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Raspberry Almond Kiss Cookies

Raspberry Almond Kiss Cookies

"So easy and tasty too. I got this recipe from my mother in law years ago. I prefer them without the kisses however they are good with or without them."
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42 m servings 121 cals
Serving size has been adjusted!
Original recipe yields 36 servings


  • Calories:
  • 121 kcal
  • 6%
  • Fat:
  • 4.4 g
  • 7%
  • Carbs:
  • 19.6g
  • 6%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 77 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. In a medium bowl, cream together the butter, 1/2 cup white sugar and brown sugar until smooth. blend in the egg and 1 teaspoon almond extract. Combine the flour, baking soda and salt; stir into the creamed mixture. Cover dough and refrigerate for at least one hour, or until easy to handle.
  2. Preheat the oven to 325 degrees F (165 degrees C). Roll dough into 1 inch balls, roll the balls in the remaining white sugar and place them 2 inches apart onto ungreased cookie sheets.
  3. Bake for 10 to 12 minutes in the preheated oven, or until golden brown. While hot from the oven, immediately press a chocolate kiss into the center of each one. Remove from cookie sheets to cool on wire racks.
  4. In a small bowl, mix together the confectioners' sugar, milk, raspberry jam and 1/4 teaspoon almond extract until smooth. Drizzle over cooled cookies.

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Read all reviews 36
  1. 41 Ratings

Most helpful positive review

Thanks for sharing this awesome cookie recipe. It was a nice change from the peanut blossoms. The only change that I made was that I used milk chocolate almond kisses. I entered these cookies i...

Most helpful critical review

I tried this recipe out for a different type of cookie to make rather than the same old stuff. But, unfortunately, I was not fond of this. I think the almond extract should be increased as I c...

Most helpful
Most positive
Least positive

Thanks for sharing this awesome cookie recipe. It was a nice change from the peanut blossoms. The only change that I made was that I used milk chocolate almond kisses. I entered these cookies i...

can you help me out with the equivalent of "all purpose" flour. I'm in New Zealand and am familiar with our plain-(standard and high grade),and self raising. as there is no baking powder in your...

These were wonderful. I found Hershey's dark chocolate kisses and used those. The flavors of almond, dark chocolate and raspberry went so well together. These did not last long in my house.

Nice cookies! I had part of a bag of kisses leftover from baking "Peanut Butter Kiss Cookies" from this site and decided to try this recipe. My hubby loves raspberry and almond flavor, so I knew...

very good and easy!! I used Brach's chocolate stars instead of kisses and skipped the glaze. Doubled the recipe and made them small and it made exactly 6 doz. Baked for 10 minutes.

I loved the gentle raspberry flavor in the pink icing. it does add the raspberry to the gookie in a yummy way. Made exactly as written with excellent results. I'll make these again.

great recipie easy to make and wonderfully deliscious

Very very tasty. Might need to add more levening to the dough (I'm at high altitude 6200ft) as they turned out too flat and crunchy for cookie texture. The sugar-covered dough balls baked up fl...

This was a great recipe! I didn't have to chill the dough, but maybe it was because I used marg instead of butter? I also added a 1/2 tsp of almond extract to the glaze instead of 1/4. VERY YU...

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