Raspberry Cream Sandwich Cookies

These are the cookies that look way fancier than the effort, and honestly, that’s my entire baking personality. Buttery, tender little cookies with a plush, tangy-sweet raspberry cream swirled in the middle—like a tea party met a bakery case and decided to be easy. They’re soft, a little rich, and unapologetically pretty. If you’re a “not-too-sweet, but still dessert” person, these will be your thing.

My husband calls these “proposal cookies,” which is rude because he already proposed, but I get it. I made a batch on a random Wednesday and he ate two before realizing they were supposed to be for our neighbors. Our kiddo calls them pink sandwiches and licks out the centers (chaos), and yes, we all eat the ugly ones first in the name of “quality control.” These have become the “company’s coming” cookie in our house, and also the “it’s Tuesday and I need a tiny win” cookie.

Kitchen Talk

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I’ve tried these two ways: cream cheese in the filling (tangy, sturdy) and mascarpone (softer, plush, a little bougie). Both work—cream cheese wins if the kitchen is warm or you’re taking these to a party where the dessert table sits for a bit. Mascarpone wins if you’re trying to impress your mother-in-law and also yourself.

Freeze-dried raspberries were my “wait, this is magic?” moment. A quick blitz into dust turns the cream blush-pink and tart without watering anything down. Fresh berries are dreamy, but they can make the filling weepy if you don’t pat them dry, so go gentle.

I roll the dough between parchment because flouring the counter is how I end up with flour footprints on the dog. Chill the cutouts on the sheet before baking, and they hold their shape like little champs. If you forget to chill, no judgment—just call the rustic edges “artisanal.”

Shopping Tips

– Baking Basics (Flour/Sugar/Leaveners): All-purpose flour and powdered sugar are your base; a spoonful of cornstarch makes the cookie ultra-tender. If your baking powder is older than six months, replace it.
– Dairy: Choose unsalted butter (higher-fat European-style gives extra melt). For the filling, full-fat cream cheese or mascarpone holds up best—skip the low-fat versions.
– Produce/Fruit: Fresh raspberries should be dry, deeply colored, and not leaking juice. Frozen are fine—just thaw and drain well—or grab freeze-dried raspberries for big flavor without extra moisture.
– Citrus: One lemon for zest perks up the raspberry cream. Look for firm, heavy fruit; it’s juicier and more fragrant.
– Sweeteners: Confectioners’ sugar (10x) blends smoothly into the filling. Peek at the ingredient list—pure cane sugar clumps less than blends with starches you don’t need.
– Specialty Item: Seedless raspberry jam or freeze-dried raspberry powder gives a bold hit of berry and a pretty color, no food dye needed.

Prep Ahead Ideas

– Make the dough, roll it between parchment, and slide the sheet flat into the fridge. Cut and bake when you’re ready.
– Bake cookie shells a day or two ahead; store airtight at room temp and fill the day you serve for best texture.
– Whip the raspberry cream and refrigerate; bring it close to room temp and re-whip briefly before piping so it’s smooth.
– If using fresh berries, rinse early, spread on a towel, and chill uncovered so they dry out and don’t water down the filling.

✔Time-Saving Tricks

– Use freeze-dried raspberries instead of fresh purée—no cooking, no cooling, instant flavor.
– Roll dough once, then chill the slab and punch out shapes fast; re-roll scraps only once to keep cookies tender.
– A small cookie scoop portions perfect dollops for even sandwiches (less fiddling, more snacking).
– Store-bought seedless raspberry jam + a quick swirl into the cream = shortcut city.
– Don’t rush the cool—let cookies cool completely before filling or the cream will slide, and you’ll invent new swear words.

✔Common Mistakes

– Overmixing the dough makes tough cookies. Stop when it’s crumbly-clinging; it should press together, not smear.
– Baking till “golden brown” on top—nope. Pull them when edges are set and bottoms are just barely kissed with color.
– Wet berries in the filling lead to streaks and leaks. Pat them dry or go freeze-dried.
– Runny filling? Beat in more powdered sugar or a spoon of cream cheese, then chill 10–15 minutes and try again.
– Skipping the chill before baking can mean spread. If you forgot, pop the loaded sheet in the freezer while the oven finishes preheating.

