Delicious Fresh Raspberry Cream Cookies Recipe

Introduction

These Delicious Fresh Raspberry Cream Cookies are a delightful treat combining buttery cookies with a light, fruity cream filling. Perfect for spring gatherings or any time you crave a fresh and sweet dessert.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup powdered sugar
• 2 cups all-purpose flour
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 cup fresh raspberries, mashed
• 1/4 cup heavy cream
• 1/2 cup additional powdered sugar (for filling)
• Pinch of salt

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. Mix in the flour, vanilla extract, almond extract, and a pinch of salt until a dough forms.
3. Step 3: Roll the dough into small balls and place them on a baking sheet lined with parchment paper. Slightly flatten each ball with your palm.
4. Step 4: Bake the cookies for 12-15 minutes or until the edges turn golden. Remove from the oven and let them cool for a few minutes on the baking sheet.
5. Step 5: In a separate bowl, beat the heavy cream and additional powdered sugar until soft peaks form. Gently fold in the mashed raspberries to create the filling.
6. Step 6: Once the cookies are cool, spread a generous amount of raspberry cream filling on one cookie and sandwich it with another.
7. Step 7: Serve and enjoy your fresh raspberry cream cookies with tea or lemonade.

Tips & Variations

• For extra stability in the filling, chill it for 15 minutes before spreading.
• Substitute fresh raspberries with frozen ones, thawed and drained, if fresh are unavailable.
• Add a teaspoon of lemon zest to the dough for a citrusy twist.

Storage

Store the assembled cookies in an airtight container in the refrigerator for up to 3 days to keep the cream fresh. If storing unfilled cookies, they can last for up to a week at room temperature in a sealed container. Before serving refrigerated cookies, let them sit at room temperature for 10 minutes to soften slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, you can use frozen raspberries. Make sure to thaw them fully and drain any excess liquid to prevent the filling from becoming too watery.

How do I prevent the cookies from becoming soggy?

Assemble the cookies shortly before serving and keep them refrigerated. This helps maintain the texture of the cookies without them absorbing too much moisture from the filling.

Delicious Fresh Raspberry Cream Cookies Recipe

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★★★★★

4.9 from 91 reviews

• Author: Rafael
• Total Time: 35 minutes
• Yield: 24 cookies (12 sandwiches) 1x
• Diet: Vegetarian

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Description

These Delicious Fresh Raspberry Cream Cookies combine tender buttery cookies with a luscious raspberry cream filling. Perfectly baked to golden edges and sandwiched with a fresh raspberry-infused whipped cream, these cookies are an ideal treat for springtime gatherings, afternoon tea, or special occasions.

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Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup unsalted butter, softened
• 1 cup powdered sugar
• 2 cups all-purpose flour
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• Pinch of salt

Raspberry Cream Filling

• 1 cup fresh raspberries, mashed
• 1/4 cup heavy cream
• 1/2 cup additional powdered sugar

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Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the cookies evenly.
2. Prepare the Cookie Dough: In a large bowl, cream together the softened unsalted butter and 1 cup powdered sugar until the mixture is light and fluffy. Gradually mix in the all-purpose flour, vanilla extract, almond extract, and a pinch of salt until the dough forms a cohesive ball.
3. Shape the Cookies: Roll the dough into small equal-sized balls and place them on a parchment-lined baking sheet. Using your palm, gently flatten each ball to form a cookie shape.
4. Bake: Bake the cookies in the preheated oven for 12 to 15 minutes, or until the edges turn a beautiful golden color. Remove them from the oven and allow them to cool completely on a wire rack.
5. Make the Raspberry Cream Filling: In a separate bowl, whisk the heavy cream with 1/2 cup powdered sugar until soft peaks form. Carefully fold in the mashed fresh raspberries to create a smooth, creamy filling.
6. Assemble the Cookies: Once the cookies are fully cooled, spread a generous amount of the raspberry cream filling onto the flat side of one cookie, then sandwich it with another cookie to create a delicious raspberry cream sandwich.
7. Serve: Enjoy these delightful Raspberry Cream Cookies with a cup of tea or a glass of lemonade, making them perfect for springtime celebrations and casual gatherings.

Notes

• Make sure the cookies are fully cooled before adding the filling to prevent it from melting.
• For a firmer filling, chill the raspberry cream for 15-20 minutes before assembling.
• You can substitute almond extract with additional vanilla extract if preferred.
• Fresh raspberries can be replaced with frozen raspberries, thawed and drained.
• Store assembled cookies in the refrigerator to keep the cream fresh, ideally consumed within 2 days.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: raspberry cream cookies, sandwich cookies, fresh raspberry dessert, homemade cookies, spring cookie recipe