Description
These Raspberry Cream Sandwich Cookies feature tender, buttery cookies rolled in sugar and filled with a luscious white chocolate and freeze-dried raspberry cream.
Ingredients
Scale
- 1 1/4 cups (159 grams) all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1 stick (113 grams) unsalted butter, at cool room temperature
- 1/2 cup plus 2 teaspoons (125 grams) granulated sugar, plus 2 tablespoons (25 grams) for rolling
- 1 large egg, at cool room temperature
- 1 teaspoon vanilla extract
- 3/4 cup (15 grams) freeze-dried raspberries
- 6 ounces (171 grams) white baking chocolate, coarsely chopped
- 1/4 cup + 1 ½ teaspoons (67 grams) heavy cream, cold
- 3–4 whole freeze-dried raspberries, crushed
- 2 ounces (57 grams) white chocolate, melted
Instructions
- Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt.
- Using an electric mixer, beat the butter and 1/2 cup plus 2 teaspoons sugar until light and fluffy, about 2 to 3 minutes.
- Add the egg and vanilla extract to the butter mixture and beat until fully combined.
- Gradually add the flour mixture to the wet ingredients, mixing slowly until just combined.
- Roll the dough into balls, then coat each ball in the remaining sugar. Place on baking sheets and flatten slightly.
- Bake for 9 to 10 minutes until set and edges brown slightly. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Grind the freeze-dried raspberries into a fine powder and sift to remove seeds.
- Melt the white baking chocolate gently and whisk in the cold heavy cream until smooth. Stir in the raspberry powder and let cool.
- Spread raspberry cream on half the cookies and top with another cookie to create sandwiches.
- Drizzle melted white chocolate over the tops of each sandwich cookie and sprinkle with crushed freeze-dried raspberries.
Notes
- Store cookies in an airtight container for freshness.
- Use high-quality white chocolate for best results.
- Feel free to adjust the sweetness of the filling to your taste.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 9 g
- Sodium: 100 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 20 mg