What’s better than almond sugar cookies, you ask? Sugar cookies with a delicious raspberry jam, of course! They’re the perfect gift—or snack!
Nothing beats the buttery, crumbly goodness of almond sugar cookies. They’re bursting with flavor and they’re the absolute best to have with tea ☕ But roll them up with raspberry jam and you’re left with an out-of-this-world delight!
And they’re so pretty, too 🥺
Here’s how to make them: start with the jam! You’ll need to mix together your raspberries, water, cinnamon, and sugar in a saucepan over medium-hight heat. Mash the raspberries with the back of a spoon or a potato masher.
Bring the mixture to a boil while stirring occasionally. Reduce the heat to medium-low and simmer the raspberry jam until thickened, about 10 minutes. Stir every once in a while to prevent it from sticking to the sides of the pot.
Turn off the heat and set aside the raspberry jam to cool completely.
Next up! Whisk together the flour, baking powder, and salt in a medium bowl. Set aside. In the bowl of an electric mixer, beat butter and ¾ cup sugar on high speed until light and fluffy, about 3 to 5 minutes.
Add the egg, almond extract, and vanilla extract. Beat for about 1 minute. Gradually, add the flour mixture to the butter mixture on low speed until all ingredients are incorporated. Be careful not to over mix!
On a piece of parchment paper, roll out the dough to a 12 x 8-inch rectangle, about a ¼ inch thick.
Spread the raspberry filling over the dough, leaving a 2 inch border around the edges. Then, roll the dough into a tight log starting from the long side (pro tip: use the parchment paper to help roll it neatly). Tightly wrap the dough in plastic wrap and refrigerate for at least 4 hours.
Heat oven to 350ºF and line a baking sheet with parchment paper. Remove the dough from the refrigerator and slice the log into cookies about ¼ inch thick.
Arrange the cookies on to the baking sheet, leaving about one inch between them. Bake for 13 to 15 minutes or until cookies are just beginning to brown. Remove from oven and allow the cookies to sit on the baking sheet for about 2 minutes before transferring to a wire rack to cool completely. Enjoy!
Raspberry Swirl Cookies
Ingredients
For the jam
- 6 oz raspberries 1 package
- 2 tbsp water
- ¼ tsp ground cinnamon
- 3 tbsp granulated sugar
For the cookies
- 1¾ cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup unsalted butter room temperature
- ¾ cup granulated sugar
- 1 large egg
- ½ tsp vanilla extract
- ½ tsp almond extract
Instructions
For the jam
- In a saucepan over medium-high heat, mix together the raspberries, water, cinnamon, and sugar. Mash the raspberries with the back of a spoon. Bring the mixture to a boil while stirring occasionally.
- Reduce the heat to medium-low and simmer the raspberry jam until thickened, about 10 minutes. Stir the mixture every once in a while to prevent it from sticking to the sides of the pot.
- Turn off the heat and set aside the raspberry filling to cool completely.
For the cookies
- Whisk together the flour, baking powder, and salt in a medium bowl. Set aside. In the bowl of an electric mixer, beat butter and ¾ cup sugar on high speed until light and fluffy, about 3 to 5 minutes.
- Add the egg, almond extract, and vanilla extract. Beat for about 1 minute. Gradually, add the flour mixture to the butter mixture on low speed until all ingredients are incorporated. Be careful not to over mix.
- On a piece of parchment paper, roll out the dough to a 12 x 8-inch rectangle, about a ¼ inch thick. Spread the raspberry filling over the dough, leaving a 2 inch border around the edges.
- Roll the dough into a tight log starting from the long side— use the parchment paper to help roll it neatly. Tightly wrap the dough in plastic wrap and refrigerate for at least 4 hours.
- Heat oven to 350ºF and line a baking sheet with parchment paper. Remove the dough from the refrigerator and slice the log into cookies about ¼ inch thick.
- Arrange the cookies on to the baking sheet, leaving about one inch between them. Bake for 13 to 15 minutes or until cookies are just beginning to brown.
- Remove from oven and allow the cookies to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely. Enjoy!
