Print

Creamy Raspberry-Filled Almond Cookies

creamy raspberry-filled almond cookies - featured image
Print Recipe

These festive almond cookies feature a creamy raspberry center, blending buttery, nutty dough with tangy fruit filling for a crowd-pleasing holiday treat. Quick to make and perfect for gifting, cookie exchanges, or cozy afternoons.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 2/3 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/2 teaspoons almond extract
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 3/4 cup finely ground almond flour
  • 1/2 cup cream cheese, softened
  • 1/3 cup seedless raspberry preserves or jam
  • 1 tablespoon powdered sugar
  • 1/2 cup fresh raspberries, lightly mashed (optional)
  • 1/3 cup sliced almonds, lightly toasted (optional)
  • Powdered sugar, for dusting (optional)

Instructions

  1. Set out butter, cream cheese, and egg to come to room temperature. Line two baking sheets with parchment paper or silicone mats.
  2. In a large bowl, beat unsalted butter, granulated sugar, and brown sugar together until light and fluffy (about 2 minutes). Add egg, vanilla extract, and almond extract, mixing until combined.
  3. In a separate bowl, whisk together all-purpose flour, baking powder, salt, and almond flour. Gradually add dry ingredients to wet, mixing just until a soft dough forms. Do not overmix.
  4. If dough feels sticky, cover and chill in the fridge for 10–15 minutes.
  5. Preheat oven to 350°F (175°C).
  6. In a medium bowl, beat cream cheese until smooth. Add raspberry preserves and powdered sugar, beating until creamy. Fold in fresh raspberries if using.
  7. Scoop tablespoon-sized balls of dough onto prepared baking sheets, spacing cookies 2 inches apart. Press an indentation into each ball with your thumb or a small spoon.
  8. Spoon about 1/2 teaspoon creamy raspberry filling into each indentation. Top with sliced almonds if desired.
  9. Bake for 12–14 minutes, until edges are golden and centers are just set.
  10. Let cookies cool on the tray for 5 minutes, then transfer to wire racks. Dust with powdered sugar if desired.
  11. Store in an airtight container at room temperature for up to 4 days, or refrigerate up to 7 days.

Notes

For gluten-free cookies, substitute all-purpose flour with a gluten-free blend. Use vegan butter and dairy-free cream cheese for dairy-free adaptation. Do not overmix dough for tender cookies. Chill dough if sticky to prevent spreading. Use seedless jam for best results. Cookies taste even better the next day as flavors meld.

Nutrition

Keywords: almond cookies, raspberry filling, holiday cookies, festive baking, thumbprint cookies, cream cheese, easy dessert, nutty cookies, Christmas cookies

Find it online: https://jodierecipes.com/creamy-raspberry-filled-almond-cookies-easy-festive-baking-recipe/