Raspberry and Almond Shortbread Thumbprint Cookies are a timeless classic that combine rich, buttery shortbread with sweet raspberry jam and a delicate almond glaze. These cookies are soft yet crumbly, lightly sweet, and visually beautiful, making them perfect for holiday cookie trays, festive gatherings, or elegant afternoon treats. With simple ingredients and an easy method, this recipe delivers bakery-quality thumbprint cookies right from your own kitchen.

Why You’ll Love This Recipe

These thumbprint cookies are incredibly easy to make yet look impressive and festive. The buttery shortbread base melts in your mouth, while the raspberry jam adds a bright, fruity contrast. Almond extract enhances the flavor without overpowering it, giving the cookies a subtle, elegant aroma. They’re perfect for holidays, cookie exchanges, gifting, or anytime you want a classic, crowd-pleasing dessert.

Raspberry and Almond Shortbread Thumbprint Cookies

Raspberry thumbprint cookies are one of those nostalgic treats that instantly bring back memories of holiday baking and cozy kitchens. Their simple appearance hides a wonderfully rich flavor that has made them a staple on Christmas cookie platters for generations.

This version elevates the traditional thumbprint cookie with almond extract, which pairs beautifully with raspberry jam. The almond flavor adds depth and warmth, making these cookies taste refined yet comforting at the same time.

Shortbread dough is the foundation of this recipe, and it’s what gives these cookies their signature tender, buttery texture. Made with just a few pantry staples, the dough comes together easily and bakes into cookies that are soft in the center with lightly golden edges.

Raspberry jam is a classic choice for thumbprint cookies because its slight tartness balances the richness of the butter and sugar. The vibrant red color also makes these cookies especially festive and visually appealing.

What makes these cookies even more special is the simple almond glaze drizzled on top. It adds a touch of sweetness and elegance without overpowering the jam filling, making each bite perfectly balanced.

These cookies are ideal for holiday baking because they hold their shape well and can be made ahead of time. They also travel beautifully, making them a great option for gifting or cookie swaps.

Because the dough doesn’t require chilling, this recipe is approachable even for beginner bakers. The steps are straightforward, and the results are consistently delicious.

Thumbprint cookies are also highly customizable. While raspberry is a favorite, this base recipe works well with other jams like strawberry, apricot, or blackberry.

Whether you’re baking for Christmas, Valentine’s Day, or a simple weekend treat, these raspberry almond thumbprint cookies always feel special and homemade.

If you’re looking for a classic cookie recipe that’s easy, elegant, and guaranteed to impress, this Raspberry and Almond Shortbread Thumbprint Cookies recipe is one you’ll want to save and make again every year.

Servings & Time

• Servings: About 24 cookies

• Prep Time: 15 minutes

• Bake Time: 14–18 minutes

• Total Time: ~35 minutes

Ingredients

Shortbread Cookies

• 1 cup butter, softened

• ⅔ cup white sugar

• ½ tsp almond extract

• 2 cups all-purpose flour

Filling

• ½ cup seedless raspberry jam

Almond Glaze

• ½ cup confectioners’ sugar

• ¾ tsp almond extract

• 1 tsp milk

Instructions

1. Preheat oven to 350°F (175°C).

2. In a medium bowl, cream together butter and sugar until smooth.

3. Mix in ½ teaspoon almond extract.

4. Gradually add flour and mix until a soft dough forms.

5. Roll dough into 1½-inch balls and place on ungreased baking sheets.

6. Press a small indentation into the center of each ball using your thumb.

7. Fill each indentation with raspberry jam.

8. Bake for 14–18 minutes until lightly golden.

9. Let cookies cool for 1 minute on the baking sheet.

10. In a bowl, mix confectioners’ sugar, remaining almond extract, and milk until smooth.

11. Drizzle glaze lightly over warm cookies.

Tips

Ingredient Substitutions

• Swap raspberry jam with strawberry, apricot, or blackberry jam

• Use vanilla extract instead of almond for a milder flavor

Make-Ahead

• Dough can be prepared and refrigerated up to 24 hours

• Cookies store well in an airtight container for up to 5 days

Serving Variations

• Dust with powdered sugar instead of glazing

• Add sliced almonds on top for extra crunch

Avoid Mistakes

• Don’t overfill jam or it may spill while baking

• Avoid overbaking to keep cookies tender