Heavenly Raspberry Almond Cookies

Experience pure bliss with Heavenly Raspberry Almond Cookies—delicate, buttery treats with a luscious raspberry center and a drizzle of sweet almond glaze. Perfectly balanced with the rich flavors of almond and vanilla, these cookies boast a melt-in-your-mouth texture that’s both tender and crumbly. The subtle crunch of optional toasted sliced almonds adds a delightful texture and nutty aroma, elevating each bite. With only 20 minutes of prep time and a simple thumbprint technique, this recipe is ideal for beginner bakers or anyone looking for an impressive yet easy dessert. Perfect for holidays, tea parties, or an everyday indulgence, these visually stunning cookies will quickly become your go-to treat. Keywords: Raspberry almond cookies, almond glaze cookies, thumbprint cookies, raspberry dessert recipe.

Nutriscore Rating: 36/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 24

Ingredients

• 227 grams Unsalted butter, softened
• 150 grams Granulated sugar
• 1 teaspoon Pure almond extract
• 1 teaspoon Pure vanilla extract
• 240 grams All-purpose flour
• 0.5 teaspoon Salt
• 120 grams Raspberry preserves
• 120 grams Powdered sugar
• 1.5 tablespoons Milk
• 30 grams Sliced almonds, toasted (optional)

Directions

Step 1

Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper or silicone baking mats.

Step 2

In a large mixing bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer on medium speed until light and fluffy, about 2–3 minutes.

Step 3

Add the almond extract and vanilla extract to the butter mixture and mix until combined.

Step 4

In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms.

Step 5

Using a small cookie scoop or a spoon, scoop out 1-tablespoon portions of dough and roll them into balls. Place the dough balls about 2 inches apart on the prepared baking sheets.

Step 6

Using your thumb or the back of a teaspoon, gently press a small indentation into the center of each dough ball. Be careful not to press too hard or make the well too deep.

Step 7

Fill each indentation with about 1/2 teaspoon of raspberry preserves.

Step 8

Bake in the preheated oven for 12–15 minutes, or until the edges of the cookies are lightly golden. Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.

Step 9

While the cookies are cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar and milk until smooth. If the glaze is too thick, add more milk, 1/4 teaspoon at a time, until it reaches drizzling consistency.

Step 10

Once the cookies are completely cooled, drizzle the almond glaze over the top using a spoon or piping bag. If desired, sprinkle with toasted sliced almonds for extra texture and flavor.

Step 11

Allow the glaze to set for 15–20 minutes before serving. Store the cookies in an airtight container at room temperature for up to 5 days.

Nutrition Facts

Serving size	920.8 grams (920.8g)

Amount per serving	% Daily Value*
Calories	4034

Total Fat 202.00g	259%
Saturated Fat 118.30g	592%
Polyunsaturated Fat 0.00g
Cholesterol 498mg	166%
Sodium 1259mg	55%
Total Carbohydrate 530.60g	193%
Dietary Fiber 16.10g	58%
Total Sugars 333.30g
Protein 33.90g	68%

Vitamin D 10IU	49%
Calcium 191mg	15%
Iron 12mg	69%
Potassium 559mg	12%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.6%

Protein: 3.3%

Carbs: 52.1%