raspberry almond cookies always felt like a bakery treat I had to buy, not bake. But after one too many lackluster store cookies, I finally nailed a home version I love. This recipe is my cozy, simple take on Raspberry Almond Cookies (Bakery Inspired), and it totally satisfies that fancy pastry case craving. If you’re a berry-plus-nut person like me, you might also love these raspberry white chocolate pistachio cookies for another fruity twist. Today I’m sharing the exact method, the little tricks to keep the raspberries from bleeding, and the toppings that make them look like they came straight from a bakery.
Why Almond & Raspberry Pair Well
Raspberry has that bright, tart pop, and almond brings a soft, nutty sweetness that rounds it out. When you add butter and vanilla, the whole cookie smells like a pastry shop. The almond extract is key, but not too much. A little goes a long way and lifts the berry flavor without overpowering it. I like to think of these as an everyday treat that still feels special enough to share.
If you love berry cookies in general, you might also enjoy the creamy balance in these blueberry white chocolate chip cookies. The combo of sweet and tangy hits a similar note and might inspire more fruit-cookie experiments in your kitchen.
When I say Raspberry Almond Cookies (Bakery Inspired), I mean soft middles, lightly crisp edges, and a dough that actually holds its shape. The almond flour adds tenderness while sliced almonds on top bring a good crunch. A quick drizzle or dusting at the end gives you that bakery look without extra fuss.
Ingredients
These cookies rely on a straightforward ingredient list. You probably have most of it already, and the rest is easy to find. Here’s what I use for one full batch, about 18 to 22 cookies depending on scoop size:
- 1/2 cup unsalted butter, softened to room temp
- 1/2 cup granulated sugar
- 1/3 cup light brown sugar, packed
- 1 large egg, room temp
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 1 and 1/2 cups all purpose flour, spooned and leveled
- 1/3 cup fine almond flour or very finely ground blanched almonds
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine salt
- 2/3 cup raspberries, chopped small; fresh works, but freeze dried raspberries are easiest and less juicy
- 2 tablespoons raspberry jam for swirls, optional
- 1/3 cup sliced almonds, for topping
- Optional glaze: 3/4 cup powdered sugar + 1 tablespoon milk + tiny drop almond extract
A quick note on butter. For that classic bakery texture, make sure it is truly soft but not melty. If you like sturdy, thick cookies like the ones in these bakery style chocolate chip cookies, you’ll appreciate how the butter and a chill step help these hold their shape. And if you love that mellow brown sugar bite, the flavor vibe in these brown sugar cinnamon cookies is right up your alley too.
I keep the almond extract light. A harsh almond flavor can take over, and these should taste like real raspberries with a soft almond background. The almond flour is the secret to a more tender crumb. It’s worth adding even if you have to grab a small bag for the first time.
Dough Mixing
I keep the mixing method super simple. You don’t need a mixer, but it does make creaming the butter and sugar easier.
First, cream the softened butter with the granulated and brown sugar until it looks fluffy and light, about 2 minutes. Add the egg, vanilla, and almond extract. Scrape down the bowl. In a separate bowl, whisk the all purpose flour, almond flour, baking powder, baking soda, and salt. Add your dry mix to the wet mix in two additions, stirring until it just comes together.
Preventing Leaky Raspberries
Here’s the trick I swear by. If using fresh raspberries, chop them small and pat them dry with a paper towel. Toss them very lightly with a teaspoon of flour before folding in. If using freeze dried raspberries, gently crush some into flakes and fold them into the dough. Freeze dried raspberries give those beautiful pops of color and flavor without extra moisture.
Fold raspberries in last, only a few turns. Overmixing can dye the dough too much and squeeze out juice. If you want that bakery swirl look, warm the raspberry jam just until spreadable and gently streak it through the dough at the very end.
Chill Time
Chill the dough for 30 to 45 minutes. It firms the fat and makes scooping easier. The chilled dough bakes thicker and keeps those clean edges that make Raspberry Almond Cookies (Bakery Inspired) look like they came from a pastry case.
Baking Instructions
Preheat your oven to 350°F. Line your baking sheets with parchment. Scoop 1.5 to 2 tablespoons of dough for each cookie. I like to roll the scoops gently into balls, then press a few sliced almonds on top for crunch and that signature almond look. If you want a jam center, press a small indentation and spoon in 1/4 teaspoon jam.
