New This Month

Raspberry-Cream Sandwich Cookies


Fresh raspberry-and-white-chocolate cream is a lofty alternative to frosting or jam filling. Using a small ice cream scoop to form the vanilla sugar cookies will ensure a uniform size.

  • Yield: Makes 3 dozen

Source: Martha Stewart Living, May 2005


  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 sticks (10 tablespoons) unsalted butter, softened
  • 1 1/2 cups plus 2 teaspoons sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 1 vanilla bean, halved lengthwise, seeds scraped and reserved
  • 6 ounces (1 1/2 cup) fresh raspberries
  • 7 1/2 ounces best-quality white chocolate, coarsely chopped
  • 1/3 cup heavy cream


  1. Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt; set aside.

  2. Mix butter and 1 1/2 cups sugar with an electric mixer on medium-high speed until pale and fluffy, 2 to 3 minutes. Add egg, extract, and vanilla seeds; mix until smooth. Reduce speed to low. Gradually mix in flour mixture.

  3. Scoop batter using a 1-inch ice cream scoop; space 2 inches apart on baking sheets lined with parchment paper.

  4. Bake cookies 4 minutes. Remove from oven; gently tap baking sheets on counter to flatten cookies. Return to oven, switching positions of sheets; bake until cookies are just set, 4 to 6 minutes more. Let cool on parchment on wire racks.

  5. Puree raspberries and remaining 2 teaspoons sugar in a food processor. Pour mixture through a fine sieve into a small bowl, pressing to extract juice; discard seeds. Set mixture aside.

  6. Melt white chocolate in a heatproof bowl set over a pan of simmering water. Remove from heat; whisk in cream in a slow stream. Slowly whisk in reserved raspberry mixture. Refrigerate up to 30 minutes.

  7. Spread 1 heaping teaspoon raspberry cream on the undersides of half the cookies. Sandwich with remaining cookies.

Cook's Notes

Cookies can be stored at room temperature in an airtight container for up to 2 days. Using a small ice cream scoop to form the cookies will ensure a uniform size.

Reviews Add a comment

  • Jujigirl
    19 APR, 2014
    This is a question (just made these last night, the verdict is still out as they haven't been tried yet) - can these really sit outside (covered) even with cream in the filling? I ended up putting them in the fridge b/c I was worried. If anyone reads this, please let me know if only the cookie portion can sit out or if the entire assembled sandwich can....
  • carlasue
    19 OCT, 2012
    I am an experienced baker and I have to agree with 12 other people who disliked and/or found that this recipe needs adjustments. These were TERRIBLE! The dough was tooo greasy and sweet and the filling was runny and purple, not to mention the lack of fruit flavor. The cookies also tasted so much like baking soda - yuck! I should have read the comments before baking these...
  • katebakes
    25 SEP, 2012
    Such a fun recipe! The sugar cookie was nice and crisp around the edges yet chewy at the same time. If you follow the timing laid out for you in the recipe, you will achieve a perfectly flat, crinkled little cookie! As for the filling, I was unfortunately in a time crunch and used vanilla buttercream combined with mashed raspberries. Truly fabulous! I will be sure to try the given filling my second time around as I will be making these cookies again soon! They were a true hit!
  • Kelleah
    7 DEC, 2011
    Excellent cookie! Made employees at work and they loved this cookie. They were gone in no time. Revisions to recipe: Added raspberry extract to filling to punch the favor. Also had to bang cookies twice during cook time.
  • s4nte
    5 AUG, 2011
    these were very sweet, greasy cookies. the cream was tasty but the 6 oz of raspberries called for in the recipe is too much and thins-out the cream, making it too loose and un-spreadable (and purple in color - not light pink like in the photo). I'd use 3.5 or 4 oz of raspberries if I were to make these cookies again.