Raspberry Almond Shortbread Thumbprint Cookies Recipe
When you’re searching for that perfect balance of melt-in-your-mouth, buttery shortbread and bright, jammy fruit, these Raspberry Almond Shortbread Thumbprint Cookies absolutely deliver. They star a tender almond-infused dough, a generous jewel of raspberry jam at the center, and a sweet almond glaze to finish each bite. They’re the kind of classic cookie that feels just as at home at a holiday gathering as they do on a cozy weekend afternoon, and they always seem to disappear fast. If you love bakery-worthy treats with simple, nostalgic flavors, this recipe belongs in your favorites file!
Ingredients You’ll Need
This recipe comes together with just a handful of baking pantry staples, but each ingredient has a role: some bring shortbread its signature softness, some add rich almond flavor, and others make that irresistible pop of color and fruitiness. Here’s why every item on this list matters.
- Unsalted butter: Use it softened for easy creaming; it gives the cookies their signature tender, rich crumb.
- Granulated sugar: Not only sweetens but also enhances the cookie’s delicate texture.
- Almond extract: This is the secret to the cookies’ fragrant, nutty undertone, both in the dough and the glaze.
- All-purpose flour: Flour forms the backbone of the shortbread, creating that classic soft bite.
- Raspberry jam: Choose a good-quality jam for a burst of vibrant, tangy-sweet fruit in every cookie.
- Powdered sugar: Essential for a smooth, sweet glaze that drapes beautifully over the cooled cookies.
- Milk: Just a tablespoon or two helps loosen the glaze for drizzling and adds silkiness.
How to Make Raspberry Almond Shortbread Thumbprint Cookies
Step 1: Cream the Butter and Sugar
Start by preheating your oven to 350°F and lining a baking sheet with parchment paper. In a large bowl, beat the softened butter and granulated sugar together until the mixture looks light and fluffy. This step is key for that irresistible melt-in-your-mouth quality you want in Raspberry Almond Shortbread Thumbprint Cookies!
Step 2: Add Almond Extract
Mix in the almond extract until evenly combined. The aroma alone is enough to make you smile—almond is the not-so-secret ingredient that makes these cookies sing.
Step 3: Stir in the Flour
Gradually incorporate the flour into the butter mixture. This will come together as a very soft, pliable dough—don’t overmix; just combine until everything’s smooth and holds together easily.
Step 4: Shape and Indent the Dough
Roll the dough into 1-inch balls and arrange them about 2 inches apart on your baking sheet. Use your thumb or the back of a small spoon to gently press a well into the center of each ball. These little indents are the heart of all great Raspberry Almond Shortbread Thumbprint Cookies!
Step 5: Fill with Raspberry Jam
Spoon roughly ½ teaspoon of raspberry jam into each indentation. Don’t be afraid to use a generous dollop—it’s what gives each cookie that delightful burst of color and flavor.
Step 6: Bake
Bake the cookies for 12 to 14 minutes, just until the edges are a soft golden hue. The centers may still look light, but that means they’ll stay tender after cooling.
Step 7: Cool Completely
Let the cookies cool on a wire rack. This step is important for getting a perfect glaze later—if you glaze before the cookies are fully cooled, it’ll slide right off.
Step 8: Glaze and Finish
Whisk together powdered sugar, milk, and a splash of almond extract until the glaze is smooth and drizzly. Using a fork or spoon, drizzle the glaze over each cooled cookie. Let them sit until the glaze is set—then they’re ready to devour!
How to Serve Raspberry Almond Shortbread Thumbprint Cookies
Garnishes
For a showstopping finish, sprinkle the cookies with finely chopped toasted almonds or a dusting of more powdered sugar right after glazing. If you’re feeling extra fancy, a few fresh raspberries on the serving platter always look beautiful alongside the vibrant jam centers.
Side Dishes
These cookies shine with a cup of coffee or hot tea, but pairing them with a scoop of vanilla bean ice cream takes dessert to the next level. A plate of mixed fresh berries alongside adds a lovely freshness and slight tartness, balancing out the cookies’ sweet, buttery notes.
