Best 6 Raspberry Cream Sugar Cookies Recipes

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Calling all cookie enthusiasts! Are you craving a delightful treat that combines the vibrant flavors of raspberries, the richness of cream, and the sweetness of sugar? Look no further than raspberry cream sugar cookies. These delectable cookies are a delightful blend of textures and flavors that are sure to tantalize your taste buds and leave you wanting more. With their soft and chewy centers, crisp edges, and bursts of raspberry creaminess, these cookies are perfect for any occasion, whether you're hosting a party, enjoying an afternoon snack, or simply satisfying your sweet tooth.

Check out the recipes below so you can choose the best recipe for yourself!

RASPBERRY CREAM SUGAR COOKIES



Raspberry Cream Sugar Cookies image

We make sugar cookies and fill them with a tangy raspberry cream cheese. They taste best after they've been refrigerated for at least 45 minutes.-Heidi Farnworth, Riverton, Utah

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield about 1-1/2 dozen.

Number Of Ingredients 7

1/2 cup white baking chips
1/4 cup heavy whipping cream
6 ounces cream cheese, softened
1/4 cup red raspberry preserves
1 package sugar cookie mix
1/2 cup butter, softened
1 large egg

Steps:

  • Preheat oven to 350°. In a microwave, melt baking chips with cream; stir until smooth. In a large bowl, beat cream cheese and preserves until blended. Add melted baking chip mixture; beat until smooth. Refrigerate until assembling., In a large bowl, mix cookie mix, butter and egg until blended. Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake 7-9 minutes or until edges are light brown. Cool on pans 5 minutes. Remove to wire racks to cool completely., Spread 1 tablespoon filling on the bottoms of half of the cookies; cover with remaining cookies. Refrigerate in an airtight container.

Nutrition Facts :

RASPBERRY CREAM SHORTBREAD SANDWICH COOKIES



Raspberry Cream Shortbread Sandwich Cookies image

These tender shortbread cookies filled with fluffy marshmallow frosting and raspberry preserves would be great for any special occasion!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 20

Number Of Ingredients 8

1 cup butter, softened
1/2 cup powdered sugar
2 cups Gold Medal™ all-purpose flour
1/4 teaspoon salt
3/4 cup marshmallow creme
1/3 cup butter, softened
2/3 cup powdered sugar
3 tablespoons red raspberry preserves

Steps:

  • Heat oven to 350°F. In large bowl, stir 1 cup butter and 1/2 cup powdered sugar until well blended. Stir in flour and salt until well mixed. If necessary, knead with hands to form a soft dough.
  • On floured surface, roll dough 1/4 inch thick. Cut with 1 3/4-inch round or scalloped cookie cutter. Place 1/2 inch apart on ungreased cookie sheets. Using 3/4- to 1-inch round or scalloped cookie cutters, cut out and set aside centers of half of the cookies.
  • Bake 13 to 15 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
  • Meanwhile, in large bowl, beat marshmallow creme and 1/3 cup butter with electric mixer on medium speed until well blended. Beat in 2/3 cup powdered sugar on low speed until fluffy and creamy.
  • Spread about 1 1/2 teaspoons frosting on bottom of each whole cookie; top with 1/2 teaspoon preserves. Top with remaining cookies with centers cut out, bottom sides down.

Nutrition Facts : Calories 200, Carbohydrate 22 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 8 g, ServingSize 1 Cookie, Sodium 140 mg, Sugar 10 g, TransFat 0 g

RASPBERRY-CREAM SANDWICH COOKIES



Raspberry-Cream Sandwich Cookies image

Fresh raspberry-and-white-chocolate cream is a lofty alternative tofrosting or jam filling. Using a small icecream scoop to form the vanilla sugarcookies will ensure a uniform size.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 3 dozen

Number Of Ingredients 11

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 sticks (10 tablespoons) unsalted butter, softened
1 1/2 cups plus 2 teaspoons sugar
1 large egg
2 teaspoons pure vanilla extract
1 vanilla bean, halved lengthwise, seeds scraped and reserved
6 ounces (1 1/2 cup) fresh raspberries
7 1/2 ounces best-quality white chocolate, coarsely chopped
1/3 cup heavy cream

Steps:

  • Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt; set aside.
  • Mix butter and 1 1/2 cups sugar with an electric mixer on medium-high speed until pale and fluffy, 2 to 3 minutes. Add egg, extract, and vanilla seeds; mix until smooth. Reduce speed to low. Gradually mix in flour mixture.
  • Scoop batter using a 1-inch ice creamscoop; space 2 inches apart on bakingsheets lined with parchment paper.
  • Bake cookies 4 minutes. Remove from oven; gently tap baking sheets on counter to flatten cookies. Return to oven, switching positions of sheets; bake until cookies are just set, 4 to 6 minutes more. Let cool on parchment on wire racks.
  • Puree raspberries and remaining 2 teaspoons sugar in a food processor. Pour mixture through a fine sieve into a small bowl, pressing to extract juice; discard seeds. Set mixture aside.
  • Melt white chocolate in a heatproof bowl set over a pan of simmering water. Remove from heat; whisk in cream in a slow stream. Slowly whisk in reserved raspberry mixture. Refrigerate up to 30 minutes.
  • Spread 1 heaping teaspoon raspberry cream on the undersides of half the cookies. Sandwich with remaining cookies.

INCREDIBLE RASPBERRY CHEESECAKE COOKIES



INCREDIBLE Raspberry Cheesecake Cookies image

I created a monster with these cookies. OMG!! I found these amazing cookies at a local gas station and had to have the recipe...I finally had some help and came up with this recipe for them. Take that Otis Spunkmeyer....I got ya ;-) The flavor just pops right off the cookie and into your mouth! These aren't as gooey as Otis Spunkmeyer cookies but they are INCREDIBLE!!!

Provided by Melissa Goff

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 45m

Yield 18

Number Of Ingredients 4

1 (8 ounce) package cream cheese, softened
1 egg
1 (17.5 ounce) pouch sugar cookie mix
⅔ cup raspberry baking chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  • In a bowl, beat the cream cheese until soft and fluffy with an electric mixer, then beat in the egg until thoroughly combined. Mix in the cookie mix, then stir in the raspberry chips. Drop the dough about 2 inches apart onto the prepared baking sheets with a tablespoon or small scoop. Lightly pat the cookies to flatten.
  • Bake in the preheated oven until the edges of the cookies are lightly golden, 9 to 12 minutes. Cool before serving.

Nutrition Facts : Calories 212.9 calories, Carbohydrate 27.9 g, Cholesterol 24 mg, Fat 9.9 g, Protein 2.9 g, SaturatedFat 4.8 g, Sodium 104.7 mg, Sugar 12.8 g

SOFT SUGAR COOKIES WITH RASPBERRY FROSTING



Soft Sugar Cookies With Raspberry Frosting image

In 1994, Lofthouse Cookies hit American grocery store shelves like a frosted meteorite. If you grew up in the suburbs, then you may have had one: soft, cakey, melt-in-your-mouth. Unlike their clamshell counterparts, which contain margarine, these homemade versions are made with butter and cream cheese, both of which add wonderful flavor that margarine alone does not. Be sure to freeze your dough for the full 15 to 20 minutes: Not only does this chill the fat, helping the cookies maintain their shape in the oven later, but it also allows the flour to hydrate and the flavors to concentrate. A relic of childhood shored into the present, these cookies are not unlike the tops of vanilla cupcakes, devoid at last of their dry, frosting-less bottoms. Freeze-dried raspberries lend a welcome tartness to the buttercream, not to mention a plush, candy-pink hue. (Watch Eric Kim make his Soft Sugar Cookies With Raspberry Frosting here.)

Provided by Eric Kim

Categories     cookies and bars, dessert

Time 55m

Yield About 15 cookies

Number Of Ingredients 14

1/2 cup/115 grams unsalted butter (1 stick), at room temperature
3 ounces/85 grams cream cheese, at room temperature
1 cup/200 grams granulated sugar
1/2 teaspoon kosher salt
2 large eggs, at room temperature
1 tablespoon vanilla extract
2 1/4 cups/285 grams cake flour
2 teaspoons baking powder
Sprinkles, for garnish
1 cup/30 grams freeze-dried raspberries, finely ground in a food processor or spice grinder
1 cup/225 grams unsalted butter (2 sticks), at room temperature
2 cups/245 grams confectioners' sugar
1 teaspoon vanilla extract
Pinch of kosher salt

Steps:

