These raspberry almond cookies are a tasty treat! With crunchy almonds and sweet freeze-dried berries, they bring a burst of flavor in every bite. Perfect for a snack or a sweet surprise!
I love how easy they are to make—just mix, scoop, and bake. Plus, the colors are so pretty, they feel festive! Who says cookies can’t be a little fancy? 🍪✨
Key Ingredients & Substitutions
Butter: Unsalted butter is best for controlling the overall saltiness. If you’re in a pinch, use salted butter and just skip the added salt in the recipe.
Almonds: I love using chopped almonds for their crunch. If you want a nut-free option, sunflower seeds work great!
Freeze-Dried Raspberries: These give a fun tartness. If you can’t find them, fresh raspberries might work, but you’ll need to reduce other liquids slightly to avoid soggy cookies.
Dark Chocolate: I prefer dark chocolate chunks for richness. If you’re not a fan, you can easily swap in white chocolate or even butterscotch chips for a different flavor.
How Do I Get My Cookies to Bake Evenly?
Getting cookies to bake evenly can be tricky, but here’s how to succeed:
- Temperature: Make sure your oven is fully preheated before baking.
- Baking Sheets: Use light-colored baking sheets; dark sheets can cause cookies to brown too quickly.
- Spacing: Don’t crowd the cookies on the sheet; leave enough room for them to spread as they bake.
- Cooling: Always let cookies cool on the baking sheet before transferring them. This helps them set properly.
Following these tips will help ensure your Raspberry Almond Cookies come out perfectly baked and delicious!
Raspberry Almond Cookies With Freeze-Dried Berries
Ingredients You’ll Need:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup almonds, chopped (plus whole almonds for garnish if desired)
- 1 cup dark chocolate chunks or chips
- 1/2 cup freeze-dried raspberries, roughly crushed
- Fresh raspberries for garnish (optional)
- Coarse sugar or sanding sugar for sprinkling (optional)
How Much Time Will You Need?
This delicious cookie recipe takes about 15 minutes of preparation time and 10-12 minutes of baking time. Be sure to allow about 5 minutes cool time after baking before transferring them to a rack. In total, you’ll need about 30-40 minutes before you can enjoy these delightful treats!
Step-by-Step Instructions:
1. Preheat The Oven:
Begin by preheating your oven to 350°F (175°C). This ensures that the cookies bake evenly. While that’s happening, line your baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Cream The Butters and Sugars:
In a large bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar. Use a hand mixer or a sturdy spatula to mix until the mixture is light and fluffy—this should take about 2-3 minutes.
3. Add Eggs and Vanilla:
Next, beat in the eggs one at a time, ensuring they are well mixed before adding the next. Then add in the vanilla extract and mix until everything is combined well.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This helps to evenly distribute the baking soda and salt throughout the cookie dough.
5. Mix Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to over-mix; a few lumps are okay!
6. Fold In The Goodies:
Now, gently fold in the chopped almonds, dark chocolate chunks, and most of the crushed freeze-dried raspberries, reserving some for later to top the cookies.
7. Scoop The Dough:
Scoop out portions of the cookie dough—around 1.5 tablespoons each—and place them onto the prepared baking sheets, leaving about 2 inches between each ball to allow for spreading.
8. Add The Final Touches:
Gently press a few pieces of the reserved crushed freeze-dried raspberries on top of each cookie. For a little extra sparkle, sprinkle a touch of coarse sugar over the top if desired.
9. Bake The Cookies:
Place your baking sheets in the oven and bake for 10-12 minutes, or until the edges are golden and the centers appear set but still soft. Keep an eye on them toward the end!
10. Cool and Enjoy:
Once baked, remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. After, transfer them to a wire rack to cool completely. This is the hardest part – waiting to dive in!
11. Serve Pretty:
For a beautiful presentation, serve with some fresh raspberries and whole almonds around the cookies. They’re delightful to look at and even better to eat!
Enjoy your sweet, crunchy Raspberry Almond Cookies filled with bursts of flavor from the freeze-dried berries! Talk about a treat that everyone will love!
Can I Use Other Types of Nuts in This Recipe?
Absolutely! If you prefer, you can substitute the chopped almonds with walnuts or pecans for a different texture and flavor. Just make sure to chop them up into similar sizes to ensure even distribution in the dough.
Can I Replace Freeze-Dried Raspberries with Fresh Raspberries?
Fresh raspberries can be used, but they will add moisture to the dough. To compensate, reduce any other liquid ingredients slightly, and you might want to chop the fresh raspberries into small pieces for better integration.
How Should I Store the Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. To keep them fresh longer, you can also refrigerate them for up to a week. If you plan to store them for longer, consider freezing them in a single layer and then placing them in a freezer-safe bag for up to 2 months.
Can I Make the Dough Ahead of Time?
Yes! You can make the cookie dough a day in advance. Just wrap it tightly in plastic wrap and refrigerate. When you’re ready to bake, let it sit at room temperature for about 10-15 minutes before scooping and baking for even results.
