These almond raspberry sandwich cookies are the kind of treat that makes a holiday table feel special without taking all day. They’re crisp, tender, and filled with bright raspberry jam that balances the buttery almond flavor. The dough comes together easily, rolls out beautifully, and bakes into cookies that look far more impressive than the effort involved.
Whether you’re baking for a cookie exchange, gifting, or just treating yourself, these are a crowd-pleaser. Make a batch ahead of time, and you’ll have a cheerful dessert ready whenever company drops by.
What Makes This Recipe So Good
- Classic flavor combo: Buttery almond shortbread and tart raspberry jam are a natural pair. The result is rich, fruity, and not overly sweet.
- Beautiful presentation: Cut-out tops with a little “window” of jam look festive with powdered sugar snowed over the top.
- No fancy equipment: A bowl, whisk, and rolling pin are all you need.
A stand mixer is optional.
- Make-ahead friendly: The dough chills well, and the baked cookies keep their texture for days.
- Adaptable: Swap the jam, tweak the spices, or add a glaze. You can also make them gluten-free.
Ingredients
- 1 cup (226 g) unsalted butter, softened to room temperature
- 3/4 cup (150 g) granulated sugar
- 1 large egg, room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 teaspoon almond extract (adjust to taste)
- 2 1/4 cups (270 g) all-purpose flour
- 1/2 cup (50 g) finely ground almond flour (meal works too, but flour gives a smoother crumb)
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon (optional, but lovely)
- 1 cup raspberry jam (seedless preferred for smoothness; warm slightly to loosen)
- Powdered sugar for dusting
Instructions
- Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2 minutes. This helps create a tender texture.
- Add egg and extracts: Mix in the egg, vanilla, and almond extract until combined.
Scrape the bowl to catch any streaks.
- Whisk dry ingredients: In a separate bowl, whisk the all-purpose flour, almond flour, baking powder, salt, and cinnamon.
- Combine: Add dry ingredients to the butter mixture in two additions. Mix on low just until the dough comes together and no dry spots remain. Avoid overmixing.
- Chill the dough: Divide dough in half, flatten into two disks, and wrap tightly.
Chill for at least 1 hour, or up to 48 hours, until firm.
- Preheat and prep: Set the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Roll the dough: On a lightly floured surface, roll one disk to about 1/8 inch (3 mm) thick. Keep the other disk chilled.
If the dough softens, slide it onto a sheet pan and chill for 5–10 minutes.
- Cut shapes: Use a 2 to 2 1/2 inch round or fluted cutter to cut cookies. For half of the cookies (the tops), cut a small center window with a 3/4 inch cutter or the end of a piping tip.
- Bake: Place cookies 1 inch apart on the prepared sheets. Bake 8–11 minutes, until edges are just turning golden.
Rotate pans halfway for even baking.
- Cool: Let cookies rest 2 minutes on the sheet, then transfer to a wire rack to cool completely. They should be fully cool before assembly.
- Prepare the jam: If your jam is thick, warm it gently and stir until spreadable. You want a smooth, not runny, consistency.
- Dust the tops: Sift powdered sugar over the “window” cookies before assembling.
This keeps the sugar from clouding the jam.
- Assemble: Spread about 1 teaspoon of jam onto the flat side of a bottom cookie. Press a sugared top cookie over it, aligning edges. A little jam should peek through the window.
- Set and serve: Let assembled cookies sit 20–30 minutes so the jam sets slightly.
Serve or store.
Keeping It Fresh
- Room temperature: Store assembled cookies in an airtight container at cool room temperature for up to 4 days. Layer with parchment to prevent sticking.
- Refrigerator: For longer storage, refrigerate up to 1 week. Bring to room temperature before serving for the best texture.
- Freezer (unassembled): Freeze baked cookies and jam separately for up to 2 months.
Assemble after thawing to keep the cookies crisp.
- Freezer (dough): Freeze dough disks well-wrapped for up to 2 months. Thaw overnight in the fridge, then roll and bake.
- Keep crisp: If humidity softens them, pop cookies in a 300°F (150°C) oven for 3–4 minutes, then cool completely before filling.
Health Benefits
These are still cookies, but a few ingredients bring modest perks. Almond flour adds healthy fats, a bit of protein, and vitamin E.
Raspberry jam offers natural fruit flavor and some antioxidants, especially if you choose one with less added sugar. Using real butter gives rich flavor, which often means you feel satisfied with fewer cookies. If you want to cut back on sweetness, use a lower-sugar jam and keep portions moderate.
Pitfalls to Watch Out For
- Dough too warm: Warm dough sticks and stretches, making fragile cookies.
Chill often, especially between rolling and cutting.
- Overbaking: These go from pale to brown quickly. Pull them when edges are just golden for a tender bite.
- Too much flour on the board: Excess bench flour toughens the cookies. Lightly flour the surface or roll between parchment.
- Runny jam: Overly thin jam leaks and softens cookies.
Warm it gently and let it cool to a spreadable gel before assembling.
