Raspberry Almond Shortbread Thumbprint Cookies Recipe
Thumbprint cookies have a cherished place in the world of baking, with roots that can be traced back to Europe in the early 19th century. These delightful treats are known for their unique shape, characterized by a small indentation filled with jam or preserves, providing a delightful balance of texture and flavor in each bite. The classic version typically features a buttery shortbread base, perfect for showcasing the rich filling that defines this beloved cookie. While traditional thumbprint cookies often rely on variations of fruit preserves, the combination of raspberry and almond offers a tempting twist that elevates this treat to new heights.
The pairing of tart raspberry jam with the nutty depth of almond creates a harmonious blend that’s as visually appealing as it is delicious. The warm, buttery shortbread provides an exquisite backdrop for the vibrant raspberry filling, making these cookies an excellent choice for any occasion—be it a festive gathering, a cozy afternoon tea, or simply a sweet treat just for yourself. To achieve the best flavor and texture, the importance of using high-quality ingredients cannot be overstated. Fresh, premium butter, vibrant raspberry jam, and pure extracts will not only enhance the taste but also ensure that each batch of cookies reflects the care and love invested in the baking process. With the right ingredients and attention to detail, these raspberry almond shortbread thumbprint cookies are destined to become a favorite in any baker’s repertoire.

Ingredients
To create the perfect raspberry almond shortbread thumbprint cookies, gathering high-quality ingredients is essential. Here’s what you’ll need:
Basic Shortbread Ingredients
- Unsalted butter: The foundation of your shortbread, it provides richness and flavor.
- Granulated sugar: Adds sweetness and contributes to the cookies’ tender texture.
- All-purpose flour: The primary structure ingredient, giving the cookies their characteristic crumb.
- Salt: A small amount enhances flavor and balances the sweetness.
- Vanilla extract: A classic flavor that complements the buttery cookies.
Raspberry Filling Ingredients
- Seedless raspberry jam: You can use a store-bought version or make your own for a fresh flavor.
- Optional: Fresh raspberries for garnish, adding a beautiful touch and a burst of flavor.
Almond Flavoring
- Almond extract: A key component that infuses the cookies with a nutty essence.
- Chopped almonds: These can be used for topping, providing extra crunch and flavor.
Directions
Follow these step-by-step directions to create your delightful raspberry almond shortbread thumbprint cookies:
Step 1: Preparing the Dough
Begin by creaming the unsalted butter and granulated sugar together in a mixing bowl until the mixture is light and fluffy. This process incorporates air into the dough, promoting a tender cookie. Once creamed, add the vanilla extract and almond extract, mixing until well combined. Gradually incorporate the all-purpose flour and salt, mixing just until the dough comes together. Be mindful not to overmix, as this can lead to tough cookies.
Step 2: Chilling the Dough
Chilling the dough is crucial for achieving the right texture and ease of shaping. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to 1 hour. This resting period allows the butter to firm up, which results in less spreading during baking.
Step 3: Shaping the Cookies
Once the dough is chilled, preheat your oven to the appropriate temperature. Take the chilled dough and portion it into small balls, about 1 inch in diameter. Place them on a lined baking sheet, spacing them a few inches apart. Using your thumb (or the end of a wooden spoon), create a small indentation in the center of each ball. This will hold the raspberry filling and ensures uniform cookie size.

