These raspberry almond cookies are a sweet treat that combines crunchy almonds and fruity freeze-dried berries. They are soft, chewy, and absolutely delightful!
Baking these cookies fills your kitchen with a delicious aroma that’s hard to resist. I love how quick they are to make—just mix, scoop, and bake for a colorful snack! 😋
Key Ingredients & Substitutions
All-Purpose Flour: This forms the base of your cookies. If you’re looking for a gluten-free option, almond flour or a 1:1 gluten-free flour blend works well! Just remember, almond flour may lead to denser cookies.
Butter: Unsalted butter is best for controlling the saltiness of your cookies. If you’re in a pinch, you can use margarine or coconut oil for a dairy-free option. Just know it may slightly alter the flavor.
Almonds: Roughly chopped almonds add crunch and flavor. You can swap them with any nuts like walnuts or pecans, or even use sunflower seeds for a nut-free version!
Freeze-Dried Raspberries: I love using freeze-dried raspberries as they add great flavor without extra moisture. If you can’t find them, try dried cranberries or cherries, but remember they’ll change the taste a bit.
Chocolate Chunks: Dark chocolate adds richness. If you prefer milk chocolate or want a healthier option, try using dark chocolate chips or even white chocolate for a different taste!
How Do You Make Cookies That Are Soft in the Center but Have Crisp Edges?
The key to perfect cookies is how you mix the butter and sugar. Creaming them together well adds air, which makes cookies nice and fluffy. Here’s how to get those desirable edges and soft centers:
- Start with room temperature butter. This helps it cream better with sugar.
- Don’t overmix the dough after adding in the dry ingredients. Mix until just combined to keep them soft.
- Use a cookie scoop for even sizes, ensuring they bake at the same rate.
- Watch the baking time carefully; pulling them out when they’re slightly underdone leads to soft centers!
Let these tips guide you, and you’ll have deliciously soft cookies that everyone will love!
Raspberry Almond Cookies With Freeze-Dried Berries
Ingredients You’ll Need:
For the Cookies:
- 1 cup (150g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup almonds, roughly chopped (plus a few whole almonds for topping)
- 1/2 cup dark chocolate chunks or chips
- 1/4 cup freeze-dried raspberries, crushed slightly
- Fresh raspberries and extra freeze-dried raspberries for garnish (optional)
How Much Time Will You Need?
This delightful cookie recipe takes about 15 minutes for preparation and another 10-12 minutes to bake. You’ll be enjoying these scrumptious treats in just around 30 minutes! Perfect for a quick baking session!
Step-by-Step Instructions:
1. Preheat & Prepare:
Start by preheating your oven to 350°F (177°C). Line a baking sheet with parchment paper to prevent the cookies from sticking. Easy cleanup is always a win!
2. Mix the Dry Ingredients:
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. This mixture sets the foundation for your cookie dough. Once done, set it aside for later use.
3. Cream the Butter and Sugar:
In a larger mixing bowl, use a hand mixer or stand mixer to cream together the softened butter and granulated sugar. Mix until the mixture is light and fluffy—this usually takes about 2-3 minutes.
4. Combine Wet Ingredients:
Add the egg and vanilla extract to the butter and sugar mixture. Beat until everything is well combined; it should look smooth and creamy.
5. Incorporate Dry Ingredients:
Gradually fold the dry ingredients into the wet mixture. Be careful not to overmix—just stir until everything is combined for tender cookies.
6. Add Fun Mix-Ins:
Now, stir in the chopped almonds, dark chocolate chunks, and most of the freeze-dried raspberries (remember to save some for the top!). This step makes your cookies extra special!
7. Scoop the Dough:
Using a tablespoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheet, making sure to leave about 2 inches of space between each cookie.
8. Top with Almonds and Raspberries:
Press a few whole almonds and sprinkle some of the left-over freeze-dried raspberries on top of each cookie for a pretty presentation.
9. Bake:
Place your baking sheet in the oven and bake for 10-12 minutes. The edges should be lightly golden while the centers still look soft.
10. Cool and Serve:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. Serve with fresh raspberries on the side and enjoy!
These cookies are full of flavor and easy to share—perfect for family gatherings or as a sweet treat just for you! Enjoy every bite! 🍪
Can I Substitute the Cool with Different Nuts?
Absolutely! While almonds add a wonderful crunch, you can easily substitute them with walnuts, pecans, or even a nut-free option like sunflower seeds if you have nut allergies.
What If I Don’t Have Freeze-Dried Raspberries?
No problem! If freeze-dried raspberries aren’t available, you can use dried cranberries or cherries instead. Just keep in mind that the flavor will be slightly different, but still delicious!
Can I Make the Dough Ahead of Time?
Yes! You can prepare the cookie dough and refrigerate it for up to 2 days. Just cover it tightly with plastic wrap. When you’re ready to bake, let it sit at room temperature for about 10-15 minutes before scooping and baking.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them for up to 3 months. Just make sure they’re fully cooled before wrapping them securely!
