These Raspberry Almond Shortbread Thumbprint Cookies are buttery, melt-in-your-mouth treats with a sweet jammy center. The delicate almond flavor pairs perfectly with the tart raspberry jam, making these cookies a delightful addition to any cookie platter or afternoon tea spread. Simple yet elegant, they’re sure to become a favorite!
Prep Time
- 15 minutes
Cook Time
- 15 minutes
Total Time
- 30 minutes
Servings
- 24 cookies
Ingredients
- 1 cup unsalted butter , softened
- ⅔ cup granulated sugar
- ½ teaspoon almond extract
- 2 cups all-purpose flour
- ½ cup raspberry jam (or your favorite jam)
Directions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C) .
- Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
Step 2: Cream the Butter and Sugar
- In a large mixing bowl, blend the softened butter and granulated sugar using a hand mixer or stand mixer. Beat until the mixture is light, fluffy, and cloud-like—this should take about 2–3 minutes .
Step 3: Add the Almond Extract
- Stir in the almond extract , letting its warm, nutty aroma fill your kitchen. Mix until fully incorporated.
Step 4: Incorporate the Flour
- Gradually add the all-purpose flour to the butter mixture. Mix on low speed until the dough comes together and no dry flour remains. Be careful not to overmix.
Step 5: Shape the Dough
- Roll the dough into 1-inch balls (about the size of a walnut). Place them on the prepared baking sheet, spacing them about 2 inches apart to allow for slight spreading.
- Use your thumb or the back of a small spoon to gently press an indentation into the center of each ball. If the dough cracks slightly, use your fingers to smooth it out.
Step 6: Fill with Jam
- Spoon a small amount of raspberry jam into each indentation, filling them generously but not overflowing.
Step 7: Bake the Cookies
- Bake in the preheated oven for 12–15 minutes , or until the edges are lightly golden and the cookies are set. Avoid overbaking to keep them soft and tender.
Step 8: Cool and Enjoy
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Serve these buttery, jammy delights with a warm cup of tea, coffee, or a glass of milk.
Pro Tips
- Jam Variations: Swap raspberry jam for apricot, strawberry, blackberry, or even lemon curd for a different flavor twist.
- Make Ahead: These cookies can be made ahead of time and stored in an airtight container at room temperature for up to 5 days .
- Freezing: Freeze unbaked dough balls on a baking sheet, then transfer to a freezer-safe bag. When ready to bake, add the jam and bake as directed, adding an extra minute or two if needed.
- Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version.
Nutrition Facts (Per Cookie, based on 24 cookies)
- Calories: 130 kcal
- Carbohydrates: 15g
- Fats: 7g
- Protein: 1g
- Fiber: 0g
- Sugar: 7g
Note: Nutrition values are approximate and may vary based on specific ingredients used.
Why You’ll Love This Recipe
These Raspberry Almond Shortbread Thumbprint Cookies are the perfect balance of buttery shortbread and sweet, tangy jam. Their simple elegance makes them ideal for holiday cookie exchanges, tea parties, or just because. With their soft texture and rich flavors, they’re a timeless treat that everyone will adore.
Ready to bake a batch of these buttery, jam-filled gems? Grab your ingredients and get ready to savor cookies that are as delightful to make as they are to eat—they’re pure comfort in every bite!
