Today I have a great recipe for these beautiful raspberry shortbread sandwich cookies. I sandwiched mine together with chocolate hazelnut spread, but you could also use chocolate ganache.
If you’re a fan of tasty shortbread recipes, you may also like my chocolate chocolate chip shortbread.
For ease of browsing, you can find all my cookies and bars recipes in one place. Thanks so much for visiting! And especially this week, since it’s #SummerDessertWeek!
Scroll down after the recipe to find recipes from all the other talented participating bloggers, and learn how to enter for chances to win this year’s giveaway!
This post and recipe was created for #SummerDessertWeek! I was sent samples by some of the sponsor companies but as always opinions are 100% mine.
Why This Recipe Works
The magic of these cookies is that I made them with pure freeze-dried raspberry powder. Using the powder, which is generally sold as a supplement or to add to smoothies, does a few things for this recipe:
- Since it doesn’t contain any liquid, raspberry powder provides a punch of raspberry flavor without making the cookie tough. So you get a true, crumbly and sandy shortbread without sacrificing huge fruit flavor.
- It makes the cookies a gorgeous color. As you can see from the photos, the powder truly makes a stunning cookie. They even look a bit like macarons to me, but they are pure raspberry-butter goodness.
- Experiment with other freeze-dried fruit powders to make your favorite fruit flavored shortbread.
- They’re filled with Nutella, so if you think raspberry-chocolate-hazelnut sounds like a dreamy combination, these shortbread sandwich cookies are for you. If you don’t like Nutella, you can leave them as plain cookies, or consider sandwiching them together with some dark chocolate ganache.
- This is an easy-to-make recipe that only contains 6 ingredients.
How to Make Them
Like most shortbread, you really need minimal equipment and ingredients to make them. Here’s the rundown:
- salted butter: Use the best quality salted butter you can find. I used a salted cultured butter from Vermont Creamery. Other good choices are Kerry Gold or Plugra. If you don’t want to use salted butter, add 1/4 teaspoon salt (at least–taste the dough to make sure) per stick of butter.
- powdered sugar: I like the fine texture I get from powdered sugar, but you could also use granulated sugar. You can even consider pulsing granulated sugar in your food processor or blender to make your own powdered sugar.
- freeze-dried raspberry powder: This is the magical ingredient in these cookies. It provides huge raspberry flavor and gorgeous color in an all-natural product.
- cake flour: Since cake flour has a low-protein content, your cookies will stay nice and tender, sandy, and crumbly–exactly what shortbread should be!
- chocolate hazelnut spread: You can use Nutella of course. I used Pernigotti Gianduia, which has a bit more hazelnut flavor than Nutella. Or you can make your own spread. For instance, I have this recipe for cocoa cashew spread that would be lovely. Check out my Nutella comparison post to get the lowdown on several different brands you might consider, as well.
These cookies are not hard to make at all. Here’s what you’ll do:
- Cream the salted butter and powdered sugar together until smooth.
- Blend in the raspberry powder and vanilla until evenly incorporated.
- Add the flour and mix in on low speed until you get a shockingly pink, slightly sticky but stiff dough.
- Divide the dough into 2 discs, wrap in plastic, and refrigerate for an hour.
- Working with 1/2 of the dough at a time, roll out between 2 sheets of parchment paper until it’s about 1/4″ thick.
- Cut and bake at 325 until dry and set, about 12 minutes. You can reroll the scraps to use as much of the dough as possible.
- Cool and sandwich the cookies together with chocolate hazelnut spread, ganache, or even raspberry jam.
Tips for Success
This dough starts out a bit soft, so it really is best to refrigerate it for an hour or so before rolling it out.
I have a wonderful set of graduated round cutters that I never want to be without. Not only can I cut all sizes of round cookies, but I can use them as egg rings, cut out pieces of spongecake, use as small ring molds, etc.
I made my cookies using the third from the smallest size in this set of graduated cutters.
Take care not to let the cookies brown. Even just one extra minute can make a difference. They will still taste just as good, but the color won’t be as vibrant.
Raspberry Shortbread Q & A
Yes. Shortbread is very forgiving, and since there’s no leavening in it, you can scale up or down just using simple math. If you scale down to 1 stick of butter and use a small cutter like I did, you’ll end up with 20-22 sandwich cookies, which is a respectable number. If you need 100 sandwich cookies, you can use 5 sticks of butter and scale all the other ingredients up accordingly.
Yes. Substitute a cup-for-cup gluten-free flour blend for the cake flour. Gluten-free flours tend to make great shortbread since the whole point of “shortbread” is to keep the gluten strands short so the cookies are tender, crunchy, and crumbly. With zero gluten in your flour, this becomes really easy!
Yes. Just substitute a salted vegan butter for the conventional butter. Do make sure it is in stick form. Most spreads in tubs contain too much liquid to work well in shortbread.
You can buy freeze-dried raspberries to use in this recipe, but they’ll just get broken up during mixing, and you will end up with an uneven raspberry color. For the most uniform and intense coloring without using any dyes, I recommend sticking with raspberry powder.
These little guys will stay fresh for about a week when tightly sealed and stored at room temperature. Freeze for longer storage (up to 3 months).
Not really. They are sandy and crumbly, but the cookies do leach out a bit of moisture from the chocolate hazelnut spread which makes them a bit softer.
If you have a question/questions about this or any other post, whether recipe or technique, don’t hesitate to get in touch. I’m happy to help.
You can leave a comment on the post, and I will respond within 24 hours. If you need an answer more urgently, please email me, and I will respond within about 4 hours (unless I’m sleeping) and often much more quickly than that.
