Name: Delicious Raspberry Sandwich Cookies with Creamy Buttercream
Prep time: 20 min
Cook time: 12 min
Total time: 92 min
Ingredients: 1 cup unsalted butter (softened); 1 cup granulated sugar; 2 large eggs; 2.5 cups all-purpose flour; 0.5 cup freeze-dried raspberries (powdered); 0.5 cup raspberry jam (high-quality or homemade); 8 ounces white chocolate (high-quality for smooth melting)

As I marveled at the vibrant colors of raspberry season, I couldn’t help but envision a delightful treat that would capture that freshness. Enter my Raspberry Sandwich Cookies! These beauties are not only a feast for the eyes but also a celebration of flavors, featuring a rich, buttery vanilla sugar cookie base that cradles a luscious raspberry buttercream and a pop of raspberry jam. What makes this recipe truly special is the twist of freeze-dried raspberries, amplifying that tangy taste in both the filling and the chocolate coating. Perfect for gatherings or a sweet pick-me-up at home, these cookies are both impressive and surprisingly quick to whip up. Come, let’s dive into this sweet adventure—what’s your favorite flavor to pair with raspberry?

Why Raspberry Sandwich Cookies Are Irresistible?

Bursting with flavor: The combination of rich vanilla cookies and vibrant raspberry filling creates a delightful treat that tantalizes your taste buds.
Eye-catching presentation: Dipped in raspberry-infused white chocolate, these cookies are as stunning as they are delicious, making them perfect for impressing guests.
Quick to prepare: Despite their sophisticated appearance, these cookies can be made in a flash, allowing you to enjoy sweet moments without spending hours in the kitchen.
Versatile for any occasion: Whether it’s a holiday gathering or a casual afternoon snack, these cookies fit right in, bringing joy to every table.
Don’t forget to check out my Easter Sprinkle Cookies for another festive dessert that’s sure to please!
Comforting textures: Each bite offers a crunch followed by a soft, buttery interior, giving you the best of both worlds.

Raspberry Sandwich Cookies Ingredients

For the Cookie Base
• Butter – Adds richness and tenderness; use unsalted for better control over salt levels.
• Sugar – Sweetens the dough and contributes to structure; stick with granulated sugar for best results.
• Eggs – Provides moisture and structure; can substitute with aquafaba for a vegan option.
• All-Purpose Flour – Forms the backbone of the cookie dough; avoid substitutions unless you’re going gluten-free.

For the Filling
• Freeze-Dried Raspberries – Intensifies the raspberry flavor in both the buttercream and chocolate coating; fresh raspberries can be used but adjust the moisture in the recipe.
• Raspberry Jam – Fills the center for added fruity flavor; opt for high-quality or homemade for the best taste.

For the Coating
• White Chocolate – For dipping the cookies; ensure it’s high-quality for smooth melting and rich flavor.

These Raspberry Sandwich Cookies are sure to impress with their vibrant taste and beautiful presentation!

Step‑by‑Step Instructions for Raspberry Sandwich Cookies

Step 1: Prepare the Cookie Dough
In a large mixing bowl, cream together 1 cup of unsalted butter and 1 cup of granulated sugar on medium speed until the mixture is light and fluffy, about 3-5 minutes. Add in two large eggs one at a time, mixing until fully incorporated. Gradually add 2 ½ cups of all-purpose flour, stirring until a soft dough forms.

Step 2: Roll the Dough
Place the soft cookie dough between two sheets of parchment paper and use a rolling pin to roll it out evenly to about ¼ inch thickness. Chill the rolled dough in the refrigerator for at least one hour, or until firm. This step is crucial to keep the cookies sturdy when cut into shapes.

Step 3: Cut Shapes
Once the dough is chilled and firm, remove it from the refrigerator and carefully peel away the top parchment paper. Use a fluted square cookie cutter to cut out desired shapes from the dough. After cutting, remove the excess dough while preparing for baking.

