This post may contain affiliate links. Please read my disclosure policy.
Delicious Raspberry Almond Shortbread Thumbprints
Try these amazingly delicious thumbprint cookies with a subtle almond flavor.
Raspberry Almond Shortbread Thumbprints are made with 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 a great 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’s so much flavor in these tiny cookies, it’s almost surprising when you take a bite of these tender, crisp cookies.
Not just for the holidays!
These pretty Raspberry Almond Shortbread Thumbprints 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 this cookie recipe originally adapted from Land-O-Lakes. The less than glowing reviews indicated the cookie dough was dry and others mentioned the cookie dough spread too much.
I’ve tested and retested this recipe and feel completely confident with the measurements, proportions, ingredients, method and end result.
To help you do the same, I’ve made lots of notes and provided tips for cookie perfection every time. This recipe will help make you the star baker at your next cookie challenge!
Overview: Ingredients needed to make Raspberry Almond Shortbread Thumbprints
- All-purpose Flour – we use unbleached all-purpose flour for these thumbprints
- Salt – if using salted butter, omit adding salt
- Butter – use good quality butter like Land-O-Lakes. We prefer using unsalted butter for these cookies.
- Sugar – granulated / white sugar is used in this recipe
- Almond Extract – the subtle almond flavor is terrific in both the cookie dough and icing
- Raspberry Jam – you can use seedless or seeded jam for these cookies. The almond and raspberry flavor combination is terrific but feel free to experiment with vanilla extract and other kinds of jam
- Powdered Sugar – used for making a simple icing to be drizzled on the cooled cookies
TIPS for success
TIPS for making perfect Raspberry Almond Shortbread Thumbprints:
- 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. If you use too much flour you’ll end up with dry, crumbly cookie dough.
- As this cookie dough is made with only a few ingredients, using good quality butter can make or break your cookies. Stick with a regular unsalted butter like Land-O-Lakes.
- Use good quality raspberry jam. Smuckers seedless Raspberry Jam or Stonewall Kitchen’s Red Raspberry Jam are two of my favorites.
Baking tips
- 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. 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. - Don’t let the dough balls sit on the hot pan! If you’re placing the dough balls directly onto the baking sheet, the cookie sheet must be cold. If the pan is not cold the cookies will begin to melt and will spread too much in the oven.
Important tips
- 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 cookies are best when lightly browned on the bottom. Don’t over-bake!
- There’s a wide range noted for measuring the almond extract in the glaze ingredients. Start with less, taste the glaze and add more if you think it needs it.
Test new recipes before you need them
- 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!
- 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.
I hope the tips help you have great success with these Raspberry Almond Shortbread Thumbprints.
How to store jam filled thumbprints:
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 un-iced cookies in a single layer on a large baking sheet, then once frozen, stack between layers of wax paper.
Do not drizzle with icing until after the cookies are completely thawed. The jam color may bleed a little into the icing over time.
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.
Top the Raspberry Almond Shortbread Thumbprint cookies with a pretty glaze if desired.
Thanks for PINNING!
Raspberry Almond Shortbread Thumbprints
Ingredients
For the cookie dough:
- 2 cups all-purpose flour (252g)
- ¼ teaspoon salt
- 1 cup unsalted butter room temperature (226g or 16 tablespoons)
- ⅔ cup granulated sugar (135g)
- ½ teaspoon almond extract
- ½ cup seedless raspberry jam (4 ounces)
For the glaze:
- 1 cup powdered sugar (115g)
- 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
- In a small mixing bowl whisk together the flour and salt. Set aside.
- In a large mixing bowl, combine the butter, granulated sugar and ½ 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 hour.
- Preheat oven to 350°F. 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 ¼ teaspoon jam.
- 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.
- Combine the glaze ingredients in a small bowl and whisk until smooth. Drizzle over cookies and allow them to set.
Recipe Notes
- When measuring 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 jam not 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 unsalted butter in all my baking recipes. If you use salted butter 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.
- 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.
Nutrition
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.
Originally published December 2012 – photos, recipe, and text updated October 2020
Alicia
I just did my first time making this & when all ingredients are mixed together it was a “crumble” vs a true dough. I will be making this again in the next few days & want to know what I did wrong. Finished product was decent. When I went to get crumble out from fridge & formed, my hands were fairly warm & melted the crumbles into an ok feeling ball dough.
Tricia Buice
Hi Alicia. Double check your flour measurements. Stir the flour in the bag before scooping lightly into a measuring cup. Level off the top to ensure the proper amount of flour. Enjoy!
