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🍰 Raspberry Cream Cookies

64 kcal · 30 min · 4 servings

Raspberry Cream Cookies Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Beat the butter with the brown sugar and the gingerbread spice (a spice mix of cinnamon, ginger, and cloves) until creamy.
  2. 2. Add the egg and the vanilla seeds and mix the mixture until smooth.
  3. 3. Combine the flour with the baking powder and the salt.
  4. 4. Knead the flour mixture into the butter mixture until the dough no longer sticks to your hands or the bowl.
  5. 5. Wrap the dough in plastic wrap and chill it in the refrigerator for about 30 minutes.
  6. 6. Preheat the oven to 180 degrees Celsius with fan setting.
  7. 7. Roll out the dough on a lightly floured surface to a thickness of about 3 millimeters.
  8. 8. Cut out flower shapes with a diameter of 7 to 8 centimeters.
  9. 9. Place the cookies on a baking sheet lined with baking paper.
  10. 10. Chill the tray for another 10 minutes in the refrigerator.
  11. 11. Bake the cookies for about 12 minutes until golden brown.
  12. 12. Remove the cookies from the oven and let them cool briefly.
  13. 13. Place the cookies on a wire rack to cool completely.
  14. 14. Remove the stems from the raspberries.
  15. 15. Mash the raspberries finely with a fork.
  16. 16. Add the lemon juice and the powdered sugar to the well-drained cream cheese.
  17. 17. Stir the cream cheese mixture until smooth.
  18. 18. Whip the cream with the cream stabilizer (a stabilizer for cream) until stiff.
  19. 19. Gently fold the whipped cream into the cream cheese mixture.
  20. 20. Fill the cream into a piping bag with a star tip.
  21. 21. Pipe the cream onto the underside of half of the cooled cookies.
  22. 22. Place a second cookie on top of each filled cookie.
  23. 23. Press the cookies together slightly.
  24. 24. Serve the cookies.

Nutrition per serving