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Raspberry Sandwich Cookies

Delicious Raspberry Sandwich Cookies for All Occasions

Enjoy these vibrant Raspberry Sandwich Cookies, marrying tart freeze-dried raspberries with decadent white chocolate for a delightful treat.
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Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 1 hour
Total Time 1 hour 42 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

For the Cookie Base
  • 1 batch Vanilla Sugar Cookie Dough This rich dough forms the perfect base.
For the Buttercream
  • 1 cup Unsalted Butter Essential for achieving that creamy texture.
  • 2 cups Icing Sugar Sweetens and thickens for ideal consistency.
  • 1 cup Freeze-Dried Raspberries Adds raspberry flavor without extra moisture.
  • 3 tbsp Cream or Milk (35%) Use to adjust the thickness.
For the Filling
  • 1 jar Raspberry Jam Provides moisture and enhances flavor.
For the White Chocolate Dip
  • 1 cup White Chocolate Perfect for dipping the cookie tops.

Equipment

  • mixing bowl
  • spatula
  • Cookie Cutters
  • baking sheet
  • parchment paper
  • Microwave or double boiler

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the cookie ingredients to form a smooth dough.
  2. Roll out the cookie dough to about a quarter-inch thick between parchment papers. Refrigerate for at least 1 hour.
  3. Cut out desired shapes using cookie cutters. Gather scraps, re-roll, and continue cutting.
  4. Arrange cookie shapes on a baking sheet lined with parchment paper. Bake for 10-12 minutes until lightly golden.
  5. Beat unsalted butter with icing sugar and freeze-dried raspberry powder until fluffy. Add cream/milk for desired consistency.
  6. Melt white chocolate in a microwave or double boiler. Stir in some freeze-dried raspberry powder and dip cookies.
  7. Pipe raspberry buttercream on the flat side of each cookie and add a dollop of raspberry jam. Top with dipped cookies.
  8. Store assembled cookies in an airtight container in the fridge for up to 5 days.

Notes

Chill the dough to maintain shape, and avoid overfilling to prevent jam from oozing out.