If you have a soft spot for buttery, tender cookies paired with a burst of fruity goodness, you are going to adore this Raspberry Almond Shortbread Thumbprint Cookies Recipe. These delightful treats combine the rich, crumbly texture of classic shortbread with the bright, tangy sweetness of raspberry jam, all accented by the warm, nutty hint of almond. Each bite melts in your mouth while offering a perfect balance of flavors, making this recipe an absolute favorite for any cookie lover looking to impress family and friends with a simple yet memorable homemade delight.
Ingredients You’ll Need
Simple ingredients make up this Raspberry Almond Shortbread Thumbprint Cookies Recipe, yet each plays a crucial role in crafting the perfect cookie. From the rich butter that ensures tenderness to the raspberry jam adding a pop of color and flavor, every component contributes to the magic.
- 1 cup unsalted butter, softened: The foundation of the dough, providing richness and buttery flavor essential to shortbread.
- 1/2 cup powdered sugar: Adds gentle sweetness while keeping the dough smooth and tender.
- 2 cups all-purpose flour: The structure of the cookies, creating that classic crumbly shortbread texture.
- 1/2 tsp almond extract: Infuses a delicate, nutty aroma that complements the raspberry filling beautifully.
- 1/4 tsp vanilla extract: Enhances all flavors with a subtle warmth and depth.
- 1/4 tsp salt: Balances the sweetness and intensifies the buttery notes.
- 1/3 cup raspberry jam: The star ingredient providing a juicy, sweet-tart center that brings the cookies to life.
- 1/4 cup sliced almonds (optional): Adds an inviting crunch and a lovely visual garnish.
How to Make Raspberry Almond Shortbread Thumbprint Cookies Recipe
Step 1: Preheat the Oven
Start by setting your oven to 350°F (175°C). Prepare your baking sheet with parchment paper or a silicone baking mat, which ensures the cookies don’t stick and makes cleanup a breeze.
Step 2: Make the Cookie Dough
In a large bowl, cream together the softened butter and powdered sugar until your mixture becomes smooth and fluffy — about three minutes. This step is crucial because the creamed butter and sugar are what create the tender, melt-in-your-mouth shortbread texture. Stir in the almond extract, vanilla extract, and salt for that unforgettable flavor profile.
Step 3: Add the Flour
Gradually mix in the all-purpose flour, being careful not to overwork the dough. You want it just incorporated so the dough stays soft but can maintain its shape. If it seems too soft to handle easily, pop it into the fridge for 10 minutes to firm up, making it easier to shape your cookies.
Step 4: Shape the Cookies
Roll the chilled dough into 1-inch balls and space them about 2 inches apart on your prepared sheet. Now, use your thumb or the back of a spoon to gently press an indentation into the center of each ball — this will hold your luscious raspberry jam later.
Step 5: Fill with Jam
Carefully spoon about half a teaspoon of raspberry jam into the indentation of each cookie. Be gentle here to avoid overfilling, which can cause the jam to spill over while baking.
Step 6: Optional Garnish
If you love an extra crunch, press a few sliced almonds around the edges of each cookie. The added texture pairs wonderfully with the buttery dough and sweet jam, plus it looks adorable!
Step 7: Bake the Cookies
Bake your cookies in the preheated oven for 12 to 15 minutes until the edges just start to turn a light golden brown. Watch closely because shortbread can dry out easily if overbaked. The moment you see that subtle golden hue, it’s time to take them out.
Step 8: Cool and Serve
Allow your Raspberry Almond Shortbread Thumbprint Cookies to cool on the baking sheet for a few minutes to firm up, then transfer them to a wire rack to cool completely. This helps them set perfectly and makes handling easier.
How to Serve Raspberry Almond Shortbread Thumbprint Cookies Recipe
Garnishes
While the sliced almonds are a classic garnish, you can also sprinkle a dusting of powdered sugar over these cookies before serving for a touch of elegance. Fresh raspberry halves can add an extra layer of freshness and vibrant color on the side.
Side Dishes
Shortbread thumbprint cookies pair wonderfully with a cup of hot tea or freshly brewed coffee. If you’re serving at a gathering, consider a platter of assorted cheeses and nuts for a lovely sweet-savory contrast that complements the raspberry and almond flavors in these cookies.
