If you have a soft spot for buttery, tender cookies that burst with fruity brightness, then you’re going to adore this Raspberry Almond Shortbread Thumbprint Cookies Recipe. This treat perfectly marries the delicate crumbly texture of classic shortbread with the luscious tang of raspberry jam, all uplifted by the subtle nuttiness of almond extract. Each bite takes you on a little journey of nostalgia and sweetness that’s impossible to resist. Whether you’re baking for a cozy afternoon tea or a festive gathering, these cookies deliver an elegant touch that feels homemade and heartfelt.
Ingredients You’ll Need
Every ingredient in the Raspberry Almond Shortbread Thumbprint Cookies Recipe is simple yet crucial to achieving that perfect balance of texture and flavor. These essentials combine to create a cookie that is both rich and refreshingly fruity.
- Unsalted butter, 1 cup: Gives the cookies their classic shortbread richness and tender crumb.
- Granulated sugar, â…” cup: Sweetens and helps create a delightful slight crunch in the dough.
- Almond extract, ½ teaspoon plus ¾ teaspoon: Adds a warm, nutty aroma that elevates the cookie’s flavor dramatically.
- All-purpose flour, 2 cups: The foundation for those soft, melt-in-your-mouth cookies.
- Seedless raspberry jam, ½ cup: Provides a vibrant burst of fruitiness without any pesky seeds.
- Powdered sugar, ½ cup: Used to make a smooth glaze that adds the perfect touch of sweetness and shine.
- Milk, 1–2 teaspoons: Helps achieve the perfect drizzling consistency for the glaze.
How to Make Raspberry Almond Shortbread Thumbprint Cookies Recipe
Step 1: Cream Butter and Sugar
Start by preheating your oven to 350°F (175°C). In a spacious bowl, use a hand mixer or stand mixer to cream the softened butter and granulated sugar together until your mix looks light and fluffy. This step is key because it incorporates air, which helps create a tender but not dense cookie. Then, stir in half a teaspoon of almond extract to infuse your dough with that unmistakable nutty fragrance.
Step 2: Mix in Flour to Form Dough
Gradually add the all-purpose flour into your butter mixture, mixing just enough to bring everything together. You want a soft dough that’s easy to handle but not overly sticky. This careful blending ensures your cookies will hold their shape and have that melt-in-your-mouth texture shortbread is famous for.
Step 3: Shape and Fill Cookies
Roll your dough into 1-inch balls and place them on an ungreased baking sheet about two inches apart to give them room to spread slightly. Now comes the fun part: use your thumb or the back of a small spoon to press a gentle indentation in the center of each ball. Fill each thumbprint with about half a teaspoon of the luscious raspberry jam, making sure not to overfill so the jam doesn’t spill over as the cookies bake.
Step 4: Bake to Golden Perfection
Pop the baking sheet into your preheated oven and bake for 12 to 14 minutes. You’re watching for the point when the edges just begin to turn a delicate golden tone — that’s the sweet spot signaling your cookies are perfectly baked. Allow them to cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely, so they set without crumbling.
Step 5: Make and Drizzle the Almond Glaze
While the cookies cool, whisk together the powdered sugar, ¾ teaspoon almond extract, and 1 to 2 teaspoons of milk until your glaze is smooth and lightly drippy. Drizzle this glaze over the cooled cookies using a spoon, fork, or a piping bag for neat lines. Let the glaze set to give your shortbread those finishing touches of sweetness and visual appeal.
How to Serve Raspberry Almond Shortbread Thumbprint Cookies Recipe
Garnishes
These cookies are lovely on their own but feel especially festive with a few thoughtful garnishes. A tiny fresh raspberry or a slivered almond on top of the glaze adds a pop of color and texture. You can also dust with a light sprinkle of powdered sugar for a delicate, snowy finish.
Side Dishes
Pairing these cookies with a cup of warm tea or freshly brewed coffee creates a cozy experience, perfect for afternoon breaks or dessert. If you’re hosting, a bowl of mixed berries or a scoop of vanilla ice cream complements the raspberry almond flavor beautifully and makes the treat feel even more special.
Creative Ways to Present
Want to impress your guests? Arrange these Raspberry Almond Shortbread Thumbprint Cookies Recipe treats in a pretty tin or on a tiered dessert stand. Wrapping them individually in cellophane tied with a little rustic twine makes delightful edible gifts. You could also sandwich two cookies together with a dollop of jam for a tempting twist everyone will enjoy.
