These Raspberry Almond Cookies are sweet little treats with a delightful crunch. The mix of almond flavor and tart freeze-dried berries makes them extra tasty!
I love how colorful and fun these cookies look. They’re perfect for a snack or as a cheerful addition to any gathering. Plus, who doesn’t love a cookie with a fruity surprise? 🍪
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your cookies. If you’re looking for a gluten-free option, you can use a gluten-free flour blend. Just make sure it includes xanthan gum for better texture!
Butter: Unsalted butter is preferred for controlling the salt in the recipe. If you’re dairy-free, try using coconut oil or a vegan butter alternative, but it might slightly change the texture.
Freeze-Dried Raspberries: These add a unique tartness and crunch. If you can’t find them, consider using dried cranberries or cherries, but reduce the sugar a bit as they are often sweeter. Fresh raspberries can be used too, but the cookies might be softer!
Almond Extract: It gives a lovely nutty flavor. If you’re not a fan, you can skip it and just use more vanilla extract. Also, if you’re nut-free, you can replace almonds with sunflower seeds.
How Do I Properly Mix Ingredients for Cookies?
Mixing the ingredients correctly makes a big difference in the texture of cookies. Here’s how to do it right:
- Start with room temperature butter for easy creaming with sugars.
- Beat the butter and sugars together until light and fluffy. This usually takes 2-3 minutes. It incorporates air, giving your cookies a nice lift!
- Add eggs and extracts one at a time. This helps everything blend more smoothly. Make sure each is fully incorporated before adding the next.
- When adding dry ingredients, mix on low speed to prevent overmixing. Stop as soon as you don’t see dry flour.
- Gently fold in mix-ins like chocolate and dried fruits. This keeps them from breaking down too much.
Taking care with these steps will help you achieve cookies that are soft in the middle and slightly crispy on the edges! Enjoy baking!
Raspberry Almond Cookies With Freeze-Dried Berries
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (140 g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup (60 g) unsalted butter, softened
- 1/4 cup (50 g) granulated sugar
- 1/4 cup (50 g) light brown sugar, packed
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 3/4 cup (120 g) semisweet chocolate chunks
- 1/2 cup (40 g) freeze-dried raspberries, roughly crushed
- 1/3 cup (40 g) chopped almonds, plus extra for topping
- Flaky sea salt, for sprinkling
How Much Time Will You Need?
This delicious cookie recipe takes about 15 minutes to prepare and 10-12 minutes to bake. Letting the cookies cool for a few minutes on the baking sheet adds an extra step, but the total time will be around 30 minutes before you can dig in!
Step-by-Step Instructions:
1. Preheat & Prepare:
Start by preheating your oven to 350°F (175°C). While it warms up, line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. This helps ensure the leavening agent is evenly distributed!
3. Cream Butter and Sugars:
In a large bowl, use an electric mixer to beat the softened butter along with the granulated sugar and brown sugar until the mixture is light and fluffy—about 2-3 minutes.
4. Add Egg and Extracts:
Add in the egg, vanilla extract, and almond extract. Beat everything together until well combined. This is where the delicious flavor comes from!
5. Combine Dry and Wet Ingredients:
Gradually mix in the dry ingredients to the wet ingredients, stirring on low speed just until everything is combined. Be careful not to overmix!
6. Fold in Extras:
Gently fold in the chocolate chunks, crushed freeze-dried raspberries, and chopped almonds until they are evenly spread throughout the dough.
7. Shape the Cookies:
Using a cookie scoop or a tablespoon, drop spoonfuls of dough onto the prepared baking sheet, leaving about 2 inches of space in between each. Slightly flatten each ball with your fingers or the back of a spoon for even baking.
8. Add Toppings:
Enhance the cookies by pressing a few extra chopped almonds and some freeze-dried berry pieces into the tops of each one. Finally, sprinkle a pinch of flaky sea salt to bring out all the flavors.
9. Bake:
Place the cookies in the oven and bake for 10-12 minutes, or until the edges are set but the centers are still soft and slightly golden. Keep an eye on them so they don’t overbake!
10. Cooling Time:
Once baked, take them out of the oven and let the cookies cool on the baking sheet for about 5 minutes. Then carefully transfer them to a wire rack to cool completely.
11. Enjoy:
Now it’s time to enjoy your Raspberry Almond Cookies! They’re perfect served warm or at room temperature, and make a wonderful treat with tea or coffee.
Happy baking!
Can I Substitute Fresh Raspberries for Freeze-Dried Raspberries?
Yes, you can use fresh raspberries, but keep in mind that they have more moisture. This might make the cookies softer, so you might want to reduce the egg to prevent them from spreading too much during baking.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them in a freezer-safe container for up to 2 months. Just make sure to separate layers with parchment paper to prevent sticking!
What If I Don’t Have Almond Extract?
If you don’t have almond extract, you can simply increase the amount of vanilla extract in the recipe. The cookies will still have great flavor, just with a different nutty profile. Alternatively, you can also use hazelnut extract for a unique twist!
Can I Make These Cookies Vegan?
Absolutely! You can replace the egg with a flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water, mixed and allowed to sit for a few minutes) and substitute the butter with a vegan butter alternative. The cookies will still be delicious!
