Introduction

These Raspberry Sandwich Cookies combine rich chocolate cookies with a tangy raspberry cream cheese frosting for a delightful treat. Perfect for sharing or enjoying with a cup of tea, they offer a beautiful balance of flavors and textures.

Raspberry Sandwich Cookies with Cream Cheese Frosting Recipe - Recipe Image

Ingredients

1 cup all-purpose flour (spooned and leveled)
2/3 cup cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
10 tablespoons unsalted butter (softened)
3/4 cup brown sugar (packed)
1/4 cup white sugar
1 large egg (room temperature)
1 teaspoon vanilla
3/4 cup chocolate chips (semi-sweet or dark)
1 cup raspberries (fresh or frozen – if using frozen, make sure they aren’t in syrup)
6 tablespoons unsalted butter (softened to room temperature)
1 oz full-fat cream cheese (brick style)
1 1/2 to 2 cups powdered sugar
1/4 teaspoon salt

Instructions

Step 1: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Step 2: In a separate large bowl, beat the softened butter, brown sugar, and white sugar until fluffy. Add the egg and vanilla extract, mixing well.
Step 3: With the mixer on low speed, gradually beat in the flour mixture about half at a time until combined. The dough will be sticky. Fold in the chocolate chips.
Step 4: Cover the bowl with plastic wrap and refrigerate the dough for 3 hours or overnight.
Step 5: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
Step 6: Form the dough into balls about 1 to 1.5 tablespoons in size (slightly smaller than a golf ball) and place them 2 inches apart on the prepared sheets. You should get around 28 cookies.
Step 7: Bake for 8-10 minutes, or until the tops look set. Let the cookies cool completely.
Step 8: For the raspberry cream cheese frosting, puree the raspberries in a blender or food processor until smooth.
Step 9: Strain the puree through a metal sieve to remove seeds, pressing with the back of a spoon. Transfer the seedless puree to a small saucepan over low heat.
Step 10: Bring the puree to a gentle boil while stirring constantly. Continue boiling until it thickens like jam, reducing to a few tablespoons. Allow to cool completely.
Step 11: In a large bowl, beat the softened butter until smooth. Add the cream cheese and beat until combined.
Step 12: Gradually mix in about 1 cup of powdered sugar and the salt on low speed.
Step 13: Mix in 1 tablespoon of the cooled raspberry puree.
Step 14: Add the remaining powdered sugar in 1/2 cup increments, mixing well after each addition. Add an extra tablespoon of raspberry puree while mixing to reach desired consistency and flavor.
Step 15: Spread about 1 tablespoon of frosting on the bottom of one cookie, then sandwich with a second cookie to form one sandwich. Repeat to make about 14 sandwiches.

Tips & Variations

Use fresh raspberries for the best flavor, but frozen work well if fully thawed and drained.
Add a pinch of cinnamon to the cookie dough for a warm spice note.
Try substituting cream cheese with mascarpone for a richer frosting.
Chill the dough overnight to develop deeper chocolate flavor and easier handling.

Storage

Store the assembled cookie sandwiches in an airtight container in the refrigerator for up to 4 days. Let them come to room temperature before serving for the best texture. You can also freeze the unassembled cookies or the sandwiches wrapped tightly for up to 2 months; thaw overnight in the refrigerator before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookies without chocolate chips?

Yes, you can omit the chocolate chips if preferred, but they add extra texture and chocolate flavor that complement the raspberry frosting well.

How do I prevent the raspberry frosting from becoming too runny?

Be sure to reduce the raspberry puree until thick like jam and fully cool it before mixing into the frosting. Adding powdered sugar in stages helps control the consistency.

Raspberry Sandwich Cookies with Cream Cheese Frosting Recipe

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★★★★★

4.5 from 140 reviews

Delight in these luscious Raspberry Sandwich Cookies featuring rich chocolate cookies filled with a creamy, tangy homemade raspberry cream cheese frosting. Perfectly balanced with a hint of cocoa and fresh raspberry puree, these sandwiches make an irresistible treat for any occasion.

