Trust me, this part’s so satisfying!
Favorite Parts
Don’t skip the crushed freeze-dried raspberries on top; they add a beautiful finish and extra flavor!
Ingredients
- For the cookies:
-
-
-
-
-
-
-
- For the filling:
-
-
-
- For the topping:
-
-
Instructions
- Make the cookies:
-
Step 1- Preheat oven: Preheat oven to 350°F. Line baking sheets with parchment paper.
-
Step 2- Combine dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt to combine.
-
Step 3- Cream butter and sugar: In a large bowl, use an electric mixer fitted with a paddle attachment on medium-high speed to beat the butter and sugar until light and fluffy, 2 to 3 minutes. Scrape down the sides and bottom of the bowl. Add the egg and vanilla and beat until combined, scraping down the bowl as needed. Slowly beat in the flour mixture.
-
Step 4- Form cookies: Place the remaining 2 tablespoons sugar in a shallow dish. Using a small (1-tablespoon-sized) spring-loaded scoop, divide the dough into balls, then roll in sugar to coat evenly. Place onto prepared baking sheets, spacing 2 inches apart. Flatten slightly with the bottom of your palm.
-
Step 5- Bake cookies: Bake for about 9-10 minutes, or until the cookies set and just begin to brown at the edges. Cool for 5 minutes before removing to a wire rack to cool completely.
- Make the filling:
-
Step 6- Prepare raspberry powder: Grind the freeze-dried raspberries into a fine powder (a coffee grinder works perfectly here, or you can place in a ziptop bag and crush with a heavy object, such as a mallet). Sift the powder twice to remove any seeds-sifting once won't be enough.
-
Step 7- Melt white chocolate: Melt the white chocolate in a double boiler over medium-low heat or in a microwave-safe bowl in 15-second increments, stirring between each round, until smooth.
-
Step 8- Combine filling: Remove from heat and whisk the heavy cream into the melted white chocolate until fully combined. Let sit for 2-3 minutes, then stir in the raspberry powder. Let cool to room temperature.
- Assemble the sandwiches:
-
Step 9- Fill cookies: Spread 1 heaping teaspoon of cooled filling on the bottom of half the cookies. Top each with the remaining cookies to sandwich.
- Decorate:
-
Step 10- Drizzle chocolate: Fill a small piping bag or zip-top bag with melted white chocolate and snip a very small opening at the tip. Drizzle chocolate over the tops of each sandwich, then lightly sprinkle with crushed raspberries.
Nutrition
- Calories: 150, Fat: 7g, Carbs: 22g, Protein: 2g
Cooking techniques
Mixing, baking, and drizzling chocolate are key techniques in this recipe. Make sure to mix well for a smooth filling and bake until cookies are just set.
Variations or substitutions
You can substitute other freeze-dried fruits like strawberries or blueberries for a different flavor. Dark chocolate can also be used instead of white chocolate for a richer taste.
Storage tips
Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, consider freezing the filled cookies in a single layer and transferring them to a container.
Notes
These cookies are best enjoyed fresh, but they can be frozen for later enjoyment. Just be sure to let them thaw completely before serving!
