There are some flavor combinations that are just meant to be, and for me, raspberry and almond is one of them. These Raspberry Almond Shortbread Cookies are the perfect example of that magic. They have a delicate, incredibly buttery shortbread base that’s infused with a warm, nutty almond flavor. Tucked right in the center is a jewel-like pool of sweet and tangy raspberry jam. The texture is truly something special—it’s tender, crumbly, and practically melts in your mouth, offering the perfect balance of nutty shortbread and bright, fruity jam. Whether you’re baking for the holidays, a special occasion, or just a cozy afternoon with a cup of tea, these cookies are sure to become a new favorite.
The Story Behind These Melt-in-Your-Mouth Cookies
Every family has that one cookie recipe that shows up for every holiday, every celebration, and every “just because” moment. For us, it’s these raspberry almond thumbprints. I first stumbled upon a version of this recipe years ago in my grandmother’s old, well-loved recipe box. Her version was simpler, but the core idea of a buttery shortbread with a jammy center was there. Over the years, I’ve tweaked it to get it just right, and the addition of almond flour and almond extract was the final touch that took them from good to absolutely unforgettable.
What I love most about these cookies is the texture. The combination of powdered sugar and almond flour creates a crumb that is so fine and tender it’s almost delicate. When you bite into one, the buttery cookie gives way immediately, followed by the sweet burst of raspberry jam. The aroma that fills the kitchen while they bake is pure comfort—a warm, sweet, nutty scent that instantly makes the house feel like a home. These aren’t just cookies; they’re little bites of nostalgia and warmth, perfect for sharing (or for keeping all to yourself!).
What You’ll Need for Perfect Raspberry Almond Shortbread
One of the best things about this recipe is its simple, classic ingredient list. You probably have most of these things in your pantry already! Here’s everything you’ll need to gather before you start.
Ingredients
- 1 cup (227g) unsalted butter, softened to room temperature. This is really important! Softened butter creams properly and creates a light, tender cookie.
- 1/2 cup (60g) powdered sugar. Also known as confectioners’ sugar, this is key to the melt-in-your-mouth texture.
- 1 teaspoon vanilla extract. For that classic, warm bakery flavor.
- 1/2 teaspoon almond extract. This gives the cookies their signature nutty flavor—a little goes a long way!
- 1 ½ cups (180g) all-purpose flour. The main structure of our cookie.
- 1/2 cup (48g) finely ground almond flour. My secret weapon for a super tender crumb and extra almond flavor.
- 1/4 teaspoon salt. Just a pinch to balance all the sweetness.
- 1/2 cup (160g) seedless raspberry jam. Using seedless jam gives you that beautiful, smooth jewel-like center.
Equipment
- Stand mixer with a paddle attachment or a hand mixer with a large bowl
- Measuring cups and spoons
- Spatula
- Plastic wrap
- Baking sheets
- Parchment paper
- A 1/2 teaspoon or 1 teaspoon measuring spoon (for making the indentations)
Crafting Your Thumbprint Cookies: A Step-by-Step Guide
Alright, let’s get baking! I’ll walk you through each step to make sure your cookies turn out perfectly tender and delicious. Don’t rush the process—baking is all about enjoying the little moments.
The Secret to a Tender, Buttery Crumb
The magic of a great shortbread cookie happens right at the beginning. Getting the dough just right is what gives you that perfect, crumbly texture.
- Cream the Butter and Sugar: In a large bowl with your hand mixer or in the bowl of a stand mixer, beat the softened butter and powdered sugar together on medium speed. You’ll want to let this go for a good 2-3 minutes. The mixture should become pale, light, and fluffy. This step whips air into the butter, which is crucial for a light cookie.
- Add the Extracts: Pour in the vanilla and almond extracts. Mix them in on low speed until they’re just combined. You’ll notice that amazing almond aroma almost instantly!
- Combine Your Dry Ingredients: In a separate, medium-sized bowl, whisk together the all-purpose flour, almond flour, and salt. Whisking them first ensures the salt and almond flour are evenly distributed, so every cookie tastes perfect.
- Bring the Dough Together: With your mixer on its lowest speed, gradually add the flour mixture to the creamed butter. Mix only until the dough starts to come together. You might see a few dry streaks, and that’s okay. Be careful not to overmix here! Overmixing develops the gluten in the flour, which can lead to tough cookies instead of tender ones.
- Chill the Dough: Scrape the dough out of the bowl, form it into a flat disk, and wrap it tightly in plastic wrap. Let it chill in the refrigerator for at least 30 minutes. This step is a game-changer. It allows the butter to firm up, which prevents the cookies from spreading too much in the oven and makes the dough much easier to handle.
Achieving the Perfect Jam-Filled Center
Now for the fun part—shaping and filling these little beauties. Your chilled dough should be firm but still pliable.