Marie
These are great but the recipe says yeild is 36. I could barely get half that and i feel like they are pretty small
Renee
I had no issues each time I’ve made these. Perhaps you make them too large or something went wrong with the recipe.
Sandie
Do these cookies freeze well?
Tricia Buice
Hi Sandie. These cookies taste fine after freezing but are not as pretty. If you plan to freeze, skip adding the drizzled icing until after they are thawed. The color from the raspberry jam will bleed into the icing over time.
Ruth
Hi, do you put the flour loosely in the measuring cup using a spoon, or do you scoop the measuring cup in the flour which packs the flour more tightly? I know that it can make a difference which technique is used, so I wanted to get the flour measurement right. Thanks!
Tricia Buice
Great question Ruth. I NEVER scoop the measuring cup into the flour. The proper way to measure is to first stir the flour then lightly spoon the flour into the measuring cup. Run the dull side of a knife across the top to level. Or, you can use a scale which makes everything easier! I wrote about measuring flour in a post titled Top 9 Baking Tips and Tricks. Enjoy!
DM
I’ve been making these for years now. Crowd favorite. Question: I noticed in this latest version you no longer use cornstarch… why was it removed?
Tricia Buice
We continued to test the recipe and found that it wasn’t necessary. You can still use it if you want but it only makes the cookies softer. Thanks for the feedback DM!
DM
Got it. Just curious. Thank you!
Tricia Buice
Thank you!
Daisy
Too much flour called for. Dough turns out crumbly.
Tricia Buice
We appreciate your feedback Daisy but believe you must have mis-measured. We’ve been making these cookies for more than a decade and as you can see in the video, it works! I also used this base recipe for other cookie recipes. We love it and never have trouble with it being dry. Hope you’ll try again.
Kim
I have been making these cookies for several years and they are delicious. The combination of the dough with the hint of almond extract and the raspberry jam really compliment each other well. These cookies always receive an extra review as part of my holiday baking. I also like them because they are not hard to make, even if you are just starting to bake. Thanks for sharing this recipe.
Tricia Buice
Thank you for the feedback Kim. We appreciate it so much. Bravo!
Danette
Love these !!!
I use a dairy free butter, makes a richer taste,
Dairy free butter is lots of different plant based
Ingredients. My friends who are dairy free love them
Tricia Buice
Thanks Danette! How awesome you used dairy free butter. So glad you enjoyed these cookies and that it worked so well! Enjoy and happy holidays.
Vicki
These are my family’s favorite Christmas cookies. I also make them using Cherry Preserves and they are so good with the cherry and almond flavors together. I made them for our church’s Hope for Christmas day and used vanilla extract because we were not supposed to use any nuts in our treats. I could have used Imitation Almond but only had the real stuff. So I used the vanilla and they were also great. You cannot go wrong with these cookies whether cherry, raspberry or even blackberry!
Vicki
P.S. When I fill up a baking sheet of the unbacked cookies, I put the tray in the fridge to get them cold while I fill up the next baking sheet. Having them cold when they go into the oven helps to keep them from spreading. Something I learned from baking sugar cookies.
Tricia Buice
Thanks Vicki! Great idea 🙂
Tricia Buice
Thanks for taking the time to comment Vicki. I love the idea of cherry preserves with the almond. Two of my favorite flavors! Enjoy and have a wonderful holiday season!
Okie
Is it okay to leave the dough in the fridge over night?
Tricia Buice
Hi Okie – yes you can refrigerate this dough overnight. Be sure to cover the bowl with plastic wrap and you’re good to go!
Dana Giordano
Hi is there a way to yield this recipe? I need to make 9 dozen for a cookie exchange party..
Thank you
Tricia Buice
Hi Dana. When you go to print the recipe, there are options that pop up first for increasing or decreasing the yield. Enjoy!
Michelle
These cookies are very good. The recipe was easy to follow. The dough did get hard but it was manageable.
I will be making them again!
Tricia Buice
Thanks for the feedback Michelle!
Debby Bonisolli
For the top glaze I just melted some white chocolate and decorated the top with that. So yummy!
Tricia Buice
Oh That sounds lovely Debby! Thank you for sharing 🙂
Jackie
These are amazing. My husband liked them so much I never even bothered with the glaze.
Tricia Buice
Thank you Jackie! So glad you all enjoyed these cookies. They’re hard to beat with the great texture and terrific flavor. Yum!