Description
These delightful Raspberry Almond Cookies combine the tartness of fresh and preserved raspberries with the rich flavor of almond extract and optional white chocolate chips, baked to golden perfection. Perfectly soft with a slight crunch at the edges, these gluten-free cookies are an ideal treat for any occasion.
Ingredients
Scale
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
- â…“ cup raspberry preserves
- ½ cup fresh raspberries, mashed
Optional
- ½ cup white chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent the cookies from sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free flour blend, baking soda, and salt. Set this mixture aside for later.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, indicating proper aeration.
- Add Egg and Almond Extract: Incorporate the egg and almond extract into the creamed mixture, blending them thoroughly to ensure even flavor distribution.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients into the wet mixture, stirring until a soft dough forms without overmixing.
- Fold in Raspberries and Preserves: Gently fold in the raspberry preserves and mashed fresh raspberries, taking care to blend them evenly without breaking down the dough.
- Add White Chocolate Chips (Optional): If desired, fold in the white chocolate chips to add a sweet, creamy note to the cookies.
- Scoop Dough: Using a tablespoon, scoop portions of the dough onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges turn lightly golden brown, signaling they are done.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
Notes
- For best results, use fresh and well-ripened raspberries to maximize flavor.
- This recipe is naturally gluten-free if you use a certified gluten-free flour blend.
- White chocolate chips are optional but add a lovely sweetness that complements the tart raspberries.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- If the dough is too sticky, chill it in the refrigerator for 15-20 minutes before scooping.