- Preheat and Prep: First things first, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and make cleanup a breeze.
- Shape the Cookies: Take the dough out of the fridge. Scoop and roll the dough into 1-inch balls. If the dough cracks a little as you roll, just warm it up slightly between your palms. Place the balls about 2 inches apart on your prepared baking sheets.
- Make the Indentations: Now it’s time to make the “thumbprint.” I find that using the back of a 1/2 teaspoon measuring spoon creates a perfectly round and uniform well. Gently press it into the center of each dough ball. You can absolutely use your thumb, too, for a more rustic look! If the edges crack a bit when you press down, just gently press them back together.
- Fill with Jam: Carefully spoon about 1/2 teaspoon of your seedless raspberry jam into each little well. Try not to overfill, as the jam can bubble over during baking.
- Bake to Golden Perfection: Place the baking sheets in the oven and bake for 12-15 minutes. You’ll know they’re ready when the edges are just starting to turn a light golden brown. The centers will still look quite pale.
- Cool Completely: Let the cookies cool on the baking sheets for about 5 minutes. This allows them to set up a bit so they don’t fall apart when you move them. Then, carefully transfer them to a wire rack to cool completely. They’ll become firmer as they cool.
Simple Variations for a Custom Cookie
While I adore the classic raspberry-almond combination, this recipe is a fantastic base for creativity. Here are a few simple ways to switch things up:
- Try a Different Jam: Apricot, strawberry, or even lemon curd would be delicious in the center.
- Add a Drizzle: Once the cookies have cooled completely, you can drizzle them with a simple glaze made from powdered sugar, a splash of milk, and a bit of almond extract. Melted white or dark chocolate is another wonderful option.
- Roll in Nuts: Before making the indentation, roll the dough balls in finely chopped almonds or pecans for an extra layer of crunch and flavor.
- Switch Up the Extract: Not a fan of almond? You can leave it out and use 2 teaspoons of vanilla extract instead for a classic buttery thumbprint cookie.
How to Store Your Shortbread for Lasting Freshness
These cookies keep beautifully, which makes them perfect for making ahead of time. To keep them fresh, store them in an airtight container at room temperature. They will stay fresh and delicious for up to a week. I sometimes place a sheet of parchment paper between layers to prevent the jam from sticking to the other cookies.
For longer storage, you can freeze them! Let the cookies cool completely, then place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. They will last for up to 3 months. To thaw, simply leave them on the counter at room temperature for an hour or so.
Common Raspberry Cookie Questions, Answered
Why did my cookies spread out and become flat?
Spreading is almost always due to the butter being too soft or the dough not being chilled long enough. Make sure your butter is at a cool room temperature—it should give slightly when you press it, but not feel greasy. Chilling the dough for at least 30 minutes is non-negotiable! It solidifies the butter, which helps the cookies hold their shape as they bake.
Can I make the dough ahead of time?
Absolutely! This dough is perfect for making in advance. You can prepare the dough, wrap it tightly in plastic wrap, and refrigerate it for up to 3 days. When you’re ready to bake, you might need to let it sit on the counter for 10-15 minutes to soften just enough to be able to roll it into balls.
Do I have to use almond flour?
While I highly recommend almond flour for the best texture and flavor, you can make the cookies without it. If you need to omit it, simply replace the 1/2 cup of almond flour with an additional 1/2 cup of all-purpose flour. The cookies will still be delicious, just slightly less tender and without the distinct nutty flavor.
My jam is too thick to spoon easily. What should I do?
This is a common issue! If your jam is very thick, you can warm it up slightly to make it more spreadable. Just place the amount of jam you need in a small, microwave-safe bowl and heat it for 10-15 seconds. Give it a good stir, and it should be the perfect consistency for filling your cookies.
Raspberry Almond Shortbread Cookies
Ingredients
Method
- Cream Butter and Sugar: In the bowl of a stand mixer or a large bowl with a hand mixer, beat the softened butter and powdered sugar on medium speed until light and fluffy, approximately 2-3 minutes.
- Add Extracts: Add the vanilla and almond extracts and mix until just combined.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, almond flour, and salt.
- Combine Wet and Dry Mixtures: With the mixer on low speed, gradually add the dry ingredient mixture to the butter mixture. Mix until the dough just comes together. Do not overmix.
- Chill the Dough: Form the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to firm up.
- Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Shape the Cookies: Remove the dough from the refrigerator. Roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets.
- Create Indentations: Use the back of a 1/2 teaspoon measuring spoon or your thumb to gently press an indentation into the center of each dough ball.
- Fill the Cookies: Spoon approximately 1/2 teaspoon of raspberry jam into each indentation.
- Bake: Bake for 12-15 minutes, or until the edges are lightly golden.
- Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
