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.
Ingredients
Scale
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
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the cookies evenly.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
