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.

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.

Raspberry Cream Sandwich Cookies
Equipment
- Stand Mixer or hand mixer with mixing bowl
- Baking sheets
- Greaseproof Paper
- Heatproof bowl
- Small saucepan
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.