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A stack of vanilla raspberry sandwich cookies.

Raspberry Cream Sandwich Cookies

Heather Smoke
Buttery, soft-baked vanilla bean sugar cookies, filled with fluffy raspberry buttercream.
Prep Time 1 hr
Cook Time 8 mins
Chill Time 1 hr 20 mins
Total Time 2 hrs 28 mins
Course Dessert
Cuisine American
Servings 27 sandwich cookies

Equipment

  • Food Processor or Pastry Cutter
  • Rolling Pin
  • 1 1/2 inch Round Cookie Cutter
  • Piping Bag + Coupler + #32 Tip

Ingredients
  

Cookie Dough

  • ½ batch Vanilla Sugar Cookie Dough, see notes for recipe link

Raspberry Buttercream

  • ½ cup unsalted butter, softened to room temperature
  • ¼ cup seedless raspberry jam
  • ½ tsp vanilla extract
  • 2 cups powdered sugar
  • 1 tsp meringue powder
  • tsp coarse Kosher salt (if using table salt, use half the amount)

Decorations

  • 1 egg white
  • ¼ cup white and/or pink sanding sugar
  • ¼ cup white and/or pink coarse sparkling sugar

Instructions
 

Cookies

  • Prepare the 1/2 batch of Vanilla Sugar Cookie Dough as instructed. Wrap the dough in plastic wrap, and chill for 20 minutes before rolling out.
  • Line several large baking sheets with parchment paper.
  • Dust a clean work surface with flour, and roll the dough out to an even thickness of about 1/8 inch thick, using more flour as needed to keep it from sticking.
  • Use a 1 1/2 inch round cutter to cut as many cookies as you can, placing them 1 inch apart on the baking sheets. Gather up the scraps of dough, re-roll the dough and continue cutting cookies.
    I was able to cut 54 cookies, for a total of 27 assembled sandwich cookies.
  • If you're stamping the cookies with short phrases, snap together your alphabet embossers, dust in flour, and stamp the cookies firmly enough to leave a clear impression, but not so deep that you cut through the cookie.
  • If coating the cookies in sanding sugar and/or sparkling sugar, lightly brush the tops of the cookies with egg white, then dip in the the sugar.
  • Place the baking sheets in the refrigerator and chill for 45 minutes; the chilling helps prevent the cookies from spreading.
  • Preheat the oven to 350F. Bake the chilled cookies on the center oven rack for about 8 – 8 1/2 minutes, until you no longer see any wet patches of dough.
  • Cool on the pan for 5 minutes, then gently transfer to a cooling rack to cool completely.

Buttercream

  • With an electric mixer, beat the softened butter, raspberry jam and vanilla extract for 1 minute until smooth.
  • Add the powdered sugar, meringue powder and salt on low speed, mixing to combine. Beat on medium speed for 4-5 minutes, until light and fluffy. If the buttercream is too thick, add a little milk, one teaspoon at a time. It should be thicker for filling cookies, though, than what you'd use to frost a cake.
  • Fit a piping bag with a small open star tip, such as #32, and fill with buttercream.
  • Turn over half of the cooled cookies. Pipe a swirl of buttercream onto the bottoms of half the cookies, then top each with another cookie to make a sandwich.

Notes

Vanilla Sugar Cookie Dough Recipe
Store leftover sandwich cookies in an airtight container in the refrigerator, for up to 2 weeks, or frozen for 3-6 months.
Keyword Raspberry, Sandwich Cookies, Sugar Cookies, Vanilla Bean