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–+ servings
Raspberry Cream Cookies

Raspberry Cream Cookies: Light, Fruity Delights for Spring

These Raspberry Cream Cookies are light, fruity delights perfect for springtime gatherings.
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Prep Time 20 minutes
Cook Time 12 minutes
Cooling Time 15 minutes
Total Time 47 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 0.5 cup unsalted butter at room temperature
  • 1 cup powdered sugar can be substituted with granulated sugar
  • 1.5 cups all-purpose flour or gluten-free flour blend
  • 0.5 teaspoon almond extract substitute with vanilla extract if desired
For the Filling
  • 1 cup heavy cream can be replaced with dairy-free alternative
  • 2 tablespoons powdered sugar
  • 0.5 cup fresh raspberries mashed

Equipment

  • Large bowl
  • hand mixer
  • Baking Sheet
  • Parchment Paper
  • Mixing bowl

Method
 

Dough Preparation
  1. Cream unsalted butter and powdered sugar until light and fluffy, about 3-4 minutes. Gradually add flour and almond extract until a soft dough forms.
Shaping Cookies
  1. Preheat oven to 350°F (175°C). Shape dough into 1-inch balls, flatten slightly, and place on a parchment-lined baking sheet.
Baking
  1. Bake for 10-12 minutes until edges are golden. Cool on a wire rack.
Making the Filling
  1. Beat heavy cream and powdered sugar until soft peaks form. Fold in mashed raspberries gently.
Assembling
  1. Spread raspberry filling on half of the cookies and top with remaining cookies to create sandwiches.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 45mgPotassium: 50mgSugar: 10gVitamin A: 200IUVitamin C: 3mgCalcium: 10mgIron: 0.2mg

Notes

Store cookies in an airtight container at room temperature for up to 3 days. Refrigerate for longer storage up to a week.

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