Ingredients
Cookies
- 1 1/4 cups (159 grams) all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1 stick (113 grams) unsalted butter, at cool room temperature
- 1/2 cup plus 2 teaspoons (125 grams) granulated sugar, plus 2 tablespoons (25 grams) for rolling
- 1 large egg, at cool room temperature
- 1 teaspoon vanilla extract
Filling
- 3/4 cup (15 grams) freeze-dried raspberries
- 6 ounces (171 grams) white baking chocolate, coarsely chopped
- 1/4 cup + 1 ½ teaspoons (67 grams) heavy cream, cold
Decoration (Optional)
- 3-4 whole freeze-dried raspberries, crushed
- 2 ounces (57 grams) white chocolate, melted
Instructions
- Make the cookies: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking. In a medium bowl, whisk together the flour, baking powder, and sea salt until evenly combined.
- Cream butter and sugar: In a large mixing bowl, use an electric mixer fitted with a paddle attachment on medium-high speed to beat the unsalted butter and granulated sugar until the mixture is light and fluffy, about 2 to 3 minutes. Scrape down the sides and bottom of the bowl as needed to ensure even mixing.
- Add egg and vanilla: Beat in the egg and vanilla extract until fully incorporated, scraping the bowl again if necessary. Then, slowly add the flour mixture while mixing on low speed until just combined to avoid overmixing the dough.
- Form and coat dough balls: Place the remaining 2 tablespoons of granulated sugar into a shallow dish. Using a small 1-tablespoon spring-loaded scoop or spoon, portion out dough balls and roll each evenly in the sugar. Place the coated balls on the prepared baking sheets, spacing them about 2 inches apart. Gently flatten each ball slightly with the bottom of your palm to encourage even baking.
- Bake and cool cookies: Bake the cookies in the preheated oven for 9 to 10 minutes, or until they are set and just starting to brown at the edges for a delicate crisp. Remove from oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before assembling.
- Prepare raspberry powder: Grind the freeze-dried raspberries into a fine powder using a coffee grinder or by placing them in a zip-top bag and crushing with a mallet. Sift the powder twice to remove any seeds for a smooth filling texture.
- Make the filling: Melt the chopped white baking chocolate in a double boiler over medium-low heat or in short 15-second bursts in a microwave, stirring frequently until smooth. Remove from heat and whisk in the cold heavy cream until fully combined. Allow the mixture to sit for 2 to 3 minutes to slightly thicken, then fold in the raspberry powder. Let the filling cool to room temperature before use.
- Assemble sandwiches: Spread about 1 heaping teaspoon of the raspberry cream filling onto the bottom side of half the cookies. Top with the remaining cookies to form sandwich pairs, gently pressing together to spread the filling evenly.
- Decorate (optional): Fill a small piping bag or zip-top bag with additional melted white chocolate and snip a tiny opening at the tip. Drizzle the melted white chocolate artistically over the tops of each sandwich cookie. Lightly sprinkle with crushed freeze-dried raspberries for a pretty finishing touch and added texture.
Notes
- Ensure butter and egg are at cool room temperature for proper creaming and mixing.
- Double sifting the raspberry powder is important to remove seeds and prevent gritty texture in the filling.
- To crush freeze-dried raspberries, place them in a sealed bag and gently tap with a mallet or rolling pin.
- Cookies are best stored in an airtight container at room temperature for up to 3 days to maintain freshness.
- You can substitute white baking chocolate with high-quality white chocolate bars if not available.
- For a stronger raspberry flavor, add a teaspoon of raspberry extract to the filling.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
