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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Servings:
Ingredients
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.