These Raspberry Almond Sugar Cookies are soft, chewy, and full of fruity flavor with a subtle nutty twist. I love how easy they are to make using simple ingredients, and the fact that they’re naturally gluten-free and dairy-free makes them a perfect treat for just about any occasion. The crushed freeze-dried raspberries give the cookies a bright color and a punch of real raspberry flavor, while the optional almond glaze adds a lovely sweet finish.
Why You’ll Love This Recipe
I enjoy making these cookies whenever I want something light, fruity, and just a bit fancy. Here’s why I think they’re a standout:
They’re naturally gluten-free and dairy-free, which makes them great for a variety of diets.
The soft and chewy texture makes them incredibly satisfying.
I get a vibrant burst of raspberry flavor in every bite from real freeze-dried raspberries.
The almond glaze adds a touch of elegance and extra flavor.
They’re simple enough for everyday baking but also perfect for spring brunches, baby showers, or afternoon tea.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/2 cup vegan butter, softened
1 cup granulated sugar
1 tablespoon dairy-free milk
1/2 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 1/4 cups gluten-free 1:1 baking flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup freeze-dried raspberries, crushed
Optional glaze: 1/2 cup powdered sugar + 1 tablespoon dairy-free milk + 1/8 teaspoon almond extract
Directions
I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, I cream the softened vegan butter and sugar until the mixture is light and fluffy.
I mix in the dairy-free milk, vanilla extract, and almond extract until everything is well combined.
In another bowl, I whisk together the gluten-free flour, baking soda, and salt.
I slowly add the dry ingredients to the wet mixture, stirring just until it all comes together.
I gently fold in the crushed freeze-dried raspberries.
Using a tablespoon, I scoop the dough into balls and place them on the baking sheet, spacing them about 2 inches apart.
I bake them for 10–12 minutes, just until the edges start to turn golden.
After baking, I let them cool on the pan for 5 minutes before transferring them to a wire rack.
If I want a glazed finish, I whisk together the glaze ingredients and drizzle it over the cooled cookies.
Servings and timing
This recipe makes about 16 cookies.
Prep Time: 10 minutes
Cooking Time: 12 minutes
Total Time: 22 minutes
Calories per cookie: Approximately 135 kcal
Variations
I sometimes swap the raspberries for freeze-dried strawberries or blueberries for a different fruity twist.
If I’m not gluten-free, I use all-purpose flour with good results.
I like to sprinkle crushed almonds or slivered almonds on top of the glaze for extra texture.
For a citrusy version, I add a bit of lemon zest to the dough.
I occasionally shape them into thumbprint cookies and add a dollop of raspberry jam before baking.
Storage/Reheating
I store the cookies in an airtight container at room temperature for up to 4 days. If I want to keep them longer, I refrigerate them for up to a week. These cookies also freeze well—I place them in a freezer-safe bag and store them for up to 2 months. To enjoy again, I let them thaw at room temperature. If I want them slightly warm, I reheat in the microwave for 5–10 seconds.
Related Recipes:
- Strawberry Cheesecake Stuffed Cookies
- Delicious Strawberry Cheesecake Protein Balls
- Strawberry Shortbread Cookies
FAQs
What makes these cookies gluten-free?
I use a gluten-free 1:1 baking flour blend, which is specially formulated to replace regular flour in most recipes without changing the texture or flavor.
Can I use fresh raspberries instead of freeze-dried?
I don’t recommend using fresh raspberries because they add too much moisture and can make the dough too wet. Freeze-dried raspberries keep the dough balanced while adding intense flavor.
How do I crush freeze-dried raspberries?
I place them in a zip-top bag and crush them with a rolling pin. It’s quick and keeps the mess minimal.
Can I skip the almond extract?
Yes, I can leave it out or replace it with more vanilla extract if I prefer a simpler flavor.
How do I keep the cookies from spreading too much?
I make sure the vegan butter is just softened, not melted, and I chill the dough for 10–15 minutes if the kitchen is warm. That helps the cookies hold their shape better during baking.
Conclusion
These Raspberry Almond Sugar Cookies are a sweet and simple way to bring some bright, fruity flavor into my baking. Whether I make them for a special event or just because I feel like treating myself, they never disappoint. With their chewy texture, vibrant raspberry taste, and light almond glaze, they’re a recipe I return to again and again.
📖 Recipe:
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Raspberry Almond Sugar Cookies
- Total Time: 22 minutes
- Yield: 16 cookies
- Diet: Gluten Free
Description
These Raspberry Almond Sugar Cookies are soft, chewy, and naturally gluten-free and dairy-free. Infused with the vibrant flavor of freeze-dried raspberries and a hint of almond, they’re perfect for everyday treats or special occasions.
Ingredients
1/2 cup vegan butter, softened
1 cup granulated sugar
1 tablespoon dairy-free milk
1/2 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 1/4 cups gluten-free 1:1 baking flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup freeze-dried raspberries, crushed
Optional glaze: 1/2 cup powdered sugar + 1 tablespoon dairy-free milk + 1/8 teaspoon almond extract
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream the softened vegan butter and sugar until light and fluffy.
- Mix in the dairy-free milk, vanilla extract, and almond extract until well combined.
- In another bowl, whisk together the gluten-free flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- Gently fold in the crushed freeze-dried raspberries.
- Scoop the dough into tablespoon-sized balls and place them on the baking sheet, spaced about 2 inches apart.
- Bake for 10–12 minutes, until the edges are just turning golden.
- Let the cookies cool on the pan for 5 minutes before transferring to a wire rack.
- If using glaze, whisk together the glaze ingredients and drizzle over cooled cookies.
Notes
Swap raspberries with freeze-dried strawberries or blueberries for variety.
You can use all-purpose flour if gluten-free isn’t needed.
Sprinkle slivered or crushed almonds over the glaze for added crunch.
Add lemon zest to the dough for a citrus twist.
Shape into thumbprint cookies and add a bit of raspberry jam before baking.
Store in an airtight container at room temperature for up to 4 days or refrigerate for up to 1 week.
Freeze for up to 2 months in a freezer-safe bag; thaw at room temp or microwave briefly to warm.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 135
- Sugar: 10g
- Sodium: 55mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
