Chocolate Raspberry Sandwich Cookies
Tender cocoa cookies sandwiched with bright raspberry frosting, perfect for parties and homemade gifts.
Ingredients
Cookie Ingredients
- 1 cup all-purpose flour Can substitute with 1:1 gluten-free flour for a gluten-free version.
- 1/2 cup unsweetened cocoa powder Preferably Dutch-processed for smoother chocolate.
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened Can substitute with vegan margarine for a dairy-free option.
- 1 cup granulated sugar Can swap half for light brown sugar for a chewier texture.
- 1 large egg Use a flax egg for vegan: 1 tbsp ground flax + 3 tbsp water.
- 1 teaspoon vanilla extract
Frosting Ingredients
- 1/2 cup raspberry frosting Store-bought or homemade buttercream/jam.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly combined.
- In a separate large bowl, cream the softened butter and granulated sugar with a hand mixer or stand mixer until light and fluffy, about 2–3 minutes.
- Beat in the egg and vanilla extract until fully incorporated.
- Gradually add the dry ingredients to the wet mixture and mix on low speed until a soft dough forms. Scrape the bowl once to ensure even mixing.
Baking
- Use a tablespoon or small cookie scoop to portion dough onto the prepared baking sheet, spacing cookies about 2 inches apart.
- Bake for 10–12 minutes, or until the cookies are set around the edges but still slightly soft in the center.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Assembly
- When fully cooled, spread about 1 teaspoon (or a dollop) of raspberry frosting on the bottom of one cookie and top with another cookie to make a sandwich. Press gently to spread the filling to the edges.
Notes
If your butter is too cold, the dough won’t cream properly; if too soft, it’ll be greasy. Aim for room temperature butter. Store cookies in an airtight container for up to 3 days at room temperature, or in the fridge for up to a week.