These raspberry almond cookies are soft, chewy, and packed with yummy freeze-dried berries. They have a lovely almond flavor that pairs perfectly with the fruity bursts!
Honestly, how can you resist a cookie that smells like a dream? I like to enjoy them with a cup of tea—perfect for a cozy afternoon snack. Yum! 🍪
Key Ingredients & Substitutions
Butter: Unsalted butter is preferred for these cookies as you control the saltiness. If you’re in a pinch, you can use margarine, but it might change the texture a bit.
Sugars: Granulated and brown sugar add sweetness and moisture. If you need a healthier option, try coconut sugar for a similar flavor, just keep an eye on the browning during baking.
Almond Extract: This adds a lovely nutty flavor. If you don’t have almond extract, you can use vanilla extract instead, but it will change the overall taste.
Freeze-Dried Raspberries: They give a tart punch and beautiful color. If you’re missing these, fresh raspberries can work, but they’ll add moisture; reduce slightly the amount of other wet ingredients.
Almonds: Chopped almonds or almond meal create great texture and flavor. For nut-free options, sunflower seed meal or pumpkin seeds can be a good substitute.
How Do You Achieve the Perfect Texture for Cookies?
Getting the right texture for cookies is all about mixing and baking times. When creaming the butter and sugars, make sure to do it until light and fluffy—this incorporates air into the dough.
- Don’t overmix: After adding flour, mix until just combined. Overmixing can lead to tough cookies.
- Watch the baking time: Pull the cookies from the oven when the edges are golden while the centers are soft. They’ll firm up as they cool.
- Cooling: Let cookies cool on the baking sheet first, as residual heat continues to cook them slightly.
Raspberry Almond Cookies With Freeze-Dried Berries
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon pure almond extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup freeze-dried raspberries, slightly crushed
- 1/2 cup finely chopped almonds or almond meal
- 1/2 cup mini dark chocolate chips or chopped dark chocolate (optional)
- Whole almonds and extra freeze-dried raspberry pieces for topping
Time Estimated:
This delightful cookie recipe will take about 15 minutes to prepare and another 10-12 minutes to bake. Altogether, you can enjoy freshly baked cookies in around 30 minutes!
Step-by-Step Instructions:
1. Preparing Your Oven and Baking Sheet:
Preheat your oven to 350°F (175°C). While the oven is heating, line a baking sheet with parchment paper or a silicone baking mat. This will help prevent the cookies from sticking.
2. Creaming the Butter and Sugars:
In a large mixing bowl, use a hand mixer or a wooden spoon to cream together the softened butter, granulated sugar, and brown sugar. Mix them together for about 2-3 minutes until the mixture is light and fluffy. This fluffiness is key to chewy cookies!
3. Adding the Egg and Almond Extract:
Next, beat in the egg and almond extract to the butter-sugar mixture. Continue mixing until everything is well combined.
4. Whisking the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. This ensures even distribution of the leavening agent and helps prevent lumps in your cookie dough.
5. Combining Wet and Dry Ingredients:
Gradually add the dry flour mixture to the wet ingredients, mixing gently until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
6. Folding in the Fun Ingredients:
Now it’s time to fold in the freeze-dried raspberries, chopped almonds or almond meal, and chocolate chips if you’re using them. The freeze-dried berries will add beautiful color and flavor to your dough!
7. Shaping the Cookies:
Using a cookie scoop or a tablespoon, form dough balls (approximately 1 tablespoon each) and place them on your prepared baking sheet. Make sure to space them about 2 inches apart.
8. Adding Toppings:
To make your cookies look even prettier, press a whole almond into each dough ball and sprinkle some extra crushed freeze-dried raspberry pieces on top for decoration.
9. Baking the Cookies:
Pop your baking sheet in the oven and bake for 10-12 minutes, or until the edges are just starting to turn golden while the centers remain soft. This will keep them chewy!
10. Cooling and Enjoying:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then, carefully transfer them to a wire rack to cool completely. Enjoy your delicious, fragrant Raspberry Almond Cookies with delightful bursts of freeze-dried raspberry!
Can I Use Fresh Raspberries Instead of Freeze-Dried?
Yes, you can use fresh raspberries, but keep in mind they’ll add extra moisture to the dough. To compensate, consider reducing the butter or egg slightly. Fresh raspberries will also not give the same color effect as freeze-dried ones.
How Do 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 the cookies for up to 3 months. Just place them in a single layer in a freezer-safe bag, separating layers with parchment paper.
Can I Substitute the Almond Extract?
Absolutely! If you don’t have almond extract, feel free to substitute it with vanilla extract. Just be aware that it will alter the flavor slightly, but they will still be delicious!
What’s the Best Way to Thaw Frozen Cookies?
To thaw frozen cookies, simply remove them from the freezer and let them sit at room temperature for about 30 minutes. For a quicker method, you can microwave them on low power for about 10-15 seconds, checking frequently to avoid overheating.
