Name: Raspberry Almond Cookies Recipe
Prep time: 20 min
Cook time: 14 min
Total time: 34 min
Cuisine: American
Ingredients: 1 cup unsalted butter (softened); ¾ cup granulated sugar; 1 large egg; 1 teaspoon almond extract; 2 cups all-purpose flour; ½ teaspoon baking powder; ¼ teaspoon salt; ½ cup raspberry jam; ½ cup sliced almonds (lightly toasted); Optional: powdered sugar for dusting

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If you’re looking for a cookie that’s as delightful to eat as it is beautiful to behold, Raspberry Almond Cookies are it! These little gems boast a buttery, tender base, a burst of tangy-sweet raspberry jam, and a kiss of toasted almonds for crunch. Each bite is a harmony of flavors and textures that makes these cookies irresistible for holiday trays, afternoon teas, or simple snacking. Whether you’re a seasoned baker or just starting out, Raspberry Almond Cookies are about to become a cherished favorite in your kitchen.

Raspberry Almond Cookies Recipe - Recipe Image

Ingredients You’ll Need

The magic of Raspberry Almond Cookies begins with a handful of simple, honest ingredients. Each one has an important role to play, from the creamy butter that creates a melt-in-your-mouth crumb to the vibrant raspberry jam that pops with color and flavor. Here’s what you’ll need and why it matters:

Unsalted Butter (1 cup, softened): The foundation of a tender cookie; be sure it’s soft for easy creaming and a smooth dough.
Granulated Sugar (¾ cup): Adds just the right amount of sweetness without overpowering the delicate almond and raspberry notes.
Large Egg (1): Binds the dough and gives the cookies a subtle richness.
Almond Extract (1 teaspoon): The secret to that irresistible, aromatic almond flavor—don’t be tempted to skip it!
All-Purpose Flour (2 cups): Provides structure and makes the cookies soft yet sturdy enough to hold the jam.
Baking Powder (½ teaspoon): Gives the cookies a gentle lift so they don’t bake up too dense.
Salt (¼ teaspoon): Balances sweetness and enhances the other flavors.
Raspberry Jam (½ cup): The star filling—choose a good-quality jam for the best flavor; seedless is nice for a smoother finish.
Sliced Almonds (½ cup, lightly toasted): Adds a lovely crunch and intensifies the almond flavor; toast them for extra depth.
Powdered Sugar (optional, for dusting): A pretty, snowy finish that makes these cookies look as special as they taste.

How to Make Raspberry Almond Cookies

Step 1: Prepare Your Baking Sheet

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This simple step keeps the cookies from sticking and makes cleanup a breeze. While the oven warms up, the parchment will ensure your Raspberry Almond Cookies bake evenly and lift off easily.

Step 2: Cream the Butter and Sugar

In a large bowl, use a hand mixer or stand mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes. Creaming incorporates air, giving the cookies their delicate texture and helping them hold their shape.

Step 3: Add Egg and Almond Extract

Beat in the egg and almond extract until fully combined. The egg helps bind everything together, while the almond extract infuses the dough with its signature flavor—making these Raspberry Almond Cookies truly unforgettable.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until a soft dough forms. Overmixing can make cookies tough, so stop as soon as the flour disappears.

Step 5: Shape and Fill the Cookies

Roll the dough into 1-inch balls and space them about 2 inches apart on your prepared baking sheet. Use your thumb or the back of a small spoon to gently press a well into the center of each ball—this is where the magic happens! Spoon about ½ teaspoon of raspberry jam into each indentation, being careful not to overfill.

Step 6: Add Almonds and Bake

Sprinkle a few toasted sliced almonds over the top of each cookie. Slide the tray into the oven and bake for 12–14 minutes, or until the edges are just turning golden. The centers should still look a little soft; they’ll firm up as they cool.

Step 7: Cool and Finish

Let your cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. If you like, dust the cooled cookies with powdered sugar for a snowy, bakery-worthy finish. Your Raspberry Almond Cookies are ready to enjoy!

How to Serve Raspberry Almond Cookies

Garnishes

A simple dusting of powdered sugar is all you need to make these cookies look festive and inviting. If you want to get a little fancy, drizzle a bit of melted white chocolate over the tops or add a few extra toasted almond slivers for extra crunch and flair.

Side Dishes

Raspberry Almond Cookies shine alongside a pot of hot tea, coffee, or a glass of cold milk. They also pair beautifully with fresh berries or a scoop of vanilla ice cream for an easy but elegant dessert platter. If you’re serving them at brunch, try them with fruit salad or a dollop of whipped cream.

Creative Ways to Present

Stack these cookies in a clear jar for a homemade gift, or arrange them in neat rows on a pretty platter for a party. For holiday gatherings, nestle them in festive paper cups or box them up with a ribbon. Raspberry Almond Cookies also make a beautiful addition to cookie exchanges or bake sales—just watch how quickly they disappear!

