These Raspberry Almond Cookies are a tasty treat that brings a lovely crunch with every bite! Made with real almond flavor and sprinkled with freeze-dried berries, they’re sweet and fruity.
Every time I bake these, my kitchen fills with a cozy aroma that makes it hard to wait for them to cool. Honestly, just try not to eat them all at once—they’re just that good! 😋
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of our cookies. For those who want a gluten-free option, almond flour works well, but check the moisture level of your dough since almond flour is denser.
Unsalted Butter: Butter keeps the cookies rich and tender. If you’re dairy-free, use a plant-based butter or coconut oil. Just make sure it’s softened for easy mixing!
Sugars: A mix of granulated and brown sugars gives flavor and moisture. If you need a lower-sugar option, coconut sugar can be a good substitute, but it may change the texture slightly.
Almond Extract: This adds a delicious nutty flavor. If you don’t have almond extract, you can substitute with vanilla extract, but the cookie’s flavor will differ a bit.
Sliced Almonds: They add a nice crunch! If you have nut allergies, sunflower seeds can give a similar texture without the nuts.
Freeze-Dried Raspberries: These give a tart berry flavor. In place of freeze-dried, you can use fresh raspberries, but the moisture level can affect the cookie’s texture, so be cautious!
How Do I Cream Butter and Sugar Perfectly?
Creaming your butter and sugar correctly is crucial for perfectly textured cookies. This step creates air in the batter, making your cookies light and fluffy. Here’s how to do it:
- Ensure your butter is softened to room temperature—this means it should be pliable but not melted.
- In a large bowl, place the softened butter and both sugars. Use an electric mixer on medium speed.
- Cream together for about 3-4 minutes until it looks light in color and fluffy in texture. You want to see some air bubbles.
Don’t skip this step! If you under-cream, your cookies may become dense instead of light.
What’s the Best Baking Technique for Cookies?
Even baking is key to achieving that perfect cookie! Here are some tips to consider:
- Make sure to space your cookie dough balls out, at least 2 inches apart, as they will spread while baking.
- Keep an eye on the time! Cookies can go from underbaked to burnt quickly. They should be golden around the edges but still soft in the center.
- Let your cookies cool on the baking sheet for a bit before moving them to a rack. This helps them firm up.
With the right combination of ingredients and careful attention to baking, you’ll have delicious cookies every time!
How to Make Raspberry Almond Cookies With Freeze-Dried Berries
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (125g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) brown sugar, packed
- 1 large egg
- 1 teaspoon almond extract
For Mix-Ins:
- 1/2 cup sliced almonds, plus extra for topping
- 1/2 cup dark chocolate chunks
- 1/4 cup freeze-dried raspberries, roughly chopped
Optional Topping:
- Coarse sugar for sprinkling on top
How Much Time Will You Need?
This delicious cookie recipe takes about 15 minutes of prep time and 10-12 minutes of baking. You’ll need an additional 5 minutes to allow them to cool on the baking sheet. Altogether, you can enjoy freshly baked cookies in about 30 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it heats up, get your baking sheet ready with parchment paper or a silicone baking mat. This will prevent the cookies from sticking!
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This helps to combine everything evenly. Set this mixture aside for now!
3. Cream the Butter and Sugars:
In a large mixing bowl, use an electric mixer to cream the softened butter with the granulated and brown sugars. Mix on medium speed until the mixture is light and fluffy, which should take about 3-4 minutes. This step is essential for a nice texture in your cookies!
4. Add Egg and Almond Extract:
Next, beat in the egg and the almond extract into the butter-sugar mixture until everything is fully combined. You should have a nice creamy mixture.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; you want your cookies to remain tender!
6. Fold in the Fun Stuff:
Now it’s time to add the special ingredients! Gently fold in the sliced almonds, dark chocolate chunks, and chopped freeze-dried raspberries. These will give your cookies that delicious crunch and fruity flavor.
7. Scoop the Cookie Dough:
Using a tablespoon or a cookie scoop, place rounded amounts of cookie dough on the prepared baking sheet, leaving about 2 inches of space between each one to allow for spreading as they bake.
8. Add Toppings:
For a lovely appearance, press a few extra sliced almonds and bits of freeze-dried raspberries on top of each cookie. You can also sprinkle on a little coarse sugar for an extra crunch and sweetness!
9. Bake the Cookies:
Place the baking sheet in your preheated oven and bake for about 10-12 minutes. They are done when the edges are golden-brown, but centers are still soft.
10. Cool the Cookies:
Once baked, remove the baking sheet from the oven. Let the cookies cool on the sheet for about 5 minutes before transferring them to a wire rack to cool completely. This will give them a chance to firm up!
11. Serve and Enjoy:
These cookies are perfect served warm or at room temperature. Enjoy them with fresh raspberries on the side or with a nice cup of tea for a delightful snack!
Indulge in these tender, nutty cookies with bursts of tangy raspberry and rich chocolate—happy baking!
Can I Use Fresh Raspberries Instead of Freeze-Dried?
Yes, you can use fresh raspberries, but keep in mind they will add moisture to the dough. To compensate, you may want to reduce the quantity slightly or increase the flour by a tablespoon to maintain the right texture.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you want them to last longer, you can freeze them in a sealed container for up to 2 months. Just let them thaw at room temperature before enjoying!
Can I Make These Cookies Gluten-Free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend that measures 1:1. Just ensure it contains xanthan gum for better texture and structure.
What Is the Best Way to Ensure Cookies Are Evenly Baked?
To ensure even baking, rotate the baking sheet halfway through the baking time. This helps promote uniform heat distribution in your oven and prevents some cookies from baking faster than others.