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Raspberry Almond Shortbread Thumbprint Cookies

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Raspberry Almond Shortbread Thumbprint Cookies - a tender shortbread cookie packed with raspberry jam and topped with a simple almond flavored icing. Not just for the holidays, these are delicious cookies and a family favorite! #savingroomfordessert #cookies #raspberryalmondshortbreadthumbprint #thumbprint #cookies #holidaycookies #holidaybaking #shortbread #raspberry

Raspberry Almond Shortbread Thumbprint Cookies have a subtle almond flavor and a buttery, crisp shortbread base topped with sweet raspberry jam and a simple almond flavored drizzle.

These cookies have great texture, an outstanding flavor combination, they’re super cute and melt-in-your mouth delicious! When in doubt, cookies are always the best choice for dessert. You won’t need a plate, fork or even a knife to enjoy a cookie, or two. Whether you’re filling your cookie jar at home, or sharing with co-workers during the holidays, these Raspberry Almond Shortbread Thumbprints will be a memorable treat all will enjoy. There is so much flavor it’s almost surprising when you bite into these tender crisp cookies.

cookie dough balls on a baking sheet

Not just for the holidays!

These pretty Raspberry Almond Shortbread Thumbprint Cookies are so delicious you’ll want to make them for every gift-giving opportunity, party, holiday, event, potluck and family extravaganza!

Over the years I’ve received some great comments, suggestions, a few questions and one or two complaints about the cookie recipe originally adapted from Land-O-Lakes. The less than glowing reviews indicated the cookie dough was dry and few others mentioned that the cookie dough spread too much. I’ve tested and retested this recipe and made lots of notes to help you be the star baker at your next cookie challenge!
A jar of raspberry jam and cookie dough balls with jam

TIPS for success

These are fantastic, delicious cookies and I think they’re easy to make, but you have to follow the directions and take care when measuring the ingredients. I’ve organized some tips for success and hope you find them easy to make too.
A plate of raspberry almond shortbread thumbprint cookies with a drizzled almond icing

TIPS for making perfect Raspberry Almond Shortbread Thumbprint Cookies:

  • Make sure your butter is at room temperature when mixing up the dough. If it’s too cold, the dough may not mix well and will be crumbly.
  • Properly measure your flour. Lightly spoon the flour into the measuring cup and use the back of a table knife to level off the top. If you pack the flour in the measuring cup or have a rounded, heaping cup, you will have dry, crumbly cookie dough. If your cookie dough is dry, you probably added too much flour.
  • As this cookie dough is made with only a few ingredients, using good quality butter can make or break your cookies. I always bake with unsalted good quality butter. For this recipe, it might be a good idea to splurge and purchase European style butter. I’ve had other recipes fail when I used a store brand or generic butter so don’t risk it.  Stick with better butter!
  • Refrigerate your cookie dough for a full hour before rolling into balls. Keep any unused dough in the refrigerator until you’re ready to roll out more cookies. You can also roll all the cookies at once and keep them in the refrigerator until ready to bake. Keep the dough as cold as possible and this will help minimize spreading. These are a very buttery cookie, and butter melts easily. The dough balls must be cold when going in the oven.
  • Over the years I’ve found that I prefer using my AirBake insulated rimless cookie sheet (see Amazon link below). Cut two sheets of parchment paper to fit on the baking sheet. Once one pan comes out of the oven slide the parchment, with cookies attached, onto a cooling rack. Easy peasy. Then slide the next parchment filled with cookie dough balls right onto the still warm sheet and bake. However, don’t let the dough balls sit on the hot pan! If you don’t have a rimless baking sheet and don’t want to purchase one, make sure your cookie sheet is cooled completely before placing the dough balls on the pan. If the pan is not cold, the cookies will begin to melt and will spread too much in the oven.
  • Use good quality raspberry jam. Do not use jelly. I’ve used several different brands of jam – Smuckers seedless Raspberry Jam is one of my favorites for baking.
  • I’ve added 2 teaspoons cornstarch to this recipe. Cornstarch helps stabilize the dough so it’s easier for them to hold their shape. Shortbread typically does not contain cornstarch in the mix so I wanted to keep it to the smallest amount possible. Two teaspoons seems about right.
  • One of the most important tips I can offer is this: when making the indentation for the jam use a small finger, press it straight down into the center of the dough, and only go about halfway through. Do not make the indentation too deep! The bigger the hole, the wider the cookies will spread. The jam may be over the top (see photos above) but that’s okay. Use a well rounded 1/4 teaspoon of jam.
  • The cookies are best when lightly browned on the bottom. Don’t over-bake! Cool for a few minutes on the pan before removing to the wire rack.
  • There is a wide range for measuring the almond extract in the glaze ingredients. I would start with less, taste the glaze and add more if you think it needs it. Almond extract is not always a favorite flavor – but it is one of mine!
  • Take the time to test the recipe if you’re making them for a special event or party. You never want to try a new recipe on the day of an event when you have to have the cookies! This recipe takes some time to chill the dough, cool the cookies, ice the cookies and allow the glaze to set. Each step is easy but there is waiting time in between.
  • Finally, bake two or three cookies to start and see how they do. You may find you want a larger hole, more jam, a shorter or longer baking time, etc.
A plate of raspberry almond shortbread thumbprint cookies with a drizzled almond icing

