If you have a craving for something that perfectly blends rich chocolate and vibrant raspberry flavors with a luscious finish, then the Chocolate Raspberry Sandwich Cookies with Ganache Drizzle Recipe is exactly what you need. These cookies offer a wonderful balance of tender cocoa-infused cookies sandwiched with sweet and tangy raspberry jam, all topped with a smooth ganache drizzle that adds a decadent touch. Whether you’re baking for a special occasion or just treating yourself, this recipe brings together simple ingredients to create an impressive yet approachable dessert that everyone will adore.
Ingredients You’ll Need
Gathering these ingredients is a breeze, and each one plays a vital role in making these cookies taste absolutely divine. From the creamy butter that shapes the dough’s texture to the raspberry jam that provides luscious brightness, every component is essential in crafting this elegant treat.
- 1 cup unsalted butter, softened: The base for tender, buttery cookies that melt in your mouth.
- 1 cup powdered sugar: Adds sweetness and a delicate crumbly texture.
- 1 teaspoon vanilla extract: Brings warmth and depth of flavor to the dough.
- 2 cups all-purpose flour: The structure that holds the cookies perfectly together.
- 1/3 cup cocoa powder: Provides a rich chocolate taste and beautiful color to the dough.
- 1/4 teaspoon salt: Enhances the chocolate and balances the sweetness.
- 1/2 cup seedless raspberry jam: Delivers a fruity, tangy burst that complements the chocolate.
- 1/2 cup semi-sweet chocolate chips: Key for the luscious ganache drizzle topping.
- 1 tablespoon heavy cream: Creates a silky smooth texture in the ganache.
How to Make Chocolate Raspberry Sandwich Cookies with Ganache Drizzle Recipe
Step 1: Prepare the Cookie Dough
Start by creaming the softened butter and powdered sugar together until the mixture is light and fluffy—this step is crucial for a tender cookie texture. Add in the vanilla extract for a lovely aroma before gradually mixing in the all-purpose flour, cocoa powder, and salt. Once your dough comes together, chill it in the refrigerator for an hour to make rolling and cutting much easier while preserving the dough’s shape in the oven.
Step 2: Roll and Bake the Cookies
Preheat your oven to 325°F (160°C). On a lightly floured surface, roll the chilled dough out to about 1/8 inch thickness, which is just the right thinness for delicate cookies. Use your favorite cookie cutters to create shapes, then bake the cookies for 10 to 12 minutes. Allow them to cool completely on a wire rack — this ensures they are firm enough to sandwich without breaking.
Step 3: Assemble the Sandwich Cookies
Once cooled, take half of the cookies and spread a generous layer of seedless raspberry jam on the flat side. Gently press the remaining cookies on top to create little sandwich cookies. This combination of chocolate and raspberry is a classic, but the sandwich style makes each bite perfectly balanced between sweet fruit and rich chocolate.
Step 4: Make the Ganache Drizzle
For the crowning glory, melt the semi-sweet chocolate chips and heavy cream together in short 20-second intervals in the microwave, stirring after each, until smooth and glossy. Drizzle this luscious ganache over the assembled sandwich cookies. Allow the drizzle to set at room temperature—this adds an irresistible smooth, shiny finish that will make your cookies look as good as they taste.
How to Serve Chocolate Raspberry Sandwich Cookies with Ganache Drizzle Recipe
Garnishes
Sprinkle a few freeze-dried raspberry bits or a tiny pinch of edible gold dust over the ganache drizzle for a beautiful pop of color and extra texture. A dusting of powdered sugar can also add a pretty, snowy look that makes these treats extra special when you serve them.
Side Dishes
These sandwich cookies pair wonderfully with a cup of robust coffee or a creamy hot chocolate for a cozy afternoon treat. Alternatively, serve them alongside fresh berries or a light lemon sorbet to balance the richness and add a refreshing note to your dessert spread.
Creative Ways to Present
Arrange the cookies on a tiered dessert stand for an elegant display at gatherings or wrap them individually in clear cellophane tied with a pretty ribbon for charming homemade gifts. You might also try sandwiching in other fruit preserves or even a thin layer of cream cheese frosting for a fun twist on the classic Chocolate Raspberry Sandwich Cookies with Ganache Drizzle Recipe.
Make Ahead and Storage
Storing Leftovers
Store your sandwich cookies in an airtight container at room temperature for up to four days. Keeping them sealed well preserves the freshness of the chocolate and raspberry flavors while maintaining the cookie’s delightful texture without getting soggy.
