These Raspberry Almond Cookies are a tasty treat, bringing together the sweet flavor of raspberries and the rich taste of almonds. The freeze-dried berries add a fun twist!
I love how these cookies turn out chewy and crunchy with that pop of berry goodness. Perfect for snack time, or just when you need a little pick-me-up. You’ll want to share… or not! 😉
Key Ingredients & Substitutions
All-Purpose Flour: This is essential for the cookie structure. If you’re gluten-free, use a 1:1 gluten-free flour blend, which works well in cookie recipes.
Unsalted Butter: Softened butter is key for creamy texture. If you need to avoid dairy, try using a plant-based butter or coconut oil. Both will give a slightly different flavor, but still delicious!
Sliced Almonds: They add crunch! If you have nut allergies, sunflower seeds are a great nut-free option that provide texture without the nut flavor.
Freeze-Dried Raspberries: These bring a burst of flavor. If you can’t find them, you could substitute with fresh raspberries, though they might make the cookies a bit softer. Otherwise, dried cranberries can work too!
How Do I Ensure My Cookies Are Perfectly Soft and Chewy?
To keep your Raspberry Almond Cookies soft and chewy, focus on how you handle the dough. Here are some tips:
- Don’t overmix: Once you add the flour, mix just until combined. Overmixing can lead to tougher cookies.
- Chilling the dough: If you have time, chill the dough for about 30 minutes. This helps the cookies hold their shape.
- Watch baking time: Take them out when they are just set. They might look a bit underdone, but they’ll continue to firm up while cooling.
By following these tips, you’ll get those perfect cookies with a chewy center and a delightful crunchy edge every time!
Raspberry Almond Cookies With Freeze-Dried Berries
Ingredients You’ll Need:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar (plus extra for rolling)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup sliced almonds (plus extra for topping)
- 1/2 cup semisweet chocolate chips
- 1/3 cup freeze-dried raspberries, crushed (plus extra for topping)
- Fresh raspberries and whole almonds for serving (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, and an additional 12-14 minutes for baking. Altogether, you’ll have warm and delicious cookies ready in about 30 minutes. Perfect for a quick baking session!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While it’s heating up, line a baking sheet with parchment paper to prevent sticking and make cleanup easier!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. This will ensure all the dry ingredients are evenly combined before adding them to the wet mixture. Set this bowl aside for later.
3. Cream the Butter and Sugar:
In a large bowl, take your softened butter and granulated sugar. Using a mixer or a whisk, cream them together until the mix is light and fluffy. This step is important as it helps incorporate air, giving your cookies a nice texture.
4. Add Egg and Vanilla:
Now beat in the egg and vanilla extract to the butter-sugar mixture. Mix until everything is well combined and smooth.
5. Combine Wet and Dry Ingredients:
Gradually add your flour mixture to the wet ingredients. Carefully mix until just combined; be careful not to overmix as this can lead to tougher cookies.
6. Fold in Goodies:
Using a spatula, gently fold in the sliced almonds, chocolate chips, and crushed freeze-dried raspberries until they’re evenly distributed in the dough. Yum!
7. Shape the Cookies:
Scoop out rounded tablespoon-sized portions of the dough and roll them in some extra granulated sugar for a sweet touch. Place these dough balls on your prepared baking sheet, leaving about 2 inches of space between each one. Flatten each cookie slightly with the palm of your hand.
8. Garnish:
For a beautiful look, sprinkle some extra sliced almonds and crushed freeze-dried raspberries on top of each cookie. This will give them a lovely color and texture.
9. Bake the Cookies:
Pop the baking sheet into the preheated oven and let the cookies bake for 12-14 minutes. Keep an eye on them—you’re looking for lightly golden edges and set centers.
10. Cool and Serve:
Once they’re done, take the cookies out and allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. If you’d like, serve with fresh raspberries and whole almonds for an extra special touch!
Enjoy your homemade Raspberry Almond Cookies, bursting with flavor and perfect for sharing… or keeping all to yourself!
Can I Use Fresh Raspberries Instead of Freeze-Dried?
Yes, you can use fresh raspberries, but they will create a softer cookie. If using fresh, reduce the amount slightly to avoid excess moisture in the dough. Alternatively, you can use dried cranberries for a similar texture without the added moisture.
What Can I Use Instead of Sliced Almonds?
If you have nut allergies or prefer to skip almonds, you can substitute with sunflower seeds or pepitas (pumpkin seeds). They add a nice crunch and keep the cookie texture similar.
How do I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, consider freezing them! Just make sure to separate layers with parchment paper to prevent sticking, and they’ll keep well for up to 3 months.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough in advance and refrigerate it for up to 2 days. Just wrap it tightly in plastic wrap. When you’re ready to bake, allow the dough to come to room temperature for about 10-15 minutes before scooping and baking.
