Name: Soft Cookies, Tart Filling, and the Sweet Bite That Feels Like a Hug
Prep time: 20 min
Cook time: 12 min
Total time: 45 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; ½ cup unsalted butter, softened; ⅓ cup granulated sugar; 1 large egg yolk; 1 teaspoon vanilla extract; ½ teaspoon baking powder; ¼ teaspoon salt; 1 cup fresh or frozen raspberries; 2 tablespoons powdered sugar (for filling); ½ cup white chocolate, melted (optional drizzle)

These Raspberry Sandwich Cookies are one of those treats that disappear almost instantly once served. I first made them for a spring brunch, and they were the highlight of the table. But honestly, they deserve a place all year round. The soft vanilla cookies practically melt in your mouth, and the raspberry filling? Bright, slightly tart, and oh-so-smooth—like a berry-flavored hug in the center of every bite. I love the contrast between the buttery cookie and the zesty raspberry punch, with a drizzle of white chocolate to pull it all together.

What makes these cookies truly irresistible is how simple they are to make, yet how elegant they look. There’s something nostalgic and comforting about sandwich cookies, but the raspberry twist gives them a refreshing upgrade. Whether you’re baking for a gathering, holiday box, or just a little mid-week pick-me-up, these Raspberry Sandwich Cookies always hit the sweet spot.

Why You’ll Love This Raspberry Sandwich Cookies Recipe

These cookies are as fun to make as they are to eat. The dough is incredibly forgiving and bakes into perfectly tender rounds every time. The raspberry filling uses real berries—no artificial flavoring—which brings a pop of freshness that cuts through the sweetness just right.

They’re ideal for gifting, stacking beautifully into cookie boxes or jars. And that little white chocolate drizzle on top? Just the cherry on top (or rather, the drizzle on the cookie). Whether you’re a seasoned baker or just starting out, these cookies are both rewarding and delicious.

What Kind of Raspberries Should I Use for Raspberry Sandwich Cookies?

You can use either fresh or frozen raspberries for this recipe, and I’ve had great results with both. Fresh raspberries give the filling a slightly brighter and more floral note, while frozen raspberries are a more convenient option and often available year-round. If you’re using frozen raspberries, just be sure to thaw and drain them before cooking down into the filling to avoid extra moisture that might make the center runny.

If you want an ultra-smooth filling, strain out the seeds after cooking the raspberries. Personally, I like a bit of texture and don’t mind the seeds—but it’s all up to your preference.

Options for Substitutions

There’s a lot of flexibility with these cookies if you need to switch things up. Here are a few substitution ideas that won’t compromise taste or texture:

Gluten-Free Flour: A good 1:1 gluten-free baking flour works well in place of all-purpose flour.
Vegan Butter: You can replace the butter with a plant-based butter to make this dairy-free.
Jam Filling: In a pinch, raspberry jam or preserves can be used instead of homemade filling—just choose one that’s thick and not overly sweet.
White Chocolate Swap: If white chocolate isn’t your favorite, try a drizzle of dark chocolate for a more intense contrast.
Different Berries: Swap raspberries with strawberries, blackberries, or even cherries for a different flavor spin. Just cook them down in the same way.

These cookies are super adaptable, so don’t hesitate to make them your own.

Ingredients for This Raspberry Sandwich Cookies Recipe

All-Purpose Flour
The backbone of the cookie dough. It provides structure and a soft, tender crumb perfect for sandwiching.

Unsalted Butter
Butter adds richness and flavor, and makes the cookies soft and melt-in-your-mouth delicious.

Granulated Sugar
Gives the cookies sweetness and a slight crisp on the edges. It also helps the cookies spread just the right amount.

Egg Yolk
Adds richness and helps bind the dough while keeping the texture tender and soft rather than cakey.

Vanilla Extract
Brings warmth and depth to the cookie dough, complementing the raspberry beautifully.

Baking Powder
Gives the cookies a gentle lift so they don’t bake up too flat or dense.

Salt
Just a pinch balances all the sweetness and enhances the flavor of the vanilla and raspberry.

Fresh or Frozen Raspberries
The star of the filling—tart, fruity, and naturally vibrant. They create a bright contrast to the soft, sweet cookies.

Powdered Sugar
Used in the filling and optionally for the white chocolate drizzle. It makes the filling silky and smooth.

White Chocolate (optional, for drizzling)
Adds a creamy, sweet topping that visually elevates the cookies and complements the tart filling.

Step 1: Make the Raspberry Filling

In a small saucepan over medium heat, combine raspberries and a bit of sugar. Cook while stirring until the berries break down and become juicy. Simmer until slightly thickened. Optional: Strain to remove seeds for a smoother texture. Let it cool completely.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This step ensures your cookies bake up soft and tender.

Step 3: Add Egg Yolk and Vanilla

Mix in the egg yolk and vanilla extract until well incorporated. This adds richness and enhances the cookie’s overall flavor.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together flour, baking powder, and salt. Slowly add the dry ingredients to the wet mixture. Mix until just combined—don’t overmix.

Step 5: Chill the Dough

Cover and chill the cookie dough for about 30 minutes. This makes it easier to roll and helps the cookies maintain their shape during baking.

Step 6: Shape and Bake

Preheat your oven to 350°F (175°C). Scoop and roll the dough into small balls, then gently flatten each one slightly. Place on a parchment-lined baking sheet and bake for 10–12 minutes until just set and lightly golden on the edges.

Step 7: Assemble the Sandwich Cookies

Once the cookies are cool, spread a spoonful of raspberry filling on the flat side of one cookie and top it with another. Press gently to sandwich them together.

Step 8: Drizzle with White Chocolate

Melt white chocolate and drizzle over the tops of the cookies. Let it set before serving or storing.

How Long to Cook the Raspberry Sandwich Cookies

The cookies need to bake for 10 to 12 minutes at 350°F (175°C). Keep a close eye on them—they should be set and just lightly golden around the edges. You don’t want them to brown too much or they’ll lose their soft texture.

The raspberry filling takes about 10 minutes on the stovetop to thicken, and cooling adds another 15 to 20 minutes before it’s ready to spread.

Tips for Perfect Raspberry Sandwich Cookies

Don’t skip chilling the dough. It helps the cookies bake evenly and keeps them from spreading too much.
Use a cookie scoop for uniform cookie sizes—makes pairing them easier.
Cool completely before assembling. If the cookies are warm, the filling will melt and slide right out.
Pipe the filling using a small piping bag or zip-top bag for cleaner edges and even distribution.
Add the drizzle last. Let the assembled cookies sit for a few minutes before drizzling with melted white chocolate.
Store them flat in a single layer if possible to prevent smudging or sticking.
Use parchment paper when baking to prevent sticking and for easy clean-up.

Watch Out for These Mistakes While Cooking

Overbaking the cookies: They should be pale with just a hint of golden edges. Overbaking makes them dry and crumbly instead of soft and tender.
Skipping the dough chill: Warm dough leads to cookies that spread too much and lose their shape.
Too much filling: A little goes a long way—overfilling can cause the raspberry to leak out the sides.
Using runny filling: Make sure your raspberry mixture is thick and fully cooled. Warm or thin filling will make the cookies soggy.
Not letting cookies cool fully before sandwiching: Rushing this step can melt the filling and ruin the structure.
Uneven cookie sizes: If the cookies aren’t the same size, sandwiching them neatly becomes a challenge.
Skipping parchment paper or silicone mat: Helps prevent sticking and encourages even browning.

What to Serve With Raspberry Sandwich Cookies?

Coffee or Espresso

The rich bitterness of a strong coffee balances beautifully with the sweet-tart raspberry filling.

Fresh Berries and Whipped Cream

Add extra color and freshness to your dessert spread with a small bowl of berries and a dollop of whipped cream.

Earl Grey or Chamomile Tea

These floral and citrusy teas complement the vanilla and raspberry notes in the cookies.

Vanilla Ice Cream

Sandwich a scoop between two cookies for an indulgent summer treat.

Dark Chocolate Squares

A few bites of dark chocolate served alongside enhance the fruity notes in the raspberry.

Creamy Cheese Plate

Serve these cookies as a sweet ending to a cheese board—pair with Brie, mascarpone, or a soft goat cheese.

Lemon Curd Dip

For a citrusy contrast, serve with a small dish of lemon curd to dip the cookies in.

Sparkling Wine or Rosé

Light, fruity wines make an elegant match, especially for showers or brunches.

Storage Instructions

Raspberry Sandwich Cookies store well if handled gently. Once assembled, place them in a single layer in an airtight container. If you need to stack them, separate the layers with parchment paper to avoid sticking or smudging the filling and drizzle.

They’ll stay fresh at room temperature for up to 3 days, or you can refrigerate them for up to 5 days—just let them come to room temp before serving so the filling softens again.

If you want to freeze, store the cookies and raspberry filling separately. The baked cookies freeze beautifully for up to 2 months. When ready, thaw and assemble with fresh filling.

Estimated Nutrition

Per sandwich cookie (approximately, depending on size and amount of filling):

Calories: 180
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Cholesterol: 25mg
Sodium: 45mg
Carbohydrates: 22g
Sugar: 12g
Fiber: 1g
Protein: 2g

These values can vary depending on substitutions or chocolate drizzle amounts but offer a good ballpark for planning and serving.

Frequently Asked Questions

What’s the best way to thicken the raspberry filling?

Cook the raspberries down slowly over medium heat, allowing the natural pectin to thicken it. If needed, you can add a teaspoon of cornstarch mixed with water, but usually it’s not necessary if you simmer long enough.

Can I make the dough ahead of time?

Yes! You can refrigerate the dough for up to 2 days, or freeze it for a few weeks. Just let it soften slightly before scooping and baking.

Do I need to strain the raspberry filling?

It’s optional. If you prefer a smooth, seedless filling, strain it through a fine mesh sieve after cooking. I usually leave the seeds in for texture and ease.

Can I use store-bought raspberry jam instead?

Absolutely. Choose a thick, high-quality jam with a strong raspberry flavor—avoid anything too runny or overly sweet.

How do I keep the cookies from becoming soggy?

Make sure the cookies and filling are both completely cooled before assembling. Store them in a dry, airtight container, and avoid refrigerating unless needed.

Can I make these gluten-free?

Yes! A 1:1 gluten-free flour blend works well in place of regular flour. Just make sure it’s a blend that includes xanthan gum or a binder.

Can I freeze the assembled cookies?

You can, but the texture is best when you freeze the cookies separately and assemble them fresh. If freezing assembled, wrap them tightly and thaw gently in the fridge before serving.

Are these cookies good for gifting?

They’re perfect! Just be sure they’re completely cooled and the filling is set before packaging. Use parchment between layers and keep them flat.

Conclusion

Raspberry Sandwich Cookies are a delightful blend of sweet, tart, and buttery flavors all wrapped into one elegant little treat. I love how they manage to feel both nostalgic and fresh—like something your grandmother might have made, but with just enough flair to make them feel special today. Whether you’re making them for a holiday, tea time, or just because you need something bright in your week, these cookies deliver.

They’re easy enough to become a go-to favorite, but beautiful enough to impress at any occasion. Once you try them, they’ll be hard to resist baking again and again.