I love baking, and there’s something truly special about raspberry cookies. That bright, tart fruit brings a wonderful flavor to any sweet treat. If you’re looking for delightful raspberry cookie recipes, you’ve come to the right place. I’ve gathered three of my favorite easy baking ideas that feature fresh raspberries, perfect for sharing or enjoying all by yourself.
Whether you like them soft, chewy, or with a delightful filling, these raspberry cookie ideas are simple to follow. I know you’ll find a new favorite among these sweet options.
Jump to Recipe:
- 1. Raspberry Almond Shortbread Cookies
- 2. Raspberry Almond Butter Cookies
- 3. Raspberry Almond Crescent Cookies
Raspberry Almond Shortbread Cookies: A Classic Sweet
Shortbread is a beloved classic, and adding almond and raspberry takes it to a new level. These cookies are buttery, tender, and melt in your mouth, with a bright fruity center.
Key Ingredients & Tips for Almond Shortbread Baking
- No Overmixing: Mix shortbread dough just until combined to ensure a tender, crumbly texture.
- Chilling Time: Chilling the dough helps prevent spreading and keeps the cookie shapes neat.
What You Need for Raspberry Shortbread Cookies
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup good quality raspberry jam
⏱️ Time: 50 minutes🍽️ Yields: 24 cookies
How to Make Raspberry Almond Shortbread Cookies
Step 1: Prepare the Dough
In a large bowl, beat the softened butter with powdered sugar until light and fluffy. Stir in the almond extract. Gradually add the flour and salt, mixing on low speed until the dough just comes together. Do not overmix. Form the dough into a disk, wrap, and chill for at least 30 minutes.
Step 2: Bake and Fill
Preheat oven to 325°F (160°C). Roll out the chilled dough to about 1/4 inch thickness. Use cookie cutters to cut out shapes. Place cookies on a baking sheet lined with parchment paper. Bake for 15-18 minutes until the edges are lightly golden. Let them cool completely. Once cool, spread a small amount of raspberry jam on half of the cookies and top with the remaining cookies.
📝 Final Note
For an extra touch, dust the finished raspberry shortbread cookies with a little more powdered sugar before serving.
Raspberry Almond Butter Cookies for Sweet Snacking
These cookies are soft and chewy, with a lovely mix of almond butter and sweet raspberries. They are simple to make and always a favorite for any get-together.
Key Ingredients & Tips for Almond Butter Cookies
- Almond Butter Choice: Use a creamy almond butter, not the natural runny kind, for the best cookie texture.
- Raspberry Handling: Gently fold in fresh raspberries right before baking to keep them intact and juicy.
What You Need for Raspberry Almond Cookies
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy almond butter
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh raspberries
⏱️ Time: 35 minutes🍽️ Yields: 24 cookies
How to Make Raspberry Almond Butter Cookies
Step 1: Cream Wet Ingredients
Preheat your oven to 350°F (175°C). In a large bowl, beat together softened butter, almond butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Add the egg and vanilla extract, mixing well until fully combined.
Step 2: Combine and Bake
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix. Gently fold in the fresh raspberries. Drop spoonfuls of dough onto prepared baking sheets and bake for 10-12 minutes, or until the edges are golden.
📝 Final Note
Let these delicious raspberry almond butter cookies cool completely on the baking sheet before moving them, they are delicate when warm.
Raspberry Almond Crescent Cookies for a Delicate Treat
These beautiful crescent-shaped cookies have a light, flaky texture with a sweet almond flavor and a hint of tart raspberry. They are perfect for holidays or a special afternoon tea.
Key Ingredients & Tips for Almond Crescent Cookies
- Cold Butter is Key: Use very cold butter, cut into small pieces, for the flakiest crescent cookies.
- Raspberry Filling: A good quality raspberry jam or preserve works best for the filling.
What You Need for Raspberry Crescent Cookies
- 1 cup unsalted butter, cold and cubed
- 1/2 cup powdered sugar
- 1 large egg yolk
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup raspberry jam or preserves
- Extra powdered sugar for dusting
⏱️ Time: 45 minutes🍽️ Yields: 30 cookies
How to Make Raspberry Almond Crescent Cookies
Step 1: Make and Chill Dough
In a food processor, pulse together flour, salt, and cold butter until crumbly. Add powdered sugar, egg yolk, and almond extract, pulsing until a dough forms. Do not overmix. Gather the dough, flatten into a disk, wrap it in plastic, and chill for at least 30 minutes in the refrigerator.
Step 2: Shape and Bake
Preheat oven to 350°F (175°C). Roll out portions of the chilled dough into small circles. Place a tiny dollop of raspberry jam in the center of each circle. Roll into crescent shapes, pinching the ends to seal. Bake on a lined baking sheet for 12-15 minutes until lightly golden. Dust with powdered sugar when cool.
📝 Final Note
These delicate cookies are best stored in an airtight container at room temperature for up to a week.