Rum Raisin Butter Sandwich Cookies (Marusei Copycat Recipe) レーズンバターサンド

This Rum Raisin Butter Sandwich Cookies recipe is a homemade take on the classic Japanese treat. Buttery cookies filled with rum-soaked raisins and a rich, creamy filling make them perfect for tea time or special occasions. If you love Japanese desserts or are a fan of rum raisin treats, this recipe will quickly become a favorite!

What Are Rum Raisin Butter Sandwich Cookies?

Rum Raisin Butter Sandwich Cookies, or “rum raisin butter sando” (ラムレーズンバターサンド) in Japanese, are a luxurious treat originating from Hokkaido, Japan. These cookies feature buttery, crumbly biscuits sandwiched with a rich filling made of rum-soaked raisins and a creamy mixture of white chocolate and butter. Popularized by Marusei, this iconic dessert is known for its decadent flavor and texture, making it a sought-after gift item. While some versions use buttercream, the Marusei recipe is unique for combining white chocolate and butter, resulting in a smooth, melt-in-your-mouth filling.

My mom loves rum raisin butter sando cookies and since it’s not accessible in Canada, she’s been making them at home for years. She’s tried many variations of cookies and filling, but this year we really tried to recreate our favourite Marusei version. We brought a box home and did tones of testing and finally landed on this recipe. We’ve even measured the dimensions and weight to replicate its appearance with each cookie weighing approximately 37 grams and measuring 8.5×3.5 cm and 2 cm thick, ensuring the perfect balance of cookie and filling in every bite.

Ingredients for Rum Raisin Cookies

Here is everything you’ll need to make these homemade rum raisin butter sandwich cookies:

• Unsalted Butter: Used in both the dough and cream. For the buttercream, use both salted and unsalted for best flavour.
• Powdered Sugar and White Sugar: Using both ensures a tender and delicate texture that is soft and crumbly.
• Fine Almond Flour: Enhances the flavor and softness of the cookies.
• Egg Yolks: Contribute to the cookie’s rich and buttery texture.
• Heavy Cream or Milk: Adds moisture for a cohesive dough. Marusei’s cookies are slightly more moist than other brands and the heavy cream/milk helped achieve this texture.
• Vanilla Extract
• Cake Flour: Gives the cookies a light and crumbly texture.
• Baking Powder: Helps the cookies achieve a slight lift during baking.
• Raisins: Use unsweetened raisins without any oil coating.
• Water
• Rum
• White Chocolate: Use a high quality white chocolate bar. Avoid white chocolate chips as they have stabilizers that prevent them from melting easily.

How to Make Rum Raisin Butter Sandwich Cookies

This rum raisin cookie recipe has a few steps to it but relatively easy as long as you follow the steps closely.

1. Make rum raisins (1): Soak the raisins in water, sugar and rum.
2. Prepare the Dough (2-4): Cream the butter and sugars until light and fluffy. Add the egg yolks, milk, and vanilla extract, mixing until combined. Incorporate the almond flour, followed by the cake flour and baking powder, mixing until just combined.
3. Roll and Chill the Dough (5): Roll the dough between parchment paper or in a large ziplock bag to a thickness of 3-4 mm. Refrigerate overnight or freeze for at least 1 hour until firm.
4. Bake the Cookies (6-8): Remove the dough from the fridge. Trim a small amount off each edge for clean cuts. Slice into 40 rectangles measuring 8.5×3.5 cm. Place the cookies on a lined baking tray and bake for 14-16 minutes, or until golden brown. Cool for 5 minutes before transferring to a wire rack to cool completely.
5. Make the Filling (9-10): Melt the white chocolate and allow it to cool slightly. Mix the room-temperature butter with the cooled white chocolate until smooth. Drain and place the rum raisin on paper towel to remove excess liquid. Then mix them into the filling along with a pinch of salt and additional rum.
6. Assemble the Cookies (11-12): Pipe or spread the filling onto one cookie, then top with another to create a sandwich. Refrigerate the assembled cookies until the filling is firm.

How to Store Buttercream Cookie Sandwiches

Store the assembled butter sandwich cookies in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 2 months. I recommend using a vacuums sealer to ensure they don’t get freezer burnt or absorb any unwanted odour.

Recipe FAQ

More Sandwich Cookies to Love

• Matcha Sandwich Cookies
• Soy Caramel Sandwich Cookies (coming soon)
• Walnut Caramel Sandwich Cookies (coming soon)
• Nama Chocolate Sandwich Cookies (coming soon)
• Matcha Nama Chocolate Sandwich Cookies (coming soon)

Enjoy!! If you make this Rum Raisin Butter Sandwich Cookies  recipe, let me know! Leave a comment, rating and if you decide to share it on socials, tag me on instagram @Okonomikitchen. I’d love to hear from you!

Rum Raisin Butter Sandwich Cookies

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5 from 1 review

• Author: Lisa Kitahara
• Total Time: 1 hour 36 minutes
• Yield: 20 cookies
• Diet: Vegetarian

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Description

This Rum Raisin Butter Sandwich Cookies recipe is a homemade take on the classic Japanese treat. Buttery cookies filled with rum-soaked raisins and a rich, creamy filling make them perfect for tea time or special occasions. If you love Japanese desserts or are a fan of rum raisin treats, this recipe will quickly become a favorite!

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Ingredients

Units USM

Cookies

• 1 stick (114 g) unsalted butter
• 1/2 cup (60 g) powdered sugar
• 2 tsp (10 g) fine white sugar
• 1/4 cup (52 g) fine almond flour
• 2 egg yolks (36 g)
• 2 tsp (10 ml) heavy cream or milk
• 1 tsp (5 ml) vanilla extract
• 1 1/2 cup (188 g) cake flour
• 1 tsp (4 g) baking powder

Rum Raisins

• 1 cup (115 g) raisins (unsweetened, no oil coating)
• 1/2 cup (100 ml) water
• 3–4 tbsp (37–50 g) granulated white sugar
• 2 tbsp (30 ml) rum

White Chocolate Cream

• 1 cup (115 g) rum raisins
• 1 tsp (5 ml) rum, optional
• 1/2 stick (57 g) unsalted butter
• 1/2 stick (57 g) salted butter
• 1 4 oz (114 g) bar of white chocolate

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Instructions

1. Make the Rum Raisins: In a microwave-safe bowl, combine the raisins, water, and 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.
2. Prepare the Cookie Dough: In the bowl of a stand mixer fitted with the paddle attachment (or using an electric beater), cream the softened butter with the powdered sugar and fine white sugar on medium speed until light and fluffy (about 2-3 minutes). Add the egg yolks, heavy cream or milk and vanilla, and mix until fully incorporated. 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.
3. Roll and Chill 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.
4. Bake the Cookies: 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. 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. 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.
5. Make the White Chocolate Cream 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. In a separate bowl, beat the room-temperature 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.
6. 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.

Notes

• If halving this recipe, roll the cookie dough out to 35 x 18 cm rectangle.

• Prep Time: 10 minutes
• Rest time: 70 minutes
• Cook Time: 16 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Japanese

Nutrition

• Serving Size: 1 sandwich cookie
• Calories: 203
• Sugar: 11 g
• Sodium: 107 mg
• Fat: 13.2 g
• Saturated Fat: 7.4 g
• Unsaturated Fat: 4.8 g
• Trans Fat: 0.3 g
• Carbohydrates: 19 g
• Fiber: 0.6 g
• Protein: 2.3 g
• Cholesterol: 43.8 mg

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