There’s something irresistible about the simple pleasures in life, and Raspberry Almond Shortbread Cookies are right at the top of that list. These delightful treats marry buttery, melt-in-your-mouth shortbread with the sweet-tart zing of raspberry jam and a delicate drizzle of almond glaze. Whether you’re baking them as part of your holiday traditions or just want to brighten up an afternoon, these cookies fill your kitchen with warmth and your heart with nostalgia. The classic thumbprint shape, paired with their subtle almond aroma, makes them as pretty as they are delicious—a true celebration of all things cozy.
Ingredients You’ll Need
You won’t need to embark on a grocery adventure to whip up these Raspberry Almond Shortbread Cookies—a handful of pantry staples and one quick stop for jam is all it takes. Each ingredient has its own special job, from the rich butter building that classic shortbread texture to a touch of almond extract lifting the flavor to new heights.
- Unsalted butter: Softened butter is the secret to that luxuriously tender crumb and unbeatable richness.
- Granulated sugar: The touch of sweetness here balances the tang of the raspberry filling just right.
- Almond extract: A must for that signature aroma—just a little goes a long way to create unforgettable depth.
- All-purpose flour: This gives the cookies structure but keeps them tender and delicate.
- Seedless raspberry jam: Choose a high-quality jam—its vibrant color and flavor truly shine at the center.
- Powdered sugar: Essential for the glaze, delivering a gentle sweetness without any grit.
- Milk: Just a splash is enough to make your glaze perfectly pourable and silky smooth.
How to Make Raspberry Almond Shortbread Cookies
Step 1: Prepare Your Tools and Oven
Get started by preheating your oven to 350°F (175°C) and lining your baking sheets with parchment paper. This simple prep ensures your cookies bake up perfectly and come off the tray with zero sticking or crumbling—a little effort here saves frustration later!
Step 2: Cream the Butter and Sugar
In a large mixing bowl, combine the softened unsalted butter with the granulated sugar. Beat with a hand mixer (or some brisk elbow grease) until the mixture is light, fluffy, and almost cloud-like. This step is crucial for that classic shortbread melt—you’re building a foundation of airiness right from the start.
Step 3: Add Almond Extract and Flour
Mix in 1/2 teaspoon of almond extract, letting that lush, nutty aroma drift through the bowl. Now, gradually add the all-purpose flour, stirring gently to avoid over-mixing. You want to stop when a soft, cohesive dough forms—barely holding together, but not sticky.
Step 4: Shape the Cookies
Scoop out heaping teaspoons of dough and roll them between your palms into 1-inch balls—this is a great step for little helpers! Place the balls about two inches apart on your prepared baking sheets. Using your thumb or the back of a small spoon, gently press a well into the center of each ball. These little craters will soon cradle that jewel-toned raspberry filling.
Step 5: Fill with Raspberry Jam
Spoon about 1/2 teaspoon seedless raspberry jam into each indentation. Go easy: a little jam goes a long way, and overfilling is the only real way this step can go awry (those tempting jeweled centers do love to bubble over).
Step 6: Bake
Slide your trays into the preheated oven and bake for 14 to 16 minutes, or until the edges turn a gentle golden color. Resist the urge to overbake—the cookies will firm up as they cool, and you want to preserve that signature shortbread tenderness.
Step 7: Cool Completely
Let the cookies settle on the baking sheet for a couple of minutes before moving them to a wire rack. Once cool, their delicate texture will be set and perfect for glazing. This pause also lets all of the toasty flavors bloom.
Step 8: Glaze and Finish
Whisk powdered sugar, milk, and a touch more almond extract together until smooth and pourable. Using a spoon or a piping bag, drizzle the glaze over the cooled cookies with joyful abandon. The contrast of white glaze, ruby jam, and golden shortbread makes Raspberry Almond Shortbread Cookies a feast for the eyes as well as the palate!
