Raspberry Cream Sandwich Cookies

These Raspberry Cream Sandwich Cookies are a delightful twist on the classic sandwich cookie. Soft, buttery vanilla cookies are paired with a smooth, tangy raspberry ganache that melts in your mouth. They’re perfect for teatime, gift boxes, or special occasions when you want something a little extra special.

Raspberry Sandwich Cookies

I love making these cookies because the combination of crisp vanilla edges with the soft, creamy raspberry centre is irresistible. Every bite is a perfect balance of sweet and tart, and they always disappear faster than you expect at home or at parties.

Why You’ll Love This Recipe

  • Perfect for gifting or special occasions – they look as good as they taste.
  • Sweet and tangy – raspberry ganache balances the buttery vanilla cookies beautifully.
  • Versatile – can be made ahead and stored in an airtight container, which is always a winner!
Raspberry Sandwich Cookies

Ingredients Breakdown

  • Plain flour – gives structure to the cookies; helps them hold their shape.
  • Unsalted butter – softens the cookie and gives a rich, creamy flavour.
  • Caster sugar – dissolves easily for smooth, tender cookies.
  • Egg – binds ingredients together and adds richness.
  • Vanilla extract – adds warmth and depth of flavour.
  • Salt – balances sweetness.
  • White chocolate – forms the base of the ganache; smooth and creamy.
  • Raspberry purée – adds natural tartness and flavour. It’s easy to make – simply blend some fresh or frozen raspberries, add sugar to taste and add a drop of lemon juice.
  • Cream – lightens the ganache for a silky texture.
  • Optional: freeze-dried raspberries for decoration – adds texture and extra flavour.

How to Make This Recipe

  1. Preheat the oven to 175°C (350°F) and line baking trays with parchment.
  2. Cream butter and sugar until pale and fluffy. Beat in the egg and vanilla extract.
  3. Fold in the flour and salt until a soft dough forms. Chill for 30 minutes to an hour to allow the dough to firm up.
  4. Roll out onto a lightly floured surface and cut out your cookies. I used a fluted cookie cutter, and a very small piping nozzle to get the frilly effect – just use the end of the piping nozzle to punch out holes going around the cookie. Bake the cookies for 10-12 minutes until edges are lightly golden. Cool completely.
  5. Make your raspberry purée, if needed. Blend some raspberries using a hand mixer or stick blender. Add sugar to taste, and a drop of lemon juice.
  6. Make the raspberry ganache by heating cream and pouring over chopped white chocolate. Stir until smooth, then add raspberry purée. Chill slightly to thicken.
  7. Sandwich cookies with ganache and optionally sprinkle with freeze-dried raspberries or drizzle with extra white chocolate.
Raspberry Sandwich Cookies

Tips for Success

  • Chill dough if it’s soft to prevent spreading.
  • Cool cookies completely before adding ganache to prevent melting.
  • Adjust ganache thickness by chilling slightly for easier piping or spreading.

FAQ

Do I have to use white chocolate?

White chocolate works best for this ganache; you can experiment with milk chocolate but it will be sweeter.

Can I make these ahead?

Yes, store in an airtight container for up to 5 days or freeze the cookies (without ganache) for 2 months.

Raspberry Sandwich Cookies

Raspberry Cream Sandwich Cookies

These Raspberry Cream Sandwich Cookies are soft vanilla cookies with a silky raspberry ganache filling. Perfect for teatime or gifting, they’re both impressive and easy to make. You can decorate with freeze-dried raspberries or chocolate drizzle to make them extra special.
Prep Time:20 minutes
Cook Time:10 minutes
Chilling:30 minutes
Total Time:1 hour
Course: Dessert
Cuisine: British
Keyword: Easy Cookie Recipe UK, Raspberry Cream Sandwich Cookies, Sandwich Cookies
Servings: 20

Equipment

Ingredients

  • 225 grams plain flour 1 ¾ cups
  • 115 grams unsalted butter, softened ½ cup
  • 100 grams caster sugar ½ cup
  • 1 medium egg 1 large US
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 150 grams white chocolate, chopped 5 oz
  • 60 millilitres double cream ¼ cup
  • 50 grams raspberry purée ½ cup
  • Optional: freeze-dried raspberries for decoration

Instructions

  • Preheat oven to 175°C (350°F) and line baking trays.
  • Cream butter and sugar until pale and fluffy. Beat in the egg and vanilla.
  • Fold in flour and salt until a soft dough forms. Chill for 30 minutes to an hour.
  • Roll out the dough onto a lightly floured surface. Cut out your shapes using your cookie cutters (I used a fluted cookie cutter and the end of a piping nozzle to make the small holes for a frilled effect).
  • Bake 10-12 minutes. Cool completely.
  • Make your raspberry purée – using a hand mixer, blend some raspberries. Pass the mixture through a sieve if you don't want seeds.
  • Make ganache: heat cream, pour over chopped white chocolate, stir until smooth. Add raspberry purée, chill slightly to thicken.
  • Sandwich cookies with ganache and decorate as desired.

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