Raspberry Cream Shortbread Sandwich Cookies Recipe

I’m sharing Raspberry Cream Shortbread Sandwich Cookies, a playful take on Sandwich Cookies that pairs unsalted butter, cornstarch, all-purpose flour and powdered sugar into shortbread rounds joined by a vanilla butter filling and raspberry jam. Read on if you want the full recipe and ingredient details including optional extra jam for sandwiching.

I can’t help but tinker with Raspberry Cream Shortbread Sandwich Cookies, a twist I first tried last winter. The shortbread uses 1 cup unsalted butter, 2 cups all purpose flour and 1/2 cup cornstarch so it almost melts, while the filling mixes 1/2 cup softened butter, 1 1/2 cups powdered sugar and 3 tablespoons raspberry jam with a splash of vanilla extract and 2 tablespoons heavy cream to loosen it.

If you like Shortbread Cookies or Sandwich Cookies, and even Best Christmas Cookies or a Crinkles Recipe, this is a little different, a bit fiddly, but totally worth it its.

Why I Like this Recipe

– I love the melt-in-my-mouth texture, it’s so delicate I can’t stop at one.
– I like that it’s sweet but not too sweet, so I can snack without feeling sick.
– It always looks fancy even when I slap it together real quick, people think I fussed for hours.
– It gives me this cozy, nostalgic feeling, like I’m back in my grandma’s kitchen and that just warms me up.

Ingredients

• Unsalted butter: mostly fat, gives it’s richness, tender crumb, high calories, little protein.
• Granulated sugar: pure carbs sweetens, makes crisp edges, no fiber or protein.
• Powdered sugar: very fine, sweetens filling and dough can clump, adds texture.
• All purpose flour: carbs with some protein builds structure, can be a bit heavy.
• Cornstarch: pure starch, softens cookies reduces gluten, gives melt in mouth feel.
• Raspberry jam: fruit flavor, sweet and tart adds color, contains sugar not much fiber.
• Heavy cream: rich fat, smooths filling, adds silkiness and richness, raises calories.

Ingredient Quantities

• 1 cup (226 g) unsalted butter, softened to room temperature not melted
• 1/2 cup (100 g) granulated sugar
• 1/4 cup (30 g) powdered sugar
• 1 teaspoon vanilla extract
• 2 cups (260 g) all purpose flour
• 1/2 cup (60 g) cornstarch
• 1/4 teaspoon fine sea salt
• 1/2 cup (115 g) unsalted butter, softened for the filling
• 1 1/2 cups (180 g) powdered sugar, sifted for the filling
• 3 tablespoons (45 g) raspberry jam or seedless raspberry preserves
• 1 teaspoon vanilla extract for the filling
• 2 tablespoons heavy cream to loosen the filling
• Extra raspberry jam for sandwiching about 1/4 cup (80 g) optional but great
• Extra powdered sugar for dusting optional

How to Make this

1. Cream together 1 cup (226 g) softened unsalted butter, 1/2 cup (100 g) granulated sugar and 1/4 cup (30 g) powdered sugar until light and fluffy, about 2 to 3 minutes, then beat in 1 teaspoon vanilla extract.

2. Whisk 2 cups (260 g) all purpose flour, 1/2 cup (60 g) cornstarch and 1/4 teaspoon fine sea salt, then add the dry mix to the butter mixture in two additions, mixing just until combined, don’t overwork it or the cookies will be tough.

3. Turn the dough onto plastic wrap, press into a flat disk, wrap and chill in the fridge at least 30 minutes and up to 2 hours so it firms up and is easier to roll.

4. Preheat oven to 325°F (163°C) and line baking sheets with parchment. If your dough gets soft while working, pop it back in the fridge for 10 to 15 minutes.

5. Roll chilled dough between two sheets of parchment to about 1/4 inch (6 mm) thick, use a round cutter (
1.5 to 2 inch) for uniform cookies, re-roll scraps once more if needed; use a cookie scoop for even sizing, it makes assembly way easier.

6. Place cut cookies on prepared sheets about 1 inch apart and bake 10 to 12 minutes, or until the edges just set and they are not browned. Let cool on the pan for 5 minutes then transfer to a wire rack to cool completely.

7. While cookies cool make the filling: beat 1/2 cup (115 g) softened unsalted butter with 1 1/2 cups (180 g) sifted powdered sugar until smooth, add 3 tablespoons (45 g) raspberry jam (or seedless preserves), 1 teaspoon vanilla extract and 2 tablespoons heavy cream, beat until creamy and spreadable, adjust cream or powdered sugar to reach desired texture.

8. To assemble, optionally spread a thin layer of extra raspberry jam (about 1/4 cup or 80 g total, optional) on half the cookies, pipe or spoon about 1 tablespoon of the raspberry buttercream onto the other half, press gently to sandwich and wipe off any jam that squeezes out.

9. Chill the sandwiches 15 to 20 minutes to set the filling, dust with extra powdered sugar if you like, and store in an airtight container at room temperature for up to 3 to 5 days.

Equipment Needed

1. Electric hand mixer or stand mixer for creaming butter and sugar
2. Large mixing bowls (2 at least)
3. Measuring cups, measuring spoons and a kitchen scale
4. Rubber spatula and wooden spoon
5. Whisk and fine mesh sieve or sifter
6. Rolling pin and two sheets of parchment paper
7. Round cookie cutter (1.5 to 2 inch)
8. Cookie scoop for even sizing
9. Baking sheets lined with parchment and a wire cooling rack
10. Plastic wrap for chilling dough

FAQ

Raspberry Cream Shortbread Sandwich Cookies Recipe Substitutions and Variations

• 1 cup (226 g) unsalted butter (dough): swap with European-style butter (same weight) for richer, more buttery flavor, or use chilled vegan butter sticks 1:1 to make them dairy-free (texture close but flavor a bit different), or for a crisper edge try 1/2 butter + 1/2 vegetable shortening.
• 1/2 cup (60 g) cornstarch: replace 1:1 with arrowroot starch or tapioca starch for the same tender shortbread crumb, or if you don’t have starch use an extra 1/4 cup cake flour (cookie will be slightly firmer).
• 3 tablespoons (45 g) raspberry jam: use seedless strawberry preserves or apricot preserves 1:1 for a similar sweet-tart note, or swap for 2 tbsp fresh raspberry puree + 1 tbsp sugar for a fresher, less-sweet filling.
• 2 tablespoons heavy cream (to loosen filling): substitute whole milk or half-and-half 1:1, or use unsweetened oat or almond milk 1:1 for dairy-free; add 1/2 tsp melted butter or coconut oil if you want extra richness.

Pro Tips

– Keep things cold while you shape the cookies. Roll between two sheets of parchment so you dont need extra flour, and if the dough starts getting too soft just chill it for a bit before continuing, it makes everything easier and cleaner.

– Don’t overmix once the flour goes in. Mix until just combined, otherwise the cookies get tough. The cornstarch in the dough helps make them tender so treat it gently.

– Match cookie sizes for easier sandwiching. Use a small scoop or a same-size cutter for both halves, and try not to re-roll scraps more than once or twice or they’ll lose their delicate texture.

– Make the filling smooth and easy to pipe. Sift the powdered sugar, add cream slowly until you hit the right spreadable texture, and warm the jam a little if it’s too stiff so it spreads without tearing the cookie. Chill the finished sandwiches briefly so the filling sets and you dont get a gooey mess.