Have you ever dreamed of a cookie that combines buttery shortbread, a touch of tart raspberry jam, and a creamy vanilla filling? These Raspberry Cream Sandwich Cookies might just be the treat you’re looking for. The idea came from my son-in-law’s childhood memories of a boxed cookie he loved, and this homemade version brings that nostalgic flavor to life.
THIS POST MAY CONTAIN AFFILIATE LINKS, I MAY EARN A COMMISSION. PLEASE SEE MY Full Disclosure Policy FOR DETAILS. AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES.
Whether you’re baking them for a holiday cookie tray, a bridal shower, or just because, these cookies are every bit as beautiful as they are delicious.
Table of contents
Why I Love These Cookies:
These Raspberry Cream Sandwich Cookies have become a favorite! There’s something magical about the way the buttery shortbread melts in your mouth, followed by the burst of tart raspberry jam and the smooth vanilla cream. Every bite feels like a little celebration.
Instructions For Raspberry Cream Sandwich Cookie:
For the Shortbread:
- 1 cup softened butter
- 1 cup white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 1/2 cups all-purpose flour
- 1/2 cup cornstarch (or corn flour)
For the Cream Filling:
- 4 tablespoons softened butter
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
Additional Ingredient:
- Raspberry jam for filling
Prepare the Dough:
Preheat your oven to 325°F (170°C). Beat the butter and sugar together in a medium bowl until light and fluffy. Add the eggs and vanilla, and beat until well combined. Sift the flour and cornstarch into the mixture, and stir until the dough forms. For these raspberry cream sandwich cookies, divide the dough into four discs, wrap each in plastic wrap, and chill them in the refrigerator for about 20 minutes.
Roll and Cut:
Take one disc of dough out of the refrigerator at a time. Roll the dough on a floured surface to about 1/8-inch thickness. Use a 2 1/2-inch round cookie cutter (love these!) to cut out rounds. Gather and re-roll any scraps as needed. For the cookie tops, cut a small 1/2-inch circle out of the center of half the rounds (use the wide end of a piping tip if you don’t have a small cutter). These steps are crucial for getting the perfect raspberry cream sandwich cookies. Place the cookies on parchment-lined baking sheets and chill them while you roll and cut the remaining dough.
Bake the Cookies:
Bake the cookies for 10-12 minutes, or until the edges just begin to turn golden brown. Let the cookies cool completely on wire racks before assembling them.
Make the Cream Filling:
Beat the butter, powdered sugar, and vanilla together in a medium bowl until the mixture is light and creamy. This filling is what makes the raspberry cream sandwich cookies so irresistible.
Assemble the Cookies:
Spread a small amount of the cream filling on the flat side of each solid cookie. Add a dollop of raspberry jam on top of the cream. Place a cutout cookie over the jam and filling, with the smooth side facing down, to create a sandwich.
Tips and Tricks:
- Keep the shape: Chill the dough to help the cookies maintain their shape during baking.
- Avoid sticking: Roll the dough between parchment paper to make it easier to handle.
- Make cutouts easily: Use the wide end of a piping tip if you don’t have a small cookie cutter.
- Choose your jam: Seedless raspberry jam creates a smoother texture, but regular jam works just as well for your raspberry cream sandwich cookies.
Substitutions:
- Flour alternatives: Use gluten-free all-purpose flour for a gluten-free option.
- Flavor variations: Replace vanilla with almond or lemon extract in the cream filling for a different twist.
- Jam options: Try strawberry, apricot, or blackberry jam for new flavor combinations.
Yield and Storage:
This recipe makes about 24 Raspberry Cream Sandwich Cookies. Store the cookies in an airtight container. They’ll stay fresh for up to 5 days at room temperature or up to 10 days when refrigerated. To store them longer, freeze the unfilled cookies and cream filling separately for up to 2 months. Thaw the components before assembling.
Frequently Asked Questions
Can I make these cookies ahead of time?
Yes! You can bake the shortbread cookies up to 3 days in advance. Store them in an airtight container at room temperature. The cream filling can also be made ahead and stored in the fridge. Assemble the cookies the day you plan to serve for the best texture and appearance.
What type of jam works best in this recipe?
Seedless raspberry jam is preferred for a smooth finish and easy spreading. However, regular raspberry jam (with seeds) works too. You can also use other jams like strawberry, blackberry, or apricot for a twist.
Can I freeze these cookies?
Yes. Freeze the unfilled cookies and the cream filling separately for up to 2 months. When you’re ready to serve, thaw and assemble. Fully assembled cookies can also be frozen, but the jam may soften the cookies slightly once thawed.
Can I make them gluten-free?
Definitely! Use a gluten-free 1:1 all-purpose flour blend. Be sure your cornstarch is certified gluten-free as well. The texture may be slightly more delicate but still delicious.
Do I really need to chill the dough?
Yes, chilling is important. It helps firm the dough, making it easier to roll and cut, and prevents the cookies from spreading too much in the oven. Don’t skip this step for best results.
These Raspberry Cream Sandwich Cookies bring together buttery shortbread, sweet-tart raspberry jam, and smooth vanilla cream in every bite. They’re perfect for holidays, tea parties, or whenever you want a special treat. Give this recipe a try and enjoy the delicious combination of flavors! Your friends and family will love these homemade raspberry cream sandwich cookies.
Reader Favorites
3 Ingredient Shortbread Cookies
Pumpkin Chocolate Chip Cookies
Raspberry Cream Sandwich Cookies
Ingredients
Shortbread Cookie
- 1 cup butter softened
- 1 cup white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 1/2 cups all-purpose flour
- 1/2 cup cornstarch or corn flour
Filling
- 4 tablespoons softened butter
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 1/4 cup Raspberry jam
Instructions
- Preheat your oven to 325°F (170°C). Line a baking sheet with parchment paper.
- Beat the butter and sugar together in a medium bowl until light and fluffy. Add the eggs and vanilla and beat until well combined.
- Sift the flour and cornstarch into the mixture and stir until the dough forms. Divide the dough into four discs, wrap each in plastic wrap, and chill them in the refrigerator for about 20 minutes.
- Take one disc of dough out of the refrigerator at a time. Roll the dough on a floured surface to about 1/8-inch thickness. Use a 2 1/2-inch round cookie cutter to cut out rounds. Gather and re-roll any scraps as needed. For the cookie tops, cut a small 1/2-inch circle out of the center of half the rounds (use the wide end of a piping tip if you don’t have a small cutter). Place the cookies on parchment-lined baking sheets and chill them while you roll and cut the remaining dough.
- Bake the cookies for 10-12 minutes, or until the edges just begin to turn golden brown. Let the cookies cool completely on wire racks before assembling them.
- Beat the butter, powdered sugar, and vanilla together in a medium bowl until the mixture is light and creamy.
- Spread a small amount of the cream filling on the flat side of each solid cookie. Add a dollop of raspberry jam on top of the cream. Place a cutout cookie over the jam and filling, with the smooth side facing down, to create a sandwich
Made them for my grandson 16th birthday.. They were a hit!
I am so glad!! Thank you for the comment!!!