Raspberry Cream Sandwich Cookies
Buttery, soft-baked vanilla bean sugar cookies, filled with fluffy raspberry buttercream.
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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
- ⅛ 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.
Tried this recipe?Let us know how it was!
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