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Raspberry-Cream Sandwich Cookies
Recipe Summary
Yield: Makes 3 dozen
Ingredients
Ingredient Checklist
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 sticks (10 tablespoons) unsalted butter, softened
1 1/2 cups plus 2 teaspoons sugar
1 large egg
2 teaspoons pure vanilla extract
1 vanilla bean, halved lengthwise, seeds scraped and reserved
6 ounces (1 1/2 cup) fresh raspberries
7 1/2 ounces best-quality white chocolate, coarsely chopped
1/3 cup heavy cream
Cook's Notes
Cookies can be stored at room temperature in an airtight container for up to 2 days. Using a small ice cream scoop to form the cookies will ensure a uniform size.
Gallery
Raspberry-Cream Sandwich Cookies
Recipe Summary
Yield: Makes 3 dozen
Gallery
Raspberry-Cream Sandwich Cookies
Raspberry-Cream Sandwich Cookies
Raspberry-Cream Sandwich Cookies
Recipe Summary
Yield: Makes 3 dozen
Recipe Summary
Yield: Makes 3 dozen
Yield: Makes 3 dozen
Makes 3 dozen
Ingredients
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 sticks (10 tablespoons) unsalted butter, softened
- 1 1/2 cups plus 2 teaspoons sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 vanilla bean, halved lengthwise, seeds scraped and reserved
- 6 ounces (1 1/2 cup) fresh raspberries
- 7 1/2 ounces best-quality white chocolate, coarsely chopped
- 1/3 cup heavy cream
Directions
Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt; set aside.
Mix butter and 1 1/2 cups sugar with an electric mixer on medium-high speed until pale and fluffy, 2 to 3 minutes. Add egg, extract, and vanilla seeds; mix until smooth. Reduce speed to low. Gradually mix in flour mixture.
Scoop batter using a 1-inch ice creamscoop; space 2 inches apart on bakingsheets lined with parchment paper.
Bake cookies 4 minutes. Remove from oven; gently tap baking sheets on counter to flatten cookies. Return to oven, switching positions of sheets; bake until cookies are just set, 4 to 6 minutes more. Let cool on parchment on wire racks.
Puree raspberries and remaining 2 teaspoons sugar in a food processor. Pour mixture through a fine sieve into a small bowl, pressing to extract juice; discard seeds. Set mixture aside.
Melt white chocolate in a heatproof bowl set over a pan of simmering water. Remove from heat; whisk in cream in a slow stream. Slowly whisk in reserved raspberry mixture. Refrigerate up to 30 minutes.
Spread 1 heaping teaspoon raspberry cream on the undersides of half the cookies. Sandwich with remaining cookies.
Cook's Notes
Cookies can be stored at room temperature in an airtight container for up to 2 days. Using a small ice cream scoop to form the cookies will ensure a uniform size.
Cook’s Notes
Cookies can be stored at room temperature in an airtight container for up to 2 days. Using a small ice cream scoop to form the cookies will ensure a uniform size.
Reviews (5)
Add Rating & Review
92 Ratings
5 star values:
15
4 star values:
20
3 star values:
34
2 star values:
19
1 star values:
4
Reviews (5)
Add Rating & Review
92 Ratings
5 star values:
15
4 star values:
20
3 star values:
34
2 star values:
19
1 star values:
4
Add Rating & Review
92 Ratings
5 star values:
15
4 star values:
20
3 star values:
34
2 star values:
19
1 star values:
4
92 Ratings
5 star values:
15
4 star values:
20
3 star values:
34
2 star values:
19
1 star values:
4
92 Ratings
5 star values:
15
4 star values:
20
3 star values:
34
2 star values:
19
1 star values:
4
- 5 star values:
- 15
- 4 star values:
- 20
- 3 star values:
- 34
- 2 star values:
- 19
- 1 star values:
- 4
Martha Stewart Member
Rating: Unrated
04/19/2014
This is a question (just made these last night, the verdict is still out as they haven't been tried yet) - can these really sit outside (covered) even with cream in the filling? I ended up putting them in the fridge b/c I was worried. If anyone reads this, please let me know if only the cookie portion can sit out or if the entire assembled sandwich can....
Martha Stewart Member
Rating: 1 stars
10/19/2012
I am an experienced baker and I have to agree with 12 other people who disliked and/or found that this recipe needs adjustments. These were TERRIBLE! The dough was tooo greasy and sweet and the filling was runny and purple, not to mention the lack of fruit flavor. The cookies also tasted so much like baking soda - yuck!
I should have read the comments before baking these...
Martha Stewart Member
Rating: Unrated
09/25/2012
Such a fun recipe! The sugar cookie was nice and crisp around the edges yet chewy at the same time. If you follow the timing laid out for you in the recipe, you will achieve a perfectly flat, crinkled little cookie! As for the filling, I was unfortunately in a time crunch and used vanilla buttercream combined with mashed raspberries. Truly fabulous! I will be sure to try the given filling my second time around as I will be making these cookies again soon! They were a true hit!
Martha Stewart Member
Rating: Unrated
12/07/2011
Excellent cookie! Made employees at work and they loved this cookie. They were gone in no time.
Revisions to recipe: Added raspberry extract to filling to punch the favor. Also had to bang cookies twice during cook time.
Martha Stewart Member
Rating: Unrated
08/05/2011
these were very sweet, greasy cookies. the cream was tasty but the 6 oz of raspberries called for in the recipe is too much and thins-out the cream, making it too loose and un-spreadable (and purple in color - not light pink like in the photo). I'd use 3.5 or 4 oz of raspberries if I were to make these cookies again.
Martha Stewart Member
Rating: Unrated
04/19/2014
This is a question (just made these last night, the verdict is still out as they haven't been tried yet) - can these really sit outside (covered) even with cream in the filling? I ended up putting them in the fridge b/c I was worried. If anyone reads this, please let me know if only the cookie portion can sit out or if the entire assembled sandwich can....
Rating: Unrated
Rating: 1 stars
10/19/2012
I am an experienced baker and I have to agree with 12 other people who disliked and/or found that this recipe needs adjustments. These were TERRIBLE! The dough was tooo greasy and sweet and the filling was runny and purple, not to mention the lack of fruit flavor. The cookies also tasted so much like baking soda - yuck!
I should have read the comments before baking these...
Rating: 1 stars
Rating: Unrated
09/25/2012
Such a fun recipe! The sugar cookie was nice and crisp around the edges yet chewy at the same time. If you follow the timing laid out for you in the recipe, you will achieve a perfectly flat, crinkled little cookie! As for the filling, I was unfortunately in a time crunch and used vanilla buttercream combined with mashed raspberries. Truly fabulous! I will be sure to try the given filling my second time around as I will be making these cookies again soon! They were a true hit!
Rating: Unrated
12/07/2011
Excellent cookie! Made employees at work and they loved this cookie. They were gone in no time.
Revisions to recipe: Added raspberry extract to filling to punch the favor. Also had to bang cookies twice during cook time.
Rating: Unrated
08/05/2011
these were very sweet, greasy cookies. the cream was tasty but the 6 oz of raspberries called for in the recipe is too much and thins-out the cream, making it too loose and un-spreadable (and purple in color - not light pink like in the photo). I'd use 3.5 or 4 oz of raspberries if I were to make these cookies again.
All Reviews for Raspberry-Cream Sandwich Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Raspberry-Cream Sandwich Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
