Raspberry-Cream Sandwich Cookies

3 dozen

Fresh raspberry-and-white-chocolate cream is a lofty alternative tofrosting or jam filling. Using a small icecream scoop to form the vanilla sugarcookies will ensure a uniform size.


  • 1 ¾ cups all-purpose flour

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • 1 ¼ sticks (10 tablespoons) unsalted butter, softened

  • 1 ½ 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 ½ cup) fresh raspberries

  • 7 ½ ounces best-quality white chocolate, coarsely chopped

  • 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 creamscoop; space 2 inches apart on bakingsheets 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.

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