Rum Raisins Sandwich Cookies Recipe

by Sweet Dumpling
Rum Raisins Sandwich Cookies Recipe

Hi, everyone. Today we’ll show you how to make a delicious & famous Japanese /Hokkaido biscuit snack: Rum Raisin Butter Sandwich Cookies.

These crispy sandwich cookies are filled with flavor rum raisins and a fluffy buttercream frosting. The taste is exquisite!! They are my favorite cookies of all time. And they’re super easy to make too.

In this recipe, we use Italian meringue to make the buttercream, and french pastry to make the cookies. Can you imagine how wonderful the taste when combined with rum raisins? I recommend this recipe for you strongly, hope you like this recipe

Hokkaido dessert with Italian buttercream & Pâté sucrée

It’s time for cookies!

Rum Raisins Sandwich Cookies Recipe
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Rum Raisins Sandwich Cookies

Rating: 3.6/5
( 5 voted )
Serves: 20 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat


For Cookies

  • egg 1
  • unsalted butter 100g
  • almond flour 90g, finely ground
  • powdered sugar 55g
  • cake flour 110g

For Italian Buttercream

  • unsalted butter 120g
  • granulated sugar 55g
  • water 18g
  • egg white 30g

For Rum Raisin

  • rum 40g
  • raisins 70g


Rum Raisins

  1. Soak the 70g raisins with hot water and stirring by a scoop for 2-3 minutes to
  2. Remove the raisins, drain and pat dry with a paper towel.
  3. Prepare a jar or any container with a lid. Place the raisins in the jar and pour 40g Rum. Close up the lid, and give it a shake to let the raisins quickly soak up the rum.

For cookies

  1. Cream the softened butter until light and fluffy.
  2. Add powdered sugar until well blended and well combined.
  3. Add an egg, mix to combine, scraping down the sides of the bowl after each part. It takes time. Be patient. :)
  4. Sift almond flour in the bowl, blended to mix well.
  5. Sift flour and mix and blend until the dough just begins to come together. But don't over mix.
  6. Transfer the dough on a plastic wrap, shape the dough slightly, and chill in the refrigerator for 30 minutes.
  7. Remove the plastic wrap and roll out the dough to 0.4cm thick. Freeze the dough for 20 minutes.
  8. Cut the shapes out of the dough. We use 2" square cutter. You can also cut it into 4x8cm by a knife.
  9. Preheat the oven to 160C, bake for 15-18 minutes.
  10. Remove the cookies from the oven and let them cool completely.

For Italian buttercream

  1. Add 30g egg white into to bowl, add a pinch of salt and few drops of lemon juice, whisk them until soft peak.
  2. Add 55g sugar and 18g water into a pot and place on medium-low heat until temperature reads 117C. Remove from heat.
  3. At the same time, drizzle the sugar syrup into the beaten egg whites slowly and turn the hand mixer to the highest speed until the sugar syrup has been added. Turn the mixer down to low speed until the meringue is completely cool.
  4. For a wonderful emulsion, don't put all softened butter in at a time, you can add it in 3 times, and beat in medium speed until the butter is combined. Turn the mixer to high speed to beat for an extra 2 minutes, then you will get a silky texture buttercream.


baking mold: 2" square cookie cutter, can make 20-22 cookies

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Recipe video


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