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Ingredients
Scale
- 1 cup seedless raspberry jam
- ¼ cup water
- 1 teaspoon almond extract
- 17.5 ounce bag sugar cookie mix
- 1 ½ cup finely graham cracker crumbs divided
- 10 Tablespoons salted butter softened
- 1 large egg
- 2 Tablespoons milk
- 5 cups powdered sugar
- 8 ounce package cream cheese softened
- 1 teaspoon almond extract
- ½ teaspoon salt
- 1 Tablespoon milk
Instructions
- Start by making the raspberry sauce. In a medium saucepan, combine raspberry jam, water, and almond extract. Heat over medium-high heat until bubbling.
- Simmer for 3-5 minutes until the mixture is liquid and slightly thickened. Then, set aside to cool to room temperature.
- Preheat the oven to 350°F and prepare two large baking sheets with parchment paper or baking spray. In a large bowl, mix sugar cookie mix and 1 cup of graham cracker crumbs until well combined.
- Using a hand mixer or stand mixer, blend in the softened butter, egg, and milk until a firm dough forms.
- Scoop the dough using a 1 1/2 tablespoon cookie scoop and roll into balls. Coat each ball in the remaining 1/2 cup of graham cracker crumbs and arrange them on the prepared baking sheet, spacing them 1-2 inches apart.
- Flatten each ball with a glass or measuring cup to form thick disks, about 1/2 inch in thickness.
- Bake for 10-12 minutes until golden brown and cracked on top. Let them cool for at least 5 minutes before transferring to a cooling rack.
- Once cooled, prepare the frosting by mixing powdered sugar, cream cheese, almond extract, and salt until smooth and creamy.
- Gradually add milk to the frosting until it reaches a firm but pipeable consistency.
- Use a piping bag with a Wilton 2A tip to frost each cookie generously, or spread with a spoon.
- Finish by drizzling the cooled raspberry sauce over each frosted cookie before serving.
Notes
Allow the raspberry sauce to cool completely before using it on the cookies for best results.
Cookies can be stored in an airtight container for up to a week.
For an added touch, garnish with fresh raspberries on top of the frosting.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 20g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg