These Raspberry Almond Butter Cookies are a treat you’ll love! They’re soft, chewy, and packed with sweet raspberry bits and nutty almond flavor.
Every bite feels like a cozy hug! I like to enjoy these cookies with a cup of tea, and they always make my kitchen smell amazing while baking. Yum!
Key Ingredients & Substitutions
Almond Butter: This is the star of the show! You can use smooth almond butter for a creamier texture, or crunchy for added bites of almond. If you have a nut allergy, sunflower seed butter works well as a substitute!
Sugars: The mix of granulated and brown sugars gives a lovely flavor and texture. If you want to cut back on sugar, try using coconut sugar or a sugar alternative like monk fruit sweetener, keeping ratios in mind.
Raspberry Jam: This adds a fruity sweetness. If you don’t have raspberry jam, feel free to use any fruit preserves like strawberry, blueberry, or even a citrus marmalade for a twist!
Glaze: The powdered sugar glaze is optional, but it adds a nice touch. You can replace it with melted dark chocolate for a richer flavor or skip it entirely if you prefer a simpler cookie.
How Do You Get the Perfect Cookie Shape?
Shaping the cookies can be a little tricky, but don’t worry! To get that beautiful look and the perfect indent for the jam, follow these steps:
- When scooping dough, use a cookie scoop or a tablespoon to keep cookie sizes uniform.
- Space them about 2 inches apart on the baking sheet; they will spread as they bake.
- For the indent, lightly press your thumb or the back of a spoon into the center of each dough ball before adding the jam. Don’t press too hard, just enough to create a dip!
With these tips, you’ll have beautifully shaped cookies that look as good as they taste!
How to Make Raspberry Almond Butter Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup almond butter (smooth or crunchy)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sliced almonds (optional, for crunch and garnish)
- 1/3 cup raspberry jam or preserves
For the Glaze:
- 1/2 cup powdered sugar
- 1–2 teaspoons water or milk
How Much Time Will You Need?
This cookie recipe takes about 15 minutes of prep time and 10–12 minutes of baking. After baking, allow an additional 5 minutes for cooling before transferring to a wire rack. So, in about 30 minutes, you can enjoy delicious Raspberry Almond Butter Cookies!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly and come out perfectly fluffy. Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Mix the Wet Ingredients:
In a large bowl, combine the almond butter, granulated sugar, and brown sugar. Use a spatula or a hand mixer to mix them together until the mixture is creamy and well combined. This should only take a minute or two!
3. Add the Egg and Flavor:
Crack in the egg and pour in the vanilla extract. Mix everything together until fully incorporated. You want a smooth, creamy texture at this stage.
4. Combine Dry Ingredients:
In a small bowl, whisk together the baking soda, salt, and sliced almonds (if using). Now, gently add this dry mix into the wet ingredients, stirring just until evenly distributed.
5. Shape the Cookies:
Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches between each ball. This allows them room to spread as they bake.
6. Create the Indentations:
Using your thumb or the back of a spoon, make a gentle indentation in the center of each dough ball. This is where the delicious raspberry jam will go!
7. Add the Jam:
Take about 1 teaspoon of raspberry jam and fill each indentation with it. The jam will melt slightly while baking, creating a gooey, fruity center.
8. Bake the Cookies:
Pop the baking sheet into the oven and bake for 10–12 minutes, or until the edges are lightly golden. Keep an eye on them—overbaking can lead to crunchy cookies.
9. Cooling Time:
Once baked, remove the cookies from the oven and let them sit on the baking sheet for about 5 minutes. This helps them firm up a bit before transferring to a wire rack to cool completely.
10. Make the Glaze:
While the cookies are cooling, mix the powdered sugar with 1–2 teaspoons of water or milk in a small bowl until you have a thick but pourable glaze. If it’s too thick, add a little more liquid until it’s just right!
11. Drizzle and Serve:
Once the cookies have cooled, drizzle the glaze over the tops for a lovely finish. Let the glaze set for a few minutes before serving. Enjoy your cookies with a warm beverage or as a sweet snack throughout the day!
These cookies are soft, chewy, and filled with the delicious flavors of almond and raspberry. They’re delightful to share or to keep all to yourself—either way, enjoy every bite!
Can I Use Natural Almond Butter?
Absolutely! Natural almond butter works great in this recipe. Just be aware that it may be a little runnier than processed almond butter, so ensure it’s well mixed before use for balance in the dough.
Can I Substitute the Egg for a Vegan Option?
Yes, you can use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water, let sit for 5 minutes) or 1/4 cup of unsweetened applesauce as an egg substitute to make these cookies vegan-friendly!
How to Store Leftover Cookies?
Store any leftovers in an airtight container at room temperature for up to 4 days. For longer storage, you can freeze them in a single layer, then transfer to a freezer bag for up to 3 months. Just thaw before enjoying!
What Can I Use Instead of Raspberry Jam?
You can easily use another fruit jam like strawberry, blackberry, or even orange marmalade for a different flavor twist. Each will bring its own unique sweetness and tartness to the cookies!