Raspberry Almond Sandwich Cookies

If ever there was a match made in heaven, it’s these Raspberry Almond Sandwich Cookies. It’s a delicate combination of almond and raspberry, and that sugar on top is just – well, wow! Read below for the recipe.

raspberry almond sandwich cookies 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.

Ingredients

Butter: Use unsalted butter that is slightly soft. If you want to be really technical, use the butter once it’s at 60 F internally.

Granulated Sugar: Sugar not only adds sweetness, but it helps create a tender cookie. We use enough to create a lightly sweet cookie that is perfectly paired with the raspberry jam.

Eggs: Eggs are essential for binding the ingredients together and providing structure. A large egg weighs 50 grams without the shell. I recommend weighing your eggs for baking because a big variation can affect the end result of the cookies.

Vanilla: Vanilla extract adds flavor. Use pure vanilla extract, not imitation, for the best result.

Almond Emulsion: You can use almond emulsion or almond extract, but the emulsion doesn’t contain alcohol, so the flavor will not dissipate.

All-Purpose Flour: Provides structure for the cookies. Without enough flour, the cookies will bake into a puddle.

Almond Flour: This ingredient is essential for these almond cookies. It helps create a more tender crumb because there is no gluten in the almond flour.

Salt: Salt is essential for flavor. Not only does it cut the sweetness slightly, but it also enhances the other flavors in the cookies.

Baking Soda: This helps the cookies to be brown, and it also helps the structure to puff up and lighten slightly.

Raspberry Preserves: You can use jam or preserves for this recipe. See the next section for more info about choosing the best jam.

raspberry almond sandwich cookie recipe

Choosing the right cookie sandwich filling may be the difference between an average or great cookie!

For starters, skip the jelly. It’s not 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 my 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 with Marionberry jam. You can easily find jars of this delicious jam here. It’s pretty life-changing!

almond sandwich cookies filled with raspberry jam

Baking Essentials

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, as members of The Baker Street Society program learned in our online class.

First, the cookies should be golden brown around the edges after being baked. We want a crisp-edged cookie so it holds up to the jam correctly.

The second key to making these cookies soft is adding the raspberry jam and allowing the filled sandwich cookies to sit for a few 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!

almond cookies with raspberry jam to make raspberry almond sandwich cookies

How to Make Raspberry Almond Cookies

  1. Cream butter and sugar until smooth.
  2. Add eggs and mix. Then add extracts and emulsions and mix.
  3. Add dry ingredients and mix on low.
  4. Roll out dough and refrigerate for at least one hour, but two is even better.
  5. Cut out the cookies with a round cookie cutter and bake for 9-11 minutes. Dip in sugar while warm if desired
  6. Once cool add raspberry preserves and make cookie sandwiches.

Can You Make These Cookies Ahead?

Yes, you can make the cookies ahead (without filling) and store them in an airtight container for up to a week. You can also freeze the baked cookies for up to a month.

Likewise, you can roll out the dough and freeze the dough. Unbaked cookie dough has a longer freezer life, so you can keep it in the freezer for up to 3 months if it’s in a sealed bag or wrapped well.

These cookies can be filled with jam and stored at room temperature for up to a week.

How Long Can Jam Stay at Room Temperature?

Preserves and jam can stay at room temperature for up to a week. Why is this possible? Raspberry jam, and most jams, for that matter, contain so much sugar that bacterial growth is inhibited. The sugar essential preserves the fruit, so it’s safe to eat at room temperature for a few days.

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Raspberry Almond Sandwich Cookies

raspberry almond sandwich cookies stacked showing close up of a bite taken out of one cookie

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  • Author: Camille
  • 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

Ingredients

Units Scale
  • 170 g (12 tbs) unsalted butter, cool but slightly soft
  • 225 g granulated sugar
  • 1 large egg, room temp (50 g)
  • 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

Instructions

  1. Cream butter and sugar in a stand mixer on medium-low speed for 1 minute. Add egg, vanilla, and almond emulsion, and mix thoroughly.

  2. Sift dry ingredients, then add to mixer and mix on medium-low.

  3. Place the dough on a piece of wax or parchment paper the length of a half-sheet pan. Flour the top of the dough so it does not stick to the rolling pin, and roll the dough between 1/4 and 1/8 inch thick, no thinner. 

  4. Place the dough on a cookie sheet, cover it with plastic wrap, and chill for 60 minutes or until the dough is chilled and firm.

  5. Preheat oven to 375 F. Remove dough from fridge and cut out 2 to 2 1/2 inch circles. Transfer no more than 12 cookies to parchment-lined cookie sheets, and chill dough for 10 minutes again.

  6. Remove cookies from the fridge, and bake for 9-11 minutes or until the edges are lightly golden brown.

  7. Once cookies come out of the oven, allow them to cool completely. After they have cooled, dip the tops and sides in a bowl of granulated sugar.

  8. 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.

  9. Store cookies at room temperature for up to a week in a covered container.

Notes

This is a Baker Street Society original recipe.

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