Rum Raisin Buttercream Sandwich Cookies Recipe

This Rum Raisin Buttercream Sandwich Cookies recipe offers the perfect balance of rich buttercream infused with the warmth of rum and the sweetness of plump raisins, sandwiched between tender and buttery cookies.

Recipe Video

Easy Raisin Butter Sandwich

When I was in Japan, I always bought Rum Raisin Buttercream Sandwich Cookies.

The rich aroma of rum-soaked raisins, smooth and perfectly textured cream, and the right balance of crispiness and moistness in the cookies. It seemed too perfect to attempt making them myself.

But it turns out, making the rum raisins is as simple as soaking dried raisins in rum (store-bought rum raisins work too), and the cream only requires butter and white chocolate. Then, using my familiar tart dough or sablé recipe, I can easily bake the cookies and assemble the sandwiches. There's really nothing too challenging about it!

Instructions

Rum raisin

Of course, you can use store-bought rum raisins, but homemade raisins are fluffier, chewier, and have more presence. Soaking them in strongly aromatic dark rum alone guarantees a highly satisfying and successful Rum Raisin Buttercream Sandwich Cookies that are sure to please!

For oil-coated raisins, place them in a strainer and pour hot water over them to remove the oil. Pat them dry thoroughly with paper towels. (If using non-oil-coated raisins, you can skip this step.)

Put the raisins into a sterilized jar (or a ziplock bag) and pour in enough rum to cover the raisins completely. As the raisins absorb the rum and expand, add a bit more rum to ensure they are fully immersed. If, after a few days, the raisins are not fully soaked and some are still exposed, add more rum.

You can eat the soaked raisins the next day, but for the best flavor, it's recommended to wait around one week for the raisins to absorb the rum thoroughly.

Cookie dough

This is a sable dough typically used for tarts. I shaped it into a square, but you can also cut it into rectangles or use a round shape. If you don't have the right molds, you can create squares or rectangles using cardboard or directly cut the dough with a pie cutter.

In a bowl, place softened butter at room temperature and knead it to make it soft. Add powdered sugar and mix thoroughly until well combined.

Add egg yolk and mix.

Sift in the flour and mix gently with a rubber spatula.

Shape flat, wrap in plastic wrap, and let rest in the refrigerator for at least 1 hour.

Prepare two large sheets of kitchen parchment paper. Place the dough between them and use a rolling pin to flatten it to about 3mm / 0.12 inches thick, gently tapping as you go. Once flattened, refrigerate (or freeze) the dough between the parchment papers until it reaches a firm consistency for easy cutting with cookie cutters.

Carefully peel off the oven sheets attached to the top and bottom of the dough. Proceed to cut out shapes using cookie cutters. For this recipe, we used a square shape measuring 6cm x 6cm (2.4" x 2.4").

Arrange the dough on a baking sheet and bake in a 170°C oven for about 15 minutes or until it turns a light golden brown.

White chocolate buttercream

Like the sable dough, white chocolate buttercream is a cream that tastes like "butter," so the key to its deliciousness is to choose the most aromatic butter possible.

The White Chocolate Buttercream firms up when chilled but softens at room temperature. When sandwiching the cream between cookies, you can opt to soften the cream at room temperature and then use a palette knife or piping bag to fill the cookies directly. However, I found this method challenging as the cream becomes too soft to handle, making the cookie sides messy and uneven. Therefore, I prefer to chill the cream, then use cookie cutters to shape it for easier and neater assembly.

Melt the white chocolate in the microwave or using a double boiler.

In a bowl, soften the butter and then gradually add the melted white chocolate, mixing them together.

Add rum raisins and mix.

Line a baking pan with plastic wrap, pour in the cream, and spread it to about 1 cm / 0.4-inch thickness.

Refrigerate until firm, about 1 hour.

Cut out the cream that has hardened in the refrigerator to the same size as the cookie dough you just cut out. (The cream will soften quickly, so if it is too hard to handle, place it in the refrigerator or freezer as needed to keep it cool while working.)

Place the hollowed-out cream between the two pieces of sable and sandwich them together.

Let's make it at home Easy Raisin Butter Sandwich

Making homemade versions of store-bought treats can sometimes be challenging, but this recipe is both easy to follow and incredibly satisfying. Choosing high-quality butter and making homemade rum raisins will enhance the rich aroma of the rum, resulting in an even more delicious outcome.

