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Shortbread Sandwich Cookies

A delicious shortbread cookie with fresh raspberry filling makes these shortbread sandwich cookies perfect for so many occasions!
Prep Time30 mins
Cook Time10 mins
Chilling Time4 hrs
Total Time4 hrs 40 mins
Course: Dessert
Cuisine: American
Keyword: cookie, raspberry, sandwich cookie, shortbread
Servings: 12 sandwich cookies
Calories: 588kcal



Shortbread Cookie Ingredients

  • 3 ½ cups All Purpose flour
  • 1 ½ cups granulated sugar
  • 3 each eggs large
  • 1 cup butter softened
  • 1 tbsp Vanilla Extract
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • ¼ tsp salt

Raspberry Filling Ingredients

  • 4 ounces cream cheese
  • ½ cup butter
  • 1 tsp Vanilla Extract
  • 3 cups powdered sugar
  • 8 each raspberries fresh


Shortbread Cookies

  • In a large mixing bowl, add butter and whip with a hand mixer until creamy.
  • Continue mixing while adding sugar gradually until fluffy.
  • Add eggs, one at a time making sure fully incorporated before adding the next egg.
  • Stir in vanilla
  • In a separate bowl, combine flour, cream of tartar, salt and baking soda.
  • Add flour mixture to butter mixture in 1 cup increments, again making sure that it is fully incorporated before adding the next cup.
  • When it reaches cookie dough consistency, form into a ball and place in the bowl. Cover and chill for a minimum of 4 hours (overnight is best!)
  • Preheat oven to 375 degrees F
  • Line a baking sheet with parchment paper.
  • Roll the dough to approximately 1/8 inch thick.
  • Cut with cookie cutters. Since making sandwich cookies it's important to cut even numbers of cookies. Half of the cut shapes will have a smaller shape cut from the center (top of cookie sandwich)
  • Bake all pieces for 6-8 minutes until lightly brown on bottoms. The tops of the cookies will remain light-colored.
  • Cool completely on a wire cooling rack.

Raspberry Filling

  • Combine butter, cream cheese, raspberries, and vanilla with 2 cups of the sugar and beat it with a hand mixer until fluffy.
  • Add additional sugar to the mixture to achieve a spreadable consistency.
  • chill, covered for 1 hour.

Assembling the Sandwich Cookies

  • Spread raspberry filling on each of the bottom halves (whole cookies) and top with a cut-out cookie.
  • You may add sprinkles or other garnish to the centers of the cookies if you wish or leave as is.


4 inch cookie cutters were used for the cookies and 2 inch cutters for the cutouts.  Yeild will fluctuate with the size of the cutter you use.  


Serving: 1sandwich cookie | Calories: 588kcal | Carbohydrates: 84g | Protein: 5g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 72mg | Sodium: 375mg | Potassium: 139mg | Fiber: 1g | Sugar: 55g | Vitamin A: 836IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 2mg