Delicious Fresh Raspberry Cream Cookies Recipe to Swoon Over

Delicious Fresh Raspberry Cream Cookies Recipe that feature a crisp exterior with creamy raspberry filling, perfect for any occasion.

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Prep Time 20

Cook Time 15

Cooling Time 30

Total Time 1 5

Servings: 12 cookies

Course: Dessert

Cuisine: American

Calories: 160

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cookie Base

1 cup unsalted butter at room temperature
1 cup powdered sugar
2 cups all-purpose flour can swap with gluten-free flour
1 teaspoon almond extract vanilla can be used instead

For the Cream Filling

1 cup heavy cream no substitutes recommended
0.5 cup fresh raspberries mashed
1 cup powdered sugar

Equipment

Electric mixer
Baking Sheets
Parchment Paper
Mixing bowls
Cookie Scoop

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together 1 cup of unsalted butter and 1 cup of powdered sugar until light and fluffy.
Gradually add 2 cups of all-purpose flour and 1 teaspoon of almond extract, mixing until a soft dough forms.
Form small balls of dough (about 1 inch) and place them on baking sheets, spaced 2 inches apart. Flatten slightly.
Bake for 12–15 minutes or until the edges are lightly golden. Cool completely.
In a clean mixing bowl, beat 1 cup of heavy cream and 1 cup of powdered sugar until soft peaks form.
Gently fold in ½ cup of mashed fresh raspberries.
Spread a tablespoon of raspberry cream filling on one cooled cookie and top with another cookie to form a sandwich.

Nutrition

Serving: 1cookieCalories: 160kcalCarbohydrates: 22gProtein: 1gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 50mgPotassium: 50mgSugar: 10gVitamin A: 300IUVitamin C: 3mgCalcium: 10mgIron: 0.5mg

Notes

Store cookies in an airtight container for up to 3 days at room temperature. These cookies can be frozen unfilled for up to 2 months.

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