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Raspberry Cream Cookies

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These raspberry cream cookies feature tender, buttery cookies sandwiched with a tangy, creamy raspberry filling. Their pretty pink hue and fresh berry flavor make them perfect for parties, holidays, or any time you want a special homemade treat.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups (250g) all-purpose flour
  • 2 tablespoons (16g) cornstarch
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 4 ounces (113g) cream cheese, softened
  • 1/4 cup (57g) unsalted butter, softened
  • 1 1/2 cups (180g) powdered sugar, sifted
  • 1/2 cup (60g) fresh raspberries, mashed (or thawed and well-drained frozen raspberries)
  • 1/2 teaspoon pure vanilla extract
  • Pinch of salt
  • Sparkling sugar or nonpareils (optional, for decoration)
  • Extra raspberries (optional, for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper and center the oven rack.
  2. In a large mixing bowl, beat 1 cup softened unsalted butter with 3/4 cup granulated sugar until light and fluffy, about 2-3 minutes.
  3. Beat in the egg and 2 teaspoons vanilla extract. Scrape down the sides of the bowl to ensure even mixing.
  4. In a separate bowl, whisk together 2 cups all-purpose flour, 2 tablespoons cornstarch, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
  5. Gradually add the dry ingredients to the creamed mixture. Mix on low until just combined. If dough is sticky, chill for 15 minutes.
  6. Using a 1-tablespoon cookie scoop or two spoons, scoop dough and roll into balls. Place 2 inches apart on prepared baking sheets.
  7. Lightly flatten each ball to about 1/2 inch thick using the bottom of a floured glass.
  8. Bake for 10-12 minutes, until edges are just turning golden. Rotate pans halfway through for even baking.
  9. Let cookies cool on the pan for 2 minutes, then transfer to a wire rack to cool completely.
  10. For the filling: In a medium bowl, beat 4 ounces softened cream cheese and 1/4 cup butter until smooth. Add 1 1/2 cups powdered sugar, 1/2 cup mashed raspberries, 1/2 teaspoon vanilla, and a pinch of salt. Beat until fluffy, about 2 minutes. Adjust consistency with more powdered sugar or a splash of milk if needed.
  11. Pipe or spread a generous tablespoon of filling onto the flat side of half the cookies. Top with remaining cookies, pressing gently to sandwich.
  12. Optional: Roll edges in sparkling sugar or nonpareils and top with a raspberry. Chill assembled cookies for 10 minutes to set the filling.

Notes

For best results, use room temperature butter, egg, and cream cheese. If the filling is too runny, add extra powdered sugar or chill briefly. Cookies can be made gluten-free or dairy-free with appropriate substitutions. Store filled cookies in the fridge for up to 4 days; unfilled cookies can be frozen for up to a month.

Nutrition

Keywords: raspberry cream cookies, sandwich cookies, raspberry dessert, party cookies, cream cheese filling, homemade cookies, berry cookies, easy cookie recipe

Find it online: https://tempotaste.com/raspberry-cream-cookies-recipe-easy-homemade-treats-for-parties/