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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. ย 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.ย 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 beย 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.ย - 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)
- ยผ teaspoon salt
- 1 cup unsalted butter room temperature (226g or 16 tablespoons)
- โ cup granulated sugar (135g)
- ยฝ teaspoon almond extract
- ยฝ 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
- ยฝ 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 ยฝ 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 350ยฐF. 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 ยผ 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.ย
- 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 cookiesย are true gems.ย Theyโre crispy, tender, buttery shortbread oatmeal cookies filled with jam and a sprinkle of streusel around the edges and I canโt wait for you to try them!
Mary Berryโs Viennese Whirls โ enjoy these delicious, tender melt-in-your-mouth butter cookies slathered with raspberry jam and a light vanilla buttercream filling.
Originally published December 2012 – ย photos, recipe, and text updated October 2020
Victoria Gutierrez
I followed the recipe, carefully measured, made sure I used the butter at room temp, and cooled the dough. When I took the dough out from the refrigerator after two hours, it was rock hard and nearly impossible to work with. The cookies do taste good, but they never spread out so aren’t as visually pleasing as other thumbprint cookies I’ve made. I live at a higher altitude (4500 ft.) and I’m thinking that if I try these again I will either add more butter or not chill the dough. Normally, at higher altitudes you increase the temperature and decrease the baking time. I used a convection oven at 350 for 11 minutes.
Jeannie
I followed your instructions to the tee, measured flour carefully… and the dough was dry and crumbly. I looked at other similar recipes and they all called for an egg yolk… I will try again. The cookies were sad looking, but tasted good. ?
Tricia Buice
Thanks for the feedback Jeannie. I’ve never used egg yolk in mine, and didn’t need it. Sorry you had trouble. Best wishes for a wonderful holiday season.
Kristi
I made these cookies exactly as the recipe was given and they were superb! The high quality raspberry jam is a must! Thanks for another “keeper” in my Christmas Cookie arsenal! The neighbours are raving about them.
Tricia Buice
Thank you for the feedback Kristi! The flavor in these cookies is unbeatable. Thank you for commenting ๐
Tricia Buice
You are correct Rebecca. There is no cornstarch in the recipe.
Pauline
Question for you all, may I use orange mar fruit spread, instead of the rasberry jam for therasberry almond shortbread thumbprint cookies. Thank you. If so how much? Any other changes, I would need to make?
Tricia Buice
Hi Pauline. You can use any kind of jam or fruit spread in equal amounts for these cookies. I don’t like using jelly however, as it tends to boil too much due to the extra sugar. Enjoy!
Jennifer @ Seasons and Suppers
These cookies would be the star of any cookie tray, for sure. So pretty! And they look simply delicious, too ๐ Need to add these to my holiday baking list.
Tricia Buice
Thank you Jennifer! These cookies are terrific for holiday baking. Enjoy!
J Hardman
These look delicious, but there’s a lactose issue in the family. Would it be possible to use shortening instead of butter in this recipe?
Tricia Buice
Great question! I haven’t tried using shortening but I think it would work fine. The cookies may be a little more crisp, however. Be sure you don’t over-bake and let us know how it turns out for you! Good luck
Melissa
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?
Tricia Buice
Hi Melissa. I would leave these cookies for last. They are so good! To freeze you will need to bake them with the jam, then cool and freeze. I would not ice them until they’re thawed. The jam bleeds a little into the icing over time making these best eaten within a few days. I recently posted a terrific freezable cookie – Orange Cream Star Cookies. They come out of the freezer like they were just baked. Good luck with you baking and happy holidays! I finished all my baking today – woohoo!
Janine
Love this recipe!!!
I remember making these last year and they were a HIT!!
Rebecca
I’m confused, there’s no cornstarch in the recipe….
Tricia Buice
A long time ago I had cornstarch in the mix. After further testing it was removed from the ingredient list and is no longer on the printable recipe card. Hope that clears it up.
Mary
Your notes say, “…Then slide the next parchment filled with cookie dough balls right onto the still warm sheet and bake. Donโt let the dough balls sit on a hot pan. If you donโt have one and donโt want to purchase a rimless baking sheet, make sure your cookie sheet is cooled completely before placing the dough balls on the pan. If itโs 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!
Tricia Buice
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.
Mary
Yes, thank you!
Jackie
Can you freeze dough
Tricia Buice
Hi Jackie – I have not tried freezing the dough first, so I’m not sure. The baked cookies can be frozen with great success. I wait to put the icing on until after they are thawed. Good luck!
Anne
These cookies are absolutely delicious. I did have the spreading problem but came back to read your tips and I am going to try them again at this years cookie exchange
Tricia Buice
Thanks for giving them a try Anne. Good luck on the next batch. These cookies are one of my all time favorites for sure.
Kathy Ernst
How will this recipe work with a 1:1 gluten free flour ?
Tricia Buice
Hi Kathy – I have not tested this recipe with gluten-free flour but I think it should work fine. Maybe make half a batch to start and see how it goes. Let us know how it works out for you. Your experience will help other gluten-free bakers.
Elise
Can the raspberry thumbprint cookie be frozen?
Tricia Buice
Hi Elise – I think they will be fine to freeze, but I would wait to ice them until they are thawed. Good luck.
Sam
I freeze them with the icing and they turn out fine! These cookies are a huge hit with everyone!!
Tricia Buice
Thanks Sam! Glad these turned out great for you, too.
Barb
Tried this recipe today and cookies are delicious. I shaped all the cookies first then refrigerated before baking and they maintained their shape.
Tricia Buice
So glad these worked out for you Barb! What a terrific cookie ๐
Jill Luciano
Oven temperature?
Tricia Buice
Hi Jill – preheat oven to 350 degrees F.
Tricia Buice
Hi Janet. I don’t use cornstarch in these cookies anymore. I tried it and found that it just wasn’t necessary so it was removed some time ago. Enjoy!
Marlene
Hello
I do not see any eggs in the recipe for the Raspberry Almond Shortbread cookies. Is that correct?
Tricia Buice
That is correct Marlene. Shortbread typically does not have eggs in the dough. Enjoy!
Carol
Can these cookies be frozen?
Tricia Buice
Hi Carol. I think they will be fine to freeze but I would wait to add the icing until you are getting ready to serve. Good luck – let us know how they turn out for you!
Donna Maxwell
Really simple to make and delicious to eat!
Tricia Buice
Thanks for the feedback Donna and thanks for trying the recipe. A personal favorite of mine for sure ๐
Michelle Stringer
Best dang cookies EVER!!!
Tricia Buice
I agree – so tasty and melt in your mouth delicious ๐ Thank you Michelle!
Jean neja
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
Tricia Buice
I agree Jean – these have the best taste of just about any cookie I’ve ever had. Always a favorite! Thanks for trying the recipe and for taking the time to comment.
Michelle
I love viennese cookies.
Elizabeth Miller
Do these cookies taste anything like Spritz cookies ?
Tricia Buice
Hi Elizabeth. They have a similar texture, and since they are a light butter cookie, I would say they taste similar to Spritz cookies. However, the raspberry jam really adds a lot of flavor. They are buttery and tender so they are similar to Spritz in that way. Good luck!
Theresa
Can you make the dough one day and do the cooking another day?
Tricia Buice
Hi Theresa – yes you can make this dough ahead. Enjoy!
Kim Briggs
These are my new favorite cookie. Super easy to make and are simply delicious! I will be making them again and again and again!!!
Tricia Buice
Thank you so much for the feedback Kim! We appreciate you trying this recipe and for letting us know how it turned out for you. Have a wonderful holiday!