Raspberry Cream Sandwich Cookies (Print Version)
# Ingredients:
→ Cookies
01 -
159 grams all-purpose flour
02 -
3/4 teaspoon baking powder
03 -
1/4 teaspoon salt
04 -
113 grams unsalted butter, at cool room temperature
05 -
125 grams granulated sugar, plus additional 25 grams for rolling
06 -
1 large egg, at cool room temperature
07 -
1 teaspoon vanilla extract
→ Filling
08 -
15 grams freeze-dried raspberries
09 -
171 grams white baking chocolate, coarsely chopped
10 -
67 grams heavy cream, cold
→ Topping
11 -
3-4 whole freeze-dried raspberries, crushed, optional
12 -
57 grams white chocolate, melted, optional
# Instructions:
01 -
Preheat oven to 350°F. Line baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt to combine.
02 -
In a large bowl, use an electric mixer on medium-high speed to beat butter and sugar until light and fluffy, about 2-3 minutes. Scrape down the sides, add egg and vanilla, and beat until combined.
03 -
Slowly beat the flour mixture into the wet ingredients. Scrape down the sides as needed to ensure the dough is fully mixed.
04 -
Place remaining sugar in a shallow dish. Use a small 1-tablespoon-sized scoop to portion the dough, roll into balls, and coat evenly in sugar. Place on lined baking sheets, spaced 2 inches apart, and flatten slightly with your palm.
05 -
Bake for 9-10 minutes, or until the cookies are set and lightly browned at the edges. Cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
06 -
Grind freeze-dried raspberries into a fine powder using a coffee grinder or mallet. Sift the powder twice to remove seeds.
07 -
Melt white chocolate in a double boiler or microwave in 15-second increments, stirring until smooth. Remove from heat, whisk in heavy cream, then stir in raspberry powder. Let cool to room temperature.
08 -
Spread a heaping teaspoon of filling onto the bottom of half the cookies. Top with remaining cookies to form sandwiches.
09 -
Using a piping bag, drizzle melted white chocolate over the tops of each sandwich. Sprinkle with crushed freeze-dried raspberries, if desired.
# Notes:
01 -
Store cookies in an airtight container at room temperature for up to three days or refrigerate for longer shelf life.