Raspberry Cookie Sandwiches are soft raspberry filled cookies made from soft sugar cookies sandwiched with raspberry jam or fresh raspberry cream cheese frosting.
These delightful sugar cookie sandwiches make a stunning display. Filled with fruit preserves and fresh fruit creme they are as delicious as they are beautiful.
What are sandwich cookies?
There are lots of different sandwich cookie recipes. Like ice cream sandwiches made with chocolate wafer cookies and French macarons. Or these raspberry sugar cookie sandwiches made from sugar cookies filled with jam or buttercream frosting.
These Raspberry Cookies are simply a traditional sandwich cookie recipe made from sugar cookies sandwiched together with delectable fillings.
You can make raspberry jam sandwich cookies filled with raspberry jam. Or make a raspberry frosting filled cookie sandwich called raspberry cream cookies (also called raspberry creme cookies) filled with fresh raspberry buttercream frosting or raspberry cream cheese frosting.
Or make Raspberry Cookies filled with both!
Whichever sandwich cookie filling you choose these soft raspberry filled cookies are the perfect treat year round!
Looking for a different type of raspberry cookie recipe instead of raspberry cream sandwich cookies?
Substitute frozen raspberries in this Chewy Blueberry Cookie recipe to make a different type of raspberry cookie recipe that is equally stunning and delicious.
Or use raspberry jam in this recipe to make raspberry Jam Thumbprint Cookies.
- All purpose flour
- Baking powder
- Unsalted ‘sweet cream’ butter
- Vanilla extract
- Fresh berry buttercream frosting – made from cream cheese, fresh raspberries and confectioners sugar
- Optional – raspberry jam
Step by step instructions
- Make and chill sugar cookie dough.
- Roll cookie dough out to ¼″ thick.
- Cut out sugar cookies into desired shapes with a large cookie cutter. Cut smaller shapes out of half of the cookies to act as a windowpane for filling to show through, if desired. Roll scraps and repeat.
- Bake until poofy but not browned.
- Cool sugar cookies on baking racks.
- Spread your choice of jam, jelly, fruit preserves or raspberry creme filling on the full cookie.
- Top with the windowpane cookie to sandwich together.
- Serve and enjoy!
This sugar cookie recipe makes around 4 dozen 3″ cookies, enough for 2 dozen raspberry sandwich cookies. Slightly more if cutting out shapes and rerolling.
To store sugar cookies carefully place in airtight containers after they are completely cool.
Sugar cookies last at room temperature for at least a week when stored properly. But are best eaten within three days.
To freeze sugar cookies unfrosted freeze in airtight containers for up to six months. Then defrost at room temperature for several hours and fill as desired. But for best results it’s recommended to freeze the sugar cookie dough ahead of time then bake fresh.
The fresh raspberry cream cheese frosting will last up to two weeks if stored refrigerated.
But because cream cheese frosting must be refrigerated it will only last for a few hours at room temperature. If you’d like to assemble and store at room temperature longer than a few hours you can substitute fresh berry buttercream frosting instead which can be at room temperature for up to three days.
- 5 ½ cups all purpose flour plus more for rolling
- 1 tablespoon baking powder
- 1 teasp salt
- 2 cups unsalted ‘sweet cream’ butter
- 2 cups sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 2 ounces cream cheese softened (half a package)
- ¼ pint fresh raspberries rinsed and dried (about ¼ cup)
- 3 cups powdered sugar
- Preheat the oven to 375°F.
- Into a medium bowl, whisk together flour and baking powder.
- In a large bowl, beat butter and sugar until light and fluffy. Beat in the eggs, one at time, and vanilla until well combined.
- Add the flour mixture a little at a time until incorporated.
- Divide the dough in four pieces and wrap each ball in a piece of plastic wrap. Press down to form a disk.
- Refrigerate for at least 10 minutes before rolling. The dough can be refrigerated up to 7 days tightly wrapped, or pop it in a freezer bag and freeze for later.
- Roll out the dough on a lightly floured flat work surface to about ¼-inch thickness, using additional flour as necessary to prevent sticking.
- Use cookie cutters to create desired shapes, and carefully transfer with a cookie spatula to a baking sheet, placing the cookies about ¾ inch apart.
- Bake one sheet at a time in the middle of the oven until puffy but not visibly browned, about 7 minutes.
- Allow the cookies to rest for 2 minutes on the baking sheet before transferring to a wire rack to cool completely.
- Repeat with the gathered scraps and remaining disk until all the dough has been used.
- Whip the cream cheese and raspberries until combined.
- Add powdered sugar.
- Store refrigerated in airtight container until ready to use.