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raspberry cream sandwich cookies


  • for the cookies:
  • 1 3/4 cup all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 sticks 10 tbsp unsalted butter, at room temperature
  • 1 1/2 cups plus 2 tsp sugar
  • 1 large egg
  • 2 tsp pure vanilla extract
  • 1 vanilla bean halved lengthwise seeds scraped and reserved
  • for the raspberry cream:
  • 1 cup 6 oz fresh raspberries
  • 7 1/2 oz white chocolate coarsley chopped
  • 1/3 cup heavy whipping cream


  • Preheat oven to 350 degrees F.
  • Line 2 baking sheets with parchment paper. Set aside.
  • In medium bowl, whisk together flour, baking soda, and salt. Set aside.
  • In large bowl with an electric mixer, beat together the butter and 1 1/2 cup sugar until light and fluffy, 2-3 minutes.
  • Add in egg, vanilla extract, and vanilla seeds and mix until smooth, scraping down the sides of the bowl to make sure everything is combined.
  • Reduce speed of electric mixer to low and gradually mix in flour mixture.
  • Scoop batter by the tablespoon and space at least 2 inches apart on prepared baking sheets.
  • Bake in preheated oven for 10-12 minutes.
  • If you are baking two sheets at a time, make sure to rotate the sheets halfway through baking time, about 5 minutes.
  • To make the filling, puree the raspberries and remaining 2 tsp sugar in a food processor.
  • Pour mixture through a fine sieve over a small bowl.
  • Press the juice through the sieve, leaving the seeds behind.
  • This may take a few minutes, to get all of the juice through. Set mixture aside and discard seeds.
  • Melt white chocolate in a heatproof bowl over a pan of simmering water.
  • Stir continuously until smooth, then remove from heat.
  • Slowly whisk in cream, followed by the raspberry mixture.
  • Refrigerate for at least an hour before filling the cookie sandwiches.
  • To make the sandwich cookies, spread raspberry cream on undersides of half the cookies, then sandwich them with one of the remaining cookies.
  • Enjoy!!