Rum Raisin Butter Sandwich Cookies

Rum Raisin Butter Sandwich Cookies combine the rich, sweet flavors of rum-soaked raisins and creamy white chocolate to create a delightful treat. This recipe is perfect for those looking for a healthier dessert option without sacrificing taste. With its unique combination of flavors and textures, these cookies are not only delicious but can be part of a balanced diet, especially with considerations for weight loss and healthy eating.

WHY YOU WILL LOVE THIS Rum Raisin Butter Sandwich Cookies

Rum Raisin Butter Sandwich Cookies are a delightful choice for dessert lovers. They offer a healthier version of the classic cookie, allowing you to satisfy your sweet tooth while keeping your wellness goals in mind. The sweet, chewy raisins soaked in rum bring a unique flavor that pairs perfectly with the creamy filling. These cookies are just the right balance of sweet and rich, making them not just a treat but a high-protein meal option if you’re looking to keep your snacks nutritious. Perfect for meal prep, these cookies are also a good option for dinner parties or simply enjoying at home.

EQUIPMENT NEEDED

Equipment 1: Stand Mixer or Hand Mixer

A stand mixer with a paddle attachment or a hand mixer is essential for creaming butter and sugar together. It helps achieve the light and fluffy texture needed for the cookies.

Equipment 2: Microwave

You will need a microwave to melt and mix the raisins with sugar and water. It’s a quick method that allows the flavors to infuse perfectly.

Equipment 3: Rolling Pin

A rolling pin is necessary for rolling out the cookie dough to the right thickness. This ensures even cookies that bake uniformly.

Equipment 4: Baking Tray

A baking tray is required to place the cookies for baking. Make sure to line it with parchment paper to prevent sticking.

Equipment 5: Parchment Paper

Parchment paper is crucial for rolling out dough and for lining the baking tray. It makes the baking process cleaner and easier.

INGREDIENTS

Ingredient 1: Unsalted Butter

1 stick (114 g) unsalted butter gives the cookies a rich, creamy base. Using unsalted butter allows you to control the flavors better.

Ingredient 2: Powdered Sugar

1/2 cup (60 g) powdered sugar adds a delicate sweetness. Its fine texture helps create a smooth cookie dough.

Ingredient 3: Fine White Sugar

2 tsp (10 g) fine white sugar enhances the overall sweetness, creating a delightful contrast between the cream filling and the cookies.

Ingredient 4: Fine Almond Flour

1/4 cup (52 g) fine almond flour gives the cookies a nutty flavor and contributes to a denser texture, making them a heart-healthy option.

Ingredient 5: Egg Yolks

2 egg yolks (36 g) provide richness and help bind the dough together, giving a smooth texture to the cookies.

Ingredient 6: Heavy Cream or Milk

2 tsp (10 ml) heavy cream or milk adds moisture, resulting in a soft cookie that’s still firm enough for sandwiching.

Ingredient 7: Vanilla Extract

1 tsp (5 ml) vanilla extract enhances the flavor profile, adding warmth and sweetness to each bite.

Ingredient 8: Cake Flour

1 1/2 cup (188 g) cake flour creates a light texture for the cookies, making them airy and perfect for layering.

Ingredient 9: Baking Powder

1 tsp (4 g) baking powder helps the cookies rise, ensuring they are light and fluffy.

Ingredient 10: Raisins

1 cup (115 g) raisins (unsweetened, no oil coating) provides natural sweetness and a chewy texture that complements the creamy filling.

Ingredient 11: Water

1/2 cup (100 ml) water is used to soak the raisins, helping them plump up and absorb the flavors from the rum and sugar mix.

Ingredient 12: Granulated White Sugar

3-4 tbsp (37-50 g) granulated white sugar sweetens the rum-soaked raisins, enhancing their flavor.

Ingredient 13: Rum

2 tbsp (30 ml) rum infuses the raisins with a unique taste that makes these cookies truly special.

Ingredient 14: Rum Raisins

1 cup (115 g) rum raisins adds a richer flavor and is a critical ingredient for making the filling flavorful.

Ingredient 15: Optional Rum

1 tsp (5 ml) rum can be added to the filling for those who desire a stronger rum flavor.

Ingredient 16: Unsalted Butter

1/2 stick (57 g) unsalted butter is used in the filling for a creamy texture.

