I love cookies, especially when they bring together the bright taste of raspberry and the warm, nutty flavor of almond. It’s a classic combination that always feels special. Today, I’m excited to share three delicious cookie recipes that celebrate this perfect pairing.
Whether you like soft and chewy, delicate and flaky, or rich and buttery, you’ll find a raspberry almond cookie here that you’ll want to bake again and again. Each recipe is easy to follow and perfect for sharing (or keeping all to yourself!).
Jump to Recipe:
- 1. Raspberry Almond Butter Cookies
- 2. Raspberry Almond Crescent Cookies
- 3. Raspberry Almond Shortbread Cookies
Raspberry Almond Butter Cookies You’ll Love
These Raspberry Almond Butter Cookies are wonderfully soft and chewy, packed with rich almond flavor. A dollop of sweet raspberry jam makes each bite a delightful experience.
Key Ingredients & Tips for Almond Butter Cookies
- Creamy Almond Butter: Using smooth, unsweetened almond butter helps create the perfect texture and deep nutty taste. Avoid crunchy varieties for this recipe.
- Good Quality Raspberry Jam: A high-quality seedless raspberry jam will make all the difference here, providing a bright, fruity contrast.
What You Need for Almond Butter Cookies
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/2 cup creamy almond butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup raspberry jam
⏱️ Time: 35 minutes🍽️ Yields: 2 dozen cookies
How to Make Raspberry Almond Butter Cookies
Step 1: Mix Wet Ingredients
Preheat your oven to 350°F (175°C). In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. Add the almond butter, egg, and vanilla extract, mixing well until everything is combined.
Step 2: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
Step 3: Add Jam and Bake
Gently fold in the raspberry jam until streaks appear, creating a pretty swirl. Drop rounded spoonfuls of dough onto ungreased baking sheets. Bake for 10-12 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before moving them to a wire rack.
📝 Final Note
For an extra almond kick, sprinkle a few slivered almonds on top of each cookie before baking.
Flaky Raspberry Almond Crescent Cookies Recipe
These Raspberry Almond Crescent Cookies are light and delicate, with a tender, melt-in-your-mouth texture. Each cookie is filled with a sweet raspberry surprise and dusted with powdered sugar.
Key Ingredients & Tips for Crescent Cookies
- Cold Butter is Key: Make sure your butter is very cold and cut into small pieces. This helps create a flaky, tender dough similar to pastry.
- Finely Ground Almonds: Use blanched, finely ground almonds (almond flour works too) for a smooth dough that shapes easily.
What You Need for Crescent Cookies
- 1 1/2 cups all-purpose flour
- 1/2 cup finely ground almonds
- 1/4 teaspoon salt
- 1 cup unsalted butter, very cold and cubed
- 1/4 cup granulated sugar
- 1 teaspoon almond extract
- 1/3 cup raspberry jam
- Powdered sugar for dusting
⏱️ Time: 45 minutes🍽️ Yields: 3 dozen cookies
How to Make Raspberry Almond Crescent Cookies
Step 1: Make the Dough
In a food processor, combine flour, ground almonds, and salt. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs. Add granulated sugar and almond extract, pulsing until a dough forms. Do not overmix. Chill the dough for at least 30 minutes.
Step 2: Shape and Fill
Preheat your oven to 350°F (175°C). Roll out a portion of the chilled dough on a lightly floured surface to about 1/8-inch thickness. Cut into small circles or squares. Place a tiny dollop of raspberry jam in the center of each. Fold the dough over the jam and gently shape into a crescent.
Step 3: Bake and Finish
Place the crescent cookies on baking sheets lined with parchment paper. Bake for 12-15 minutes, or until the edges are lightly golden. Let them cool completely on a wire rack. Once cool, dust generously with powdered sugar before serving.
📝 Final Note
If the dough becomes too warm and hard to handle, chill it again briefly. This helps keep the cookies flaky.
Classic Raspberry Almond Shortbread Cookies
These Raspberry Almond Shortbread Cookies are buttery, tender, and simply delicious. The crumbly shortbread pairs perfectly with a sweet swirl of raspberry and a hint of almond flavor.
Key Ingredients & Tips for Shortbread Cookies
- High-Quality Butter: Since butter is a main ingredient, using good quality unsalted butter will enhance the flavor and texture of your shortbread.
- Chill the Dough: Chilling the dough before baking is crucial for shortbread. It prevents spreading and ensures a crisp, firm cookie.
What You Need for Shortbread Cookies
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup raspberry jam
- 2 tablespoons slivered almonds (optional)
⏱️ Time: 50 minutes🍽️ Yields: 20 squares
How to Make Raspberry Almond Shortbread Cookies
Step 1: Prepare the Dough
In a large bowl, cream the softened butter and powdered sugar together until light and fluffy. Stir in the almond extract. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Press the dough evenly into an 8×8 inch baking pan lined with parchment paper. Chill for 30 minutes.
Step 2: Bake and Top
Preheat your oven to 325°F (160°C). Remove the chilled dough from the refrigerator. Spread the raspberry jam evenly over the top of the shortbread dough. If you like, sprinkle with slivered almonds.
Step 3: Cool and Cut
Bake for 30-35 minutes, or until the edges are lightly golden and the shortbread is set. Let the shortbread cool completely in the pan on a wire rack before lifting it out using the parchment paper. Cut into squares or bars.
📝 Final Note
For cleaner cuts, chill the baked shortbread again for 15-20 minutes before slicing into uniform pieces.