These raspberry jam-frosting-filled sandwich cookies are next-level delicious. Wait until you see how simple they are to make. They're a lovely cookie to bake at any time of the year and are a very special Valentine's Day baked treat to share with those you love. These cookies are also part of our 12 days of Cookies Christmas advent calendar because they are an amazing addition to your cookie exchange.

I love a good sugar cookie. What I love even more is a sugar cookie with frosting. So, I knew that I wanted to come up with a sandwich cookie recipe that everyone would love.

I recently picked up a jar of raspberry jam...a really good raspberry jam...and I knew that it would make a nice tart contrast to the crispy, sugar cookies that I make. Next thing I knew a raspberry jam frosting was born.

I whipped up this batch of sandwich cookies as a Valentine's Day treat for my family, but they would be wonderful any time of the year. If you don't have raspberry jam, feel free to substitute your favorite jam. As long as you are using a jam and not a looser jelly, then the recipe will work.

On a side note, I do prefer using an electric mixer when I'm making sugar cookies. I find that the electric mixer helps the dough come together much easier than trying to work by hand. For some reason, I can't seem to get the dough to come together in the same way when I'm working by hand.

Raspberry Frosting Sandwich Cookies

1 cup unsalted butter
1 cup granulated sugar
1 large egg
1 teaspoon vanilla
2 teaspoon baking powder
2 ½ cups all-purpose flour
¼ teaspoon salt

for the raspberry cookie filling

½ cup unsalted butter
1 ½ cup powdered sugar
1 teaspoon vanilla
1 tablespoon milk
1 tablespoon raspberry jam

Whisk together the flour, salt, and baking powder in a small bowl and set aside.

Cream together the butter and sugar, until light and creamy, in a large bowl of an electric mixer.

Mix in the egg and vanilla, until everything is combined.

Add the dry ingredients to the wet ingredients, until the dough pulls away from the side of the bowl.

Once the dough comes together, divide the dough in two. Wrap one half in plastic wrap and set aside. Roll the dough out on a floured surface or on a sheet of parchment paper.

jam sandwich cookie dough with rolling pin

Roll the dough to ¼ inch thickness. Use a 2 ½ inch cookie cutter - we used a heart. Be sure to cut the same number of bottom cookies (full cookies) as cookies (the cookie that has a smaller cut out).

sandwich cookie dough with cookie cutters

Place the cookies on a parchment paper-lined baking sheet. Bake the bottoms and tops separately, they are going to have different baking times. Bake the bottoms for 7-9 minutes and the tops for 5-7 minutes.

Transfer to a cooling rack until they are completely cool. Sprinkle the "top" cookies with powdered sugar. Set aside.

Now, it's time to make the frosting. Whip together the butter and icing sugar. Once combined, whisk in the vanilla, milk, and jam.

raspberry jam frosted sandwich with one side frosted

Use an offset spatula, or a knife, or spread the filling on the bottom of each cookie.

raspberry sandwich cookies on cutting board

Then top with the upper cookie and enjoy.

The crispy, crumbly sugar cookie is the perfect partner for the sweet and tart raspberry buttercream. Seriously, such delicious cookies. Perfect for your next cup of afternoon tea or I guess you could share them...but, be sure to keep a couple for the baker!

Print Recipe

4 from 1 vote

Raspberry Frosting Sandwich Cookies

These delicious sandwich cookies filled with raspberry frosting are simple to make. The tart jam makes the perfect pairing with the crisp sugar cookies.

Prep Time10

Total Time17

Course: Dessert

Cuisine: American, French

Keyword: filled cookie, sugar cookie recipe

Servings: cookies

Calories: 325kcal

Author: Jen

Ingredients

1 cup unsalted butter
1 cup granulated sugar
1 large egg
1 teaspoon vanilla
2 teaspoon baking powder
2 ½ cups all purpose flour
¼ teaspoon salt

for the filling

½ cup unsalted butter
1 ½ cup powdered sugar
1 teaspoon vanilla
1 tablespoon milk
1 tablespoon raspberry jam

Instructions

Whisk together the flour, salt and baking powder in a small bowl and set aside.
Cream together the butter and sugar, until light and creamy, in a large bowl or an electric mixer.
Mix in the egg and vanilla, until everything is combined.
Add the dry ingredients to the wet ingredients, until the dough pulls away from the side of the bowl.
Once the dough comes together, divide the dough in two. Wrap one half in plastic wrap and set aside. Roll the dough out on a floured surface or on a sheet of parchment paper.
Roll the dough to ¼ inch thickness.
Use a 2 ½ inch cookie cutter - we used a heart. Be sure to cut the same number of bottom cookies (full cookies) as to cookies (the cookie that has a smaller cut out).
Place the cookies on a parchment paper lined baking sheet. Bake the bottoms and tops separately, they are going to have different baking times. Bake the bottoms for 7-9 minutes and the tops for 5-7 minutes.
Transfer to a cooling rack until they are completely cool. Sprinkle the "top" cookies with powdered sugar. Set aside.
Now, it's time to make the frosting. Whip together the butter and icing sugar. Once combined, whisk in the vanilla, milk and jam.
Use an off-set spatula, or a knife, or spread the filling on the bottom on each cookie.
Then top with the upper cookie.

Notes

Nutrition Info is to be used as a rough guide only. Nutrition Info is based on the products I am using and you may not be using the same products/brands. Thus, the Nutrition Info may vary.