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.

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!

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

Preheat the oven to 175°C (350°F) and line baking trays with parchment.
Cream butter and sugar until pale and fluffy. Beat in the egg and vanilla extract.

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.
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.
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.
Make the raspberry ganache by heating cream and pouring over chopped white chocolate. Stir until smooth, then add raspberry purée. Chill slightly to thicken.
Sandwich cookies with ganache and optionally sprinkle with freeze-dried raspberries or drizzle with extra white chocolate.

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.

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