I love baking, and lately, I’ve been really enjoying recipes that feature the bright, sweet taste of raspberries. Today, I’m sharing two fantastic raspberry cookie recipes that I think you will adore. Whether you want classic Linzer cookies with an almond touch or need a delicious eggless option, I have you covered.
These recipes are straightforward, full of flavor, and perfect for a cozy afternoon treat or sharing with friends. Get ready to bake some wonderful raspberry goodness!
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Easy Raspberry Almond Linzer Cookies
These classic Linzer cookies are a true delight, combining a tender almond shortbread with sweet raspberry jam. They look beautiful with their signature window, making them perfect for any gathering or a simple home baking day.
Key Ingredients & Tips for Raspberry Linzer Cookies
- Almond Flour: Using almond flour alongside all-purpose flour gives these Linzer cookies a wonderfully tender crumb and a mild nutty flavor. Don’t skip it!
- Good Quality Raspberry Jam: The jam is a star here, so pick one you truly enjoy. A thicker jam works best to avoid it running out when baking or assembling.
What You Need for Almond Linzer Cookies
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup almond flour
- 1/4 teaspoon salt
- 1/2 cup raspberry jam
- Powdered sugar for dusting
⏱️ Time: 1 hour 30 minutes🍽️ Yields: About 24 cookies
How to Make Easy Raspberry Linzer Cookies
Step 1: Mix Dough and Chill
In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Mix in the egg yolk and vanilla extract. In a separate bowl, whisk together the all-purpose flour, almond flour, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined and a soft dough forms. Flatten the dough into a disk, wrap it in plastic, and chill in the fridge for at least 30 minutes. This helps the cookies keep their shape.
Step 2: Bake and Assemble
Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a Linzer cookie cutter set to cut out shapes, making sure half of them have the center cut out. Place cookies on a baking sheet lined with parchment paper. Bake for 8-10 minutes, or until the edges are lightly golden. Let them cool completely on a wire rack. Once cool, dust the top halves (the ones with the cutout) with powdered sugar. Spread a small amount of raspberry jam on the bottom halves and gently top with the sugared halves.
📝 Final Note
For best results, store these raspberry Linzer cookies in an airtight container at room temperature. They are lovely when enjoyed within 3-4 days.
Simple Eggless Raspberry Cookies
If you’re looking for a soft, fruity cookie without eggs, this recipe is for you. These eggless raspberry cookies are incredibly easy to put together and taste fantastic, full of fresh berry flavor.
Key Ingredients & Tips for Eggless Raspberry Cookies
- Milk Choice: You can use any type of milk you prefer for these eggless cookies, including dairy milk or plant-based options like almond milk or soy milk, making them suitable for different diets.
- Fresh or Frozen Raspberries: Both work well! If using frozen raspberries, you can add them directly to the dough without thawing. Just be gentle when mixing to prevent them from breaking up too much.
What You Need for Egg-Free Raspberry Cookies
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil (or melted butter)
- 1/2 cup milk (dairy or plant-based)
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen raspberries
⏱️ Time: 45 minutes🍽️ Yields: About 18 cookies
How to Make Simple Eggless Raspberry Cookies
Step 1: Combine Wet and Dry Ingredients
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. In a separate medium bowl, combine the vegetable oil, milk, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix the dough.
Step 2: Add Raspberries and Bake
Gently fold the fresh or frozen raspberries into the cookie dough. Drop spoonfuls of the dough onto the prepared baking sheet, leaving some space between each cookie. Bake for 12-15 minutes, or until the edges are set and lightly golden. The centers might still look soft. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
📝 Final Note
These eggless raspberry cookies are best enjoyed fresh. Store any leftovers in an airtight container at room temperature for up to 3 days.