Author: Nora
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 3 hours 30 minutes (including chilling time)
Yield: 14 sandwich cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Chocolate Cookies

1 cup all-purpose flour (spooned and leveled)
2/3 cup cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
10 tablespoons unsalted butter (softened)
3/4 cup brown sugar (packed)
1/4 cup white sugar
1 large egg (room temperature)
1 teaspoon vanilla extract
3/4 cup semi-sweet or dark chocolate chips

Raspberry Cream Cheese Frosting

1 cup raspberries (fresh or frozen, not in syrup)
6 tablespoons unsalted butter (softened to room temperature)
1 oz full-fat cream cheese (brick style)
1 1/2 to 2 cups powdered sugar
1/4 teaspoon salt

Instructions

Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt to ensure they’re well combined for the cookie dough.
Mix the Butter and Sugars: In a large bowl, beat the softened butter with brown sugar and white sugar until the mixture becomes fluffy, creating a light, smooth base for the cookie dough.
Add Egg and Vanilla: Beat in the room temperature egg and vanilla extract, fully incorporating them to enhance the dough’s flavor and texture.
Combine Dry and Wet Ingredients: With the mixer on low speed, gradually beat the flour mixture into the butter mixture about half at a time. The dough will be sticky. Then fold in the chocolate chips evenly.
Chill the Dough: Cover the bowl tightly with plastic wrap and refrigerate the dough for 3 hours or overnight to allow it to firm up and improve flavor development.
Preheat and Prepare Baking Sheets: When ready to bake, preheat your oven to 350°F (175°C). Line cookie sheets with parchment paper or silicone baking mats to prevent sticking.
Form the Cookies: Scoop dough into balls roughly 1 to 1.5 tablespoons in size (a little smaller than a golf ball). Space them 2 inches apart on the prepared sheets, yielding about 28 cookies.
Bake the Cookies: Bake in the preheated oven for 8-10 minutes until the cookie tops look set but still soft. Remove from oven and let cool completely on a wire rack.
Make Raspberry Puree: Place raspberries in a blender or food processor and pulse until smooth. Pass the puree through a metal sieve using the back of a spoon or spatula to strain out seeds.
Reduce the Puree: Transfer the strained raspberry puree to a small saucepan over low heat. Bring it to a gentle boil while stirring continuously. Let it simmer until it thickens to a jam-like consistency, then remove and let cool completely.
Prepare Frosting Base: In a large bowl, beat the softened butter until creamy. Add the cream cheese and continue beating until smooth and well combined.
Incorporate Powdered Sugar and Salt: On low speed, mix in about 1 cup of powdered sugar and the salt until the mixture is smooth.
Add Raspberry Puree: Stir in 1 tablespoon of the cooled thick raspberry puree, ensuring it’s fully blended into the frosting.
Finalize Frosting Consistency: Gradually add the remaining powdered sugar about half a cup at a time, mixing in an additional tablespoon of the raspberry puree as you go, until the frosting reaches your desired consistency and flavor balance.
Assemble Cookie Sandwiches: Spread about 1 tablespoon of raspberry cream cheese frosting onto the bottom of one cookie, then top it with a second cookie to form a sandwich. Repeat to make approximately 14 sandwiches.

Notes

Ensure the raspberries used are not frozen in syrup for best flavor and consistency.
Refrigerating the dough helps prevent spreading during baking and improves flavor.
Cookie size impacts baking time; adjust as needed to avoid overbaking.
Make sure the raspberry puree is fully cooled before mixing into the frosting to prevent melting it.
If frosting is too thin, add more powdered sugar; if too thick, a small splash of milk can help loosen it.
Store sandwich cookies in an airtight container in the refrigerator for up to 3 days.

Keywords: raspberry sandwich cookies, chocolate cookies, cream cheese frosting, homemade cookies, dessert sandwiches