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Delicious White Chocolate Raspberry Sandwich Cookies

white chocolate raspberry sandwich cookies - featured image
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These white chocolate raspberry sandwich cookies combine tender, slightly crisp cookies with a luscious white chocolate and raspberry jam filling, perfect for any occasion and easy to make at home.

Ingredients

Scale
  • 2 ½ cups (312 grams) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (226 grams) unsalted butter, softened
  • ¾ cup (150 grams) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 6 ounces (170 grams) white chocolate, chopped
  • ⅓ cup (80 ml) heavy cream
  • ⅓ cup (about 110 grams) fresh raspberry jam, preferably seedless
  • 2 tablespoons (28 grams) unsalted butter, softened

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, sift together 2 ½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt. Set aside.
  3. In a large bowl, use an electric mixer to beat 1 cup softened unsalted butter and ¾ cup granulated sugar until light and fluffy, about 3-4 minutes.
  4. Beat in 1 large egg and 1 teaspoon pure vanilla extract until fully combined and smooth.
  5. Gradually add the flour mixture to the butter mixture in thirds, mixing on low speed after each addition until just combined.
  6. Roll dough into 1-inch balls and place them 2 inches apart on prepared baking sheets. Lightly flatten each ball to about ¼ inch thick.
  7. Bake for 10-12 minutes, until edges are just turning golden but centers remain slightly soft.
  8. Transfer cookies to a wire rack and cool completely.
  9. Heat ⅓ cup heavy cream in a small saucepan until it just begins to simmer. Remove from heat and pour over 6 ounces chopped white chocolate in a heatproof bowl. Let sit for 2 minutes, then stir until smooth.
  10. Stir in ⅓ cup fresh raspberry jam and 2 tablespoons softened butter until creamy. Chill filling for 15-20 minutes to thicken.
  11. Spread or pipe about 1 tablespoon of filling on the bottom side of one cookie. Top with another cookie and press gently to spread filling to edges. Repeat with remaining cookies.
  12. Chill assembled cookies in the refrigerator for 30 minutes before serving.

Notes

If dough is too soft to roll, chill for 15 minutes. Use a double boiler or microwave in short bursts to melt white chocolate to avoid burning. Chill filling before assembling to help it hold shape. Use quality ingredients like real vanilla extract and fresh raspberry jam for best flavor.

Nutrition

Keywords: white chocolate, raspberry, sandwich cookies, homemade cookies, easy cookies, dessert, baking, sweet treats

Find it online: https://leilameals.com/delicious-white-chocolate-raspberry-sandwich-cookies-recipe-easy-homemade-treats/