How to Serve Raspberry Almond Shortbread Cookies
Garnishes
A light dusting of extra powdered sugar or a scatter of toasted sliced almonds on top of your drizzle will make your Raspberry Almond Shortbread Cookies pop both in appearance and texture. If you’re feeling especially festive, a pinch of edible glitter or dried raspberry pieces will turn these cookies into edible jewels.
Side Dishes
Pair these cookies with a mug of tea, a frothy cappuccino, or a tall glass of cold milk—each sip highlights their buttery foundation and fruity, nutty notes. For a sweet platter, serve them alongside fresh berries or a bowl of whipped cream for extra indulgence.
Creative Ways to Present
Arrange your Raspberry Almond Shortbread Cookies in a vintage tin for the ultimate tea party centerpiece, or stack them in clear cellophane bags tied with ribbons for heartfelt homemade gifts. Mini towers of three, tied with a tiny sprig of rosemary or lavender, make an elegant touch for dessert tables or wedding showers.
Make Ahead and Storage
Storing Leftovers
These cookies stay fresh and tender for up to five days when kept in an airtight container at room temperature. Be sure to layer them with parchment if you’re stacking them—the jam and glaze love to stick together!
Freezing
To keep your Raspberry Almond Shortbread Cookies at their best even longer, pop them (unglazed, if possible) in an airtight container or freezer bag and freeze for up to three months. Thaw at room temperature before glazing and serving for cookies that taste as good as the day they were baked.
Reheating
While these cookies are best enjoyed at room temperature, if you’re craving a fresh-from-the-oven vibe, a quick 10-second zap in the microwave will revive their buttery aroma. Avoid reheating the glazed ones too long, or your drizzles will melt away.
FAQs
Can I use a different kind of jam for the filling?
Absolutely! If raspberry isn’t your favorite or if you have another type Dessert.
What if I don’t have almond extract?
You can substitute with vanilla extract, though the cookies will lose a bit of their signature almond flair. If possible, consider adding a tablespoon of very finely chopped toasted almonds to the dough for a hint of nuttiness.
Why did my cookies spread too much while baking?
Cookies that spread often have overly soft or warm dough. Be sure your butter is softened, not melted, and try chilling the dough balls for 15-20 minutes before baking, especially if your kitchen is warm.
Can I double the recipe?
Definitely! This dough is easily doubled to feed a crowd. Just make sure not to overcrowd your baking sheets, and bake in batches if needed so each cookie gets its moment in the spotlight.
How do I make the glaze thicker or thinner?
Simply adjust the milk when making the glaze: more milk for a thinner drizzle, less for a thicker, more opaque look. Add milk just a few drops at a time—you can always add more, but you can’t take it out once it’s in.
Final Thoughts
If you’re searching for a cookie that brings joy to bakers and cookie lovers alike, Raspberry Almond Shortbread Cookies are an unbeatable choice. Whether you make them for a holiday platter or an everyday treat, their beauty and flavor never fail to impress. Gather your ingredients, share them with someone special, and enjoy every delicious bite!
Print
Raspberry Almond Shortbread Cookies Recipe
- Total Time: 35 minutes
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
These Raspberry Almond Shortbread Cookies are a delightful treat with a buttery almond-flavored base, filled with sweet raspberry jam, and drizzled with a decadent almond glaze. Perfect for holiday gatherings or afternoon tea.
Ingredients
Shortbread Cookies:
- 1 cup unsalted butter (softened)
- 2/3 cup granulated sugar
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
Filling and Glaze:
- 1/2 cup seedless raspberry jam
- 1/2 cup powdered sugar
- 1 1/2 teaspoons milk
- 1/4 teaspoon almond extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Prepare the dough: Cream softened butter and granulated sugar, mix in almond extract, then gradually add flour to form a soft dough.
- Shape and fill: Roll dough into balls, make an indentation, fill with raspberry jam, and bake until golden.
- Make the glaze: Whisk together powdered sugar, milk, and almond extract, then drizzle over cooled cookies.
Notes
- For best results, use high-quality jam and avoid overfilling.
- Store in an airtight container for up to 5 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 25mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