I hope the tips help you have great success with these Raspberry Almond Shortbread Thumbprint cookies.

They are really terrific with a unique texture, amazing combination of flavors and a lovely sweet finish. When storing, these Raspberry Almond Shortbread Thumbprint Cookies are best kept in a single layer. If you need to stack the cookies use a sheet of wax paper between layers and store the cookies in the refrigerator until ready to serve.

Can you freeze these thumbprints?

Yes, you can freeze these cookies but they may be a little softer after they’re thawed. You may lose the crisp edges but the cookies are still very good.  I recommend freezing the cookies in a single layer on a large baking sheet first, then stack between layers of wax paper. Do not drizzle with icing until after they are completely thawed. Over time, the jam color may bleed into the icing a little. If possible, leave these cookies as the last ones you make for the holidays. They are absolutely delicious and a favorite with everyone that tries them. Again, if you need these cookies for a special occasion, please don’t wait until the last minute to make this recipe for the first time.
A plate of raspberry almond shortbread thumbprint cookies with a drizzled almond icing

Top with a pretty glaze if desired.

Sometimes I use a lot of glaze, and sometimes just a little – and I love them both ways. Try one of the finished cookies and see how you like it best. These are easy to make, just follow the directions and enjoy!

Thanks for PINNING!

A platter of raspberry jam filled cookies topped with a drizzle of icing

Let’s be baking friends! When you try our recipe please feel free to leave a comment on this post. I’m sure your experience and insights will help all our readers, and me too. Also, if you’re on Pinterestfeel free to leave a comment and photo there if you have one! If you share on INSTAGRAM tag @savingroomfordessert so we can stop by and give your post some love. And we’d be very happy if you’d FOLLOW Saving Room for Dessert on FACEBOOK| INSTAGRAM| PINTEREST | TWITTER  and subscribe to our YOUTUBE channel for all the latest recipes, videos and updates. Thank you!!!

 

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*Saving Room for Dessert is a participant in the Amazon Services LLC Associates Program ~ I earn a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog. Thanks for supporting SRFD!

 

 

PRINT THE RECIPE!