Make Ahead and Storage

Storing Leftovers

Once cooled, store your Raspberry Almond Cookies in an airtight container at room temperature. They’ll stay fresh for up to 4 days, maintaining their lovely texture and flavor. Be sure to separate layers with parchment or wax paper to prevent the jam from sticking.

Freezing

These cookies freeze wonderfully! Place them in a single layer on a baking sheet to freeze until solid, then transfer to a freezer-safe container or bag. They’ll keep well for up to a month—just let them thaw at room temperature before serving, and enjoy Raspberry Almond Cookies whenever the craving strikes.

Reheating

If you prefer your cookies slightly warm, pop them in a 300°F (150°C) oven for 3-4 minutes. This revives their just-baked aroma and softens the jam center a bit. Alternatively, a very short burst in the microwave (about 5-10 seconds) does the trick—just be careful not to overheat.

FAQs

Can I use a different jam instead of raspberry?

Absolutely! While raspberry is classic, you can swap in strawberry, apricot, or even blackberry jam for a fun twist. Just be sure to use a good-quality, thick jam so it doesn’t run off the cookies.

How do I keep the cookies from spreading too much?

If your dough feels too soft, chill it for 20–30 minutes before rolling into balls. This helps the Raspberry Almond Cookies hold their shape and keeps the centers from spreading out too much during baking.

Are these cookies gluten-free?

As written, this recipe uses all-purpose flour and is not gluten-free. However, you can try using a gluten-free baking blend in the same quantity for a similar result—just make sure your blend contains a binder like xanthan gum.

Can I make the dough ahead and bake later?

Yes! You can prepare the dough, cover it tightly, and refrigerate for up to 48 hours before shaping and baking. Just let it sit at room temperature for about 10 minutes to soften slightly before rolling out your Raspberry Almond Cookies.

Why are my cookies dry or crumbly?

This usually happens if the dough is overmixed or too much flour is added. Always measure your flour carefully and mix just until combined for the most tender, delicious Raspberry Almond Cookies.

Final Thoughts

If you’re searching for a treat that’s charming, delicious, and guaranteed to impress, you can’t go wrong with Raspberry Almond Cookies. They’re a joy to bake and even more fun to share. Give them a try—you just might find yourself making a second batch before you know it!

Raspberry Almond Cookies Recipe

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4.6 from 6 reviews

Author: admin
Total Time: 34 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

Delight in these Raspberry Almond Cookies, a perfect blend of buttery soft cookies filled with sweet raspberry jam and topped with crunchy toasted almonds. This classic American dessert is easy to bake, making it a great treat for holidays or anytime you crave a sweet, nutty snack.

Ingredients

Scale

Wet Ingredients

1 cup unsalted butter (softened)
¾ cup granulated sugar
1 large egg
1 teaspoon almond extract

Dry Ingredients

2 cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt

Fillings and Toppings

½ cup raspberry jam
½ cup sliced almonds (lightly toasted)
Optional: powdered sugar for dusting

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar together using an electric mixer or a wooden spoon until the mixture is light and fluffy, which usually takes about 3-5 minutes.
Add Egg and Almond Extract: Beat in the egg and almond extract until well combined, ensuring the mixture is smooth and homogeneous.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt to evenly distribute the leavening and seasoning.
Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until a soft, cohesive dough forms; avoid overmixing to keep cookies tender.
Shape Cookies: Roll the dough into 1-inch balls and place them at least 2 inches apart on the prepared baking sheet to allow for spreading during baking.
Make Indentations: Use your thumb or the back of a small spoon to create a small indentation in the center of each dough ball, which will hold the jam filling.
Fill with Raspberry Jam: Fill each indentation with about ½ teaspoon of raspberry jam, spreading slightly if needed but keeping it contained within the indentation.
Add Almond Topping: Sprinkle a few lightly toasted sliced almonds on top of each cookie for added texture and flavor.
Bake Cookies: Bake in the preheated oven for 12–14 minutes or until the edges turn lightly golden, indicating doneness.
Cool Cookies: Allow the cookies to cool on the baking sheet for about 5 minutes to firm up before transferring them to a wire rack to cool completely, preventing them from breaking.
Optional Dusting: Once cooled, optionally dust the cookies with powdered sugar for an elegant finishing touch and extra sweetness before serving.

Notes

For a smoother texture, use seedless raspberry jam.
Enhance the almond flavor by adding a few drops of almond extract to the jam before filling the cookies.
These cookies freeze well; store in an airtight container for up to one month.

Prep Time: 20 minutes
Cook Time: 14 minutes
Category: Dessert
Method: Baking
Cuisine: American