Raspberry and Almond Shortbread Thumbprint Cookies Recipe

Jump to Recipe Print Recipe

Cozy Raspberry and Almond Shortbread Thumbprint Cookies Recipe, Made Simple

There’s something truly comforting about the warm, buttery aroma of shortbread baking in the oven. Raspberry and almond is a classic duo that sings in this Raspberry and Almond Shortbread Thumbprint Cookies Recipe, offering a balance of tender crumb, bright fruitiness, and nutty warmth. I love how these cookies feel both nostalgic and fresh, perfect for quiet weekend baking or gifting to friends.

You’ll find the dough easy to handle—soft, rich, and forgiving—making every step a relaxed joy. The little thumbprint detail filled with jewel-toned raspberry jam adds a pop of color and a burst of flavor that feels just right. Plus, the almond glaze whispers just enough sweetness without overwhelming the delicate cookie underneath.

Pull up a chair, and I’ll walk you through everything you need to know to get buttery, crisp shortbread cookies with rich raspberry centers—every time.

Ingredient Lowdown

• Butter (1 cup softened): The star for that toasty, melt-in-your-mouth texture.
• White sugar (⅔ cup): Sweetness that helps with tender structure; you can try less if you want a milder cookie.
• Almond extract (½ tsp & ¾ tsp): Adds a fragrant, nutty note that deepens the flavor beyond plain vanilla.
• All-purpose flour (2 cups): Provides the sturdy framework; use a spoon-and-level method for accuracy.
• Seedless raspberry jam (½ cup): The bright, fresh filling—seedless keeps the center smooth and pretty.
• Confectioners’ sugar (½ cup): For the glossy almond glaze—sifted to avoid clumps.
• Milk (1 tsp): Helps create a silky glaze without being too runny or thick.

Set Up for Success

Before you begin, gather and measure all your ingredients neatly—mise en place always makes baking less stressful. Preheat your oven to 350°F (175°C) so it’s perfectly ready when your dough is shaped. I like to use ungreased baking sheets for these cookies; the butter in the dough prevents sticking beautifully and helps develop that crisp base.

Step-by-Step: Raspberry and Almond Shortbread Thumbprint Cookies Recipe

1. Preheat your oven to 350°F (175°C). This ensures the cookies bake evenly and develop that lovely golden hue.
2. Cream together butter and sugar until smooth. I love using a hand mixer here; the butter will become pale and fluffy, setting the perfect base for tender cookies.
3. Stir in ½ teaspoon almond extract. This step lifts the flavor, filling your kitchen with a fragrant, nutty scent that hints at what’s coming.
4. Gradually mix in the flour until a soft dough forms. The dough should hold together but not feel greasy—if it’s crumbly, a tiny splash of milk can help.
5. Roll dough into 1½-inch balls and arrange them on ungreased baking sheets. Give them a little spacing so the edges can crisp to perfection.
6. Press a small indentation into each ball using your thumb. This is the signature “thumbprint” that creates a cozy well for the raspberry jam. I like to keep it gently hollowed, not too pressed down.
7. Fill each indentation with seedless raspberry jam. The vivid red jam not only colors the cookie but builds a soft, fruity center that contrasts beautifully with the crumbly shortbread.
8. Bake for 14–18 minutes until lightly golden. Watch the edges—they’ll turn a subtle golden color, signaling crispness. The centers will stay soft and inviting.
9. Let cookies cool for 1 minute on the baking sheet. This helps them firm up slightly, making it easier to transfer them without breakage.
10. Mix confectioners’ sugar, remaining almond extract, and milk. This quick almond glaze adds a glossy finish and extra hint of flavor—drizzle it lightly over warm cookies.

Flavor Twists for Raspberry and Almond Shortbread Thumbprint Cookies Recipe

• Swap raspberry jam for apricot or cherry for seasonal variety.
• Add a teaspoon of lemon zest to the dough for a bright citrus note.
• Top the jam with slivered almonds before baking for extra crunch.
• Brush dough balls lightly with egg wash before baking for a glossy finish.
• Use a mix of almond and vanilla extract for a layered flavor profile.
• Drizzle melted dark chocolate instead of almond glaze for a richer treat.

Storage & Make-Ahead Tips

• Store cooled cookies in an airtight container at room temperature for up to 5 days.
• Refrigerate if your kitchen is warm, but bring cookies back to room temp before serving.
• Freeze unglazed cookie dough balls on a tray, then transfer to a freezer bag—bake straight from frozen adding an extra 2-3 minutes.
• Make the almond glaze fresh each time to keep it smooth; it can be stored in the fridge for 2 days and stirred well before use.
• For gifting, pack cookies between layers of parchment paper to avoid smudging the glaze.

Raspberry and Almond Shortbread Thumbprint Cookies Recipe FAQs

• Can I use frozen raspberry jam? Yes! Just thaw it to room temperature for easier spooning.
• What if I don’t have almond extract? Vanilla extract works, though almond gives that signature rich aroma.
• How do I prevent cookies from spreading too much? Make sure your butter isn’t too soft—room temp, not melted—and chill dough if needed.
• Can I make the dough ahead of time? Definitely. Refrigerate for up to 2 days or freeze dough balls as mentioned above.
• How thick should the dough balls be? About 1½ inches in diameter provides that perfect balance of crumb to jam.

Print