Raspberry Almond Shortbread Cookies
Make these incredible Raspberry Almond Shortbread Cookies with a fruity jam center, and topped with a sweet glaze. They are the perfect holiday treat!
If you can’t resist a classic thumbprint cookie during the holidays, this recipe is a must-bake. These Easy Raspberry Almond Shortbread Cookies are buttery, festive, and filled with raspberry jam, topped with a sweet glaze. This cookie recipe is perfect for holiday gatherings, such as Thanksgiving, Christmas, and Valentine’s Day, and is just as charming for baby showers, bridal showers, or any other special occasion. Bonus: they’re a fun cookie to make with the kids!
RASPBERRY ALMOND SHORTBREAD COOKIES
This raspberry shortbread cookie recipe will win you over with its nostalgic flavors. The sweet raspberry jam balances out the buttery shortbread and almond flavor, topped with a sweet almond glaze that ties it all together. The dough itself comes together quickly in the mixer. Then, you simply roll it into balls, press a small well in the center for the raspberry jam, and bake until soft. Once they’ve cooled, a sweet almond glaze gets drizzled over the top, making each cookie look as beautiful as it tastes. You’ll get 28 cookies from this recipe, ideal for gifting, potlucks, or stocking your cookie jar.
Find all my expert tips on how to make homemade raspberry almond shortbread cookies below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️
Why You’ll Love This Raspberry Almond Shortbread Cookie Recipe:
- Easy-To-Make: Simple ingredients and a quick process make these cookies perfect for bakers of all skill levels.
- Buttery & Nutty Flavors: Soft shortbread that pairs perfectly with sweet raspberry jam. Hints of almond in the dough and glaze add a warm, nutty twist to a classic cookie.
- Fruity Filling: Each cookie is filled with flavorful raspberry jam for a burst of sweetness.
- Perfect For Any Occasion: Ideal for Christmas, Thanksgiving, Valentine’s Day, or as a thoughtful homemade gift.
Ingredients
Raspberry Almond Shortbread Cookies
- 1 cup cold salted butter, diced into 1 Tablespoon pieces
- 2/3 cup (140g) granulated sugar
- 1/2 teaspoon almond extract
- 2 cups + 2 Tbsp (300g) all-purpose flour
- 1/2 cup seedless raspberry jam
Glaze
- 1 cup powdered sugar
- ½ teaspoon almond extract
- 1 Tablespoon milk
Instructions
For The Raspberry Almond Shortbread Cookies
Preheat the oven to 350°F.
In the bowl of a stand mixer fitted with the paddle attachment, beat the cold butter for 1 minute.
Add the sugar and mix for 2 minutes, scraping down the sides and bottom of the bowl as needed.
Mix in the almond extract. Gradually add the flour and blend just until the dough comes together. (It will seem very crumbly, just be patient and keep mixing.)
Scoop the dough into 1-tablespoon portions and roll each portion into a ball. Arrange the dough balls on the baking sheets, spacing them 2-inches apart.
Press a wide, shallow indentation into the center of each one using the bottom of a wooden spoon or a spatula handle. Fill each indentation with a heaping ¼ teaspoon of raspberry jam.
Transfer cookie sheets to the fridge to allow cookies to chill for 20 minutes.
Bake for only 11 to 12 minutes. They will not seem done but they are! The cookies should remain soft and will firm up as they cool—avoid over-baking or they’ll turn crunchy.
Allow cookies to cool for 5 minutes on the baking sheet then transfer to a cooling rack and allow them to cool completely.
For The Glaze
Whisk the glaze ingredients together and drizzle the glaze over the cookies. Store in an airtight container.
Servings
Yields: 28 cookies.
Storage and Reheating
Store raspberry almond shortbread cookies in an airtight container at room temperature for up to 5 days, with parchment between layers to keep them fresh. You can also freeze the baked cookies for up to 3 months and thaw before adding the toppings. To enjoy warm cookies, heat in a 300°F oven for 3 minutes or microwave for 10 seconds.
