These Raspberry Almond Cookies are a tasty treat with a lovely crunch! Made with sweet raspberries and nutty almond flavor, they are perfect for any occasion.
Using freeze-dried berries gives these cookies a fun texture and vibrant taste. I love enjoying them with a hot cup of tea while snuggling on the couch. What’s not to love? 😊
Key Ingredients & Substitutions
All-purpose flour: This is the base for the cookies. If you’re looking for a gluten-free option, try using a 1:1 gluten-free flour mix. It often works well in cookies!
Butter: Use unsalted butter for better control over the saltiness in your cookies. If you’re looking for a dairy-free version, coconut oil can be a good substitute, though it might change the flavor slightly.
Almond extract: This adds a delicious nutty flavor. If you don’t have it, you can use an equal amount of vanilla extract for a different, but still yummy, taste.
Sliced almonds: They bring crunch to the cookies. If you prefer, you can use chopped pecans or walnuts instead for a different nut flavor.
Freeze-dried raspberries: These are fantastic for flavor and color. If you can’t find them, you can substitute with fresh raspberries, but remember to adjust the amount so the dough isn’t too wet.
How Do You Achieve the Perfect Cookie Texture?
The texture of your cookies is all about the mixing and baking method. Here’s how to ensure they come out just right:
- Mixing: When combining the butter and sugar, beat them until light and fluffy. This incorporates air and helps make your cookies tender.
- Don’t overmix: Once the flour is added, mix just until combined. Overmixing can lead to tough cookies.
- Chilling optional: If you have time, chilling the dough for about 30 minutes can help the flavors meld and prevent spreading during baking.
- Watch them closely: Every oven is different, so keep an eye on your cookies as they bake. They should be lightly golden around the edges but still soft in the middle when you take them out of the oven.
With these tips, your raspberry almond cookies should be a hit! Enjoy the delightful crunchy and sweet treats!
Raspberry Almond Cookies With Freeze-Dried Berries
Ingredients You’ll Need:
For The Cookies:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1/2 cup sliced almonds, plus whole almonds for topping
- 1/2 cup chocolate chips or chunks (optional)
- 1/3 cup freeze-dried raspberries, crushed roughly
- Coarse sea salt (for topping)
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and another 10-12 minutes to bake. After that, allow a few minutes for the cookies to cool before enjoying them. Total time is roughly 30 minutes—quick and delicious!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper or a silicone baking mat. This will keep your cookies from sticking!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, and salt. This ensures the leavening agents are evenly distributed. Once mixed, set this bowl aside.
3. Cream Butter and Sugar:
In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together. Mix on medium speed until the mixture is creamy and fluffy, which should take about 2-3 minutes.
4. Add Egg and Extracts:
Add in the large egg, almond extract, and vanilla extract. Beat everything together until it’s well combined and smooth.
5. Combine Wet and Dry Ingredients:
Gradually add the flour mixture to the wet ingredients. Mix on low speed until it’s just combined—be careful not to overmix!
6. Fold in Mix-Ins:
Now, gently fold in the sliced almonds, chocolate chips (if you’re using them), and the freeze-dried raspberries with a spatula. Be gentle so you don’t break up the raspberries too much.
7. Scoop the Cookie Dough:
Scoop out the cookie dough onto the prepared baking sheet using a tablespoon or a cookie scoop. Make sure to space them about 2 inches apart to give them room to spread.
8. Add Toppings:
Press a few whole almonds and some crushed freeze-dried raspberries into the tops of each cookie mound. Also, sprinkle a small pinch of coarse sea salt on top. This adds a lovely flavor contrast!
9. Bake the Cookies:
Bake in the preheated oven for about 10-12 minutes. Keep an eye on them—you’re looking for lightly golden edges, while the centers should still be soft.
10. Cool the Cookies:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
11. Enjoy!
Once cooled, serve these delicious raspberry almond cookies with a cup of tea or coffee. Perfect for sharing, but you might be tempted to keep them all to yourself!
These cookies bring together the nutty flavor of almonds with the tartness of freeze-dried raspberries, making them a delightful treat for any occasion. Enjoy your baking!
Can I Use Fresh Raspberries Instead of Freeze-Dried?
Yes, you can use fresh raspberries! However, be cautious as they may add more moisture to the dough, potentially affecting the texture. I recommend using about half the amount of fresh raspberries and patting them dry before folding them in.
Can I Make These Cookies Ahead of Time?
Absolutely! You can prepare the dough ahead of time and refrigerate it for up to 3 days. Just scoop the dough onto the baking sheet, cover it tightly with plastic wrap, and bake when you’re ready. Alternatively, you can freeze the dough for up to 3 months—just thaw it in the fridge before baking.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can also freeze the cookies for up to 2 months. Just make sure they’re in a freezer-safe container to prevent freezer burn!
Can I Substitute the Almond Extract?
Yes! If you don’t have almond extract, you can use vanilla extract instead. The cookies will still be delicious, but the almond flavor will be missed. Feel free to get creative and try other extracts, like hazelnut or even lemon, for a twist!
