Raspberry shortbread cookies – yum! If you are craving a sweet dessert that is festive with a refreshing burst of flavor this is the cookie for you.
It’s baking season and realistically there is only so much chocolate and caramel a person can have. At least that is what the dentist tells me.
I love rich and sweet desserts as much as the next person, but sometimes I want something more refreshing. Raspberry shortbread thumbprint cookies are perfect when you feel like mixing it up a bit.
Not to mention you likely already have everything you need in your kitchen.
If you don’t have raspberry jam in your refrigerator, pick some up the next time you’re at the grocery store. You never know when you might feel like something sweet and fruity this winter.
Any jam will work, but strawberry thumbprint cookies just do not have the same appeal.
For this recipe, I used regular raspberry jam with the seeds. That’s because the seedless variety was sold out.
However, a seedless jam will make the filling more smooth. I didn’t mind the seeds, but if you can’t stand pulp in your orange juice then opt for seedless jam.
Either way, these raspberry shortbread thumbprint cookies are delicious.
I used the jam as is — no extra sugar. It is already sweet enough without any help. The shortbread is chewy and buttery.
The raspberry and shortbread flavors blend together perfectly. These thumbprint cookies are great for making in large batches for gifting or school parties.
A dozen of these buttery shortbread cookies topped with refreshing raspberry preserves, wrapped in a pretty tin makes a great gift for your neighbors for Christmas, or any time of year. Not everyone likes chocolate and these raspberry shortbread cookies are a great alternative.
- Almond Extract
- Raspberry jam (seedless if possible)
- Sugar (for sprinkling on top)
- Powdered sugar
How To Make This Easy Thumbprint Cookie Recipe
- Add butter to a medium mixing bowl and cream until smooth. You can use an electric mixer or a stand mixer with a paddle attachment.
- Then, add sugar and almond extract and continue to beat.
- Gradually mix flour into the butter mixture.
- Once combined, cover the bowl with plastic wrap and all the cookie dough to chill in the refrigerator for at least 1 hour.
- When ready to bake, shape the cookies and place the cookie dough balls on a baking sheet lined with parchment paper. Press your thumb into the center of each cookie.
- Using a pastry bag, or a ziploc bag with the tip snipped off, pipe the jam on top of the cookies in the space created by your thumbprint.
- Sprinkle the cookies with sugar and bake for the recommended time.
- Once the cookies are a light golden brown, remove them from the oven and transfer to a wire cooling rack.
- Whisk together the confectioner’s sugar and water until silky smooth.
- Once cookies have cooled to room temperature, drizzle the powdered sugar glaze over top.
Raspberry Shortbread Cookie Variations
- Extract: Instead of almond extract, try using vanilla extract, or your favorite flavor.
- Jam: Use any flavor jam you prefer.
Store these cookies in an airtight container, or tightly wrapped in plastic wrap for up to 1 week. They do not need to be refrigerated.
Freeze cookies in a freezer-safe container or freezer bag for up to 3 months.
Raspberry Almond Shortbread Cookies
- 1 cup softened butter
- 2/3 cup granulated sugar
- ½ tsp almond extract
- 2 cups flour
- ½ cup raspberry jam seedless if you can find it
- Sugar to sprinkle on top
- 1 cup powder sugar
- 3-5 tsp water
- 1) Cream butter in a medium bowl.
- 2) Mix in 2/3 cup sugar and ½ tsp almond extract.
- 3) Stir flour into butter mixture slowly. Mix until flour is well combined. You may need to knead it by hand at the end.
- 4) Cover and chill for 1 hour.
- 5) Pre-heat oven to 350 degrees
- 6) Remove dough from fridge. Shape dough into 1-inch balls and set on a lined cookie sheet. Press your thumb into the center of each ball to make an indent about the size of a quarter. The ball will flatten a bit and crack at the edges.
- 7) Fill a sandwich bag with ½ raspberry jam. Squeeze out the air from the bag and cut off the tip of one corner. Pipe the jam into the center of the cookie.
- 8) Sprinkle with sugar. Bake for 15 minutes or until edges turn slightly golden.
- 9) Let cookies cool fully on a wire rack.
- 10) Pour 1 cup powdered sugar into a bowl. Whisk in water 1 tsp at a time until the icing can be easily drizzled from your whisk. Drizzle cookies with icing then watch as they disappear in front of your eyes (you might want to sneak one first).
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Food memories are a big part of our family. We love having a big family party and making great food, or heading to Disneyland and trying all the things. Why not allow food to be a happy part of your life. That is what this blog is about. I hope you enjoy our recipes.