Raspberry Cream Sandwich Cookies
Delight your taste buds with these irresistible Raspberry Cream Sandwich Cookies—a perfect balance of buttery shortbread, luscious raspberry jam, and velvety cream filling. Each cookie starts with a soft, melt-in-your-mouth dough made from a blend of butter, flour, and cornstarch, baked to golden perfection. The magic happens when the cookies are sandwiched together with a layer of tangy raspberry jam and a light, whipped buttercream, made even creamier with a hint of heavy cream. These elegant treats are ideal for holidays, tea parties, or whenever you want to impress with an indulgent homemade dessert. With just 20 minutes of prep time and pantry-friendly ingredients, this recipe is as easy as it is decadent—perfect for fans of fruit-filled cookies and sweet sandwich creations.
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Recipe Information
Ingredients
- 230 grams Unsalted butter (softened)
- 100 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 300 grams All-purpose flour
- 30 grams Cornstarch
- 120 grams Raspberry jam
- 60 grams Unsalted butter (softened, for filling)
- 150 grams Powdered sugar
- 2 tablespoons Heavy cream
Instructions
Preheat the oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the vanilla extract and mix until combined.
Sift together the all-purpose flour and cornstarch in a separate bowl, then gradually add it to the butter mixture. Mix until a soft dough forms.
Divide the dough into two portions. Roll out each portion on a lightly floured surface to about 5mm (1/4 inch) thick. Use a round cookie cutter (about 5cm/2 inches in diameter) to cut out the cookies.
Place the cookies on the prepared baking sheets, spacing them about 2cm (1 inch) apart.
Bake in the preheated oven for 10-12 minutes or until the edges are just lightly golden. Allow the cookies to cool completely on a wire rack.
To make the filling, beat the softened butter and powdered sugar together in a bowl until smooth. Add the heavy cream and continue to beat until light and fluffy.
Spread about 1 teaspoon of raspberry jam on the bottom side of one cookie.
On another cookie, spread or pipe about 1 teaspoon of the prepared cream filling. Sandwich the two cookies together.
Repeat with the remaining cookies. Store in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
4666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 248.8 g | 319% | |
| Saturated Fat | 155.8 g | 779% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 665 mg | 222% | |
| Sodium | 70 mg | 3% | |
| Total Carbohydrate | 572.7 g | 208% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 308.0 g | ||
| Protein | 33.4 g | 67% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 105 mg | 8% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 396 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