How to Know They Are Done
Bake for 9 to 12 minutes. Look for edges just turning light golden while the centers still look soft. They’ll set as they cool. Rest them on the tray for 3 minutes, then move to a rack. If your kitchen runs warm or you like thicker cookies, chill the scooped dough on the tray for 10 minutes before baking.
For a glossy finish, whisk together the powdered sugar, milk, and a tiny drop of almond extract, then drizzle over cooled cookies. It sets quickly and makes the cookies sparkle.
Here’s a small timing note. If you see the cookies spreading more than you’d like, pop the tray in the fridge for a few minutes before baking. This gives you that neat bakery edge again. And if you’re in the mood for a cinnamon swirl vibe on a different day, these cinnamon roll cookies scratch a similar itch in a totally different way.
Topping Ideas
- Almond glaze drizzle: Simple, shiny, and classy.
- White chocolate drizzle: Melt 2 ounces and drizzle; pairs beautifully with raspberries.
- Powdered sugar dusting: Great if you want a quick finish.
- Extra sliced almonds: Sprinkle more right after baking for sticking power.
- Jam center: A pea sized dollop of raspberry jam gives you a thumbprint style look.
For cookie lovers who like a playful twist, I sometimes split the dough and fold in a few white chocolate chips in half of it. Mixed trays look charming and feel bakery curated. If fruity cookies are your thing, peek at my berry friends right here whenever you need a change of pace.
Raspberry Almond Cookies
Ingredients
Method
- Cream the softened butter with granulated and brown sugar until fluffy and light, about 2 minutes.
- Add the egg, vanilla, and almond extract, then scrape down the bowl.
- In a separate bowl, whisk together the all purpose flour, almond flour, baking powder, baking soda, and salt.
- Add the dry mix to the wet mix in two additions, stirring until just combined.
- If using fresh raspberries, chop them small and pat them dry; toss lightly with a teaspoon of flour before folding in.
- Fold raspberries in last, only a few turns to avoid overmixing and bleeding.
- Warm raspberry jam just until spreadable and gently swirl through the dough at the very end for a bakery look.
- Chill the dough for 30 to 45 minutes to firm it up and make scooping easier.
- Preheat your oven to 350°F and line baking sheets with parchment.
- Scoop 1.5 to 2 tablespoons of dough for each cookie, roll into balls, and press sliced almonds on top.
- If desired, press a small indentation in the center for jam.
- Bake for 9 to 12 minutes until edges are light golden and centers are still soft.
- Rest on tray for 3 minutes before transferring to a rack.
- For a glossy finish, whisk together powdered sugar, milk, and a tiny drop of almond extract, then drizzle over cooled cookies.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Common Questions
Can I use frozen raspberries?
Yes, but thaw them and pat them very dry, then toss lightly with a bit of flour. They’re juicier than fresh, so go easy when folding them in.
Do I have to chill the dough?
Chilling is highly recommended. It helps control spread, keeps edges neat, and gives that tender center. For Raspberry Almond Cookies (Bakery Inspired), chill equals prettier results.
What if I don’t have almond flour?
You can use all purpose flour for the full amount. The cookies will still be good, just slightly less tender. Add a pinch more sliced almonds on top for extra almond character.
How do I store these?
Store airtight at room temp for 2 to 3 days. If glazed, let the glaze set before stacking. You can also freeze the baked cookies or the scooped dough for up to 2 months.
Can I make them larger?
Yes. Use bigger scoops and add a minute or two to the bake time. Watch the edges for color and keep the centers soft.
Happy Baking, My Favorite Bakery Style Treat
If you’ve been craving that pastry case magic at home, this recipe brings it. Tender middles, almond-kissed edges, and vibrant raspberry bites make Raspberry Almond Cookies (Bakery Inspired) a keeper. Once you try it, you’ll see how a short chill, gentle folding, and a simple glaze change everything. If you love thumbprint styles too, try these lovely Raspberry Almond Shortbread Cookies (Thumbprints!) or the classic Thumbprint Cookies {Raspberry Almond Shortbread} for another take on the berry almond duo. Now go preheat that oven and bake a tray that looks like it came straight from your favorite bakery, right at home.
