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A plate of pastel cookies with creamy raspberry centers, styled with scattered berries for contrast.

Raspberry Cream Sandwich Cookies

Soft vanilla sandwich cookies filled with smooth raspberry white chocolate cream for a delicate, fruity dessert.
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Course: Dessert
Cuisine: American
Keyword: Raspberry Cream Sandwich Cookies
Servings: 3 dozen cookies

Ingredients

For the Vanilla Cookies

  • 1 ¾ c all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 ¼ sticks unsalted butter softened
  • 1 ½ c plus 2 tsp granulated sugar divided
  • 1 large egg
  • 2 tsp pure vanilla extract
  • 1 vanilla bean halved lengthwise, seeds scraped and reserved

For the Raspberry Cream Filling

  • 6 oz fresh raspberries
  • 7 ½ oz best-quality white chocolate coarsely chopped
  • ⅓ c heavy cream

Instructions

Step 1: Prepare the Oven and Baking Sheets

  • Preheat the oven to 350°F.
  • Line 2 large baking sheets with parchment paper or lightly coat them with nonstick cooking spray.

Step 2: Combine the Dry Ingredients

  • In a medium mixing bowl, whisk together the all-purpose flour, baking soda, and salt.
  • Set the mixture aside.

Step 3: Cream the Butter and Sugar

  • In the bowl of a stand mixer fitted with the flat beater attachment, combine the softened butter and 1 ½ c granulated sugar.
  • Beat on medium-high speed for 2 to 3 minutes, or until pale and fluffy.

Step 4: Add the Egg and Vanilla

  • Add the egg, vanilla extract, and reserved vanilla bean seeds.
  • Beat on medium speed for approximately 30 seconds, or until fully combined.
  • Scrape down the sides of the bowl as needed.

Step 5: Add the Dry Ingredients

  • Reduce the mixer speed to low.
  • Add the flour mixture and beat for approximately 30 seconds, or until just combined.
  • Do not overmix the dough.

Step 6: Portion the Cookie Dough

  • Drop rounded tablespoons of dough onto the prepared baking sheets.
  • Space the dough portions approximately 2 inches apart.

Step 7: Bake the Cookies

  • Bake for 7 to 8 minutes, rotating the baking sheets halfway through baking.
  • The cookies should be set and lightly baked.

Step 8: Cool the Cookies

  • Allow the cookies to cool on the parchment paper set over wire racks.
  • Cool completely before filling.

Step 9: Prepare the Raspberry Puree

  • Place the fresh raspberries and the remaining 2 tsp granulated sugar in a food processor fitted with the metal blade.
  • Puree until smooth.

Step 10: Strain the Raspberry Mixture

  • Pour the raspberry puree through a fine sieve set over a small bowl.
  • Press firmly to extract the juice and smooth puree.
  • Discard the seeds.
  • Set the strained raspberry mixture aside.

Step 11: Melt the White Chocolate

  • Place the coarsely chopped white chocolate in a heatproof bowl set over a pan of simmering water.
  • Stir gently until fully melted and smooth.
  • Remove from the heat.

Step 12: Add the Heavy Cream

  • Whisk the heavy cream into the melted white chocolate in a slow, steady stream.
  • Continue whisking until the mixture is smooth and fully combined.

Step 13: Add the Raspberry Puree

  • Slowly whisk the reserved raspberry puree into the white chocolate mixture.
  • Whisk until the filling is smooth and evenly blended.

Step 14: Chill the Filling

  • Transfer the raspberry cream filling to the refrigerator.
  • Chill for 30 minutes, or until thickened enough to spread.

Step 15: Assemble the Sandwich Cookies

  • Spread approximately 1 rounded tsp raspberry cream filling onto the flat side of one cookie.
  • Top with a second cookie, flat side down, to form a sandwich.
  • Press gently to distribute the filling evenly.

Step 16: Repeat and Store

  • Repeat with the remaining cookies and filling.
  • Store the assembled cookies in an airtight container.

Notes

To make these Raspberry Cream Sandwich Cookies gluten-free, replace the all-purpose flour with a certified gluten-free 1:1 baking flour blend. Confirm that the white chocolate, heavy cream, vanilla extract, vanilla bean, baking soda, sugar, butter, egg, salt, and raspberries are gluten-free and free from cross-contact warnings. Some white chocolate brands may contain gluten-based additives or be processed on shared equipment, so check labels carefully. Use clean baking sheets, mixing bowls, measuring tools, parchment paper, spatulas, food processor parts, sieves, and storage containers to prevent gluten contamination.