Almond & Raspberry Jam Cookies
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Almond & Raspberry Jam Cookies – These almond sugar cookies are topped with raspberry jam, chopped almonds and drizzled with white chocolate!
Want more delicious cookie recipes? Try my Thumbprint Cookies, Cherry Garcia Cookies, and White Chocolate Cranberry Cookies.
My mom makes the best raspberry jam. It’s actually called “Mock-Raspberry”.
Don’t take that the wrong way, this jam truly does have raspberries in it. Lots of them. But it also has another very unsuspecting ingredient. Guess what it is. Come on just guess.
Okay I’ll tell you.
Peaches.
It absolutely still tastes like raspberry jam, I promise. It’s just…. better.
Peaches are my favorite fruit so I totally believe that peaches make anything better. Scratch that. Make everything better.
Except for maybe… No I can’t think of anything.
Oh yeah and P.S. these cookies are super delicious and you should make them. And afterward, be sure to try out my Strawberry Cobbler!
More Recipes to Try
- Christmas Cookie Exchange – my top 10 recipe picks for the ultimate Christmas cookie exchange!
- Strawberry Lemonade Donuts – a bright sweet twist!
- Chocolate Cobbler – dangerously easy!
- Caramel Cashew Shortbread Bars – ultra buttery with the perfect amount of caramel and cashew.
- Flourless Peanut Butter Brownies – fudgey goodness.
- Samoa Bars – get your cookie fix with a twist.
- Hot Fudge Stuffed Chocolate Chip Cookies – sink your teeth into gooey, chewy cookies.
- Mini Cannoli Bites – perfectly crispy!
- Cream Cheese Brownies – completely irresistible.
- Red Velvet Mug Cakes – show stopping.
When you make this recipe, snap a photo and tag me on social – I love connecting with you and seeing what you’re up to in the kitchen!
Almond & Raspberry Jam Cookies
Ingredients
- ⅓ cup butter, softened
- 1 cup sugar
- ⅓ cup oil
- 1 tablespoon milk
- 1 teaspoon almond extract
- 1 ½ teaspoons baking soda
- 1 ½ cups flour
- ¼ teaspoon salt
- 1 cup raspberry jam
- 1 tablespoon almonds, chopped
- ¼ cup white chocolate chips, melted
Instructions
- Preheat oven to 375. In a medium bowl combine baking soda, flour, and salt. In a larger bowl cream together butter and sugar. Mix in oil, milk, and, almond extract.
- Drop tablespoon-sized dollops of dough onto greased cookie sheet. Bake 10 minutes or until the edges begin to brown slightly. Allow to cool.
- Top each cookie with about 1 tablespoon raspberry jam. Sprinkle chopped almonds on top. Drizzle with white chocolate. Store in airtight container and serve at room temperature.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Do you use the jam with no.seeds?
That is optional – I use my mother’s homemade jam and it has some seeds and I don’t mind them. But you can definitely grab seedless jam for these cookies!
this cookies tastes nice with warm milk.
These were so goOd- thank you! Fyi you are missing a small step (coMbining the wet and dry ingredients).
These are delicious! I recommend you try them
they sound yummy!