I love these cookies because they are pretty. I know I’m supposed to say they taste good (they 1000% do), but I just love sandwich cookies because they always look like cookies 2.0. You literally get two cookies for the price of one.
And that, my friends, is cookie heaven.
I know we are well into “quarantine” (are we still calling it that?), but there’s no expiration date on baking for no reason, which has become my favorite hobby.
I’m not (yet) an avid baker. I dibble and dabble my way in and out of baking, especially when it gets more complicated than a cake, pie, or cookie recipe, and I have a few staples that I have perfected (like these undefeated Miso Chocolate Chip Cookies), but I will never NOT have a reason to bake cookies.
Freshly baked cookies are always a good idea.
So, basically this is just cookie inspiration. I give you ALL of the permission you need to bake these cookies anytime your little heart desires. But, if you need a reason to bake these cookies – V-Day is right around the corner and there’s nothing like a pink Valentine’s Day treat. Don’t they just give you the Valentine’s Day vibes?
These cookies are essentially sugar cookies filled with a raspberry white chocolate cream. I adapted this recipe from Martha Stewart. I used my favorite sugar cookie recipe and Martha’s for the raspberry cream, but I opted for the microwave-method to melt the chocolate (as opposed to using a double boiler).
Raspberries + White Chocolate = Heaven
The cream filling is melted white chocolate mixed with heavy cream and raspberry sauce from freshly puréed raspberries. Think ganache, but a little lighter since there’s no butter added.
For the white chocolate, I used white chocolate baking bars broken into 1/2 ounces pieces. Martha’s recipe calls for melting the chocolate in a heat-proof bowl over simmering water, but I opted for melting them in the microwave because it was a microwave-type of day. Plus, the baking bar I used was fairly thin (two 4-ounce white chocolate bars sized like a regular chocolate bar), so I figured it would melt pretty evenly in the microwave (and it did). If you use a larger/thicker bar – like the 6-ounce brick ones – you may want to opt for melting it over simmering water for an even melt and to prevent scorching.
But, if you don’t care that much (honestly, I wouldn’t blame you) – just microwave the chocolate.
For the raspberry sauce, fresh raspberries are pretty much mandatory. I have not tried frozen raspberries, but I think the end result will be a watery filling that is prone to separation. Real raspberries, please. Purée, purée, purée, and then strain through a sieve to remove any seeds for a smooth raspberry sauce.
Bake & Fill
Refrigerating the cookie dough cools the fat (the butter) in the cookies to keep them from over-spreading in the oven. So, before baking, I’ve flattened them with my hands slightly, but if you prefer more puffy cookie sandwiches, you can skip this step.
To make the cream filling, melt the chocolate in a microwave-safe bowl and slowly whisk in the heavy cream while the chocolate is still warm.
Storage
I stored these cookies in an airtight container in the fridge, and they keep for about 2 (maybe 3) days. Any leftover raspberry cream filling can be stored the same.
Raspberry Cream Sandwich Cookies
These Raspberry Cream Sugar Cookies are sugar cookies on the outside and raspberry white chocolate cream on the inside. I adapted this recipe from Martha Stewart. I used my favorite sugar cookie recipe and Martha’s for the raspberry cream filling.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 cup butter, softened (2 sticks)
- 1 ¼ cup white granulated sugar, plus ¼ cup
- 1 egg plus 1 egg yolk
- 2 teaspoons vanilla extract
- 1 cup fresh raspberries
- 2 teaspoons sugar
- 7 ounces white chocolate, broken into large pieces
- 1/3 cup heavy cream
Instructions
- For the sugar cookie: Combine flour, baking soda, baking powder, and salt in a small mixing bowl.
- In a separate large mixing bowl, cream butter and 1 ¼ cup sugar together using an electric mixer. Mix in egg, egg yolk, and vanilla until incorporated. Add flour mixture and mix on low speed until fully combined.
- Use a tablespoon to scoop out and form balls of cookie dough. Roll cookie dough balls in the remaining ¼ cup of sugar and transfer to a parchment-line cookie sheet. Refrigerate for 30 minutes and then slightly flatten each dough ball using the palms of your hands before baking.
- Working in batches, bake at 350 degrees for 7-9 minutes. The cookies will not be browned on top and will still be a little gooey but will stiffen as they cool. Work in batches and allow the cookies to cool while you make the raspberry cream filling.
- For the cream: Purée raspberries, 1 tablespoon water, and sugar in a blender or food processor. Strain the mixture through a sieve into a bowl. Set aside.
- In a heat-proof or glass mixing bowl, melt chocolate in the microwave. While the chocolate is still warm, stream in heavy cream and whisk continuously. Once combined, mix in raspberry sauce. Refrigerate for 30 minutes until chilled.
- To assemble, spread about 1 tablespoon of icing between two cookies and sandwich together.
Notes
- Refrigerating the dough cools the fat (the butter) in the cookies to keep them from over-spreading in the oven. So, before baking, I’ve flattened them with my hands slightly, but if you prefer more puffy cookie sandwiches, you can skip this step.
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