Step 4: Bake Cookies
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Place the cut cookies on the prepared sheets, spacing them about 1 inch apart. Bake for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

Step 5: Prepare Fillings
While the cookies are cooling, make the raspberry buttercream. In a bowl, mix 1 cup of softened butter with ½ cup of freeze-dried raspberry powder until creamy. Gradually add 2 cups of powdered sugar and a splash of milk until you reach a smooth, spreadable consistency. For the raspberry-infused chocolate, melt 8 ounces of white chocolate, then mix in an additional ¼ cup of freeze-dried raspberry powder.

Step 6: Assemble Cookies
To assemble the raspberry sandwich cookies, dip half of the cooled cookies into the raspberry-infused white chocolate, letting any excess drip off. On the other half, pipe a ring of raspberry buttercream around the edges and fill the center with a small dollop of raspberry jam. Carefully place the chocolate-dipped cookies on top to create sandwiches.

Step 7: Storage
Once assembled, store the cookies in an airtight container in the refrigerator to keep the buttercream fresh, or freeze for long-term storage. These delightful Raspberry Sandwich Cookies are best enjoyed within 4-5 days for optimal texture and flavor.

Raspberry Sandwich Cookies Variations

Feel free to make these Raspberry Sandwich Cookies your own with these exciting twists and substitutes!

Berry Swap: Use freeze-dried strawberries instead of raspberries for a different but equally delightful berry flavor. The sweetness of strawberries creates a lovely contrast with the creaminess of the filling.
Chocolate Delight: Swap the white chocolate for rich dark chocolate to intensify the flavor and satisfy any chocolate lovers. The depth of dark chocolate pairs wonderfully with the tartness of the raspberry.
Nutty Hint: Incorporate a splash of almond extract in the cookie dough for an aromatic twist that complements the raspberry beautifully. This nutty undertone elevates the overall flavor experience.
Dairy-Free: Substitute the butter with a dairy-free margarine and use coconut cream for the filling to create a vegan-friendly version. The creamy texture remains while catering to dietary preferences.
Jamming Options: Instead of raspberry jam, opt for apricot or strawberry jam for a sweet surprise in every bite. Each fruit brings a unique sweetness that melds perfectly with the creamy buttercream.
Layered Flavor: Add a hint of lemon zest to the buttercream for a refreshing citrus note that brightens the flavor profile. The zing of lemon enhances the berry notes, making each cookie a vivid treat.
Heating it Up: Want a bit of a kick? Mix a pinch of cayenne pepper or chili powder into the chocolate coating for an intriguing spicy contrast with the sweet raspberry filling.
Crunch Factor: Sprinkle chopped nuts, such as pistachios or almonds, on top of the chocolate-dipped cookies for extra crunch and flavor. The texture will make each bite that much more enjoyable.

For more delightful ideas, don’t forget to check out my Burrata Focaccia Sandwich or my Grinder Salad Sandwich for tasty inspiration!

How to Store and Freeze Raspberry Sandwich Cookies

Airtight Container: Store assembled cookies in an airtight container in the fridge for up to 5 days to keep the buttercream fresh and maintain texture.

Freezing Cookies: For longer storage, freeze the unassembled cookies in a single layer on a baking sheet before transferring to an airtight container. They can last in the freezer for up to 3 months.

Thawing: Allow frozen cookies to thaw at room temperature for about 30 minutes before assembling or serving to enjoy their delightful taste and texture fully.

Reheating: If stored in the fridge, enjoy cookies at room temperature or pop them in the microwave for a few seconds for a warm treat. Each bite of your Raspberry Sandwich Cookies will bring back the delicious flavors!

Make Ahead Options

These Raspberry Sandwich Cookies are perfect for busy home cooks looking to save time while still enjoying a delicious treat! You can prepare the cookie dough up to 24 hours in advance—just wrap it tightly in plastic wrap and refrigerate. Additionally, the raspberry buttercream and infused white chocolate can be made up to 3 days ahead; store them in airtight containers in the fridge to maintain their creamy texture. When you’re ready to serve, simply roll out and bake the chilled dough, then assemble the cookies with the prepared fillings. They’ll be just as delightful and fresh, bringing all the vibrant flavors to your table with minimal effort!

