Description
Delight in these delightful Raspberry Almond Cookies, featuring a tender gluten-free dough infused with almond extract and studded with fresh and preserved raspberries. Optional white chocolate chips add a creamy sweetness, making these cookies a perfect 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 (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free flour blend, baking soda, and salt until fully combined. Set this mixture aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together using a mixer until the mixture is light, fluffy, and pale in color.
- Add Egg and Almond Extract: Incorporate the egg and almond extract into the creamed mixture, blending thoroughly until well combined.
- Add Dry Ingredients: Gradually mix the dry flour mixture into the wet ingredients. Stir until a soft dough forms, being careful not to overmix.
- Fold in Raspberries: Gently fold in the raspberry preserves and mashed fresh raspberries, combining them evenly without overworking the dough to maintain texture.
- Add White Chocolate Chips: If desired, gently fold in the white chocolate chips to distribute them evenly throughout the dough.
- Portion Dough: Using a tablespoon, scoop portions of dough onto the prepared baking sheet, spacing each about 2 inches apart to allow room for spreading.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the cookie edges are lightly golden and the centers are set.
- Cool Cookies: 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
- Use a gluten-free flour blend to ensure the cookies are suitable for gluten-sensitive diets.
- Mashed fresh raspberries add natural moisture and flavor; do not overmix to keep the texture light.
- White chocolate chips are optional but recommended for a sweeter contrast.
- Allow cookies to cool completely for best texture before storing.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
