Hi there! I’m Cassandre, and today on Caramel Loafing, we’re making one of the most beloved cookies in Japan: Rum Raisin Butter Sandwich Cookies (レーズンバターサンド).
If you’ve traveled to Japan before, you’ve probably seen these buttery sandwich cookies in convenience stores or specialty gift shops. Rokkatei’s version from Hokkaido is arguably the most iconic.
So what makes them irresistible? Rum-soaked raisins, a creamy sweet filling, and melt-in-your-mouth cookies—each bite delivers a perfect balance of flavor and texture.
Our homemade twist uses a fragrant, airy Italian buttercream filling and a cookie base inspired by French pâte sucrée, modified for a crumblier, lighter bite. Both techniques are easier than they sound and serve as great foundations for other desserts too.
Even the rum raisins alone are a treat—you can use the leftovers in bread, ice cream, or anywhere you'd like a touch of indulgence.
More to explore: If you loved these delightful Rum Raisin Sandwich Cookies, then you’ll also love these other equally popular and irresistible dessert recipes:
The fluffy, melt-in-your-mouth chiffon cake that became an internet sensation: Hidden Snow Chiffon Cake
A timeless classic loved all across Asia: Japanese Strawberry Shortcake
A travel favorite in Japan that always draws long lines: Hokkaido-Style Soft Cheese Tart
A recreated masterpiece from a famous Tokyo shop: Mr. Cheesecake’s Signature Earl Grey Cheesecake
A French classic and a must-have in any baker’s collection: French Financier Almond Cakes (Financier aux Amandes)
A simple yet stunning French pastry layered with rich coffee buttercream: Dacquoise with Coffee Buttercream (La Dacquoise)
Rum Raisin Butter Sandwich Cookies Recipe
Ingredients
Cookie cutter size: 2-inch square mold
Yield: About 10–11 sandwich cookies (20–22 individual cookies)
☞ For the Cookies
- 1 egg
- 100g (3.5 oz) unsalted butter
- 90g (3.2 oz) almond flour
- 55g (1.9 oz) powdered sugar
- 110g (3.9 oz) cake flour
☞ For the Italian Buttercream
- 120g (4.2 oz) unsalted butter
- 55g (1.9 oz) granulated sugar
- 18g (0.6 oz) water
- 30g (1.1 oz) egg whites
☞ For the Rum Raisins (This makes extra—perfect for other desserts!)
- 40g (1.4 oz) Jamaican rum
- 70g (2.5 oz) raisins
Want to know the nutrition facts? Use our Nutrition & Calorie Calculator for detailed info.
Instructions
- Prepare the Rum Raisins: Soak the raisins in hot water for a few minutes to remove excess oil and impurities.
- Drain and pat dry with paper towels.
- Place the raisins in a clean, sealable jar. Pour in 40g (1.4 oz) Jamaican rum, seal the lid, and shake to coat. Let them soak overnight—or for 2–3 days for deeper flavor.
- Make the Cookie Dough: In a bowl, cream the softened butter (no whipping needed) until smooth and mayo-like in texture.
- Sift in the powdered sugar and mix well.
- Add the egg and whisk until fully emulsified. This step takes a little patience!
- Sift in the almond flour and stir until no dry patches remain.
- Sift in the cake flour and mix gently with a cutting motion to avoid overmixing.
- Shape the dough, wrap in plastic wrap, and chill for 30 minutes.
- Roll the dough to about 0.4cm thick. Freeze for 20 minutes to firm it up.
- Cut 20–22 squares using a 2-inch cookie cutter. If you don’t have one, slice into 4x8cm rectangles. Place on a lined baking mat.
- Preheat oven to 320°F (160°C) and bake for 15–18 minutes.
- Let the cookies cool completely on a wire rack.
- Make the Italian Buttercream: In a mixing bowl, whisk 30g (1.1 oz) egg whites with a pinch of salt and a few drops of lemon juice until soft peaks form.
- In a small saucepan, combine 55g (1.9 oz) sugar and 18g (0.6 oz) water. Cook over medium heat until the syrup reaches 243°F (117°C).
- Slowly drizzle the syrup into the egg whites while whisking on high speed. Once incorporated, switch to low speed and beat until the meringue cools to room temperature.
- Add the softened butter in three parts, mixing on medium speed. Then whip on high for 2 more minutes until light and fluffy. Transfer to a piping bag.
- Assemble: Pipe buttercream onto one cookie, add rum raisins, and sandwich with another cookie. Repeat.
- Chill for at least 1 hour before serving for the best texture and flavor.
Watch the full video tutorial here: Rum Raisin Sandwich Cookies