Holly’s Tips for The Best Raspberry Almond Shortbread Cookies:
- Use Cold Butter: Cold butter helps the dough stay tender and flaky for the best shortbread cookies texture and taste.
- Don’t Over-Mix: Mix just until the dough comes together to avoid dense cookies.
- Use A Cookie Scoop: I always love to use a small cookie scoop or tablespoon to make uniform cookies that bake evenly.
- Add Fresh Jam: I recommend using a seedless raspberry jam for a smooth filling.
- Make It Your Own: Not a fan of raspberries? Substitute strawberry, apricot, or blackberry jam. All of these will complement the buttery almond flavor.
- Glaze Last: Drizzle the almond glaze only after the cookies are completely cooled to prevent melting and maintain a beautiful finish.
Frequently Asked Questions:
Yes! You can bake the cookies and store them in an airtight container at room temperature for up to 5 days. Unbaked dough balls can also be frozen for up to 3 months; just be sure to thaw before baking.
Make Raspberry Almond Shortbread Cookies dairy-free by swapping the butter for a plant-based alternative, like vegan butter or coconut oil, using the same measurements. Use a dairy-free powdered sugar; some brands use bone char in processing. The almond extract and raspberry jam are naturally dairy-free. For the glaze, use a non-dairy milk such as almond, oat, or soy milk to keep it creamy and drizzable.
To make these Raspberry Almond Shortbread Cookies gluten-free, replace the all-purpose flour with a 1:1 gluten-free baking flour blend. Look for a blend that contains xanthan gum. The rest of the ingredients are naturally gluten-free.
Similar Recipes
Craving something similar? Bake my White Chocolate Raspberry Cookies next!
In the mood for something more festive? This Raspberry Cream Pie is perfect for Thanksgiving and Christmas celebrations.
Looking for something different? These Raspberry Sweet Rolls and Raspberry Streusel Muffins count as both breakfast and dessert.
Looking for something more filling? My White Chocolate Raspberry Bundt Cake is a rich white chocolate bundt cake that blends magically with a sweet raspberry filling. The cream cheese frosting tops it off to perfection!
Have you made this Raspberry Almond Shortbread Cookies recipe? ❤️
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #RaspberryAlmondCookies #LifeInTheLofthouse
Raspberry Almond Shortbread Cookies
Ingredients
Raspberry Almond Shortbread Cookies
- 1 cup cold salted butter cut into 1 Tablespoon pieces
- ⅔ cup (140 grams) granulated sugar
- ½ teaspoon almond extract
- 2 cups + 2 Tablespoons (300 grams) all-purpose flour
- ½ cup seedless raspberry jam
Glaze
- 1 cup powdered sugar
- ½ teaspoon almond extract
- 1 Tablespoon milk
Instructions
For the Cookies
- Preheat the oven to 350°F. In the bowl of a stand mixer fitted with the paddle attachment, beat the cold butter for 1 minute.
- Add the sugar and mix for 2 minutes, scraping down the sides and bottom of the bowl as needed.
- Mix in the almond extract. Gradually add the flour and blend just until the dough comes together. (It will seem very crumbly, just be patient and keep mixing.)
- Scoop the dough into 1-tablespoon portions and roll each portion into a ball. Arrange the dough balls on the baking sheets, spacing them 2 inches apart.
- Press a wide, shallow indentation into the center of each one using the bottom of a wooden spoon or a spatula handle. Fill each indentation with a heaping ¼teaspoon of raspberry jam.
- Transfer cookie sheets to the fridge to allow cookies to chill for 20 minutes.
- Bake for only 11 to 12 minutes. They will not seem done but they are! The cookies should remain soft and will firm up as they cool—avoid over-baking or they’ll turn crunchy.
- Allow cookies to cool for 5 minutes on the baking sheet then transfer to a cooling rack and allow them to cool completely.
For the Glaze
- Whisk the glaze ingredients together and drizzle the glaze over the cooled cookies.
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