Raspberry Cheesecake Sandwich Cookies

There are cookies and then there are cookies… we have all made them; chocolate chip, oatmeal raisin blah, blah blah but when we want an oreo or a fudge-o or any kind of sandwich cookie, we all go to the store, right? Well stop doing that and start making these bad boys. This is an incredible cookie, it is basically a high end dessert in disguise.

The base is just a basic cookie dough that I came up with years ago, it’s fool proof and makes a great base for any other types you may want to make later, then I made some cream cheese icing Yum! and finally I finished it with homemade raspberry preserves. You can use your favorite store bought preserves just buy a good quality one. These are way easier than they look and I promise your family will love them!



Raspberry Cheesecake Sandwich Cookies

Makes 66 (2oz) cookies or 33 sandwich cookies

140g Granulated Sugar

285g Butter, salted

100g Vegetable Shortening

360g Light Brown Sugar

8g Vanilla Extract, pure

2 Large Eggs

10g Baking Soda

10g Baking Powder

2g Kosher or Sea salt

675g All purpose Flour

Preheat oven to 350F or 375F if using convection.Cream sugars, butter and shortening together in a stand mixer on medium speed until light and fluffy, approx. 2 minutes. Add eggs one at a time and incorporate in between, add vanilla.

In a separate bowl, combine flour, baking soda, baking powder, salt and flour and stir with a whisk to evenly distribute ingredients. With the mixer turned off, add the dry ingredients to the butter mixture. Mix on low to start and then on medium until it comes together into a smooth dough.

Using a 2oz scoop, drop cookies onto a parchment lined baking sheet, leaving 1.5″ between cookies. If you don’t have a scoop, roll 2oz balls.


Bake the cookies for 9-11 minutes until they are slightly golden and deflate when gently tapped.


Cream Cheese Frosting

200g Cream Cheese, softened

100g Butter, softened

2 Cups Icing Sugar

1 Tsp Vanilla Extract, pure

1/4 Tsp Kosher or Sea Salt

Cream the cream cheese and butter in a stand mixer with a paddle attachment on medium speed until no lumps remain. Turn mixer off and add icing sugar, vanilla and salt. Start mixer on low until sugar is incorporated and then beat on high until light and fluffy.


Turn over half of the baked cookies. Fill a pastry bag or the corner of a zip lock bag with icing. Cut a hole at the end to pipe a circle of icing around the turned over cookies.


Fill inside the center of the icing with any good quality preserve, I used Raspberry here. Add the top cookie and place in the fridge to set up. Enjoy!






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