Raspberry Glazed Almond Kiss Cookies are perfectly soft and chewy with a hint of almond, a dash of raspberry glaze and topped with a kiss!
It’s an honest statement that we bake more in the holiday season than we do the rest of the year. There’s so many festive events where cookies are welcomed, and baking together with our families is a fun family tradition.
The delicious combination of chocolate, raspberry and almond in these soft and chewy cookies keeps everyone coming back for more. These are an easy holiday favorite!
What You’ll Need to Make Raspberry Glazed Almond Kiss Cookies
- Butter – Softened, 1/2 cup or 1 stick. We use regular salted butter, but unsalted butter may also be used.
- White Sugar – Regular white granulated sugar. Divided between the cookie batter (1/2 cup) and then the remainder to roll the cookies in (1/4 cup).
- Brown Sugar – Packed. We use light brown sugar. You can also use dark brown sugar for a deeper, richer flavor.
- Large Egg – We use eggs at room temperature for fluffier cookies.
- Almond Extract – Divided between the cookie batter (1 teaspoon) and the raspberry glaze (1/4 teaspoon).
- Flour – 2 cups. We prefer to use all purpose flour for best results.
- Pantry Staples – Baking soda and salt.
- Hershey’s Chocolate Kisses – One for each cookie, unwrapped.There’s usually about 60 in a 10 ounce bag.
- Powdered Sugar – Also known as confectioners sugar,
- Milk – We use whole milk but skim milk or 2% milk may be used instead.
- Raspberry Jam – Seedless jam needs to be used as this will be mixed into the glaze.
What You’ll Need to Make Raspberry Glazed Almond Kiss Cookies
Raspberry Glazed Almond Kiss Cookies are soft and chewy with a sugary crust. The cookies have a hint of almond and the raspberry glaze is a delicious compliment.
Topped with a milk chocolate kiss they are a wonderful holiday cookie to enjoy or share!
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl on medium speed, cream together the butter, 1/2 cup of white sugar and brown sugar until light and fluffy, 3-4 minutes. Scrape the sides of the bowl once or twice.
Mix in egg and 1 teaspoon of almond extract.
Reduce the speed and slowly add in the flour mixture.
Mix until all flour has been incorporated and the dough is leaving the sides of the bowl.
Refrigerate the dough for 1 hour our until easy to handle.
Preheat the oven to 325 degrees F.
Using a medium cookie scoop to portion, roll the dough into 1 1/4 inch balls and roll in the remaining 1/4 cup of white sugar.
Place the dough balls on a lightly greased baking sheet or a baking sheet lined with a silicon baking mat.
Bake for 10-12 minutes on the middle rack until the cookies are puffy and slightly golden brown.
Remove from the oven and immediately press a chocolate kiss into the center of each one. Allow to cool on the baking sheets.
In a small bowl, mix together the powdered sugar, milk, raspberry jam and remaining 1/4 teaspoon almond extract.
Stir until smooth and well combined.
Drizzle over cooled cookies.
Allow glaze to set and then serve immediately. Store in an airtight container or in a zip top bag. Enjoy!
Other Festive Holiday Treats You May Like
Hot Chocolate Cookies – Mini marshmallow bits and hot cocoa mix blended right into the cookie dough.
Cookie Dough Truffles – Chocolate covered delicious edible cookie dough bites.
Grandma’s Molasses Cookies – Old fashioned cookies with a raw sugar crust, a crackly top and a chewy center.
Brown Sugar Candy – this is a childhood favorite made only during the holidays. Chocolate covered or not, it’s a special treat!
Maple Syrup Snickerdoodles – Soft and chewy centers with crispy edges and the perfect hint of maple.
Raspberry Glazed Almond Kiss Cookies
Equipment
- Stand mixer or hand mixer
Ingredients
- 1/2 cup butter softened
- 3/4 cup white sugar divided
- 1/2 cup brown sugar packed
- 1 large egg
- 1 1/4 tsp almond extract divided
- 2 cups flour
- 1 tsp baking soda
- 1/4 tsp salt
- 28 Hershey's chocolate kisses unwrapped
- 1 cup powdered sugar
- 1 tbsp milk
- 1 1/2 tbsp seedless raspberry jam
Instructions
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl on medium speed, cream together the butter, 1/2 cup of white sugar and brown sugar until light and fluffy, 3-4 minutes. Scrape the sides of the bowl once or twice.
- Mix in egg and 1 teaspoon of almond extract.
- Reduce the speed and slowly add in the flour mixture. Mix until all flour has been incorporated and the dough is leaving the sides of the bowl.
- Refrigerate the dough for 1 hour our until easy to handle.
- Preheat the oven to 325 degrees F. Using a medium cookie scoop to portion, roll the dough into 1 1/4 inch balls and roll in the remaining 1/4 cup of white sugar. Place the dough balls on a lightly greased baking sheet or a baking sheet lined with a silicon baking mat.
- Bake for 10-12 minutes on the middle rack until the cookies are puffy and slightly golden brown.
- Remove from the oven and immediately press a chocolate kiss into the center of each one. Allow to cool on the baking sheets.
- In a small bowl, mix together the powdered sugar, milk, raspberry jam and remaining 1/4 teaspoon almond extract. Stir until smooth and well combined. Drizzle over cooled cookies.
- Allow glaze to set and then serve immediately. Store in an airtight container or in a zip top bag. Enjoy!
Nutrition *
* The information shown is an estimate provided by an online nutrition calculator.
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