Raspberry and Almond Shortbread Thumbprint Cookies
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.
Prep Time15 minutes mins
Cook Time18 minutes mins
Total Time33 minutes mins
Servings: 24
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
Preheat oven to 350°F (175°C).
In a medium bowl, cream together butter and sugar until smooth.
Mix in ½ teaspoon almond extract.
Gradually add flour and mix until a soft dough forms.
Roll dough into 1½-inch balls and place on ungreased baking sheets.
Press a small indentation into the center of each ball using your thumb.
Fill each indentation with raspberry jam.
Bake for 14–18 minutes until lightly golden.
Let cookies cool for 1 minute on the baking sheet.
In a bowl, mix confectioners’ sugar, remaining almond extract, and milk until smooth.
Drizzle glaze lightly over warm cookies.
Ingredient Substitutions
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Swap raspberry jam with strawberry, apricot, or blackberry jam
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Use vanilla extract instead of almond for a milder flavor
Make-Ahead
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Dough can be prepared and refrigerated up to 24 hours
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Cookies store well in an airtight container for up to 5 days
Serving Variations
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Dust with powdered sugar instead of glazing
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Add sliced almonds on top for extra crunch
Avoid Mistakes
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Don’t overfill jam or it may spill while baking
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Avoid overbaking to keep cookies tender