These Raspberry Almond Butter Cookies are a treat you can’t resist! They are sweet, chewy, and packed with the yummy flavors of almond and raspberry. Perfect for a snack or dessert!
Whenever I make these cookies, my kitchen smells amazing! I can’t help but eat one—or two—straight from the oven. They are super easy to whip up, so I’ll make a batch anytime I need a quick sweet fix!
Key Ingredients & Substitutions
Almond Butter: This is the star of the show! You can use either smooth or crunchy almond butter depending on your preference. If you’re looking for a nut-free option, sunflower seed butter works great as a substitute.
Granulated Sugar: This adds sweetness and helps with texture. If you want to reduce sugar, you can substitute with coconut sugar or even a sugar alternative like stevia, but keep in mind it may change the texture a bit.
Raspberry Jam: The jam brings that lovely tartness. You can swap it with blueberry or strawberry jam if you prefer, or use fresh raspberries for a bit of a twist!
Sliced Almonds: These add crunch and texture. If you’re nut-free, try using rolled oats for some texture or pumpkin seeds for a different crunch.
How Do You Get Perfectly Indented Cookies?
The indent is an essential step for holding jam. Here’s how to do it right:
- After scooping the dough onto the baking sheet, gently use your thumb or the back of a spoon to press down in the center.
- Be careful not to press too hard; you want a nice dip but not a hole.
- Leave about 1/4 inch of edge so the cookie holds its shape while baking.
This simple step ensures each cookie has the perfect amount of jam and looks fantastic too!
How to Make Raspberry Almond Butter Cookies
Ingredients You’ll Need:
- 1 cup almond butter (smooth or crunchy)
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup sliced almonds
- 1/3 cup raspberry jam or preserves
- 1/2 cup powdered sugar (for drizzle)
- 1-2 tbsp milk (for drizzle)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and around 10-12 minutes to bake. Don’t forget to let your cookies cool for a bit after baking, so in total, you’re looking at around 30-40 minutes from start to finish for fresh, delicious cookies!
Step-by-Step Instructions:
1. Preheat and Prepare
First things first, preheat your oven to 350°F (175°C). While that’s heating up, line a baking sheet with parchment paper to make cleanup easy and prevent sticking.
2. Mix the Ingredients
In a large mixing bowl, combine the almond butter and granulated sugar. Then, crack in the egg and pour in the vanilla extract. Use a spatula or a whisk to mix everything together until the mixture is smooth and well combined.
3. Add Dry Ingredients
Next, add the baking soda and salt to the almond butter mixture. Stir well to make sure everything is incorporated nicely.
4. Fold in the Almonds
Carefully fold in the sliced almonds. This will give your cookies a lovely crunch and nutty flavor. Make sure they are evenly distributed throughout the dough!
5. Shape the Cookies
Use a cookie scoop or tablespoon to scoop out balls of dough. Place them on the prepared baking sheet, making sure to leave about 2 inches of space between each cookie.
6. Create the Indent
To give your cookies that cute raspberry jam holder, gently press down the center of each cookie with your thumb or the back of a spoon. Just create a nice little dip—don’t push too hard!
7. Add the Jam
Now it’s time to fill! Spoon about 1/2 teaspoon of raspberry jam into the indent of each cookie. This will melt and get all gooey while they bake.
8. Bake!
Slide the baking sheet into your preheated oven. Bake the cookies for about 10-12 minutes, or until the edges are just lightly golden. Your kitchen should smell wonderful by now!
9. Cool Down
Once they’re done baking, take the cookies out of the oven and let them cool on the baking sheet for about 5 minutes. Then carefully move them to a wire rack to cool completely.
10. Make the Drizzle
While the cookies cool, prepare the sweet drizzle. In a small bowl, whisk together the powdered sugar and milk until smooth. You want a consistency that is thick but still drizzly.
11. Drizzle Away!
Now that your cookies are cool, take a spoon or a piping bag and drizzle the sweet glaze over the top of each cookie. Get creative—use a zig-zag or just a simple swirl!
12. The Final Touch
Allow the glaze to set for a few minutes before serving. And there you have it: delicious raspberry almond butter cookies ready to enjoy!
These cookies are not just a treat for your taste buds but also a feast for your eyes with their beautiful glaze and bright raspberry center! Perfect for sharing or keeping all to yourself—enjoy!
Can I Use Different Nut Butters?
Absolutely! While almond butter is fantastic, you can use peanut butter or cashew butter as substitutes. Just keep in mind that the flavor will change slightly with different nut butters.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to a week. If you’d like them to last longer, you can freeze them in a sealed container or freezer bag for up to three months!
Can I Make These Cookies Vegan?
Yes! To make these cookies vegan, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water, let sit for a few minutes to thicken) and ensure that your almond butter and raspberry jam are free from added animal products.
What Should I Do If My Dough is Too Sticky?
If your dough seems too sticky to handle, try chilling it in the fridge for about 30 minutes. This will help the dough firm up, making it easier to scoop and shape the cookies.