Make Ahead and Storage
Storing Leftovers
These cookies stay fresh when stored in an airtight container at room temperature for up to a week. Place parchment paper between layers to prevent sticking and keep the glaze intact. They maintain their tender texture and wonderful flavor, making them a perfect make-ahead treat.
Freezing
If you want to enjoy these cookies later, freezing works beautifully. Arrange cooled cookies in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe container or bag with parchment paper between layers. They will keep well for up to three months and thaw quickly at room temperature.
Reheating
If you prefer a slightly warm cookie, gently reheat in a low-temperature oven (around 300°F/150°C) for 5 minutes. This revives the buttery softness without melting the glaze, giving you a fresh-from-the-oven experience even after storage.
FAQs
Can I substitute the raspberry jam with another flavor?
Absolutely! While raspberry jam is traditional and delicious, you can swap in apricot, strawberry, or even blueberry preserves to suit your taste and what you have on hand. Just make sure the jam is seedless to keep the cookie’s smooth texture.
Is almond extract necessary, or can it be omitted?
Almond extract adds a distinct nutty warmth that really makes this recipe shine, but if you don’t have any or prefer to omit it, you can still enjoy tasty cookies. Just expect a more straightforward shortbread and jam flavor without the almond nuance.
Can I make these cookies gluten-free?
Yes, you can try substituting the all-purpose flour with a gluten-free blend that’s suitable for baking. Since gluten-free flours vary, you may need to adjust the dough consistency slightly. Almond flour itself isn’t ideal here as it changes texture, but blends that mimic wheat flour perform well.
How do I prevent the jam from running during baking?
To keep jam from spilling over, don’t overfill the thumbprint indentations. Using a small half-teaspoon measure helps portion the perfect amount. Also, using seedless jam helps maintain a smoother filling that’s less prone to melting away.
What’s the best way to achieve the perfect glaze consistency?
Start by whisking the powdered sugar and almond extract, then add milk a drop at a time until the glaze is thin enough to drizzle but not too runny. It should slowly fall off your spoon in a steady stream without pooling excessively on the cookies.
Final Thoughts
This Raspberry Almond Shortbread Thumbprint Cookies Recipe is one of those special delights that feels both comforting and a little indulgent. It invites you to slow down, enjoy each bite, and share the warmth of baking with friends and family. I promise, once you try these, they’ll become a beloved classic in your cookie repertoire too.
Print
Raspberry Almond Shortbread Thumbprint Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Total Time: 34 minutes
- Yield: 30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these Raspberry Almond Shortbread Thumbprint Cookies, a perfect blend of buttery shortbread and sweet, tangy raspberry jam. Complemented by a delicate almond glaze, these cookies are ideal for holiday celebrations or everyday treats.
Ingredients
Shortbread Cookies
- 1 cup unsalted butter, softened
- â…” cup granulated sugar
- ½ teaspoon almond extract
- 2 cups all-purpose flour
Filling
- ½ cup seedless raspberry jam
Glaze
- ½ cup powdered sugar
- ¾ teaspoon almond extract
- 1–2 teaspoons milk
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) to ensure it’s ready once the dough is prepared.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, incorporating air for a tender cookie.
- Add Almond Extract: Mix in ½ teaspoon almond extract to infuse a subtle nutty flavor into the dough.
- Combine Flour: Gradually add the all-purpose flour, mixing until a soft, manageable dough forms without overmixing to maintain tenderness.
- Shape the Cookies: Roll the dough into 1-inch balls and space them about 2 inches apart on an ungreased baking sheet to allow for spreading.
- Create Indentations: Use your thumb or the back of a small spoon to gently press an indentation in the center of each dough ball, preparing space for the jam.
- Add Raspberry Jam: Fill each indentation with approximately ½ teaspoon of seedless raspberry jam, distributing the sweetness evenly.
- Bake: Place the baking sheet in the preheated oven and bake for 12–14 minutes, or until the edges just begin to turn golden, signaling perfect doneness.
- Cool Cookies: Let the cookies rest on the baking sheet for 2–3 minutes to firm up, then transfer them to a wire rack to cool completely for optimal texture.
- Prepare the Glaze: Whisk together powdered sugar, ¾ teaspoon almond extract, and 1–2 teaspoons of milk until you reach a smooth, drizzle-friendly consistency.
- Glaze the Cookies: Drizzle the almond glaze over the cooled cookies and allow it to set before serving to add a sweet finishing touch.
Notes
- Substitute raspberry jam with other seedless fruit preserves like apricot or strawberry for variety.
- Use a piping bag or a fork dipped in glaze for easier and precise drizzling over the cookies.
- These cookies freeze well, making them a perfect make-ahead treat or holiday gift.
