I’ve been playing around in the kitchen with one of my favorite fruits: raspberries! If you love sweet treats and easy baking, you are in for a delight today. I’ve gathered two fantastic raspberry cookie recipes that I think you will really enjoy.
These recipes are simple to make and perfect for sharing or just keeping all to yourself. Whether you need a special dessert or a quick snack, these raspberry cookie recipes are definitely worth trying.
Jump to Recipe:
Easy Raspberry Almond Linzer Cookies for Sweet Treats
These Linzer cookies are a classic for a reason, and with a raspberry almond twist, they become even more special. They look beautiful on any dessert plate and are so much fun to make.
You will love the delicate almond shortbread paired with bright raspberry jam. They are simple, elegant, and taste amazing.
Key Ingredients & Tips for Linzer Cookies
- Almond Flour: This gives your cookies a really tender texture and a nutty flavor that pairs well with raspberry. Make sure it’s finely ground.
- Raspberry Jam Quality: Use a good quality jam that you love. It’s the star of the filling, so its flavor really shines through.
- Chilling the Dough: Don’t skip chilling the dough. It helps the cookies hold their shape better when you cut and bake them.
What You Need for Raspberry Almond Linzer Cookies
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ cup almond flour
- ¼ teaspoon salt
- ½ cup good quality raspberry jam
- Powdered sugar, for dusting
⏱️ Time: 45 minutes (plus chilling)🍽️ Yields: About 2 dozen cookies
How to Make Easy Raspberry Almond Linzer Cookies
Step 1: Make the Cookie Dough
In a large bowl, cream together the softened butter and granulated sugar until it looks light and fluffy. Mix in the egg yolk and vanilla extract until everything is well combined. In a separate bowl, whisk together the all-purpose flour, almond flour, and salt. Slowly add the dry ingredients to the wet ingredients, mixing until just combined and a soft dough forms. Do not overmix.
Step 2: Chill, Roll, and Cut
Divide the dough in half, flatten each half into a disk, wrap them in plastic wrap, and chill in the refrigerator for at least 30 minutes. Once chilled, preheat your oven to 350°F (175°C). Roll out one disk of dough on a lightly floured surface to about ⅛-inch thickness. Use a round cookie cutter to cut out shapes. For half of your cutouts, use a smaller cutter to make a window in the center. Place cookies on a baking sheet lined with parchment paper.
Step 3: Bake and Assemble
Bake the cookies for 8-10 minutes, or until the edges are lightly golden. Let them cool completely on a wire rack. Once cool, spread a small amount of raspberry jam on the bottom of each solid cookie. Dust the tops of the windowed cookies with powdered sugar, then carefully place them on top of the jam-covered cookies to create your Linzer sandwiches.
📝 Final Note
These cookies store well in an airtight container at room temperature for up to 3-4 days. For best results, assemble them a few hours before serving so the jam can set a little.
Simple Eggless Raspberry Cookies Recipe
If you’re looking for a cookie recipe without eggs, these raspberry cookies are perfect. They are soft, chewy, and full of bright raspberry flavor.
I think you’ll appreciate how easy they are to make, and they are a great option for friends or family with dietary needs.
Key Ingredients & Tips for Eggless Raspberry Cookies
- Flax Egg Substitute: This recipe uses a “flax egg” (ground flaxseed mixed with water) which works wonderfully to bind the cookies without actual eggs. It’s simple and very effective.
- Fresh or Frozen Raspberries: You can use either fresh or frozen raspberries. If using frozen, do not thaw them; add them directly to the dough to avoid too much moisture.
- Don’t Overmix: When adding the dry ingredients and raspberries, mix just until combined. Overmixing can make your cookies tough.
What You Need for Eggless Raspberry Cookies
- 2 tablespoons ground flaxseed meal + 6 tablespoons water (for 2 flax eggs)
- ½ cup (1 stick) unsalted butter or plant-based butter, softened
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup fresh or frozen raspberries
⏱️ Time: 30 minutes🍽️ Yields: 18-20 cookies
How to Make Eggless Raspberry Cookies
Step 1: Prepare Flax Eggs and Cream Wet Ingredients
First, make your flax eggs by mixing the ground flaxseed meal with water in a small bowl. Let it sit for 5-10 minutes until it thickens, like an egg. While that sits, preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. In a large bowl, cream together the softened butter and granulated sugar until it looks pale and fluffy. Mix in the vanilla extract and your prepared flax eggs.
Step 2: Combine Dry Ingredients and Raspberries
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix. Gently fold in the fresh or frozen raspberries. The dough will be soft and a bit sticky, which is normal.
Step 3: Bake the Raspberry Cookies
Drop rounded tablespoons of the cookie dough onto your prepared baking sheet, leaving some space between each cookie. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
📝 Final Note
If you want an extra touch, a light drizzle of lemon glaze over these cooled cookies would be wonderful. Just mix powdered sugar with a little lemon juice.
