If ever there was a match made in heaven, it’s these Raspberry Almond sandwich cookies. It’s a fun combination of almond and raspberry, and that sugar on top is just – well, wow! Read below for the recipe.
What are Raspberry Almond Sandwich Cookies?
Raspberry almond sandwich cookies consist of soft almond sugar cookies that hold their shape, and delicious raspberry jam or preserves (not jelly).
The sandwich cookies are also coated in sugar, which is optional if you wish to skip this step. But if you are making Christmas sandwich cookies for a party or event, add the sugar for that extra pizzazz and wow! It adds both flavor and texture, and a little bit of glitz.
This sandwich cookie recipe works because the cookie is substantial and firm at the start. Once the jam goes between the two cookies to make a sandwich, they soften just enough so that the cookies are melt in your mouth good.
Best Jam for Sugar Cookie Sandwiches
Choosing the right cookie sandwich filling may be the difference between an average or great cookie!
For starters, skip the jelly. It’s not nearly decadent enough, and the texture is all wrong for these raspberry almond sandwich cookies.
The best option is to use jam or preserves, which I also use in these cookies. I have two favorites. One, which is a raspberry jam, is easy to find. This is my favorite brand, but choose one that you enjoy. I prefer seeded raspberry jam, but again it’s just preference.
My second favorite type of jam to use for these cookies is not raspberry at all. I use Marionberry jam, which is grown and produced in Oregon.
It holds a special place in my heart because my dad grew up on Marionberries, and my grandma used to make similar cookies to these with Marionberry jam. You can easily find jars of this delicious jam here. It’s pretty life-changing!
The Key to Perfectly Soft Jam Sandwich Cookies
This raspberry sandwich cookie recipe wouldn’t be the same if it was hard and crunchy. Let’s be real – that would be super disappointing!
There are actually a couple of keys to making these cookies soft and delectable.
First, the actual cookie stays soft when it’s baked correctly. You’ll notice that the edges of the cookie are a bit harder and firmer after baking, but that’s perfectly normal.
If you brown the cookies at all, they will definitely be firmer. But that’s okay as long as the cookies are just lightly golden brown.
The second key to making these cookies soft is adding the raspberry jam and allowing the filled sandwich cookies to sit for a couple of hours.
This gives the jam time to soften the cookies, but it doesn’t make them mushy.
Pro Tip: Make sure to bake the cookies until they are fully baked. Otherwise, underdone cookies combined with jam will give you a cookie that feels underdone and almost soggy in the center. No one wants that!Print
Raspberry Almond Cookies
- Prep Time: 20 minutes
- Chill Time: 60 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 20 sandwich cookies 1x
- Category: Cookies
- 170 g (12 tbs) unsalted butter, cool but slightly soft
- 225 g granulated sugar
- 1 egg
- 1 yolk
- 1 tsp vanilla
- 1/4 tsp almond emulsion
- 240 g (2 cups) all-purpose flour
- 112 g almond flour
- 3/4 tsp salt
- 1/8 tsp baking soda
- Raspberry jam
To Make the Almond Sugar Cookies
- Cream butter and sugar in a stand mixer on medium-low speed. Add egg, vanilla and almond emulsion, and mix thoroughly.
- Sift dry ingredients, add and mix on medium low.
- Roll dough out on a piece of wax paper the length of a half sheet pan. Be sure to flour the top of the dough so it does not stick to the rolling pin. Roll the dough to 1/8 inch thick, and no thinner! Try using a guided rolling pin if rolling the dough to the right thickness is a challenge.
- Place the sheet of wax paper with rolled dough on a cookie sheet and cover. Refrigerate for 60 minutes or until dough is chilled and firm.
- Preheat oven to 375 degrees. Remove dough from fridge and cut out 2 to 2 1/2 inch circles. Transfer no more than 9 cookies to parchment lined cookie sheets, and chill dough for 10 minutes again,
- Remove cookie from the fridge, and dip the tops and sides in granulated sugar. Bake for 8-10 minutes or until the edges are lightly golden brown at most. This is not a cookie that should brown much because over baking makes the almond cookies harder and crunchier.
- Once cookies come out of the oven, allow them to cool completely. After they have cooled, dip the tops and sides in a new bowl of sugar (that hasn’t had raw cookie dough dipped in it).
- Spread jam on the bottom of one cookie, top with another cookie, and gently press together. To prevent raspberry jam from running everywhere, pipe or spread the jam so that there is still a 1/4 inch border on the bottom cookie. When you press the two cookies together, the jam will almost come to the edges without spilling out.
- Store cookies at room temperature for up to two days, and they they need to be refrigerated after two days and up to a week.
This is a Baker Street Society original recipe.
Keywords: raspberry almond sandwich cookies