Ingredients for Raspberry Cream Sandwich Cookies
- All Purpose Flour
- Baking Soda
- 1/2 teaspoon salt
- Unsalted Butter
- Granulated Sugar
- Egg
- Pure Vanilla Extract
- Vanilla Bean
- Fresh Raspberries
- White Chocolate
- Heavy Cream
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Raspberry Cream Sandwich Cookies? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Raspberry Cream Sandwich Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Roll out the dough on a lightly floured surface to about 1/4 inch thickness. Use cookie cutters to cut out desired shapes.
- Place cookies on the prepared baking sheets and bake for 10-12 minutes, or until edges are lightly golden.
- Let the cookies cool completely on a wire rack.
- While cookies cool, prepare the raspberry cream filling: In a medium bowl, beat the cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, beating until combined.
- Stir in the raspberry preserves until well incorporated.
- Once the cookies are completely cool, spread a generous amount of raspberry cream filling onto the flat side of half of the cookies.
- Top with the remaining cookies to create sandwiches.
- Serve and enjoy your homemade Raspberry Cream Sandwich Cookies!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
49g
Fat
18g
Carbs
5g