  • Make the cookies: In a large bowl, using a spoon, cream the butter, cream cheese, sugar and salt until smooth and fluffy. Add the eggs and vanilla extract, and whisk to incorporate some air and to dissolve the sugar crystals, about 1 minute. Stir in the flour and baking powder until just incorporated.
  • Heat oven to 350 degrees and line two rimmed sheet pans with parchment paper. Using two spoons or a cookie scooper, plop out 2-tablespoon/50-gram rounds spaced a couple of inches apart. (You should get about 7 to 8 cookies per sheet pan.) Place the sheet pans in the freezer for 15 to 20 minutes until the dough is no longer sticky and easier to handle.
  • While the dough chills, make the frosting: In a fine-mesh sieve set over a medium bowl, sift the ground raspberries, using a spoon to help pass them through, until most of the ruby-red powder is in the bowl and most of the seeds are left behind in the sieve. (Discard the seeds.)
  • To the bowl, add the 1 cup butter, confectioners' sugar, vanilla extract and salt and, with an electric hand mixer, mix on low speed until the butter absorbs the sugar. Then, turn the speed up to high and beat until the frosting doubles in size, about 2 minutes, scraping down the sides of the bowl with a rubber spatula to ensure all the ingredients are incorporated. Transfer the frosting to a small container, cover tightly, and set aside. (You should have about 2 cups of frosting.)
  • Remove the sheet pans from the freezer. Roll the chilled dough into even balls and flatten them slightly with your fingers so they're about 2 inches wide and 1 inch high. Bake the cookies for 13 to 15 minutes, rotating the pans and switching racks halfway through, or until they no longer look wet on top, are still light in color and spring back to the touch. They will puff up and crack slightly. Let cool completely on the sheet pan. (They will continue to cook as they sit.)
  • Using a butter knife or offset spatula, frost each cooled cookie with the raspberry frosting and adorn with the sprinkles.

RASPBERRY CREAM SANDWICH COOKIES



Raspberry Cream Sandwich Cookies image

Make and share this Raspberry Cream Sandwich Cookies recipe from Food.com.

Provided by grandma2969

Categories     Drop Cookies

Time 53m

Yield 36 cookies

Number Of Ingredients 12

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
5/8 cup unsalted butter, softened (10 Tbls.)
1 1/2 cups granulated sugar
2 teaspoons granulated sugar
1 large egg
2 teaspoons pure vanilla extract
1 vanilla bean, halved lengthwise, seeds scraped and reserved
6 ounces fresh raspberries (1 1/2 cups)
7 1/2 ounces best quality white chocolate, coarsely chopped
1/3 cup heavy cream

Steps:

  • Preheat oven to 350*.
  • Whisk flour, baking soda, and salt; set aside.
  • Mix butter, and 1 1/2 cup gran. sugar, with mixer on medium high speed till pale and fluffy.about 2-3 minutes.
  • Add egg, extract and vanilla seeds.mix well till smooth. Reduce speed to low.
  • Gradually add flour mixture.Mix till well combined.
  • Scoop batter using a 1" ice cream scoop, space about 2" apart on sheets lined with parchment paper.
  • Bake cookies 4 minutes. Remove sheets from oven and gently tap baking sheets to flatten cookies---return to oven, switching positions and bake till cookies are set--4-6 minutes more.
  • Let cool on parchment paper on wire racks.
  • Puree raspberries and remaining 2 tsps sugar in a food processor. Pour mixture through a fine sieve into a small bowl.press to extract all juice.
  • Discard seeds.
  • Melt white chocolate in heatproof bowl over simmering water.
  • Remove from heat, whisk in cream, in a slow stream.
  • Whisk in reserved raspberry mixture. Chill for 30 minutes.
  • When cookies are cooled, spread about 1 tsp raspberry cream on undersides of cookies.top with matching cookie half.
  • Store at room temperature in airtight container for up to 2 days.

Nutrition Facts : Calories 128.1, Fat 6.1, SaturatedFat 3.7, Cholesterol 18.2, Sodium 76, Carbohydrate 17.4, Fiber 0.5, Sugar 12.3, Protein 1.3

Tips:

  • Use a combination of butter and cream cheese for a richer flavor and texture.
  • Chill the dough for at least 30 minutes before rolling and cutting to prevent spreading.
  • Use a rolling pin with guides to ensure even thickness and consistent baking.
  • Cut the dough into fun shapes using cookie cutters or a sharp knife.
  • Bake the cookies at a moderate temperature (350°F) for 10-12 minutes, or until the edges just begin to brown.
  • Allow the cookies to cool completely before frosting to prevent the frosting from melting.
  • For a creamier frosting, use a combination of butter and cream cheese.
  • Add a splash of raspberry extract or liqueur to the frosting for a more intense raspberry flavor.
  • Decorate the cookies with fresh raspberries, sprinkles, or other desired toppings.

Conclusion:

Raspberry cream sugar cookies are a delightful treat that are perfect for any occasion. With a soft and chewy texture, a sweet and tangy raspberry flavor, and a creamy frosting, these cookies are sure to be a hit. Whether you are baking them for a special event or just as a sweet snack, these cookies are sure to please everyone. So next time you are looking for a delicious and easy-to-make cookie recipe, give these raspberry cream sugar cookies a try!

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