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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.

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

  1. 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.
  2. 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.
  3. Add Egg and Vanilla: Beat in the room temperature egg and vanilla extract, fully incorporating them to enhance the dough’s flavor and texture.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. Incorporate Powdered Sugar and Salt: On low speed, mix in about 1 cup of powdered sugar and the salt until the mixture is smooth.
  13. Add Raspberry Puree: Stir in 1 tablespoon of the cooled thick raspberry puree, ensuring it’s fully blended into the frosting.
  14. 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.
  15. 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

Find it online: https://kitchenbynora.com/raspberry-sandwich-cookies-with-cream-cheese-frosting-recipe/