Description

Delight in these Raspberry Almond Cookies, a perfect blend of sweet and tart flavors combined with a hint of almond extract. Made with gluten-free flour and fresh raspberries, these cookies offer a soft, chewy texture with optional white chocolate chips for added sweetness. Ideal for a cozy afternoon snack or a charming addition to your dessert table.

Ingredients

Dry Ingredients

1 ½ cups gluten-free flour blend
½ teaspoon baking soda
¼ teaspoon salt

Wet Ingredients

½ cup unsalted butter, softened
¾ cup granulated sugar
1 large egg
1 teaspoon almond extract
⅓ cup raspberry preserves
½ cup fresh raspberries, mashed

Optional

½ cup white chocolate chips

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Instructions

Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free flour blend, baking soda, and salt to evenly distribute the leavening and seasoning.
Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, creating a smooth base for the dough.
Add Egg and Extract: Mix in the egg and almond extract until fully incorporated, building flavor and structure.
Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms, being careful not to overwork it.
Fold in Raspberries and Preserves: Gently fold in the raspberry preserves and mashed fresh raspberries to infuse the dough with tart, fruity flavor without overmixing.
Add White Chocolate Chips: If using, fold in the white chocolate chips carefully to distribute them evenly throughout the dough.
Portion the Dough: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
Bake Cookies: Bake in the preheated oven for 10-12 minutes or until the edges turn lightly golden, signaling doneness.
Cool: Let cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely and prevent sogginess.

Notes

For a nut-free version, omit the almond extract.
Fresh raspberries give a more vibrant flavor but can be substituted with frozen raspberries if needed; thaw and drain excess liquid before mashing.
White chocolate chips add sweetness and contrast; omit or substitute with dark chocolate chips for a different flavor profile.
Store cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Using gluten-free flour ensures these cookies are safe for those with gluten intolerance.