Festive Raspberry Almond Cookies

This cookie is the chewy-but-crisp, wildly more-ish kind you’ll find yourself sneaking off with at midnight: almond-forward butter cookies with a little well of bright raspberry jam in the center and a scatter of sliced almonds for crunch. They look fancy on a platter but are legitimately simple—the kind of cookie that reads “festive” but actually comes together on a sleepy weeknight. Try them for holiday trays, cookie swaps, or whenever you want something both delicate and unapologetically snackable.

My husband calls these “the ones that disappear.” He will not admit he ate four before dinner, but I found jam on his chin so and there’s photographic proof (don’t ask). The kids love pressing the jam in with their thumbs like tiny bakers; the chaos of almond bits everywhere became our version of confetti. This recipe slid into our rotation after I tried to be fancy for a neighbor drop-off and half the dozen never left the house. Now it’s my go-to when I need a gift that looks like effort but is mostly shortcuts and good intentions.

Kitchen Talk

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I’ll be honest: my first batch oozed jam all over the pan. I learned to either use less jam or freeze the filled dough balls briefly before baking—game changer. I also tested with fresh raspberries (too wet) and with freeze-dried powder (great for color, less goo). Sliced almonds toast up beautifully on top and give the cookie a little personality; don’t skip the light toast if you want nuttier flavor. Oh—and don’t overwork the dough. It likes being handled gently and chilled.

Shopping Tips

– Baking Basics: Use all-purpose flour and real granulated sugar for texture; avoid swapping in liquid sweeteners unless you’re altering the whole formula.
– Fruit: Seedless raspberry preserves or jam works best to avoid seeds and extra moisture—if you prefer fresh, macerate and drain well first.
– Nuts & Seeds: Blanched sliced almonds give a pretty look and crisp; if you use chopped whole almonds, expect a chunkier bite.
– Fats & Oils: Unsalted butter (softened) is the most reliable; if you use salted, cut back on added salt elsewhere.
– Flavor Boosts: Almond extract plus a little vanilla or lemon zest lifts the flavor—use a light hand with almond extract so it doesn’t overpower.

Prep Ahead Ideas

– Make the dough and form into logs or scooped balls the day before; wrap tightly in plastic and chill or freeze.
– Fill the centers and freeze on a tray, then transfer to a freezer bag—bake straight from frozen, adding a minute or two.
– Keep sliced almonds in a small container at room temp; toast just before baking if you want that extra fresh crunch.
– Use airtight containers for chilled dough to prevent fridge smells from creeping in.

✔Time-Saving Tricks

– Use a cookie scoop so all the cookies are the same size and bake evenly.
– Buy a good seedless jam if you’re short on time—no need to fuss with fresh berries.
– Freeze pre-portioned dough on a tray, then store in a bag; bake a few straight from frozen when cravings hit.
– Pulse nuts in a food processor if you want a finer texture without buying almond meal.

✔Common Mistakes

– Putting too much jam in the center—result: jam volcano. I did this once and rescued the pan by blotting excess jam and pressing cookies back into shape before they cooled.
– Overbaking. These cookies get a little firmer as they cool; take them out when edges are lightly golden.
– Using wet fresh raspberries without draining—turns cookies soggy. Use jam or thoroughly drain fresh berries.
– Skipping the chill. Dough that’s too warm will spread; a short chill makes all the difference.

What to Serve It With

– A steaming mug of black tea or coffee—classic and comforting.
– Vanilla ice cream for an indulgent dessert sandwich.
– Sparkling wine or prosecco for holiday party pizazz.
– A simple green salad if you need something to pretend you were healthy.

✔Tips & Mistakes

– Use a light hand with almond extract—start small and sniff before you dump it in.
– If edges brown too fast, lower the oven temp 10–20°F and bake a bit longer.
– Cool on the pan for a minute, then transfer to a rack; leaving them too long on a hot sheet keeps them soft.
– If cookies spread, your butter was probably too soft—chill the dough next time.
– One-liner: I once tried maple syrup for sweetness—cute idea, tragic texture.

✔Storage Tips

Store cooled cookies in an airtight container layered with parchment paper for up to 4 days at room temp. If you don’t mind them cold, they’re perfectly fine straight from the fridge—great with coffee in the morning, no shame. Freeze for up to 3 months; thaw at room temp or warm briefly in a 300°F oven to freshen.

✔Variations and Substitutions

– Swap almond extract for vanilla if you want a less nut-forward flavor; you’ll lose some character but the cookie is still lovely.
– Use chopped pistachios or hazelnuts instead of almonds for a different crunch and color.
– For gluten-free: try a 1:1 GF flour blend, but expect a slightly different crumb—chill the dough well.
– For vegan: use a vegan butter substitute and a flax egg, but the texture will be softer and less buttery.
– If you’re out of raspberry jam, apricot or strawberry preserves work fine—just pick something not too runny.

Frequently Asked Questions

Festive Raspberry Almond Cookies

Buttery almond cookies with jam-filled centers and a festive crunch. Easy to bake, beautiful to gift, and even better to eat.

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Prep Time: 25 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 37 minutes minutes

Servings: 28

Ingredients

 

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Main Ingredients

• ▢ 0.75 cup unsalted butter softened
• ▢ 0.67 cup granulated sugar
• ▢ 1 large egg at room temperature
• ▢ 1 tsp pure vanilla extract
• ▢ 0.5 tsp almond extract
• ▢ 2.25 cup all-purpose flour
• ▢ 0.5 cup almond flour finely ground blanched almonds
• ▢ 0.5 tsp baking powder
• ▢ 0.5 tsp fine sea salt
• ▢ 0.6 cup raspberry jam seedless if you prefer
• ▢ 0.33 cup sliced almonds for garnish (optional)
• ▢ 0.25 cup powdered sugar for dusting (optional)

Instructions

Preparation Steps

• Preheat oven to 350°F. Line two baking sheets with parchment paper.
• Cream butter and sugar in a large bowl until pale and fluffy, about 2 minutes.
• Beat in the egg, vanilla, and almond extract until smooth.
• Whisk flour, almond flour, baking powder, and salt in a separate bowl.
• Add dry ingredients to the butter mixture. Mix on low until a soft dough forms.
• Chill the dough 15 minutes to make shaping easier.
• Scoop 1-tbsp portions, roll into balls, and space 2 inches apart on sheets.
• Press a deep indent in each ball with a thumb or 1/2-teaspoon measure.
• Fill each indent with a scant 1/2 teaspoon raspberry jam. Sprinkle edges with sliced almonds if using.
• Bake 10–12 minutes, until edges are set and just turning golden.
• Cool 5 minutes on the sheet, then transfer to a rack. Dust with powdered sugar once fully cool.

Notes

Try lemon or orange zest in the dough, or swap the raspberry jam for apricot or blackberry. For a dipped look, cool cookies fully, then drizzle or dip edges in melted white chocolate. Store airtight at room temperature for 4–5 days, or freeze unfilled dough balls up to 2 months; bake from frozen, adding 1–2 minutes.

This recipe is an original creation inspired by classic Festive Raspberry Almond Cookies flavors. All ingredient ratios and instructions are independently developed.