Creative Ways to Present
Try stacking your cookies in a decorative tin or arranging them on a tiered dessert tray for a festive presentation. You can also pipe a swirl of fresh whipped cream next to the cookies or serve them alongside small jars of different fruit jams as a DIY tasting station.
Make Ahead and Storage
Storing Leftovers
Keep your Raspberry Almond Shortbread Thumbprint Cookies Recipe fresh by storing them in an airtight container at room temperature. They should retain their texture and flavor for up to a week, making them perfect for planned events or snacking anytime.
Freezing
These cookies freeze beautifully. Arrange them in a single layer on a baking sheet and freeze until firm, then transfer to a freezer-safe container or bag with parchment paper between layers. Thaw at room temperature when you’re ready to enjoy them without losing that freshly baked taste.
Reheating
If you want to warm the cookies before serving, pop them in a preheated oven at 300°F for 5 minutes to revive that fresh-from-the-oven feeling. Avoid microwaving as it can make the shortbread soggy.
FAQs
Can I use other fruit jams in this recipe?
Absolutely! While raspberry jam is classic here, you can swap in strawberry, apricot, or even blueberry jam to mix things up and personalize the cookies to your taste.
Do I need to use almond extract?
Almond extract adds a lovely nutty aroma that balances the raspberry’s tartness, but if you’re allergic or prefer not to use it, vanilla extract alone works just fine for a subtler flavor.
How do I make sure the cookies don’t spread too much?
Chilling the dough briefly before baking helps reduce spreading. Also, make sure your oven temperature is accurate and avoid using too much butter, which can cause the cookies to spread excessively.
Can I make these cookies gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend designed for baking. Just be mindful that texture may vary slightly depending on the brand you choose.
What’s the best way to get the thumbprint to stay in place?
Press gently and firmly but avoid pushing too deep so the sides don’t crack. Filling the indentations with jam right before baking also helps the shape hold and prevents the jam from spreading too much.
Final Thoughts
There is something truly special about the Raspberry Almond Shortbread Thumbprint Cookies Recipe that makes every bite feel like a comforting hug. Whether you’re making them for a holiday, a casual afternoon tea, or just because you deserve a sweet treat, these cookies bring pure joy with their buttery crumb, fruity center, and a hint of almond blossom. I hope you give this recipe a try and delight in sharing these little treasures with your loved ones!
Print
Raspberry Almond Shortbread Thumbprint Cookies Recipe
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Raspberry Almond Shortbread Thumbprint Cookies are buttery, tender, and delicately flavored with almond and vanilla extracts. They feature a delightful raspberry jam center and optional crunchy sliced almonds, making them perfect for tea time or festive occasions.
Ingredients
Cookies
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 tsp almond extract
- 1/4 tsp vanilla extract
- 1/4 tsp salt
Filling and Garnish
- 1/3 cup raspberry jam (or your favorite fruit jam)
- 1/4 cup sliced almonds (optional, for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking.
- Make the Cookie Dough: In a large bowl, cream together the softened butter and powdered sugar until smooth and fluffy, about 3 minutes. Add the almond extract, vanilla extract, and salt, mixing until fully combined.
- Add the Flour: Gradually stir in the all-purpose flour until just incorporated. The dough should be soft yet firm enough to hold its shape. If the dough feels too soft to work with, refrigerate it for about 10 minutes.
- Shape the Cookies: Roll the dough into 1-inch balls and space them about 2 inches apart on the prepared baking sheet. Use your thumb or the back of a spoon to make a small indentation in the center of each cookie.
- Fill with Jam: Carefully spoon about 1/2 teaspoon of raspberry jam into each indentation, avoiding overfilling to prevent the jam from spilling during baking.
- Optional Garnish: If desired, press a few sliced almonds around the edges of each cookie to add texture and flavor.
- Bake the Cookies: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Watch carefully to avoid overbaking, which can cause the cookies to dry out.
- Cool and Serve: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy once cooled for the best texture and flavor.
Notes
- Refrigerating the dough makes it easier to handle if it feels too soft.
- Use raspberry jam or substitute with your preferred fruit jam for variations.
- Careful not to overbake to maintain the shortbread’s tender texture.
- The sliced almonds garnish is optional but adds a lovely crunch and nuttiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