5 from 31 votes
Print
Raspberry Almond Shortbread Thumbprints
Prep Time
30 mins
Cook Time
11 mins
Total Time
45 mins
 
A tender shortbread cookie packed with raspberry jam & topped with a simple almond flavored icing. Not just for the holidays!
Course: Cookie
Servings: 36 Cookies
Author: Tricia
Ingredients
For the cookie dough:
  • 2 cups all-purpose flour
  • 2 teaspoons cornstarch
  • ¼ teaspoon salt
  • 1 cup unsalted butter, room temperature
  • ⅔ cup granulated sugar
  • ½ teaspoon almond extract
  • ½ cup seedless raspberry jam
For the glaze:
  • 1 cup powdered sugar
  • 2-3 teaspoons water, more or less as needed for drizzling consistency
  • ½ teaspoon almond extract (add more to taste if desired - I've used to up 1 1/2 teaspoons - substitute vanilla if desired)
Instructions

  1. In a small mixing bowl whisk together the flour, cornstarch and salt. Set aside.

  2. In a large mixing bowl, combine the butter, granulated sugar and 1/2 teaspoon almond extract. Beat at medium speed until the butter mixture is creamy and light. Scrape down the sides of mixing bowl as needed. Reduce the speed to low and gradually add the flour mixture. Mix until well blended. Cover and refrigerate the dough for 1 hours.

  3. Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Shape dough into 1-inch balls and place 2 inches apart on the prepared pan. Keep remaining cookie dough refrigerated until needed. Make an indentation straight down into the center of each cookie (about half way to the bottom) with your smallest finger. Fill each with a well rounded 1/4 teaspoon jam.

  4. Bake for 11 to 15 minutes or until edges are just lightly browned. Let the cookies stand 1 minute before removing to a cooling rack. Cool completely.
  5. Combine the glaze ingredients in a small bowl and whisk until smooth. Drizzle over cookies and allow them to set.
Recipe Notes

Please read all notes and instructions before beginning. This is an easy recipe, but must be followed for best results.

  • When measuring the flour, lightly spoon into measuring cup and level off the top with the flat side of a table knife. Do not pack the flour into the cup.
  • Be sure you are using raspberry jam. Do not use jelly.
  • If your dough is dry and crumbly, you probably added too much flour. Try adding 1 tablespoon of butter to the cookie dough.
  • I always use good quality (European is good) unsalted butter in all my baking recipes. If you use salted butter please omit the 1/4 teaspoon additional salt added with the flour.
  • Do not over-bake. The cookies are best just lightly browned on the bottom.

To prevent the cookies from spreading too much please note:

  • Make sure the dough is well chilled before making the dough balls.
  • Keep dough refrigerated between batches. With a high butter content, the dough will quickly warm when left at room temperature.
  • Place dough balls on a cool baking sheet, or parchment paper. The cookies will begin to spread if placed on a hot pan. 
  • Do not smash the entire dough ball flat when making the indentation. Use a small finger and push straight down into the center of the cookie. DO NOT MAKE THE INDENTION TOO DEEP. The bigger the whole, the wider the cookies will spread. Please see the photos for reference. Even though they are called thumbprints, if you use your thumb they may not spread correctly and hold the jelly in the pocket.
  • Bake 3-4 cookies first to see how they do for you. If they are spreading too much, refrigerate the dough balls with jam for 15 minutes before baking.

Adapted from a Land-O-Lakes recipe

Here are a few more of our favorite jam filled cookies:

 

Try our unique and delicious Oatmeal Jammys! These terrific little tart-like cookies are true gems. They’re crispy, tender, buttery shortbread oatmeal cookies filled with jam and a sprinkle of streusel around the edges and I can’t wait for you to try them!

 

Mary Berry’s Viennese Whirls – enjoy these delicious, tender melt-in-your-mouth butter cookies slathered with raspberry jam and a light vanilla buttercream filling.

 

Here are a few thumbprint cookie recipes you might also like:  Turtle Thumbprint Cookies – deliciously nutty cookies with a smooth, creamy dollop of sweet caramel, and a drizzle of yummy chocolate – cookie heaven!  Ginger Molasses Thumbprint Cookies with Caramel ~ a terrific little molasses cookie with a crisp exterior, plenty of bite from the ginger, and a smooth, gooey milky caramel center.  Lemon-Lime Shortbread Thumbprint Cookies – a Lime infused Shortbread Cookie filled with homemade Lemon Curd and topped with a simple Lime Icing – a bright summer treat!

