Almond Raspberry Sugar Cookies

The mouth-watering combination of almond and raspberry comes together perfectly in these Almond Raspberry Sugar Cookies.  Using freeze-dried fruits for baking is a popular trend and it gives these cookies that little something extra to please the palate. We used our Three Rabbits springerle cookie mold to make the impression and the naturally soft mauve hue from the raspberries (no food coloring needed) makes these the perfect Easter cookies.  

We picked up some freeze-dried raspberries from our local Trader Joe’s store, but you can use whatever freeze-dried fruit you like best.  Be daring and experiment with different flavors!  Let us know in the comments section what you’ve come up with!  We’d love to hear from you! 

Pour those little beauties into a food processor and watch the magic happen! After a little bit of pulsing, the freeze-dried raspberries turn into a powder that can be easily incorporated into your dough. Just make sure you remove the little moisture absorbing packet before turning on your food processor! We speak from experience here, folks!  The moisture packet is small and can be poured into the bowl with the raspberries without even noticing. Really, it can happen to anyone!  <ahem>

After processing the raspberries into a fine powder, use a small sifter to separate the powder from the seeds.  This will ensure a nice smooth dough without any crunchy surprises.   

We are just in love with the color of this dough!  Enjoy the fragrant almond and raspberry scent while rolling out your dough and making your impressions with your favorite springerle cookie mold.  Using dough guides when rolling out your dough will take away any guess work and give you consistency to the thickness of your cookies.  

Make your impressions, cut them out with a cookie cutter (we used this one), and use a pastry brush to gently brush away any excess flour from your cookies.  Chill your cookie sheet full of molded cookies for about thirty minutes in the fridge.  Take your cookie sheet out of the fridge and immediately place it in the center rack of a preheated 350 degree F oven.  Bake your cookies about 10-12 minutes, depending on the size of the cookies.  Remove the cookies when the bottoms are just beginning to turn light brown.  

Enjoy your freshly baked Easter cookies as they are, or add white chocolate to the backs of them for an added special touch.  

Almond Raspberry Sugar Cookies
  1. 1.2 ounce bag freeze dried raspberries*
  2. 1 1/2 cups all-purpose flour
  3. 1/2 teaspoon salt
  4. 1/2 cup butter, at room temperature
  5. 1/2 cup sugar
  6. 1 large egg
  7. 1/2 teaspoon vanilla
  8. 1/8 teaspoon almond extract
  1. Make raspberry powder by grinding freeze dried raspberries in a food processor until they become powder. Put powder through a sieve to remove seeds. Discard seeds. Set aside.
  2. In a medium bowl, blend together flour and salt. Set aside.
  3. In a mixing bowl, beat butter and sugar until creamy. Add egg, vanilla and almond extract, and five (5) teaspoons of raspberry powder. Mix well. Add flour mixture and beat until combined.
  4. Dust the surface of your counter and rolling pin with flour and roll out the dough to a thickness of approximately 3/8 inch to 1/2 inch.
  5. Dust the surface of your dough and your cookie mold with flour. Press the mold into the dough just far enough down to fill the mold cavity. Remove your mold and cut out the cookie. Brush off the excess flour on the top of your cookie using a pastry brush.
  6. Place your cookies on a cookie sheet lined with parchment paper.
  7. Chill your cookie sheet full of molded cookies about 1/2 hour in the fridge.
  8. Take your cookie sheet out of the fridge and immediately place it in the center rack of a preheated 350 degree F oven. Bake your cookies about 10-12 minutes, depending on the size of the cookies. Remove the cookies when the bottoms are just beginning to turn light brown.
  1. Optional: After cooled, apply an even layer of melted white chocolate to the backs of the cookies.
  2. *Be sure to remove the moisture absorbent packet from the raspberries before processing.
Adapted from The Merchant Baker
Springerle Joy Blog

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  • KateApril 3, 2017 - 9:43 pm

    I tried the recipe and I have a couple of comments.  First, I would always double the recipe.  The mixer had trouble with the small recipe.  The amount of raspberry powder made from one bag will work on a double batch.  Second, the almond is essential.  Without it the cookie tastes flat.  Last, I made the mistake of being light on the almond.   It really could have used that little extra.  Do remember that almond extract is very potent and don’t add extra.  What I didn’t like is that I had trouble getting the image to show.  That was probably my inexperience with molds.  The cookies were a hit and are definitely a unique flavor.ReplyCancel

  • LoraJanuary 22, 2018 - 11:08 am

    These were amazing! I think the amounts everything, including the dried raspberries, was perfect. I do have 2 family members that WILL NOT eat almond flavor, so I subbed pure raspberry extract. These were a huge hit! The image was slightly hard to see, but I attribute that to the fact that the recipe has less flour proportionally than a traditional springerle recipe. By the way, I made these gluten free, as I do all my cookies,  by subbing a gluten free flour blend for the all-purpose flour. Again, these were wonderful!ReplyCancel

  • CatherineFebruary 19, 2018 - 7:33 pm

    This is an awesome recipe!  I followed the directions precisely and had excellent results.  I used a deeper cut mold and had excellent results with the final image.  I also tried this recipe using freeze dried apples which combined well with the vanilla and almond flavorings.  I suspect any freeze dried fruit could be used.  As mentioned in other posts, I would double the recipe.ReplyCancel


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