What to Serve It With

– Hot black tea or a latte—the tangy cream loves a bitter sip.
– A scoop of vanilla bean or lemon sorbet for a little dessert plate moment.
– Sparkling lemonade for a brunch vibe.
– Dark chocolate shards or a drizzle if you want a sweet-salty contrast.

✔Tips & Mistakes

– Use light-colored baking sheets and parchment for even bottoms.
– Zest the lemon directly over the bowl so the oils land in the cream.
– Pipe or spoon a ring of cream, then add a tiny dot of jam in the center—no ooze.
– If the dough cracks while rolling, it’s a touch cold; give it a minute on the counter and try again.
– Powdered sugar snow at the end hides every flaw. Ask me how I know.

✔Storage Tips

Filled cookies keep best in an airtight container in the fridge; they’ll firm up slightly and taste like tiny ice cream sandwiches straight from cold. For the softest texture, let them sit at room temp 10–15 minutes before serving. Unfilled cookie shells can hang out at room temp for a few days or in the freezer for a couple of months. If stacking, parchment between layers keeps your decorations intact. Midnight snack straight from the fridge? Zero regrets.

✔Variations and Substitutions

– Swap the cream: cream cheese for tangy stability, mascarpone for luxe softness, or a whipped buttercream if you’re team classic.
– Berry twist: strawberry, blackberry, or mixed-berry all work. Frozen fruit is fine—just thaw and drain well.
– Flavor boosters: a whisper of almond extract in the cookie dough is unreal with raspberry. Lemon zest in the cream keeps it bright.
– Chocolate moment: dip half the sandwich in melted dark or white chocolate and sprinkle with crushed freeze-dried raspberries.
– Gluten-free: use a good 1:1 baking blend and add a spoon of cornstarch for tenderness.
– Dairy-free: plant butter + a thick dairy-free cream cheese or whipped coconut cream (stabilize with powdered sugar and chill well).

Frequently Asked Questions

Raspberry Cream Sandwich Cookies

Buttery shortbread-style cookies filled with a bright raspberry cream. Delicate, pretty, and perfect for gifting or tea time.

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Prep Time: 25 minutes minutes

Cook Time: 14 minutes minutes

Total Time: 39 minutes minutes

Servings: 18

Ingredients

 

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Main Ingredients

• ▢ 1 cup unsalted butter, softened for cookies
• ▢ 0.5 cup powdered sugar for cookies
• ▢ 2 tsp vanilla extract for cookies
• ▢ 0.5 tsp fine sea salt for cookies
• ▢ 2 cup all-purpose flour
• ▢ 0.33 cup cornstarch
• ▢ 0.5 cup unsalted butter, softened for filling
• ▢ 1.75 cup powdered sugar for filling
• ▢ 3 tbsp raspberry jam, seedless if possible
• ▢ 1 tsp lemon juice
• ▢ 0.5 tsp vanilla extract for filling
• ▢ 1.5 tbsp heavy cream or milk as needed for texture
• ▢ 0.13 tsp fine sea salt a pinch, for filling

Instructions

Preparation Steps

• Preheat oven to 350°F. Line two baking sheets with parchment.
• Beat 1 cup butter with 1/2 cup powdered sugar until light and creamy, about 2 minutes.
• Mix in 2 tsp vanilla and 1/2 tsp salt until smooth.
• Add flour and cornstarch. Blend on low just until a soft dough forms and clumps together.
• Scoop 1-tbsp portions, roll into balls, and set 2 inches apart. Gently flatten to about 1/4 inch thick.
• Bake 12–14 minutes, until edges are set and just turning pale gold. Cool 5 minutes, then move to a rack.
• Cream 1/2 cup butter until smooth. Gradually beat in 1 3/4 cups powdered sugar.
• Blend in raspberry jam, lemon juice, 1/2 tsp vanilla, and a pinch of salt. Add cream as needed for a spreadable frosting.
• Pair cookies by size. Pipe or spread about 1 tbsp filling on one cookie and cap with its partner.
• Chill sandwiches 10 minutes to set. Serve or store airtight.

Notes

Variation: Add 2 tbsp finely crushed freeze-dried raspberries to the filling for extra berry punch. Storage: Keep cookies airtight at cool room temperature for 2 days, or refrigerate up to 5 days. For crisp edges, assemble the day you serve.

This recipe is an original creation inspired by classic Raspberry Cream Sandwich Cookies flavors. All ingredient ratios and instructions are independently developed.