Originally published December 2012 –  photos, recipe, and text updated October 2018

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139 Comments

  1. Melissa says

    I am trying to do my cookie making this year spread out (over 3 weeks) so it is not so much at once. I am trying to see which ones i can make ahead of time and store. Could these be made and stored for about 3 weeks before eating? Would you suggest freezing or fridge? Or could I just make the cookies and store them (freezer vs fridge), then fill and ice right before serving?

    reply to this comment >

  2. Mary says

    Your notes say, “…Then slide the next parchment filled with cookie dough balls right onto the still warm sheet and bake. Don’t let the dough balls sit on a hot pan. If you don’t have one and don’t want to purchase a rimless baking sheet, make sure your cookie sheet is cooled completely before placing the dough balls on the pan. If it’s not cold, the cookies will begin to melt and will spread too much in the oven. Starting with cold dough and a cold pan is crucial”. I’m confused. You say to slide the cookie dough balls onto the still warm pan in one sentence. Then say don’t let dough ball sit on a hot pan, make sure your cookie sheet is cooled completely before placing the dough balls on the pan, and starting with cold dough and a cold pan is crucial in the next sentences. Please clarify. Thank you!

    reply to this comment >

    • Tricia Buice says

      Hi Mary – Sorry if that didn’t make sense. I bake with a rimless baking sheet. Once a pan full of cookies comes out of the oven, I slide the parchment, with cookies attached, onto a wire rack to cool. Next I slide a second sheet of parchment, with dough balls ready to go in the oven, onto the still warm pan. It goes into the oven immediately so the cookies won’t sit on a warm pan and melt. If you’re not using a rimless sheet, that you can slide the cookies off and on, and are rolling the balls and placing them on a cookie sheet one at a time, you need a cold baking sheet. Hope that clarifies.

      reply to this comment >

  11. Jean neja says

    5 stars
    These are possibly the best cookies ever. They turned out perfectly. It is really important to keep the dough cold.My granddaughter and I made them for her vocal recital and they all went fast. Thanks

    reply to this comment >

  15. Dali says

    5 stars
    These cookies are a hit whenever I bake them. They are a family favorite for sure. I’ve been making them for 3 years for the holidays. Thanks for sharing the recipe. Wondering if I can freeze the dough for a couple of days. I’d like to get ahead of the process by doing the dough ahead and baking closet to the day. Thanks!

    reply to this comment >

    • Tricia Buice says

      Refrigerating helps Paula – but over time the icing does turn a little pink. If the icing is very thin, it seems to be more pronounced. If you’re making them ahead, wait to ice them closer to the time you plan to serve. Thanks for the great question.

      reply to this comment >

    • Tricia Buice says

      I don’t know Marci, I have not tried freezing the unbaked cookies. I might suggest making the dough balls the day before and keep them sealed in an airtight container in the refrigerator. I would worry about them being too dry if frozen. If you try it, please let us know how it turns out. Thanks so much and happy baking!

      reply to this comment >

  21. Jordan says

    5 stars
    I’ve made these for my boyfriend’s family before and they absolutely raved over them. They were requested again for Thanksgiving and now I have to make about 5 batches! Do these keep well in the refrigerator over night? Do you have extra tips for preserving them? I’m just hoping they don’t dry out because they were so soft and buttery last time, and I really don’t want to disappoint!

    reply to this comment >

    • Tricia Buice says

      Hi Jordan. I think you are asking about refrigerating the baked cookies. Yes you can keep them chilled for longer storage times, but I would not put the drizzled icing on until the day you plan to serve. It could bleed into the jam a little and turn pink if it sits too long. The cookies will not be dry, unless they are over-baked. Good luck – such a big batch! Thanks for the great question and happy holidays to you and yours.

