White Chocolate Raspberry Cookie Sandwiches
These White Chocolate Raspberry Cookie Sandwiches by Kelsey Lacombe from @cremedelacombe are the perfect sweet treat! Soft and chewy sugar cookies are sandwiched together with silky smooth white chocolate buttercream and filled with E.D.SMITH® Raspberry Pie Filling.
Prep Time 30 minutes mins
Cook Time 10 minutes mins
Assembly Time 15 minutes mins
Total Time 55 minutes mins
Difficulty Level Easy
Servings 12
Cookies
- 1 cup unsalted butter, room temperature
- 3/4 cup brown sugar
- 3/4 cup granulated sugar, plus ½ cup for rolling cookie dough in
- 2 large eggs
- 2 tsp. vanilla extract
- 3 cups all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
Buttercream & Filling
- 1 cup unsalted butter, room temperature
- 50 g. white chocolate, melted and slightly cooled
- 2 1/2 cups icing sugar sifted
- 2 tbsp. heavy whipping cream, 35%
- 1 tsp. vanilla extract
- 1 can E.D.SMITH® Raspberry Pie Filling
Cookies
Preheat oven to 350F. Line baking sheets with parchment paper and set aside.
In a medium-sized bowl, combine the flour, baking soda and salt. Set aside.
Using a handheld or stand mixer, fitted with a paddle attachment, beat the butter and sugars together until light and fluffy.
Next, add the eggs, and vanilla extract and mix until fully incorporated.
With the mixer on low, add the dry ingredients to the wet and mix until just combined.
Scoop large balls of cookie dough, about 2 ½ tablespoons, roll in extra sugar, and place evenly on prepared cookie sheets. For a flatter cookie, feel free to use the bottom of a glass to flatten the balls of dough slightly.
Bake for about 10 minutes or until golden around the edges.
Let cookies cool on a wire rack.
Buttercream
Using a handheld or stand mixer, fitted with a paddle attachment, beat the butter, and slightly cooled, melted white chocolate together until smooth.
With the mixer on low, slowly add in the powdered sugar one cup at a time.
Once all the powdered sugar is incorporated, add the vanilla extract and heavy cream. Beat on high speed for 3-5 minutes until light and fluffy.
Assembly
Once the cookies are cooled, pipe swirls of buttercream onto the bottom of half of the cookies.
Pipe or spoon about a tablespoon of raspberry pie filling into the center of each buttercream swirl.
Sandwich the remaining cookies on top.
Type Cookies, Bars & Squares
Season/Occasion Spring & Easter