Either way, I will answer as completely as I can. That’s why I’m here!
A Note About Measurements
NOTE: Most of my recipes are written by weight and not volume, even the liquids.
Even though I try to provide you with volume measurements as well, I encourage you to buy a kitchen scale for ease of measuring, accuracy, and consistency.
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Sponsor product used: Dixie Crystals Powdered Sugar
- 4 oz powdered sugar (about 1 cup) I used Dixie Crystals
- 8 oz (2 sticks) salted butter
- 2 oz, by weight, freeze-dried raspberry powder (about 3/4 cup)
- 1/2 teaspoon vanilla extract
- 10 oz cake flour (about 2 1/4-2 1/2 cups)
- 1 cup chocolate hazelnut spread such as Nutella or Pernigotti
- Preheat oven to 325F. Set racks in the upper and lower thirds of the oven.
- Line two sheet pans or cookie sheets with parchment. Set aside.
- In the bowl of your stand mixer or in a bowl using a hand mixer, cream the sugar and butter together until smooth and creamy.
- Scrape the bowl, and add the raspberry powder and vanilla. Mix on low speed until well combined.
- Add the cake flour and mix in on low until you have a stiff but somewhat sticky dough.
- Divide dough in half, form into discs about 1" thick, and wrap in plastic wrap. Refrigerate for an hour.
- Working with one half of the dough at a time, roll out between 2 sheets of parchment paper until it's about 1/4" thick.
- Cut small rounds (or your preferred shape) out of the dough and place on parchment-lined cookie sheets about 1" apart. Reroll scraps twice to cut a few extra cookies.
- Bake for 10-12 minutes, rotating pans halfway through baking. Cookies will look dry on top and be firm to the touch. They should not brown.
- Remove to cooling racks and let cool on the cookie sheets for 5 minutes before removing to racks to cool completely.
- Pipe (or spread with an offset spatula) about 1 1/2 teaspoons of chocolate hazelnut spread on 1/2 of the cookies (on the bottom sides). Sandwich together with the rest of the cookies.
- You can eat them right away, but the filling will firm up a bit as some of the moisture is drawn into the cookies. If you can stand to wait 4-6 hours, do. Store cookies at room temperature in airtight containers for up to a week.
Nutrition InformationYield 40 Serving Size 1
Amount Per Serving Calories 94Total Fat 4gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 1gCholesterol 6mgSodium 21mgCarbohydrates 13gFiber 1gSugar 6gProtein 1g
The stated nutritional information is provided as a courtesy. It is calculated through third party software and is intended as a guideline only.
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Check out the amazing #SummerDessertWeek recipes from our bloggers today!
Homemade Mickey Bars from Big Bear’s Wife
Pina Colada Poke Cake from Semi Homemade Recipes
Whopper Cookies from Eat Move Make
Seashell Macarons from Simply Inspired Meals
S’mores Bars from It’s Shanaka
Birthday Cake Fudge from Fake Ginger
Soft Baked Lemon Poppyseed Cookies from Blogghetti
Smoked Cheesecake from 4 Sons ‘R’ Us
Berry Mousse from Cindy’s Recipes and Writings
Layered Ice Cream Pie from For the Love of Food
No Churn Lemon Shortbread Ice Cream from Hezzi-D’s Books and Cooks
Mini Biscuit Peach Pies from Our Good Life
White Chocolate Macadamia Nut Cookies from Family Around the Table
Blueberry Lemon Yogurt Loaf from Sweet Beginnings
S’mores Donuts from Jolene’s Recipe Journal
Bourbon Caramel Sauce from Savory Experiments
Dutch Oven Peach Cobbler from Devour Dinner
Lemon Filling (No eggs) from Shockingly Delicious
Gluten-Free Blueberry Crisp for Two from Books n’ Cooks
Kinder Bueno Cheesecake from SugarYums
Blueberry Turnovers from Cheese Curd In Paradise
Instant Pot Strawberry Crunch Cheesecake from Baking up Memories
Raspberry Shortbread Sandwich Cookies from Pastry Chef Online (You’re here!)
Mint Chocolate Cookie Ice Cream Fudge from Sweet ReciPEAs
Custard Cream Sandwich Cookies from Karen’s Kitchen Stories
Enter the Giveaway
Welcome to this year’s #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. You’re going to be in for a treat this year because we have 28 blogs/bloggers creating summer themed dessert recipes all week! We’re sharing them with the hashtag #SummerDessertWeek on social media and you’ll find some of the links in this post as well. Plus, we also have some great giveaways for you this week thanks to our amazing sponsors!
Scroll down to take a look!
Prize #1 — Dixie Crystals is giving away 1 (one) 4.2 Quart (4 Liter) Electric Air Fryer
Prize #2 — Circulon is giving away a TOTAL BAKEWARE 6-Piece Nonstick Bakeware Set – Two 9-Inch Round Cake Pans, 9-Inch Square Cake Pan, 9-Inch x 5-Inch Loaf Pan, 9-Inch x 13-Inch Rectangular Cake Pan, 10-Inch x 15-Inch Cookie Pana Rafflecopter giveaway
Giveaway open to US Residents 18 years or older.. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from July 26th until July 31st at 11:59PMEST. Winners will be selected soon afterwards and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 2 (two) prizes and therefore we will have a total of 2 (two) winners. No purchase necessary. Void where prohibited by law.
Disclaimer: These posts and recipes are part of the week long event, #SummerDessertWeek but all opinions are 100% mine! We would like Thank our amazing sponsors: Dixie Crystals and Circulon. These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #SummerDessertWeek bloggers to use in their recipes.