Raspberry Cream Sandwich Cookies
Delight your taste buds with these irresistible Raspberry Cream Sandwich Cookies—a perfect balance of buttery shortbread, luscious raspberry jam, and velvety cream filling. Each cookie starts with a soft, melt-in-your-mouth dough made from a blend of butter, flour, and cornstarch, baked to golden perfection. The magic happens when the cookies are sandwiched together with a layer of tangy raspberry jam and a light, whipped buttercream, made even creamier with a hint of heavy cream. These elegant treats are ideal for holidays, tea parties, or whenever you want to impress with an indulgent homemade dessert. With just 20 minutes of prep time and pantry-friendly ingredients, this recipe is as easy as it is decadent—perfect for fans of fruit-filled cookies and sweet sandwich creations.
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Ingredients
- 230 grams Unsalted butter (softened)
- 100 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 300 grams All-purpose flour
- 30 grams Cornstarch
- 120 grams Raspberry jam
- 60 grams Unsalted butter (softened, for filling)
- 150 grams Powdered sugar
- 2 tablespoons Heavy cream
Directions
Step 1
Preheat the oven to 175°C (350°F) and line two baking sheets with parchment paper.
Step 2
In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Step 3
Add the vanilla extract and mix until combined.
Step 4
Sift together the all-purpose flour and cornstarch in a separate bowl, then gradually add it to the butter mixture. Mix until a soft dough forms.
Step 5
Divide the dough into two portions. Roll out each portion on a lightly floured surface to about 5mm (1/4 inch) thick. Use a round cookie cutter (about 5cm/2 inches in diameter) to cut out the cookies.
Step 6
Place the cookies on the prepared baking sheets, spacing them about 2cm (1 inch) apart.
Step 7
Bake in the preheated oven for 10-12 minutes or until the edges are just lightly golden. Allow the cookies to cool completely on a wire rack.
Step 8
To make the filling, beat the softened butter and powdered sugar together in a bowl until smooth. Add the heavy cream and continue to beat until light and fluffy.
Step 9
Spread about 1 teaspoon of raspberry jam on the bottom side of one cookie.
Step 10
On another cookie, spread or pipe about 1 teaspoon of the prepared cream filling. Sandwich the two cookies together.
Step 11
Repeat with the remaining cookies. Store in an airtight container at room temperature for up to 3 days.
Nutrition Facts
| Serving size | 1024.2 grams (1024.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4666 |
| Total Fat 248.80g | 319% |
| Saturated Fat 155.80g | 779% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 665mg | 222% |
| Sodium 70mg | 3% |
| Total Carbohydrate 572.70g | 208% |
| Dietary Fiber 8.40g | 30% |
| Total Sugars 308.00g | |
| Protein 33.40g | 67% |
| Vitamin D 152IU | 760% |
| Calcium 105mg | 8% |
| Iron 14mg | 79% |
| Potassium 396mg | 8% |
Source of Calories