What to Serve with Raspberry Sandwich Cookies?

Indulging in these delightful cookies creates a perfect moment for pairing delicious sides that enhance their vibrant flavors.

Fresh Fruit Salad: The lightness of fresh fruits, like strawberries and blueberries, complements the rich raspberry flavor in the cookies.
Whipped Cream: A dollop of lightly sweetened whipped cream adds a creamy texture that balances the cookies’ buttery crunch beautifully.
Lemonade: The tartness of a chilled glass of lemonade refreshes your palate, harmonizing wonderfully with the raspberry filling.
Vanilla Ice Cream: The creaminess of vanilla ice cream enhances the berries’ sweetness, making for a decadent dessert experience.
Coffee: A warm cup of coffee brings out the cookie’s rich vanilla notes while providing a comforting backdrop to every bite.
Chocolate-Covered Strawberries: These luscious delights echo the raspberry flavors and add an extra touch of elegance to your sweet spread.
Cheese Platter: Consider a selection of soft cheeses; their creaminess pairs surprisingly well with the fruity notes of the cookies, creating a unique flavor journey.

Expert Tips for Raspberry Sandwich Cookies

Chill the Dough: Allowing the cookie dough to chill for at least one hour helps maintain the cookie’s shape during baking. Avoid skipping this step!
Quality Chocolate: Use high-quality chocolate for dipping; it melts smoother and enhances the overall flavor of the raspberry sandwich cookies.
Measure Accurately: Properly measuring your ingredients, especially flour, ensures the right texture. Too much flour can lead to dry cookies.
Avoid Overbaking: Watch closely while baking; cookies continue to cook on the baking sheet after removing from the oven. Aim for a light golden color around the edges.
Texture Adjustments: If using fresh raspberries in place of freeze-dried, reduce other moisture in the buttercream to maintain the desired texture.
Presentation Matters: For a stunning finish, let chocolate-dipped cookies cool on parchment paper; this prevents sticking and preserves their elegant look.

Raspberry Sandwich Cookies Recipe FAQs

What is the best way to select ripe raspberries?
Absolutely! When choosing raspberries, look for ones that are plump, firm, and deeply colored. They should have a sweet, fragrant aroma without any dark spots or mold. If you can find them, opt for organic raspberries, as these often have a more intense flavor.

How should I store my Raspberry Sandwich Cookies to keep them fresh?
For optimal freshness, store your assembled Raspberry Sandwich Cookies in an airtight container in the refrigerator. They will stay delicious for about 4-5 days. Make sure the container is well-sealed to avoid moisture loss; otherwise, the cookies may become dry.

Can I freeze Raspberry Sandwich Cookies, and if so, how?
Very! To freeze your Raspberry Sandwich Cookies, first, separate the unassembled cookies from the fillings. Lay them in a single layer on a baking sheet and place them in the freezer for about 1-2 hours until firm. Once hardened, transfer them to a freezer-safe zip-top bag or airtight container. You can keep them frozen for up to 3 months. When you’re ready to enjoy, just let them thaw at room temperature for about 30 minutes before assembly.

What should I do if my cookie dough is too sticky?
No worries! If your cookie dough is too sticky, it might be due to the temperature in your kitchen or how much flour you added. You can add a little more flour, one tablespoon at a time, until you reach a manageable consistency. Additionally, chilling the dough for at least one hour can help firm it up for rolling.

Are there any allergy considerations for Raspberry Sandwich Cookies?
Very much so! Keep in mind that these cookies contain eggs and dairy, which are common allergens. If you or someone you’re serving has allergies, you can substitute the eggs with aquafaba (the liquid from canned chickpeas) in a 3 tablespoons per egg ratio. Additionally, ensure all your other ingredients, especially the chocolate and jam, are free from allergens as needed.

What can I use instead of freeze-dried raspberries?
You can definitely substitute freeze-dried raspberries with fresh raspberries, but take care to adjust the moisture in your buttercream. Use about 1 cup of fresh raspberries; blend them and then reduce the milk in your buttercream recipe slightly to maintain the right consistency.