Creative Ways to Present
Pack Raspberry Almond Shortbread Thumbprint Cookies into a pretty tin lined with parchment for a heartfelt homemade gift, or stack them on a tiered stand for a bridal shower or holiday dessert table. You can even arrange them on a platter mixed with chocolate shortbreads and lemon bars for a stunning, colorful cookie spread.
Make Ahead and Storage
Storing Leftovers
Place cooled cookies in an airtight container at room temperature. They’ll stay fresh and tender for up to 4 days—perfect for making ahead for parties or gatherings!
Freezing
Both unbaked dough balls and fully baked cookies freeze beautifully. To freeze unbaked, form the indented balls (without jam), freeze on a sheet tray, then transfer to a bag. When ready to bake, thaw slightly, add jam, and bake as directed. Baked cookies can be frozen with or without glaze; just separate layers with parchment to avoid sticking together.
Reheating
If your cookies have been stored or frozen, you can refresh them by warming in a 300°F oven for 5 minutes. Let them cool slightly before serving—this enhances both texture and flavor, making them taste nearly as good as fresh from the oven.
FAQs
Can I use a different jam instead of raspberry?
Absolutely! While raspberry brings a gorgeous color and tartness, feel free to swap in strawberry, apricot, blackberry, or even a homemade fruit preserve. Each gives the cookies its own unique spin.
What’s the best way to make uniform cookies?
A small cookie scoop or tablespoon measure will help you portion dough evenly, giving the Raspberry Almond Shortbread Thumbprint Cookies a bakery-level appearance. Rolling in your palms after scooping helps smooth the surface, too.
My dough is crumbly—what should I do?
If you find the dough too dry to roll, add a tiny splash of milk, a half teaspoon at a time, until it holds together. Temperature and brand of flour can affect texture, but this quick fix always works for me!
Can these cookies be made gluten-free?
Yes, you can substitute a gluten-free all-purpose flour blend. Choose one labeled as a 1:1 replacement and be sure it contains xanthan gum for best texture. Just keep an eye out—they may bake a touch faster, so check at 10 minutes.
How far in advance can I make Raspberry Almond Shortbread Thumbprint Cookies for gifting?
They’re perfect for gifting and can be made 2–3 days ahead; store in a tin or airtight container, and glaze the day before you plan to present them. The flavor stays wonderful, and they look just as glossy and inviting.
Final Thoughts
There’s a reason Raspberry Almond Shortbread Thumbprint Cookies are so well-loved—they’re simple, stunning, and undeniably delicious with every bite. If you haven’t tried them yet, now’s the time to roll up your sleeves, bake a batch, and share them with the people you care about (or savor every last one yourself—no judgment!). Happy baking!
Print
Raspberry Almond Shortbread Thumbprint Cookies Recipe
- Total Time: 29 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Raspberry Almond Shortbread Thumbprint Cookies are a delightful treat perfect for any occasion. With a buttery shortbread base, sweet raspberry jam filling, and a hint of almond flavor, these cookies are sure to be a hit!
Ingredients
For the Cookies:
- 1 cup unsalted butter (softened)
- ⅔ cup granulated sugar
- ½ teaspoon almond extract
- 2 cups all-purpose flour
- ½ cup raspberry jam
For the Glaze:
- ½ cup powdered sugar
- 1–2 teaspoons milk
- ¼ teaspoon almond extract (for glaze)
Instructions
- Preheat the Oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Make the Dough: Cream together the softened butter and granulated sugar, then mix in the almond extract. Gradually add the flour and mix to form a soft dough.
- Shape the Cookies: Roll the dough into 1-inch balls and place on the baking sheet. Make an indent in each ball.
- Add the Jam: Fill each indentation with raspberry jam.
- Bake: Bake for 12–14 minutes until the edges are golden. Cool on a wire rack.
- Make the Glaze: Whisk together powdered sugar, milk, and almond extract. Drizzle over cooled cookies.
Notes
- You can use different fruit preserves for variety.
- For extra crunch, roll the dough balls in chopped almonds before baking.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 8g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
