Introduction: Hidden Raspberry Sandwich Cookies

About: I enjoy crafting, photography, gardening and cooking. I am an avid cooking contester and I have won several national contests.

I had in mind to make a sandwich cookie using my favorite butter cookie recipe. I wanted a subtle creamy raspberry filling. Hidden inside I wanted to have a surprise burst of raspberry jam and a pretty drizzle on top. The result was exactly what I was looking for in a sandwich cookie. My family was so very impressed with my creation and they are in love with them!!


medium bowl

measuring cups

measuring spoons

stand mixer with bowl and paddle attachment

rubber scraper

plastic wrap

rolling pin

2-inch round cutter

baking sheets


cooling rack

2 small bowls



3 2/3 cups all-purpose flour

8 ounces (2 sticks) butter (room temperature)

1 cup plus 1 tablespoon granulated sugar

2 large eggs (room temperature)

2 teaspoon vanilla extract

Raspberry filling

1/2 cup (1 stick) butter (room temperature)

1/4 cup plus 6 tablespoons seedless raspberry jam, divided

4 cups confectioners' sugar

2 drops red food coloring


1/2 cup white chocolate chips or bark

6 drops red food coloring

6 drops green food coloring

2 teaspoons olive oil

Step 1: Preparing the Cookies

Step 1: Stir the flour and salt in a medium bowl.

Step 2: In the bowl of a stand mixer, cream butter and sugar with paddle attachment until light and fluffy. Add the eggs one at a time, mixing until incorporated. Continue mixing for two more minutes. Add the vanilla extract followed by the flour. Blend well.

Step 3: Bring the dough together and divide into two portions. Wrap each in plastic wrap and refrigerate for at least 1 hour. Roll dough 1/4 inch thick on a lightly floured surface evenly. Cut out 36 cookies using a 2- inch round cutter; place them on a cookie sheet one inch apart. Refrigerate cookie sheets while oven preheats to 360 degrees F.

Step 4: Bake cookies for 8 to 10 minutes until set. Leave cookies on the cookie sheets for 5 minutes then transfer to a cooling rack.

Step 5: Make the raspberry filling. Place butter and 1/4 cup jam in bowl of electric mixer fitted with a paddle attachment, reserving 6 tablespoons jam for assembly of cookies. Cream until well incorporated, about 2 minutes. Add confectioners' sugar. Mix on low speed until blended. Roll into 18 1-inch balls.

Step 6: Assemble the cookies by placing 18 cookies bottom-side-up on a work surface. Top each with a ball of raspberry filling. Press filling balls to fit the cookies. Using thumb or a small spoon, make a 1/2 teaspoon-sized indentation in centers of the filling. Spoon 1/2 teaspoon raspberry jam into each indentation. Top each with a cookie, pressing lightly to seal.

Step 7: Place white chocolate into 2 small microwaveable bowls. Microwave on high (100%) power, stirring at 30 second intervals until white chocolate stirs smooth. Add red food coloring and 1 teaspoon oil to one bowl and green food coloring and 1 teaspoon oil to the other bowl. Stir each to blend with a fork. Using the tines of each fork, drizzle red chocolate and green chocolate over filled cookies. Allow to set. Makes 18 sandwich cookies

Step 2: The Finished Cookies

You can see the surprise of raspberry jam inside of each cookie! With the crispy cookies, the creamy filling, and the burst of raspberry jam, the flavors and textures are super fantastic!!!!!

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