Freezing
If you want to keep these treats longer, freeze the assembled cookies by placing them in a single layer on a baking sheet first. Once frozen solid, transfer them to a resealable freezer bag or container. They can stay fresh in the freezer for up to three months and thaw beautifully before serving.
Reheating
Since these cookies are meant to be enjoyed as a cold or room temperature treat, reheating is not necessary. However, if you prefer a warm bite, pop a single cookie in the microwave for just 5 to 7 seconds to slightly melt the ganache and soften the cookie without losing that perfect sandwich structure.
FAQs
Can I use other jams instead of raspberry?
Absolutely! While raspberry jam complements the chocolate perfectly in this recipe, you can experiment with strawberry, cherry, or even blackberry jams to customize your sandwich cookies to your favorite flavors.
Is it possible to make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Just ensure the blend includes xanthan gum or a similar binding agent for the best texture.
How long does the ganache drizzle take to set?
The ganache usually takes about 30 minutes to set at room temperature. For quicker setting, you can place the cookies in the refrigerator for 10 to 15 minutes, but allow them to warm slightly before serving for perfect taste.
Can I make the dough in advance?
Definitely! You can prepare the dough up to 24 hours ahead and keep it tightly wrapped in the refrigerator. This actually helps the flavors develop, and the dough will be easier to roll out when chilled well.
What is the best way to cut the cookies?
Use metal cookie cutters for clean, sharp edges. Lightly flour the cutters before pressing into the dough to prevent sticking, and avoid twisting to keep the cookie shapes neat and even.
Final Thoughts
There is something truly joyful about baking Chocolate Raspberry Sandwich Cookies with Ganache Drizzle Recipe, whether it’s for sharing with loved ones or simply indulging yourself. The harmonious blend of chocolate, raspberry, and smooth ganache creates a treat that feels both luxurious and comforting. I can’t wait for you to whip up a batch and experience firsthand how these cookies bring a smile with every bite!
Print
Chocolate Raspberry Sandwich Cookies with Ganache Drizzle Recipe
- Prep Time: 1 hour 15 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 32 minutes
- Yield: 20 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Chocolate Raspberry Sandwich Cookies combine rich cocoa-flavored cookie layers with a sweet and tangy raspberry jam filling, topped with a luxurious semi-sweet chocolate ganache drizzle. Perfect for dessert or a special treat, these cookies deliver a perfect balance of chocolate and fruit flavors in a delightful sandwich cookie form.
Ingredients
For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/3 cup cocoa powder
- 1/4 teaspoon salt
- 1/2 cup seedless raspberry jam
For the Ganache Drizzle:
- 1/2 cup semi-sweet chocolate chips
- 1 tablespoon heavy cream
Instructions
- Prepare the Cookie Dough: Cream the softened butter and powdered sugar together until the mixture is light and fluffy, ensuring a smooth consistency. Then, add the vanilla extract for flavor. Gradually incorporate the all-purpose flour, cocoa powder, and salt, mixing until a cohesive dough forms. Wrap or cover the dough and chill it in the refrigerator for 1 hour to firm up and enhance flavor development.
- Roll and Bake the Cookies: Preheat your oven to 325°F (160°C). Roll out the chilled dough on a lightly floured surface to about 1/8 inch thickness. Use cookie cutters to cut the dough into your desired shapes. Place the cookies on a baking sheet lined with parchment paper or a silicone mat. Bake for 10-12 minutes or until set. Remove them from the oven and allow to cool completely on a wire rack to prevent sogginess.
- Assemble the Sandwich Cookies: Once the cookies have fully cooled, spread a generous layer of seedless raspberry jam on the flat side of half the cookies. Sandwich each jam-spread cookie with another plain cookie, pressing lightly to adhere without squeezing out the filling.
- Make the Ganache Drizzle: Combine the semi-sweet chocolate chips and heavy cream in a microwave-safe bowl. Heat in 20-second intervals, stirring thoroughly between each interval until smooth and melted. Using a spoon or piping bag, drizzle the ganache over the assembled sandwich cookies. Allow the ganache to set before serving to achieve a glossy finish.
Notes
- Chilling the dough is essential to prevent spreading during baking and develop flavor.
- Ensure cookies are completely cooled before assembling and drizzling to avoid melting the jam or ganache.
- You can substitute raspberry jam with other seedless fruit preserves like strawberry or apricot based on preference.
- For a dairy-free option, replace butter with a plant-based alternative and use dairy-free chocolate chips and cream substitutes.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