Ingredient 17: Salted Butter

1/2 stick (57 g) salted butter balances the sweetness in the filling, enhancing the overall taste.

Ingredient 18: White Chocolate

1 4 oz (114 g) bar of white chocolate melts into the filling, providing a sweet, creamy blend that complements the raisins beautifully.

this Recipe

HOW TO MAKE Rum Raisin Butter Sandwich Cookies

Step 1: Soak the Raisins

In a microwave-safe bowl, combine the raisins, water, and granulated white sugar. Microwave on high for about 30 seconds to 1 minute until the water is warm and the sugar is dissolved. Stir in the rum and mix well. Add the raisins to the bowl and stir to coat them with the rum-sugar mixture. Cover the bowl and let the raisins soak overnight at room temperature, allowing them to absorb the flavors.

Step 2: Cream the Butter and Sugars

In the bowl of a stand mixer fitted with the paddle attachment (or using an electric beater), cream the softened unsalted butter with the powdered sugar and fine white sugar on medium speed until light and fluffy (about 2-3 minutes). This step is crucial for achieving that airy texture.

Step 3: Add Egg Yolks and Cream

Add the egg yolks, heavy cream or milk, and vanilla extract to the mixture. Mix until fully incorporated, allowing the ingredients to blend smoothly.

Step 4: Combine Dry Ingredients

Add the almond flour and baking powder, mixing until well combined. Sift in the cake flour and mix on low speed until just combined. Be careful not to overmix the dough, as this can lead to tough cookies.

Step 5: Roll Out the Dough

Lay two sheets of parchment paper on your work surface, or use a large ziplock bag, to roll out the dough. Roll the dough between the parchment paper or inside the bag to a thickness of about 3-4 mm, forming a rectangle approximately 35×35 cm (13.7×13.5 inches). Once rolled out, refrigerate the dough overnight or freeze it for at least 1 hour until firm. Chilling the dough is essential for clean cuts and perfect cookie shapes.

Step 6: Preheat Oven

Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper. Once the dough has firmed up, remove it from the fridge.

Step 7: Cut the Cookies

Trim off about 0.5 cm from each edge to make clean cuts, then slice the dough into 40 rectangles, each measuring about 8.5×3.5 cm (3.5×1.5 inches). Place the cookies on the prepared baking tray, making sure they are spaced evenly.

Step 8: Bake the Cookies

Bake for 14-16 minutes, or until the edges are golden brown and the cookies are firm to the touch. Allow the cookies to cool on the tray for 5 minutes before transferring them to a wire rack to cool completely.

Step 9: Prepare the Filling

Melt the white chocolate in a heatproof bowl over a double boiler or microwave in 20-second intervals, stirring between each, until fully melted and smooth. Let the melted white chocolate cool slightly before proceeding.

Step 10: Combine Filling Ingredients

In a separate bowl, beat the room-temperature unsalted butter until smooth and creamy. Gradually add the cooled white chocolate and mix until well combined. Stir in the soaked and drained rum raisins, a pinch of salt, and an additional teaspoon of rum for extra flavor. Mix everything together until the raisins are evenly distributed in the creamy filling.

Step 11: Assemble the Sandwich Cookies

Once the cookies have cooled, spread or pipe a generous amount of the white chocolate cream filling onto the flat side of one cookie. Top with another cookie, pressing gently to form a sandwich. Place the assembled cookies in the refrigerator to allow the filling to firm up for at least 30 minutes.

TIPS AND TRICKS

• To make a healthier version of these cookies, consider using a sugar substitute for the white sugar and powdered sugar, keeping the overall sweetness but reducing calories.
• These cookies are great for meal prep. Assemble them ahead of time and store them in an airtight container in the fridge.
• If you’re concerned about sugar, you can decrease the amount of granulated sugar used for soaking the raisins or opt for unsweetened chocolate to lessen sugar content.
• For those with gluten sensitivities, consider using almond flour or gluten-free flour alternatives to make the recipe gluten-free.
• Store any leftover cookies in an airtight container at room temperature for up to 5 days, or refrigerate for an extended shelf life.

Rum Raisin Butter Sandwich Cookies FAQ

1. Can I make these cookies diabetic-friendly?

You can make these cookies diabetic-friendly by using sugar alternatives such as erythritol or stevia instead of granulated sugar. Additionally, you could replace white chocolate with a low-sugar chocolate option.

