If you are ready to fall in love with a cookie that perfectly balances buttery richness, fruity tang, and a delicate almond touch, then the Raspberry Jam Cookies with Almond Glaze Recipe is about to become your new favorite treat. These cookies are a delightful play on textures and flavors, with tender, buttery dough hugging a dollop of sweet and slightly tart raspberry jam, all crowned with a smooth almond glaze that adds a beautiful finishing note. It’s a bake you’ll want to make over and over, whether for a cozy tea time, a festive gathering, or just a special moment to yourself.
Ingredients You’ll Need
Gathering simple ingredients is the first step towards baking these irresistible Raspberry Jam Cookies with Almond Glaze Recipe. Each component is carefully chosen to contribute to the cookie’s perfect texture, rich flavor, and beautiful presentation.
- Salted butter (1 cup, softened): The key for that rich, creamy dough that melts in your mouth.
- Granulated sugar (2/3 cup): Adds sweetness and helps achieve that light, fluffy batter.
- Almond extract (1 teaspoon + 1 1/4 teaspoons for glaze): Brings a fragrant, nutty aroma that complements the raspberry jam beautifully.
- Kosher salt (1/4 teaspoon): Balances sweetness and enhances overall flavor complexity.
- All-purpose flour (2 cups + 3 tablespoons, spooned and leveled): Creates the cookie’s tender yet sturdy structure.
- Seedless raspberry jam (1/2 cup): Offers a luscious, sticky center that bursts with berry goodness.
- Powdered sugar (1 cup): For the glossy, sweet almond glaze drizzle.
- Milk (2-3 teaspoons): Adjusts the glaze consistency to perfect drizzle-ready smoothness.
How to Make Raspberry Jam Cookies with Almond Glaze Recipe
Step 1: Cream Butter and Sugar
Start by beating the softened butter and sugar for a full 2-3 minutes until fluffy. This step is crucial; well-aerated butter and sugar will make your cookies light yet rich. If your butter is not quite soft, beat it alone first to avoid lumps. Scraping down the bowl frequently ensures everything blends evenly.
Step 2: Add Flavor and Salt
Next, mix in the almond extract and kosher salt. These two ingredients add that special depth and balance, elevating your dough beyond a standard butter cookie base.
Step 3: Incorporate Flour
Slowly blend in the flour, stopping as soon as a stiff dough forms. Overmixing here risks tough cookies, so once the dough clings together in a ball, it’s time to stop.
Step 4: Chill the Dough
Cover the dough and chill it for at least 2 hours, but ideally 4 or up to 48 hours. Chilling firms the dough, making it easier to handle, and enhances the final texture and flavor of your cookies.
Step 5: Prepare for Baking
When ready to bake, remove the dough from the fridge and let it soften slightly at room temperature for 10-20 minutes. Meanwhile, line baking sheets with parchment paper or silicone mats — these keep the cookies from sticking and make cleanup a breeze.
Step 6: Preheat Oven
Preheat your oven to 350 degrees Fahrenheit while the dough softens. A hot, consistent oven is essential for achieving that perfect golden edge and tender crumb.
Step 7: Shape the Cookies
Roll the dough into 1-tablespoon balls, roughly just over an inch in diameter. This size bakes evenly and fits perfectly on the baking sheet.
Step 8: Arrange and Create Wells
Place the dough balls about one inch apart on your baking mats. Use a thumb, wooden spoon handle, or even a clean chapstick tube to press a shallow well in the center of each ball — pressing halfway down without going through. This indentation will cradle your raspberry jam perfectly without spillover.
Step 9: Fix Cracks and Chill
Small cracks at the edges are normal and can be gently patched with your fingers. If cracks are large and risk jam leakage, let the dough soften a bit more before pressing. A quick 15-minute chill before baking helps maintain their shape during the oven’s heat blast.
Step 10: Fill with Jam
Stir your raspberry jam to smooth out lumps. Using a small spoon, fill each well with between 1/4 and 1/2 teaspoon of jam, taking care not to overfill or spill to avoid cookie damage.
Step 11: Bake to Perfection
Bake the cookies for 12-14 minutes, aiming to remove them just as the edges begin to turn golden but before they brown fully. The jam should be bubbling and the cookie centers set but not shiny. This precise timing ensures tenderness and the ideal chewiness.
Step 12: Cool and Glaze
Allow the cookies to cool on the baking sheet for about 10 minutes before transferring to a wire rack. Meanwhile, mix powdered sugar, almond extract, and milk to make the almond glaze, adjusting with milk or sugar for a smooth drizzle consistency. Once cookies are cool enough, drizzle the glaze artistically and let it set.
How to Serve Raspberry Jam Cookies with Almond Glaze Recipe
Garnishes
For a charming presentation, top your glazed cookies with a fresh raspberry or a tiny sprinkle of sliced almonds. This adds a pop of color and textural contrast that makes these cookies look as delightful as they taste.
Side Dishes
Serve these Raspberry Jam Cookies with a warm cup of tea, freshly brewed coffee, or a cold glass of milk for a perfect treat pairing. They also make an elegant companion to creamy desserts like panna cotta or vanilla ice cream.
Creative Ways to Present
Try arranging your cookies on a festive platter with edible flowers or dust them lightly with extra powdered sugar for a snowy effect. For gifting, wrap them in parchment paper tied with a pretty ribbon or package them in a decorative tin to share this joy with friends and family.
Make Ahead and Storage
Storing Leftovers
Store your Raspberry Jam Cookies with Almond Glaze Recipe in an airtight container at room temperature. They will remain fresh and tender for up to 5 days, making them a perfect make-ahead treat for busy weeks.