      reply to this comment >

  22. Gabbriella says

    5 stars
    These were so delicious! I replaced the almond extract with vanilla , still tasted amazing. I thought that the chilling for one hour wasn’t necessary, but I feel that it really changed the outcome so I advise you to refrigerate it. Will definitely use again! 😊

    reply to this comment >

    • Tricia Buice says

      I bet they were good with vanilla Gabbriella. Chilling the dough is a very important step if you ask me, so glad they worked out for you! I make these year after year – soooooo goooood! Thanks for trying our recipe and for taking the time to comment 🙂

      reply to this comment >

  23. Tammy says

    5 stars
    Oh my goodness..these are so good and easy to do. My mixer gave out and I had to combine by hand..no issues with dough at all. Chilling between batches is the key. By the last batch I got the hang of the perfect indent by using the back of a 1/4 measure spoon. I used raspberry All Fruit on first batch and strawberry jam on the second. Jam works much better. Thanks for a great recipe. And the pointers.

    reply to this comment >

  24. Donna says

    5 stars
    I’m doing a bit of pre-holiday baking. Testing recipes. So far, these are my husband’s favorite. He ate at least a dozen the first night I made them. He’s not a big eater of sweets, so many times I’m left with most of what I bake. These turned out perfect and were absolutely scrumptious! I did reduce the cornstarch to 1 tsp., but other than that, I followed the directions to a “T”.

    reply to this comment >

    • Tricia Buice says

      Great! Thank you so much for the feedback Donna. This is a favorite cookie of mine, and it has such a delicious flavor, they are addictive. It helps all our readers to know that it turned out delicious for others. Hope all the extra “recipe details” helped. Good for you! Thanks again and have a wonderful holiday season.

      reply to this comment >

  27. Gretchen says

    Hello there. I just tried a batch a different way this time. I followed the exact recipe but I rolled the balls out while dough soft. I then used 1/4 teaspoon to indent. After this, I put them in the refrigerator for an hour. I just took them out and put the jam in. Hope it works. They are for my son’s graduation party on Sunday so crossing my fingers. I make them all the tome at Christmas and they have flattened so I tried something new. Thanks

    reply to this comment >

  28. Milena says

    5 stars
    Just made these for second time. Turned out perfect! And not to mention so delicious! My dough also crumbled but I mixed it with my hands and that solved the problem. The first time I wasn’t so successful but this time they are up too standard:-)

    reply to this comment >

  29. Joyce says

    Tried these tonight. Used Land O Lakes and followed the recipe exactly. Mine flattened out and aren’t nearly as pretty as yours, but they taste great! Can definitely taste the almond. I might try again and do vanilla in the icing drizzle. Not sure what to do about the flattening.

    reply to this comment >

    • Tricia Buice says

      Thanks for the feedback Joyce. I wonder if the kind of jam makes a big difference with how much they spread. I’m going to be testing these again and hope to find a solution for the problems. I’m sorry they flattened out for you, and I bet they are pretty 🙂 I’m also going to try adding a tablespoon or two of cornstarch and see if that helps. Thanks for giving them a try and for the feedback! UPDATE: I added 2 teaspoons cornstarch to the flour and had no trouble. I’ve updated the notes, recipe and made suggestions for success. Hope this helps!

      reply to this comment >

    • Renee says

      5 stars
      I’ve found that chilling them overnite or at least 3 hours works best. I balled up one batch at a time so the dough didn’t sit out too long during that process. I also made sure not to use my finger to make the indentation but instead used the backside of a 1/4 tsp measuring spoon and gently pressed down just enough to make a pocket to hold the jam. It was my very first time making them too and they turned out perfect! Good luck on your next attempt!

      reply to this comment >

  30. Renee says

    I’m about to try this recipe for a cookie exchange tomorrow but plan to weigh the flour instead so that I don’t end up with a “crumby” dough like many complained about. 9 oz is the conversion for 2 cups flour by the way. Also I will be using LOL unsalted butter as well. Fingers crossed!

    reply to this comment >

  31. Jenna Fuchs says

    These look amazing! I’m thinking of using this recipe for a cookie exchange. How did you package them to keep them pretty? Wax or parchment paper between layers? Do the jam and icing set up? Or do they remain kind of sticky?

