Raspberry Almond Kiss Cookies are sweet little treats that will make your taste buds dance! These cookies are soft, with a burst of raspberry jam in the center and a crunchy almond on top.
Honestly, they look cute and taste amazing. I love making them for special occasions, and they always disappear fast! Try serving them with a cup of tea—a perfect match!
Key Ingredients & Substitutions
Unsalted Butter: Using unsalted butter allows you to control the saltiness of your cookies. If you only have salted butter, just skip adding any extra salt. I usually stick with unsalted for baking!
Almond Extract: Almond extract gives these cookies their unique flavor. If you’re allergic to nuts or prefer a different taste, substitute with vanilla extract or leave it out altogether. They’ll still be tasty!
Raspberry Jam: Seedless raspberry jam is great for a smooth filling, but you can use any fruit jam you love. Strawberry or apricot jams would also work nicely!
Sliced Almonds: Sliced almonds add crunch and a nutty flavor. If allergies are a concern, try using chopped pecans or walnuts, or just skip the nuts altogether.
How Do I Ensure My Cookies Stay Soft and Chewy?
To achieve soft, chewy cookies, pay close attention to your baking time. You want the edges lightly golden while the centers remain soft. Here’s how to do it:
- Ensure your butter is softened, not melted. Room temperature butter will create a better texture.
- Don’t overmix the dough after adding flour. A gentle mix will keep your cookies tender.
- Check on your cookies at the earliest baking time. It’s better to underbake slightly than to miss that soft texture.
Follow these tips, and you’ll have perfectly delicious cookies every time! Enjoy making your Raspberry Almond Kiss Cookies!
How to Make Raspberry Almond Kiss Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup powdered sugar
- 1 large egg
- 1 teaspoon almond extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Filling and Topping:
- 1/2 cup raspberry jam (seedless preferred)
- Fresh raspberries (for topping)
- 1/2 cup sliced almonds
- Pink and chocolate icing (store-bought or homemade) for drizzling
How Much Time Will You Need?
This cookie recipe will take about 20 minutes to prepare and another 12-15 minutes to bake. Make sure to allow some cooling time after baking. Overall, you should set aside about 1 hour before you’re ready to serve these delicious treats!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking. This makes clean up a breeze!
2. Creaming the Butters and Sugars:
In a large mixing bowl, cream together the softened butter, granulated sugar, and powdered sugar. Use an electric mixer on medium speed for about 3-4 minutes, until the mixture is light and fluffy. This will create a lovely base for your cookies.
3. Adding the Egg and Almond Extract:
Beat in the egg and almond extract into the creamed mixture. Make sure everything is well mixed and combined before moving on.
4. Mixing the Dry Ingredients:
In another bowl, whisk together the flour, baking powder, and salt. This helps to distribute the baking powder evenly throughout the flour.
5. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the wet ingredients. Mix until just combined to ensure you don’t overwork the dough. You want it to be soft but not sticky!
6. Forming Cookie Balls:
Roll the dough into 1-inch balls and place them on the prepared baking sheet, giving them about 2 inches of space apart. They will spread a bit while baking!
7. Creating a Well for the Jam:
Using your thumb or the back of a spoon, carefully press down in the center of each dough ball to create a small well. This is where you’ll add the delicious raspberry jam.
8. Adding the Raspberry Jam:
Fill each well with about 1/2 teaspoon of raspberry jam. Avoid overfilling, as it can bubble over while baking!
9. Topping with Almonds:
Lightly press 3-4 almond slices around the jam in the center of each cookie. This will add a nice crunch and enhance the almond flavor.
10. Baking the Cookies:
Bake your cookies in the preheated oven for about 12-15 minutes. Keep an eye on them! You want the edges to be lightly golden while the centers remain soft.
11. Cooling:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely.
12. Decorating the Cookies:
Once the cookies are cool, use pink and chocolate icing to drizzle stripes on top for decoration. Get creative with the designs!
13. Adding Fresh Raspberries:
Finally, place a fresh raspberry right in the center of the jam-filled well on each cookie. They look adorable and inviting!
14. Enjoy and Share:
Let the icing set for a few minutes before serving. Enjoy these delightful Raspberry Almond Kiss Cookies with a cup of tea or coffee, and watch them disappear!
Happy baking! These cookies are sure to win hearts at any gathering.
Can I Use Different Fruit Jam?
Absolutely! While raspberry jam is the star of this recipe, feel free to swap it out for any fruit jam you enjoy, such as strawberry, apricot, or even a mixed berry jam. Just be sure to use a seedless variety for a smoother texture.
Can I Make the Dough Ahead of Time?
Yes, you can! Prepare the cookie dough in advance and store it in the refrigerator for up to 3 days. Just let it sit at room temperature for about 10-15 minutes before rolling it into balls to make it easier to work with.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you prefer them to stay fresher longer, you can freeze them in an airtight container for up to 3 months. Just remember to allow them to thaw at room temperature before enjoying!
Can I Substitute the Almond Extract?
Yes, you can swap the almond extract for vanilla extract if you prefer a different flavor profile. If you’re looking for a nut-free option, just omit the extract entirely and consider adding a touch of vanilla flavoring instead for some sweetness.
