Soft sugar cookies are filled with sweet raspberry cream filling and then sandwiched together to create these light Raspberry Cream Sandwich Cookies!
Looking for more easy cookie recipes? I highly recommend these fan favorites: Lemon Meltaway Cookies, Coconut Meltaway Cookies and Cherry Almond Sugar Cookies!
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Raspberry Cream Sandwich Cookies
If you are looking for a sweet, light and fruity dessert, these sugar sandwich cookies are just what you need! You can make these with any fruit jam or jelly, but this raspberry cream frosting is the perfect pairing.
If you don’t like a sandwich cookies, you can also frost these sugar cookies with the raspberry buttercream right on top. No matter how you serve them, they are sure to be a hit! Make a batch and watch them disappear!
Cookie Ingredients
These sweet and soft sugar cookies are a very classic recipe with an added teaspoon of cream of tartar, similar to my snickerdoodle cookies.
Cookies:
- flour
- cream of tartar
- baking powder
- baking soda
- salt
- unsalted butter
- granulated sugar
- egg
- vanilla extract
Raspberry Cream Filling
- cream cheese
- unsalted butter
- raspberry jam
- almond extract
- red food coloring (optional)
Below are some other filling options for these sandwich cookies:
These soft sandwich cookies start with an extra soft and chewy sugar cookie filled with a sweet raspberry cream cheese filling. However, you can use this recipe to make just about any Sandwich Cookie! Fillings can range from buttercream, jams, fruit curds or even chocolate fillings.
- Nutella
- Lemon Curd
- Chocolate Buttercream Frosting
- Peanut Butter Frosting
Additionally, you can replace the raspberry jam with other jelly or jam flavors. Below are some of my favorites:
- Strawberry Jam
- Blueberry Jam
- Blackberry Jam
- Plum Jelly
- Peach Jelly
How to make Raspberry Cream Sandwich Cookies:
- We bake them for just 8 to 10 minutes at 350°F until the cookies are just set. You are going to be tempted to bake them longer, but trust me and don’t do it!
- Let the cool on the cookie sheet before moving and they will firm up and become the perfect soft and chewy sugar cookies.
- Fill each center with the raspberry cream filling made with raspberry jam, almond extract, butter, cream cheese and powdered sugar.
Store any leftovers in the fridge in an airtight container, but they are best served freshly filled!
These Raspberry Cream Sugar Sandwich Cookies are the perfect bright and light dessert that can use just about any ingredients you have in your fridge/pantry needing to be used!
Raspberry Cream Sandwich Cookies
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, room temperature
- ¾ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
Raspberry Cream Filling
- 4 oz cream cheese, room temperature
- 3 tablespoons unsalted butter, room temperature
- ¼ cup raspberry jam
- ¼ teaspoon almond extract
- 1 drop red food coloring, optional
- 1 ¾ cups powdered sugar
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Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats. Set aside.
- In a medium bowl, whisk together flour, cream of tartar, baking powder, baking soda, and salt. Set aside.
- In a stand mixer, beat butter and sugar until light and fluffy. Add egg and vanilla extract, mixing until combined. Add flour mixture 1/2 cup at a time, mixing until completely combined.
- Roll one tablespoon of dough into balls and place on prepared baking sheet, leaving about 1-inch for spreading.
- Bake for 8-10 minutes, until centers are set. Cookies will not look browned or cooked, but they are (they will finish cooking while cooling on cookie sheet).
- Remove from oven and let cookies rest on baking sheet for 5 minutes. Then transfer to a wire rack to cool completely.
- For the Raspberry Cream Filling, beat cream cheese, butter, and jam together until smooth. Beat in almond extract and food coloring. Reduce speed to low, then sift in powdered sugar a little at a time.
- Once sugar is incorporated, increase mixer speed to high and beat until mixture is smooth.
- To fill and assemble cookies, use an offset spatula or a piping bag and spread or pipe desired amount of filling on back side of one cookie, leaving a small margin at the edges. Top with a second cookie to create a “sandwich.”
- Enjoy immediately or store leftovers in the fridge. Cookies are best served fresh, but are good for up to 5 days.
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Thanks for the recipe, I really love these cookies, but I haven’t done them with raspberry filling yet, I’ll need to try
These look so pretty! I will be making these for sure.