- Skipping the sugar dusting before assembly: Powdered sugar clumps on jam if applied afterward. Dust the tops first.
Recipe Variations
- Gluten-free: Replace all-purpose flour with a 1:1 gluten-free baking blend. Keep the almond flour as written.
Chill longer for easier handling.
- Lemon-almond: Add 1–2 teaspoons lemon zest to the dough and a squeeze of lemon juice to the jam for a bright, tangy finish.
- Chocolate drizzle: After assembly, drizzle melted dark chocolate across the tops. Let set before storing.
- Hazelnut twist: Swap almond flour for hazelnut flour and use blackberry or cherry jam.
- Spice it up: Add a pinch of cardamom or ginger to the dough for a warm holiday note.
- Cut-out shapes: Stars, hearts, and snowflakes all work. Keep sizes uniform for even baking.
- Seeded lovers’ version: Use raspberry preserves with seeds if you enjoy that crunch.
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FAQ
Can I make the dough ahead?
Yes.
The dough keeps in the fridge for up to 48 hours or in the freezer for up to 2 months. Let refrigerated dough sit at room temperature for 10–15 minutes before rolling if it’s too firm.
What if I don’t have almond extract?
Use extra vanilla instead. You’ll lose some almond aroma, but the almond flour still brings a gentle nutty flavor.
You can also add a touch of amaretto if you have it.
Which jam works best?
Seedless raspberry jam or preserves with a thick, gelled texture work best. If your jam is loose, simmer it for a few minutes to reduce, then cool before using.
Do I need special cutters?
No. Any 2 to 2 1/2 inch round cutter works.
For the center window, use a small cutter, a bottle cap, or the open end of a large piping tip.
How do I keep the cookies from spreading?
Make sure the dough stays cold and avoid over-creaming the butter. If your kitchen is warm, chill cut cookies on the sheet pan for 10 minutes before baking.
Can I use margarine or oil?
Butter is best for flavor and structure. Margarine may cause more spread, and oil won’t cream properly.
If you must substitute, choose a high-fat European-style butter for the closest result.
How many cookies does this make?
Expect about 24 assembled sandwich cookies, depending on your cutter size and dough thickness.
In Conclusion
Almond raspberry sandwich cookies are an easy, elegant holiday treat that feels special without a lot of fuss. The tender almond shortbread and bright jam filling make a timeless pair, and the make-ahead dough means less stress during busy weeks. Keep a tin on the counter or in the freezer, and you’re ready for gifting, gatherings, or a quiet moment with tea.
Simple, pretty, and delicious—these cookies earn a permanent place in your holiday lineup.
Almond Raspberry Sandwich Cookies Easy Holiday Treat – Sweet, Buttery, and Festive
Ingredients
- 1 cup (226 g) unsalted butter, softened to room temperature
- 3/4 cup (150 g) granulated sugar
- 1 large egg, room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 teaspoon almond extract (adjust to taste)
- 2 1/4 cups (270 g) all-purpose flour
- 1/2 cup (50 g) finely ground almond flour (meal works too, but flour gives a smoother crumb)
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon (optional, but lovely)
- 1 cup raspberry jam (seedless preferred for smoothness; warm slightly to loosen)
- Powdered sugar for dusting
Instructions
- Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2 minutes. This helps create a tender texture.
- Add egg and extracts: Mix in the egg, vanilla, and almond extract until combined.Scrape the bowl to catch any streaks.
- Whisk dry ingredients: In a separate bowl, whisk the all-purpose flour, almond flour, baking powder, salt, and cinnamon.
- Combine: Add dry ingredients to the butter mixture in two additions. Mix on low just until the dough comes together and no dry spots remain. Avoid overmixing.
- Chill the dough: Divide dough in half, flatten into two disks, and wrap tightly.Chill for at least 1 hour, or up to 48 hours, until firm.
- Preheat and prep: Set the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Roll the dough: On a lightly floured surface, roll one disk to about 1/8 inch (3 mm) thick. Keep the other disk chilled.If the dough softens, slide it onto a sheet pan and chill for 5–10 minutes.
- Cut shapes: Use a 2 to 2 1/2 inch round or fluted cutter to cut cookies. For half of the cookies (the tops), cut a small center window with a 3/4 inch cutter or the end of a piping tip.
- Bake: Place cookies 1 inch apart on the prepared sheets. Bake 8–11 minutes, until edges are just turning golden.Rotate pans halfway for even baking.
- Cool: Let cookies rest 2 minutes on the sheet, then transfer to a wire rack to cool completely. They should be fully cool before assembly.
- Prepare the jam: If your jam is thick, warm it gently and stir until spreadable. You want a smooth, not runny, consistency.
- Dust the tops: Sift powdered sugar over the “window” cookies before assembling.This keeps the sugar from clouding the jam.
- Assemble: Spread about 1 teaspoon of jam onto the flat side of a bottom cookie. Press a sugared top cookie over it, aligning edges. A little jam should peek through the window.
- Set and serve: Let assembled cookies sit 20–30 minutes so the jam sets slightly.Serve or store.