Equipment

Square Cookie Cutter

Rum Raisin Buttercream Sandwich Cookies Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Chicca Food
• Total Time: 45 minutes
• Yield: 10 servings 1x

Print Recipe

Pin Recipe

Description

Rum-raisin buttercream sandwiched cookies are a perfect balance of rum flavor and raisin sweetness in this recipe.

---

Ingredients

Units MUS Scale 1x2x3x

Rum Raisins

• 60g raisins
• 60ml rum (dark)

Cookie dough

• 100g unsalted butter
• 50g powdered sugar
• 1 egg egg yolk
• 120g cake flour

White chocolate buttercream

• 100g unsalted butter
• 100g white chocolate
• 80g rum raisins

Cook Mode Prevent your screen from going dark

---

Instructions

Preparation:

1. Bring all the butter (200g) to room temperature. Line a baking sheet with parchment paper (or use a Silpat).
2. Preheat the oven to 170°C (about 340°F) about 10 minutes before using.

Rum Raisins:

1. For oil-coated raisins, place them in a strainer and pour hot water over them to remove the oil. Pat dry with paper towels.
2. In a sterilized jar (or a resealable bag), place the raisins and pour in enough rum to cover them completely. Add a little extra rum as the raisins will absorb it over time. If the raisins are not fully submerged after a few days, add more rum.
3. You can use the rum raisins the next day, but it's recommended to wait about a week for the raisins to absorb the rum fully.

Cookie Dough:

1. In a bowl, soften the room-temperature butter and mix in powdered sugar until well combined.
2. Add the egg yolk and mix.
3. Sift in the cake flour and gently fold it in with a rubber spatula.
4. Flatten and shape the dough, wrap it in plastic wrap, and let it rest in the refrigerator for at least 1 hour.

White Chocolate Buttercream:

1. Melt the white chocolate in the microwave or over a double boiler.
2. In a bowl, soften the butter and mix until smooth. Gradually add the melted white chocolate and mix well.
3. Add the rum raisins and mix.

Spreading the Cream:

1. Line a shallow dish with plastic wrap and pour in the buttercream, spreading it to about 1cm thickness.
2. Chill in the refrigerator until firm, for about 1 hour.

Rolling and Cutting the Dough:

1. Prepare two large sheets of parchment paper and place the dough between them. Roll it out to about 3mm thickness using a rolling pin while tapping gently.
2. Chill the rolled-out dough in the refrigerator (or freezer) until it's firm enough for easy cutting.
3. Peel off the parchment paper from the top and use cookie cutters to cut out the dough. In this case, we used a 6cm x 6cm square shape.

Baking:

1. Arrange the dough pieces on the baking sheet and bake in a 170°C (about 340°F) oven for about 15 minutes, or until they turn a light golden brown.

Assembling the Sandwich Cookies:

1. Once the buttercream has hardened in the refrigerator, use a cookie cutter to carve out buttercream pieces of the same size as the cookies. (As the buttercream softens quickly, you can place it in the refrigerator or freezer as needed to make handling easier.)
2. Sandwich the buttercream pieces between two sablé cookies and voilà! You have your delicious Rum Raisin Buttercream Sandwich Cookies!

Notes

Storing Rum Raisins:

Rum raisins, made by soaking dried raisins in high-proof rum, can be stored for a long period, ranging from six months to a year. They can generally be kept at room temperature, but during hot summer months, it's advisable to store them in the refrigerator.

Cutting Cookie Dough:

If you don't have a square-shaped cookie cutter, you can use a knife or a pie cutter to cut the dough directly, or create a template using thick paper and use a knife to follow along the edges for clean and precise shapes.

• Prep Time: 30 minutes
• Additional Time: 0 hours
• Cook Time: 15 minutes
• Category: Cookies
• Cuisine: Japanese

Nutrition

• Serving Size: 1
• Calories: 332
• Sugar: 17
• Sodium: 21
• Fat: 21
• Saturated Fat: 12
• Unsaturated Fat: 7
• Trans Fat: 0
• Carbohydrates: 29
• Fiber: 1
• Protein: 3
• Cholesterol: 82