Imagine biting into a perfectly tender shortbread cookie, where the rich buttery flavor meets the sweet-tart burst of raspberry and the gentle nuttiness of almonds. That’s the magic of Raspberry Almond Shortbread Cookies. These beautiful treats aren’t just cookies – they’re little pieces of joy that somehow manage to be both elegant and comforting at the same time.
Whether you’re serving them with afternoon tea or packaging them as heartfelt gifts, these cookies have a way of making any moment feel special.
Why This Recipe is Awesome
Raspberry Almond Shortbread Cookies stand out from ordinary cookies in so many ways. First, they strike that perfect balance between simplicity and sophistication – the ingredients are straightforward, but the flavor combination is absolutely divine. The buttery shortbread base practically melts in your mouth, while the raspberry center adds a perfect tang that cuts through the richness.
What I especially love is how versatile they are. They’re impressive enough for holidays or special gatherings, yet easy enough for a weekend baking project. The almond extract gives them a subtle complexity that elevates them above regular shortbread, and that little thumbprint of raspberry jam creates not only a beautiful presentation but also a wonderful contrast of textures.
Plus, they keep beautifully for several days, making them perfect for planning ahead. I’ve been making these for years, and they never fail to impress, even friends who consider themselves “cookie connoisseurs”!
Equipment Needed: Mixing bowl, electric mixer, baking sheets, parchment paper, measuring cups and spoons, cooling rack
Raspberry Almond Shortbread Cookies
Ingredients
- 1 cup 2 sticks unsalted butter, softened to room temperature
- 2/3 cup granulated sugar
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 cup good quality raspberry jam preferably seedless
- 1/2 cup sliced almonds optional, for garnish
- 1/2 cup powdered sugar optional, for glaze
- 1 tablespoon milk optional, for glaze
- 1/4 teaspoon almond extract optional, for glaze
Instructions
- Prepare your workspace and ingredients. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Make sure your butter is properly softened but not melting.
- Cream butter and sugar until light and fluffy. Using an electric mixer, beat the butter and granulated sugar together on medium speed for about 3 minutes until the mixture becomes pale and creamy.
- Add the almond extract and mix until well combined. The almond extract provides the signature flavor, so be precise with the measurement.
- Gradually add the flour to the butter mixture, mixing on low speed just until the dough comes together. Overmixing will develop gluten and make your shortbread tough, so stop as soon as the flour is incorporated.
- Chill the dough for 15 minutes in the refrigerator. This makes the butter firm up slightly, which helps the cookies maintain their shape during baking.
- Shape the cookies by rolling the dough into 1-inch balls and placing them 2 inches apart on the prepared baking sheets.
- Create thumbprints in each cookie by pressing your thumb or the back of a small measuring spoon into the center of each ball, making a depression about 1/2 inch deep.
- Fill each thumbprint with approximately 1/4 teaspoon of raspberry jam. Avoid overfilling, as the jam can bubble over during baking.
- If using sliced almonds, sprinkle them around the edges of the cookies, gently pressing to adhere.
- Bake for 14-18 minutes until the edges are just barely turning golden. The cookies should remain pale on top.
- Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- If making the optional glaze, whisk together the powdered sugar, milk, and almond extract until smooth. Drizzle over cooled cookies and allow to set before serving.
Notes
- For the best texture, make sure your butter is properly softened but not melty. You should be able to press your finger into it easily, leaving an indentation.
- The dough can be made ahead and refrigerated for up to 3 days before baking. Just let it sit at room temperature for about 15 minutes before shaping.
- Seedless raspberry jam creates a smoother filling, but regular jam works beautifully too if you don’t mind the texture of seeds.
- These cookies freeze exceptionally well for up to 3 months, either baked or as shaped unbaked dough (without the jam).
- For variation, try other jam flavors like apricot, strawberry, or blackberry—each brings its own unique character to these cookies.
Calories & Nutritional Info
- Calories: Approximately 120 calories per cookie
- Fat: 7g (4g saturated)
- Carbohydrates: 14g
- Protein: 1g
- Sugar: 7g
- Allergens: Contains gluten (flour), dairy (butter), and tree nuts (almonds)
- Dietary notes: Vegetarian-friendly, can be adapted for gluten-free diets by substituting a 1:1 gluten-free flour blend
Common Mistakes to Avoid
- Using cold butter – This will result in a tough, crumbly dough that’s difficult to work with. Make sure your butter is properly softened.
- Overmixing the dough – Once you add the flour, mix just until combined. Overmixing develops gluten and makes shortbread tough instead of tender.
- Skipping the chilling step – This helps the cookies hold their shape during baking and contributes to that perfect shortbread texture.
- Making the thumbprints too shallow – If your indentations aren’t deep enough, the jam will spread out rather than creating that lovely jammy center.
- Overbaking – These cookies should remain pale with just the slightest golden edge. Overbaking will make them dry and crisp rather than tender and melting.
Alternatives & Substitutions
- Gluten-free option: Substitute the all-purpose flour with a 1:1 gluten-free baking blend. The cookies may be slightly more delicate but will still be delicious.
- Dairy-free version: Use a high-quality plant-based butter substitute designed for baking. Brands that come in stick form tend to work better for cookies.
- Flavor variations: Try vanilla extract instead of almond for a more traditional flavor, or experiment with different jams like apricot, blackberry, or fig.
- Add lemon: Mix 1/2 teaspoon lemon zest into the dough for a bright complementary flavor to the raspberry.
- More texture: Add 1/4 cup finely chopped almonds to the dough itself for extra nuttiness and a subtle crunch.
FAQs
Why did my shortbread cookies spread too much?
Spreading usually occurs when the butter is too warm or the dough wasn’t chilled properly. Make sure to chill the dough for at least 15 minutes before baking, and if your kitchen is very warm, consider refrigerating the shaped cookies for 10 minutes before baking.
Can I make these cookies ahead of time?
Absolutely! The dough can be refrigerated for up to 3 days or frozen for up to 3 months. The baked cookies keep well in an airtight container at room temperature for about 5 days or can be frozen for up to 3 months.
My jam bubbled over and made a mess. What went wrong?
You likely added too much jam to each cookie. Stick to about 1/4 teaspoon per cookie, and make sure your thumbprint depression is deep enough but not so deep that it breaks through the bottom of the cookie.
Can I use homemade raspberry jam?
Yes! Homemade jam works beautifully in these cookies and can add an extra special touch. If your homemade jam is on the runny side, simmer it for a few minutes to thicken before using.
My cookies are too crumbly. What happened?
Shortbread has a naturally somewhat crumbly texture, but if they’re falling apart, you might have added too much flour or not mixed the dough enough. Make sure to measure flour correctly by spooning it into measuring cups rather than scooping directly with the measuring cup.
Final Thoughts
Raspberry Almond Shortbread Cookies are one of those magical recipes that manage to be both simple and special at the same time. The buttery texture, almond aroma, and bright raspberry flavor come together to create something truly memorable. Whether you’re an experienced baker or just starting out, these cookies are sure to become a favorite in your recipe collection. So go ahead—tie on that apron, preheat that oven, and treat yourself to these delightful little morsels of joy!
