Raspberry Almond Kiss Cookies are small delights, packed with a burst of sweet raspberry flavor and a hint of almond. Topped with a chocolate kiss, they are both pretty and tasty!
These cookies are so fun to make! I love how the raspberry jam peeks through, making them look adorable. Plus, who can resist a cookie with a chocolate kiss on top? ❤️
Key Ingredients & Substitutions
Butter: Unsalted butter is perfect as it lets you control the saltiness of the cookies. If you’re in a pinch, you can use margarine, but butter gives the best flavor.
Sugars: The mix of granulated and powdered sugars contributes to the cookie’s unique texture. If you want a lower sugar option, try using coconut sugar or a sugar alternative like Stevia, but the taste will change a bit.
Flour: All-purpose flour works best here. If needed, a gluten-free blend can be used instead. Just make sure it’s suitable for baking, as some blends behave differently.
Raspberry Filling: Raspberry-flavored hard candies or gumdrops create a delightful surprise in these cookies. If you can’t find them, try strawberry or cherry-flavored candies for a fun twist!
Almond Extract: This adds a special flavor. If you or someone else has nut allergies, feel free to substitute with extra vanilla extract or use a nut-free extract.
How Do You Make Sure Your Cookies Are Perfectly Shaped?
Getting cookies to look nice can be a challenge! Here’s how to shape them perfectly:
- Use a cookie scoop or tablespoon to measure out even portions of dough. This helps keep the cookies uniform.
- Flatter each ball slightly before baking. This ensures even baking and gives a nice shape.
- Don’t overcrowd your baking sheet; keeping them about 2 inches apart allows them to spread without merging.
Also, remember to let the cookies cool completely before adding the pink icing. This prevents the icing from melting and gives a beautiful finish.
How to Make Raspberry Almond Kiss Cookies
Ingredients You’ll Need:
For the Cookie Base:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup powdered sugar, plus extra for dusting
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup sliced almonds, plus extra for topping
- 24 raspberry-flavored hard candies or raspberry gumdrops (for the kiss center)
For the Pink Icing:
- 1 cup powdered sugar
- 1-2 tablespoons milk
- A few drops of red or pink food coloring
How Much Time Will You Need?
This cookie recipe takes about 20 minutes for prep and around 10-12 minutes for baking. Plan for an additional time to cool the cookies and let the icing set, so you should be ready to enjoy your cookies in about 1 hour!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking and make cleanup easy.
2. Cream the Butter and Sugars:
In a large bowl, take your softened butter and mix it with granulated sugar and powdered sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes.
3. Add the Wet Ingredients:
Next, beat in the large egg, vanilla extract, and almond extract until everything is well combined. Make sure there are no lumps!
4. Combine Dry Ingredients:
In another bowl, whisk together the flour, baking powder, and salt. This will help to evenly distribute the dry ingredients.
5. Mix Everything Together:
Gradually add the dry mix to your wet ingredients, stirring until a soft dough forms. Be careful not to overmix—just bring it together until combined.
6. Add Almonds:
Gently fold in the sliced almonds into the dough. This adds a nice crunch and enhances the almond flavor.
7. Shape the Cookies:
Roll the dough into 1-inch balls and place them on the prepared baking sheets, leaving about 2 inches apart between each one. This allows them room to spread.
8. Bake the Cookies:
Slightly flatten each ball with your palm and then bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Keep an eye on them so they don’t overbake!
9. Add the Raspberry Kisses:
Once you take them out of the oven, quickly press a raspberry candy or gumdrop into the center of each cookie. This makes that delicious surprise in the center!
10. Cool the Cookies:
Allow the cookies to cool completely on the baking sheets before moving them—this will help keep them from breaking.
11. Prepare the Pink Icing:
In a separate bowl, mix the powdered sugar with milk and a few drops of food coloring until it’s smooth and how you like it. If it’s too thick, add another drop of milk.
12. Drizzle the Icing:
Once your cookies are cool, use the icing to drizzle over the top in any fun pattern you like.
13. Garnish and Dust:
For a lovely finish, lightly dust with extra powdered sugar and sprinkle some extra sliced almonds around the candy center.
14. Final Touch:
Let the icing set for a bit before diving in. Store your delicious cookies in an airtight container to keep them fresh!
Enjoy your delightful Raspberry Almond Kiss Cookies! They are sure to be a crowd-pleaser with their yummy flavors and charming appearance!
Can I Use Different Types of Nuts?
Absolutely! While sliced almonds provide a lovely flavor and crunch, you can substitute them with chopped walnuts, pecans, or even hazelnuts if you prefer. Just keep in mind that this may slightly alter the overall taste.
What Can I Use If I Don’t Have Raspberry Candies?
If you can’t find raspberry-flavored hard candies or gumdrops, feel free to use another type of fruit-flavored candy like strawberry or cherry. Alternatively, chocolate kisses can also add a delightful twist!
Can These Cookies Be Frozen?
Yes, you can freeze these cookies! Just let them cool completely, then place them in an airtight container with layers of parchment paper in between. They can be frozen for up to 3 months. Thaw at room temperature before enjoying!
How Do I Get My Icing to Look Perfect?
For a smooth icing, make sure you mix it well until there are no lumps. If it’s too thin, add more powdered sugar, and if it’s too thick, add a bit more milk until you reach your desired consistency. A piping bag or a squeeze bottle can help achieve a clean drizzle!