Raspberry Cream Sandwich Cookies

Melt in your mouth soft vanilla bean cookies with a luscious raspberry white chocolate filling sandwiched in between. These cookies are always a crowd pleaser and are one of my favorite summer desserts to make. Fresh raspberries are pureed and added to the cream filling making them an excellent dessert for summer. 😀

Some of you may have noticed that my recipes have been posting later in the day lately. That is because we are in the middle of moving and traveling and have no internet access except for the local Starbucks. So hang in there with me, I have not forgotten about you! 🙂 I will resume my normal time of posting recipes as soon as we get reliable internet access.

Raspberry Cream Sandwich Cookies

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  • 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 cup) fresh raspberries
  • 7 1/2 ounces best-quality white chocolate coarsely chopped
  • 1/3 cup heavy cream


  1. Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.
  2. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
  3. In the bowl of a stand mixer with the flat beater attached, cream butter and 1 1/2 cups sugar on medium-high speed until pale and fluffy, 2 to 3 minutes. Add egg, extract, and vanilla seeds and beat at medium speed until combined, about 30 seconds.Reduce speed to low. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed.
  4. Drop by rounded tablespoons onto prepared baking sheets, spacing 2 inches apart. Bake 7-8 minutes, rotating baking sheets halfway through. Let cool on parchment on wire racks.
  5. To make the raspberry filling, in the bowl of a food processor fitted with the metal blade, puree raspberries and remaining 2 teaspoons sugar. Pour mixture through a fine sieve set over 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 30  minutes.
  7. Spread about 1 rounded teaspoonful raspberry cream filling on flat side of 1 cookie. Top with second cookie, forming a sandwich. Repeat with remaining filling and cookies. Store in an airtight container.

Yields: 3 dozen cookies

Source: Martha Stewart’s Cookies

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21 Responses to Raspberry Cream Sandwich Cookies

  1. Yum! And so pretty to boot! I love that you used fresh raspberries for the filling. 🙂

  2. Yum!! And such a pretty color for the filling! I made a blackberry butter recently and the color was very similar. I just loved looking at it. 😉

    Good luck moving!!

  3. yumtherapy says:

    Wow, those look heavenly. I have to try these, STAT! 🙂

  4. carlysulli says:

    Gorgeous! I’ll definitely be saving this recipe for when raspberries are ripe here in Seattle 🙂

  5. Wow these look amazing! I love that you used fresh raspberries too. Yum!

  6. Caroline says:

    Love the pairing of raspberry cream with a vanilla bean cookie–sounds divine! Good luck with the rest of the move. 🙂

  7. muppy says:

    these look so tasty, i love that you use fresh raspberries. good luck with the move.

  8. Elisabeth says:

    These would be so cute for a baby shower! I’m sure you could use blueberries and maybe add some blue color to get the blue color. Our raspberry season is over and blueberries are ready for picking so maybe I’ll try it with those!!!

  9. Wow these look great! I love the filling, it is so pretty! Good luck with moving!

  10. Jenny says:

    Those cookies are so cute, I love the raspberry cream in the middle. Maybe because it’s pink? 😉

  11. YUMMMMM!!!!! I lvoe the raspberry with the vanilla! 🙂

  12. LOVE these cookies! I obviously love the pink filling, but that vanilla bean cookie sounds delicious!

  13. These are just gorgeous. I probably overuse that word on your site. I love the filling. So summery.

  14. Erin says:

    Oh wow these sound heavenly.

  15. These look so soft and delicious. Good luck with your move!

  16. just stopped in to say how much I love that first picture. absolutely beautiful 🙂

  17. sara says:

    Gorgeous cookies! Sandwich cookies just always feel so special! 🙂

  18. KT says:

    Thank you so much for posting these! I just tried them and WOW. Be still, my beating heart.

    They were awesome.

  19. Pingback: Lemon Poppy Seed Sugar Cookies | Sweet Pea's Kitchen

  20. Pingback: Raspberry-White Chocolate Cookie Sandwiches | The Hearty Herbivore

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