Directions
Follow these step-by-step directions to create your delightful raspberry almond shortbread thumbprint cookies:
Step 1: Preparing the Dough
Begin by creaming the unsalted butter and granulated sugar together in a mixing bowl until the mixture is light and fluffy. This process incorporates air into the dough, promoting a tender cookie. Once creamed, add the vanilla extract and almond extract, mixing until well combined. Gradually incorporate the all-purpose flour and salt, mixing just until the dough comes together. Be mindful not to overmix, as this can lead to tough cookies.
Step 2: Chilling the Dough
Chilling the dough is crucial for achieving the right texture and ease of shaping. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to 1 hour. This resting period allows the butter to firm up, which results in less spreading during baking.
Step 3: Shaping the Cookies
Once the dough is chilled, preheat your oven to the appropriate temperature. Take the chilled dough and portion it into small balls, about 1 inch in diameter. Place them on a lined baking sheet, spacing them a few inches apart. Using your thumb (or the end of a wooden spoon), create a small indentation in the center of each ball. This will hold the raspberry filling and ensures uniform cookie size.
Step 4: Filling the Cookies
Spoon the raspberry jam into the center of each indentation, filling them generously but avoiding overflow. A small teaspoon should be sufficient for each cookie, providing the optimal balance between the cookie and the jam.
Step 5: Baking
Preheat your oven to 350°F (175°C). Bake the cookies for about 12-15 minutes, or until the edges are lightly golden. Keep an eye on them to avoid over-baking. Once done, remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a cooling rack.
Step 6: Serving Suggestions
For an elegant touch, dust the cooled cookies with powdered sugar before serving. These cookies pair beautifully with coffee or tea, making them a delightful addition to any gathering or a sweet treat to enjoy on your own.
Variations of Thumbprint Cookies
Alternative Fillings
While raspberry and almond are a match made in heaven, don’t hesitate to experiment with other fillings. Here are some delicious alternatives:
- Strawberry jam: A classic for a sweeter flavor.
- Blueberry jam: Adds a burst of fruity goodness.
- Apricot preserves: Brings a unique tanginess.
- Citrus curds: Such as lemon or lime for a zesty twist.
Dough Add-ins
To further elevate your thumbprint cookies, consider adding one of the following:
- Dark or white chocolate chips: For an indulgent treat.
- Coconut flakes: Combine with the almond for a tropical flair.
Substitutions
For those with dietary restrictions, there are several substitutions you can try:
- Gluten-free flour: Use a 1:1 gluten-free baking mix for a gluten-free option.
- Vegan butter: Replace with a dairy-free alternative for creamy cookies without animal products.
Tips for Perfect Thumbprint Cookies
Using Quality Ingredients
The foundation of delicious cookies is high-quality ingredients. Here are some considerations:
- Butter: Use fresh, high-quality unsalted butter for the best flavor and texture.
- Flour: The right type of all-purpose flour is essential for a tender crumb.
- Almonds: Freshly chopped almonds provide a crunchy texture and enhance the flavor.
Common Mistakes to Avoid
To ensure your cookies turn out perfectly every time, avoid these common baking blunders:
- Overmixing the dough: Mix just until combined to avoid tough cookies.
- Incorrect oven temperature: Preheat your oven for consistent baking results.
Storage Tips
To keep your cookies fresh:
- Room temperature: Store in an airtight container for up to a week.
- Freezing: Freeze unfrosted cookies for up to three months. When ready to enjoy, thaw at room temperature.
Nutritional Information
Your raspberry almond shortbread thumbprint cookies not only taste delightful but also offer some nutritional benefits. A typical cookie contains:
- Calories: Approximately 100-120 calories per cookie.
- Key Nutrients: Almonds provide healthy fats, fiber, and vitamin E, while raspberries add vitamin C and antioxidants.
Frequently Asked Questions (FAQs)
What can I use instead of raspberry jam?
If raspberry jam isn’t available, you can substitute it with other fruit jams like strawberry, blueberry, or a homemade fruit curd for a different flavor profile.
How do I make my thumbprint cookies softer?
For softer cookies, consider reducing the baking time slightly and ensure not to overmix the dough. Using room temperature ingredients can also help achieve a tender texture.
Can I freeze thumbprint cookies?
Yes, thumbprint cookies can be frozen! Simply freeze the unfilled cookies, then thaw and fill with jam before serving for the freshest taste.
What is the best way to store shortbread cookies?
Store shortbread cookies in an airtight container at room temperature for optimal freshness. You can also freeze them for longer storage.
Conclusion
As you embrace the art of baking, creating raspberry almond shortbread thumbprint cookies brings joy not only from the delightful aroma and taste but also from sharing them with loved ones. With this guide, you are all set to embark on your baking adventure. Don’t hesitate to try different variations, and feel free to share your experiences and variations with others!

Raspberry Almond Shortbread Thumbprint Cookies
Equipment
- 1 mixing bowl
- 1 electric mixer or whisk
- 1 measuring cups and spoons
- 1 baking sheet
- 1 parchment paper
- 1 cookie scoop or spoon
- 1 toothpick or thumb for making impressions
Ingredients
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup raspberry jam or preserves Can substitute with other fruit preserves.
- 1/2 cup sliced almonds Optional.
- Confectioners' sugar for dusting Optional.
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream the softened butter and granulated sugar together using an electric mixer or whisk until light and fluffy, about 2-3 minutes.
- Add in the almond extract and mix until just combined.
- Gradually add the all-purpose flour and salt to the butter mixture, mixing until a soft dough forms.
- Use a cookie scoop or tablespoon to portion out the dough and roll it into small balls (about 1 inch in diameter). Place them on the prepared baking sheet, spacing them about 2 inches apart.
- Using your thumb or a toothpick, make an indentation in the center of each cookie.
- Fill each indentation with approximately 1 teaspoon of raspberry jam.
- If desired, sprinkle the tops of the cookies with sliced almonds.
- Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies are lightly golden.
- Remove from the oven and allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Optional: Dust with confectioners' sugar before serving.