Raspberry Cookie Sandwiches are soft raspberry filled cookies made from sugar cookies filled with your choice of raspberry jam or fresh raspberry buttercream frosting.
Course Dessert
Cuisine American
Prep Time 25 minutesminutes
Cook Time 7 minutesminutes
resting time 3 minutesminutes
Total Time 32 minutesminutes
Servings 24sandwiches
Calories 382kcal
Ingredients
Sugar Cookies
5 ½cupsall purpose flourplus more for rolling
1tablespoonbaking powder
1teaspsalt
2cupsunsalted 'sweet cream' butter
2cupssugar
2largeeggs
1tablespoonpure vanilla extract
Raspberry Creme
2ouncescream cheesesoftened (half a package)
¼pintfresh raspberriesrinsed and dried (about ¼ cup)
3cupspowdered sugar
Instructions
Sugar Cookies
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.
Raspberry Creme
Whip the cream cheese and raspberries until combined.
Add powdered sugar.
Store refrigerated in airtight container until ready to use.