My melt-in-your-mouth raspberry almond shortbread cookies are one of the best Christmas cookie recipes. Delicate, buttery shortbread provides a tender, crumbly texture that pairs perfectly with a bright spoonful of raspberry jam in these thumbprint cookies. They’re elegant, simple, and sure to impress at holiday gatherings.
Best Christmas Cookies
This raspberry almond shortbread recipe has long been a favorite on the blog and a go-to for holiday baking. Thousands of readers have made it successfully, though a few have reported issues with spreading. To make the process even more reliable, I’ve refined the recipe slightly and added practical tips to help you achieve consistent results.
These raspberry thumbprint cookies are magical when made correctly. Shortbread dough can be sensitive, but with a few simple techniques you’ll get the shape and texture you want. Keep reading for tips and step-by-step instructions.
Why You’ll Love These Raspberry Thumbprint Cookies
The Perfect Shortbread: These cookies rely on simplicity—high butter content, no leavening agent, and minimal mixing. That combination creates a tender, crumbly shortbread with a rich, buttery mouthfeel that sets these cookies apart.
Delicious Flavor: The buttery base is enhanced with almond extract and a burst of raspberry jam. The cookies are excellent on their own, and a light drizzle of almond-scented icing adds a pretty finish and a touch more sweetness.
Ingredients
The ingredient list is short and straightforward. You can easily scale this to make more batches for gifts or parties.
For The Cookies
- 1 cup butter, softened
- 2/3 cup granulated sugar (134 grams)
- 1/2 teaspoon almond extract
- 2 cups plus 2 tablespoons all-purpose flour (255 grams) — increased slightly from the original recipe to reduce spreading
- 1/2 cup seedless red raspberry jam
For The Icing
- 1 cup powdered sugar
- 3 to 4 teaspoons water
- 1 teaspoon almond extract (reduced from 1 1/2 teaspoons in the original)
How To Make Raspberry Thumbprint Cookies
Read the tips below for extra guidance. The technique matters more than fancy equipment—the goal is a cool, lightly mixed dough and neat, shallow indentations for the jam.
FIRST: In a medium bowl, beat the butter about 30 seconds, scraping down the sides.
SECOND: Add the 2/3 cup sugar and 1/2 teaspoon almond extract, and beat about 30 seconds or until just combined.
THIRD: On low speed, add the flour a little at a time, mixing just until the dough forms. Scrape the bowl as needed. Avoid over-mixing.
FOURTH: Use a spatula or wooden spoon to stir any remaining flour from the bottom of the bowl into the dough.
FIFTH: Work quickly: roll dough into 1-inch balls and place on a parchment-lined baking sheet (a #60 cookie scoop leveled works well). Press a small indentation in the center of each ball with your fingertip or knuckle. Chill the indented cookies in the refrigerator for at least one hour before baking.
NOTE: If your fridge is full, place cookies on paper plates and cover with plastic wrap if chilling more than an hour.
STEP 6: Preheat oven to 350°F (175°C). Arrange chilled cookies 2 inches apart on a parchment-lined sheet. Spoon about 1/4 teaspoon of jam into each indentation, or enough to fill the small well. Bake 11–13 minutes, until the edges are just lightly browned. Let cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely before glazing.
STEP 7: For the glaze, whisk powdered sugar with 1 teaspoon water and 1 teaspoon almond extract. Add more water, a little at a time, until you reach a drizzling consistency. Drizzle over cooled cookies and let set before serving.
Important Recipe Tips
- Don’t Overwork the Dough: Mix only until combined. Over-mixing or over-handling warms the butter and can lead to spreading.
- Keep the Dough Cold: Chill the shaped cookies before baking. If the dough gets too warm while you work, refrigerate it again. Chilled dough prevents spreading.
- Room Temperature Butter: Butter should be soft but still cool—about 30 minutes at room temperature after cutting into pieces.
- Cold Jam: Keep jam chilled and replace it between batches so it doesn’t warm and thin the dough while filling.
- Make Small, Shallow Indentations: Use an index-finger knuckle or fingertip rather than your thumb to create a compact, delicate well. Don’t press more than halfway into the cookie.
Can You Freeze Raspberry Almond Shortbread Cookies?
Yes. The dough can be frozen for up to 2 months; baked cookies (without icing) freeze well for 2–3 months. Thaw overnight in the refrigerator before serving. This makes them ideal for holiday prep and gifting.
How to Store Raspberry Thumbprint Cookies
Store the cookies covered at room temperature for up to 3 days, or refrigerate for up to 6 days. Keep glazed cookies separate when stacking to avoid smudging the icing.
Can I Use Vanilla Extract Instead of Almond Extract?
Absolutely. If almond extract is not to your taste, substitute the same amount of vanilla extract. You can also combine both extracts for a nuanced flavor—use what you and your family prefer.
Enjoy!
I hope these raspberry almond shortbread cookies become a favorite in your holiday baking rotation. They’re classic, buttery, and full of bright raspberry flavor — perfect for gifting or sharing with friends and family.
More Easy Christmas Cookie Recipes
- Chocolate Crinkle Cookies
- Christmas Gooey Butter Cookies
- Snowball Christmas Cookies
- Best Chocolate Chip Cookies
Raspberry Almond Shortbread Cookies
Ingredients
Cookies
- 1 cup butter, softened
- 2/3 cup granulated sugar (134 grams)
- 1/2 teaspoon almond extract
- 2 cups plus 2 tablespoons (255 grams) all-purpose flour
- 1/2 cup seedless red raspberry jam
- sugar for sprinkling (optional)
Glaze
- 1 cup powdered sugar
- 3 to 4 teaspoons water
- 1 teaspoon almond extract
Instructions
Cookies
- Beat butter about 30 seconds, scrape the bowl. Add sugar and almond extract and beat until combined. On low speed, add flour gradually until dough forms. Stir any remaining flour into the dough by hand. Do not overwork or warm the dough.
- Roll dough into 1-inch balls and place on a parchment-lined baking sheet. Press a small indentation in the center of each ball. Chill the indented cookies for at least 1 hour.
- Preheat oven to 350°F. Place chilled cookies 2 inches apart on a parchment-lined sheet. Fill each indentation with about 1/4 teaspoon jam. Bake 11–13 minutes until edges are lightly browned. Cool 5 minutes on the sheet, then transfer to a wire rack to cool completely before glazing.
Glaze
- Whisk powdered sugar with 1 teaspoon water and 1 teaspoon almond extract. Add water as needed to reach a drizzling consistency. Drizzle over cooled cookies and allow the glaze to set.
Notes
- Don’t Overwork the Dough: Mix only until combined and handle the dough quickly when forming balls.
- Keep the Dough Chilled: Chilled dough prevents spreading—return it to the refrigerator if it becomes too soft while you work.
- Room Temperature Butter: Butter should be soft but cool—about 30 minutes at room temperature after cutting into pieces.
- Cold Jam: Keep jam chilled and replace between batches as needed.
- Making the Thumbprints: Use a fingertip or knuckle to make a small, shallow indentation—don’t press beyond halfway into the cookie.
Nutrition
|
Calories: 110 kcal
|
Carbohydrates: 15 g
|
Protein: 1 g
|
Fat: 5 g
Nutrition values are estimates and should not replace professional medical advice. Actual servings depend on portion size.