    Thank you!

    reply to this comment >

    • Tricia Buice says

      Chi Jenna – I packaged the cookies with wax paper between the layers. The jam sets up but is still a little tacky. The icing should harden but not as much as royal icing. If you’re not shipping them and are just sharing locally, I think they will do great. Tight packaging to ship out of town may lead to a less pretty cookie. Everybody said they arrived fine for this cookie exchange so that’s what I’m going with! Thanks!

      reply to this comment >

    • Tricia Buice says

      Hi Lynne – I am so sorry you had problems with this recipe. As you can see from my photos, I had a very good experience with this Land-O-Lakes recipe. I mentioned to another reader that had a similar problem, that I tested mine with Land-O-Lakes butter. I have bought off-brands of butter before, and had failed recipes that always worked before. I don’t know why this happened to your cookies, but perhaps you could refrigerate the dough a little longer and make sure it is firm before baking. I double checked my recipe against the Land-O-Lakes recipe and it seems everything is correct. I am sorry – hope you will try again.

      reply to this comment >

  33. Meg says

    Hi! I am wondering if anyone else had to modify the proportions of the ingredients. I followed the recipe to a T but I had to add another stick of butter to the dough for without it, it was so crummy! I tried forming it in my hands but it all fell to pieces. With another stick of butter it made an actual dough and I stuck it in the fridge for an hour at that point. For the glaze, I had to add more water, probably another tablespoon or soon. The recipe called for 2 teaspoons but this just made a glob of powdered sugar stuck to my whisk! Did anyone else run into these same issues? Thanks!

    reply to this comment >

    • Tricia Buice says

      Hi Danielle – If you store them in a cold location like a garage or unheated porch, they should be great for at least a week. The jam may cause them to be a little more soft but that’s not necessarily a bad thing. They are delicious and super easy too. Thanks for the great question!

      reply to this comment >

  36. Lisa | Garlic & Zest says

    These cookies look amazing — and your photography is terrific! Was wondering if you use Tailwind — because I am starting a new tribe called CHRISTMAS COOKIES and I’d love for you to participate! If you’re interested, send me an e-mail and I’ll invite you! Thanks — these cookies are going on my MUST TRY list this year!

    reply to this comment >

  37. Cindy says

    I love the looks of these cookies!! Yumm I will make. Someone asked if they freeze well… I freeze my thumbprints with jam and they turn out great! I put in freezer bags with wax paper in between each layer.

    Thank you!

    reply to this comment >

    • Tricia Buice says

      Hi Ruth Anne – the sugar for the cookie dough is granulated sugar – not icing/powdered sugar. However I do agree that many shortbread recipes use icing sugar so if you decide to substitute the granulated sugar please let me know how it turns out! I’ll update my recipe to clarify – thanks for the great question.

      reply to this comment >

  40. Alyssa says

    Hi, I really want to make these! They sound delicious and ridiculously simple! Did you use salted or unsalted butter? I’m not much of a baker so I never know unless it is specifically stated. Thanks!

    reply to this comment >

  41. Leah says

    I found that the 1/4 tsp. worked perfectly to make the size indention I needed. I lightly pressed it into the balls, and it was a perfect space for the jam. I used Eden Grape Butter instead — next time I’ll figure out how to add a PB component to this for a fun twist. Maybe in the icing.

    I used a combination of tapioca, coconut, garbanzo bean, and buckwheat flour to make this gluten free!
    Thanks for the share. Next step is to veganize!

    reply to this comment >

  43. Wendy says

    You took such care with the presentation as well as the flavor, turning something simple into something special. I was never tempted to bake thumbprint cookies until I saw these. Now I can't wait to play with this recipe 🙂

    reply to this comment >

  53. Mary Younkin says

    I love thumbprint cookies! This is the one recipe that I simply have not managed to get right in a gluten free version. I've probably tried it even more times than the almond bars! I am going to try once more before Christmas though. Fingers are crossed! <br /><br />Yours are absolutely gorgeous! I would have loved to receive those. YUM!

    reply to this comment >

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