2. How should I store the cookies?

Store the Rum Raisin Butter Sandwich Cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the refrigerator, where they can last up to 2 weeks.

3. Can I prepare the dough in advance?

Yes! You can prepare the dough in advance and store it in the refrigerator for up to 24 hours. Alternatively, you can freeze the rolled-out dough and then bake as needed.

4. How can I make these cookies lower in calories?

To lower the calorie count, consider reducing the amount of butter used or substituting some of the flour for a high-protein flour. You can also reduce the sugar content and replace it with a natural sweetener to help with calorie control.

CONCLUSION

Rum Raisin Butter Sandwich Cookies are a delicious treat that combines indulgent flavors with a healthier approach to dessert. They are perfect for satisfying cravings without guilt, and with their high-protein and low-calorie modifications, they can fit quite well into various dietary plans. Give this recipe a try and make it your own with modifications like sugar substitutes or different toppings. We’d love to hear how your Rum Raisin Butter Sandwich Cookies turned out—share your experiences or any variations you tried!

Rum Raisin Butter Sandwich Cookies

Delightful cookies combining rum-soaked raisins and creamy white chocolate, perfect for dessert lovers seeking a healthier option.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 16 minutes mins

Total Time 46 minutes mins

Servings: 20 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

  

For the Cookie Dough

• 1 stick 114 g unsalted butter Provides a rich, creamy base.
• 1/2 cup 60 g powdered sugar Adds delicate sweetness.
• 2 tsp 10 g fine white sugar Enhances overall sweetness.
• 1/4 cup 52 g fine almond flour Gives a nutty flavor.
• 2 large egg yolks (36 g) Provides richness and binds the dough.
• 2 tsp 10 ml heavy cream or milk Adds moisture.
• 1 tsp 5 ml vanilla extract Enhances flavor profile.
• 1 1/2 cup 188 g cake flour Creates a light texture.
• 1 tsp 4 g baking powder Helps cookies rise.
• 1 cup 115 g unsweetened raisins Provides natural sweetness.

For the Rum Soaking Mixture

• 1/2 cup 100 ml water Used to soak the raisins.
• 3-4 tbsp 37-50 g granulated white sugar Sweetens the rum-soaked raisins.
• 2 tbsp 30 ml rum Infuses the raisins.

For the Filling

• 1/2 stick 57 g unsalted butter For a creamy texture.
• 1/2 stick 57 g salted butter Balances sweetness.
• 1 bar 114 g white chocolate Provides a sweet, creamy filling.
• 1 cup 115 g rum raisins Critical ingredient for filling.
• 1 tsp 5 ml optional rum For a stronger flavor.

Method

 

Preparation

1. In a microwave-safe bowl, combine the raisins, water, and granulated white sugar. Microwave on high for about 30 seconds to 1 minute until warm and sugar is dissolved. Stir in the rum and mix well. Cover and let soak overnight.
2. In a stand mixer, cream the unsalted butter with the powdered sugar and fine white sugar on medium speed until light and fluffy for about 2-3 minutes.
3. Add egg yolks, heavy cream or milk, and vanilla extract to the mixture. Mix until incorporated.
4. Mix almond flour and baking powder until combined. Sift in cake flour and mix on low speed until just combined.
5. Roll out the dough between two sheets of parchment paper to about 3-4 mm thick. Refrigerate overnight or freeze for at least 1 hour.

Baking

1. Preheat the oven to 350°F (175°C) and line a baking tray with parchment paper.
2. Trim dough edges and cut into 40 rectangles, each about 8.5 cm by 3.5 cm.
3. Bake for 14-16 minutes until golden brown and firm. Cool on a wire rack.

Filling

1. Melt white chocolate over a double boiler or microwave until smooth, then let cool slightly.
2. Beat the room-temperature unsalted butter until smooth. Gradually add the cooled white chocolate and mix well. Stir in soaked rum raisins and optional rum.

Assembly

1. Spread the filling on one cookie and top with another to form a sandwich. Refrigerate for at least 30 minutes to firm up.

Notes

For a healthier version, use sugar substitutes. These cookies are great for meal prep and can be stored in an airtight container for up to 5 days.