Freezing
The cookie dough freezes beautifully. Shape the balls and chill them solid before freezing in a single layer on a baking sheet. Transfer frozen dough balls to a zip-top bag for up to 3 months. When ready, bake directly from frozen, adding a couple of extra minutes to baking time if needed.
Reheating
To refresh cookies after storage, warm them briefly in a 300-degree oven for 3-5 minutes. This brings back their soft texture without melting the glaze. Avoid microwaving as it can make them too soft and sticky.
FAQs
Can I use other types of jam in this recipe?
Absolutely! While raspberry jam complements the almond glaze wonderfully, you can experiment with strawberry, apricot, or even blueberry jam. Just pick a seedless variety for best results and avoid jams that are too runny.
What if I don’t have almond extract?
You can substitute vanilla extract, but keep in mind the almond flavor is signature here. Another tasty option is a drop of almond liqueur if you want to stay true to the almond note.
Can I make these cookies gluten-free?
Yes! Swap the all-purpose flour with a 1:1 gluten-free baking flour. Be sure your blend contains xanthan gum or add a teaspoon for structure. The texture might be slightly different but still delicious.
How do I avoid jam leaking during baking?
Creating a well that is deep enough but not pressed through keeps the jam contained. Using seedless jam reduces lumps that can overflow. Also, chilling the filled dough before baking helps maintain shape and prevent leaks.
Can I double this recipe?
Definitely! This recipe scales well if you want to make a larger batch. Just be sure to mix thoroughly and chill the dough well for consistent baking results.
Final Thoughts
If you’re looking to bake something special that combines classic comfort with a vibrant twist, you absolutely have to try the Raspberry Jam Cookies with Almond Glaze Recipe. Each bite delivers buttery, fruity, and nutty magic that feels like a small celebration. So go ahead, gather your ingredients, and enjoy the warmth and happiness that comes from baking these little delights!
Print
Raspberry Jam Cookies with Almond Glaze Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 27 minutes
- Yield: 35 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Raspberry Jam Cookies are buttery, tender, and filled with sweet seedless raspberry jam in the center. Topped with a delicate almond-flavored powdered sugar glaze, these cookies offer a perfect balance of rich, fruity, and nutty flavors. Chilled dough ensures they bake up puffy and soft, making them an irresistible treat for any occasion.
Ingredients
Cookie Dough
- 1 cup salted butter, softened (2 sticks)
- 2/3 cup granulated sugar
- 1 teaspoon almond extract
- 1/4 teaspoon kosher salt
- 2 cups all purpose flour + 3 tablespoons, spooned and leveled
Filling
- 1/2 cup seedless raspberry jam
Glaze
- 1 cup powdered sugar
- 1 & 1/4 teaspoons almond extract
- 2–3 teaspoons milk
Instructions
- Beat Butter and Sugar: In a large bowl or stand mixer, beat the softened butter and granulated sugar until fluffy, about 2-3 minutes. Be sure to scrape the sides and bottom to incorporate all ingredients. If butter isn’t soft, beat it alone first until smooth, then add sugar and continue.
- Add Flavor and Salt: Add almond extract and kosher salt to the butter mixture and beat well to combine.
- Incorporate Flour: Gradually add the flour, beating until the dough forms a stiff ball. Avoid overmixing to keep the dough tender.
- Chill Dough: Cover the dough and refrigerate for at least 2 hours, preferably 4 hours, to firm up. Dough can be chilled up to 48 hours or frozen for longer storage.
- Prepare for Baking: When ready, remove dough from fridge and let soften on the counter for 10-20 minutes. Line two baking sheets with parchment paper or silicone mats.
- Preheat Oven: Preheat the oven to 350°F (175°C).
- Shape Dough Balls: Once malleable but still cold, shape dough into balls about 1 tablespoon each, slightly larger than a 1-inch ball.
- Arrange on Baking Sheets: Space dough balls about 1 inch apart on baking mats.
- Create Wells: Press down the center of each ball gently using a clean chapstick tube, the handle of a wooden spoon (~3/4 inch across), or a cork, making a well about halfway down without breaking through.
- Check for Cracks: Patch minor cracks with fingers; if significant cracking occurs, let dough soften slightly then re-press wells.
- Prepare Jam: Stir raspberry jam in a bowl to smooth out lumps.
- Fill Cookies: Spoon 1/4 to 1/2 teaspoon of jam into each well, filling just to the top to avoid spillage during baking.
- Optional Chill: Chill the jam-filled cookies in the fridge for 15 minutes to maintain dough coldness for puffier cookies, or skip if dough is still chilled.
- Bake: Bake at 350°F for 12-14 minutes. Remove when edges begin to turn golden or just before, and jam is bubbling but cookies are not shiny.
- Cool: Let cookies set on baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
- Make Glaze: Mix powdered sugar, almond extract, and 2 teaspoons milk in a small bowl. Add an extra teaspoon milk if glaze is too thick, or powdered sugar if too thin.
- Glaze Cookies: Drizzle glaze over cooled cookies and allow to set fully before serving.
- Enjoy Moderately: Try not to eat four batches all in one week to maintain balance!
Notes
- Softening butter properly is key to achieving fluffy dough; if unsure, beat butter alone first.
- Chilling dough improves texture and makes handling easier, but freezing is also an option for longer storage.
- Pressing wells carefully prevents jam leakage and keeps cookies intact.
- Adjust glaze consistency with milk or powdered sugar to get perfect drizzling texture.
- Use seedless raspberry jam to avoid seeds spoiling the smooth texture.
- Store cookies in an airtight container at room temperature for up to 5 days.
