If you’re on the hunt for melt-in-your-mouth cookies that look impressive and taste unforgettable, these Raspberry Almond Shortbread Cookies absolutely deliver! Picture tender, buttery shortbread surrounding a jewel-bright pop of raspberry jam, all accented with a delicate almond glaze—these beauties are as lovely as they are delicious. Whether you’re baking for a special occasion or simply treating yourself, Raspberry Almond Shortbread Cookies bring a delightful burst of flavor, texture, and charm to any table.
Ingredients You’ll Need
What I adore about this recipe is how a handful of pantry staples come together to create something so magical. Each ingredient shines through, perfectly balancing richness, tang, and fragrance to give Raspberry Almond Shortbread Cookies their classic taste and inviting aroma.
- Unsalted Butter: The buttery base provides melt-in-your-mouth richness—soften it well for easy creaming.
- Granulated Sugar: Sweetens the dough and helps the cookies hold their delicate shape.
- Almond Extract: Adds a fragrant, nutty aroma that sets these cookies apart from plain shortbread.
- All-Purpose Flour: Creates a tender structure—be sure to measure accurately for perfect texture.
- Seedless Raspberry Jam: Bright, tangy, and smooth, it offers a vibrant contrast to the buttery cookie.
- Powdered Sugar: The base for your drizzle, giving a sweet, delicate finish.
- Milk: Thins out your glaze to the perfect drizzle consistency—start with a little and add more as needed.
- More Almond Extract: A hint in the glaze amplifies the almond note and ties the whole cookie together.
How to Make Raspberry Almond Shortbread Cookies
Step 1: Cream Butter and Sugar
Start by preheating your oven to 350°F (175°C). In a large mixing bowl, cream together the softened unsalted butter and granulated sugar. Beat this mixture until it turns light, fluffy, and pale in color, which sets the stage for your cookie’s tender crumb. Once creamed, blend in the almond extract, making sure it’s evenly distributed for that signature flavor boost.
Step 2: Mix in the Flour
Gradually add the all-purpose flour to your butter mixture. Mix gently until a soft, cohesive dough forms—try not to overwork it, as that classic shortbread tenderness depends on a delicate touch. The dough might seem a bit crumbly at first but will come together as you combine.
Step 3: Shape and Fill the Cookies
Roll the dough into 1-inch balls and set them on an ungreased baking sheet, leaving about 2 inches between each. Use your thumb or the back of a spoon to gently press an indentation in the center of each ball. Fill each little well with about 1/2 teaspoon of seedless raspberry jam, taking care not to overfill—just enough for a jewel-like pop in every bite.
Step 4: Bake to Perfection
Bake the tray of cookies for 12 to 15 minutes, or until the edges are barely golden. You want them tender, so keep an eye on the color. Once baked, let the cookies cool on the baking sheet for about 5 minutes before moving them to a wire rack to finish cooling completely. This helps them set without breaking.
Step 5: Glaze and Finish
While the cookies cool, whisk together powdered sugar, a dash of almond extract, and just enough milk to create a smooth, drizzle-friendly glaze. Using a fork or small spoon, drizzle the glaze over the cooled cookies in zig-zags or swirls for a bakery-worthy finish. The glaze brings the flavors full circle and adds a gorgeous finishing touch to your Raspberry Almond Shortbread Cookies.
How to Serve Raspberry Almond Shortbread Cookies
Garnishes
Try topping each cookie with a sprinkle of slivered almonds before baking, or add a little fresh lemon zest to the glaze for a burst of citrusy brightness. Both add eye-catching appeal and flavor nuance that pairs beautifully with the raspberry and almond notes.
Side Dishes
Serve Raspberry Almond Shortbread Cookies alongside a pot of strong black tea, fragrant coffee, or a sparkling glass of prosecco for a sophisticated snack. They’re also lovely piled on a platter with mixed berries or paired with vanilla ice cream for an elevated dessert plate.
Creative Ways to Present
Arrange these cookies on a tiered dessert tray for a holiday gathering, or tuck a few into a decorative box for an edible gift. You can also make them the centerpiece of a shortbread cookie platter with other flavors and jams for variety. No matter the occasion, their vibrant centers make them naturally eye-catching.
Make Ahead and Storage
Storing Leftovers
Once fully cooled and glazed, keep your Raspberry Almond Shortbread Cookies in an airtight container at room temperature. They stay delicious and tender for up to 5 days—just be sure to separate layers with parchment if you’re stacking to prevent the glaze from sticking.
Freezing
If you want to prepare ahead, these cookies freeze beautifully! After baking and cooling (but before glazing), place them in a single layer in an airtight container, with parchment between layers. When ready to serve, thaw at room temperature and drizzle on the freshly made glaze for best results.
Reheating
For a just-baked feel, you can gently warm cookies in a 275°F (135°C) oven for 5 minutes. This revives the tenderness. If they’re already glazed, allow them to cool for another minute or two before serving to keep the glaze intact but slightly set.
FAQs
Can I use a different type Dessert
Absolutely! While raspberry is traditional and gorgeous, you can easily substitute with strawberry, apricot, or even blueberry seedless jam. Just make sure the jam isn’t too runny, or it could spread during baking.
How do I keep my cookies from spreading too much?
If your dough feels overly soft, feel free to chill it for 20–30 minutes before rolling. This helps the cookies hold their shape and gives that perfect, rounded thumbprint.
Do these cookies work with gluten-free flour?
Yes—use a good quality 1:1 all-purpose gluten-free flour blend for surprisingly similar results. The texture will be slightly softer, but still delicious. Make sure your jam and all other ingredients are gluten-free as well.
Can I double the recipe?
Absolutely! This recipe doubles beautifully. Just be sure to cream the butter and sugar thoroughly with each batch for consistently tender results, and bake on multiple sheets to avoid overcrowding.
Are Raspberry Almond Shortbread Cookies suitable for gifting?
Without a doubt! These cookies hold up well in transit (just package them snugly), and the beautiful jam centers make them irresistible in gift boxes or festive tins. They’re perfect for holidays, thank-yous, or anytime you want to brighten someone’s day.
Final Thoughts
I can’t help but smile every time I bake a batch of Raspberry Almond Shortbread Cookies—there’s just something extra-special about the mix of delicate almond aroma, buttery crumb, and vibrant jam. Give them a try, and don’t be surprised when they become a must-have for every special celebration (and plenty of cozy afternoons, too)!
Print
Raspberry Almond Shortbread Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicate and buttery shortbread cookies filled with sweet raspberry jam and topped with a delightful almond glaze. These Raspberry Almond Shortbread Cookies are perfect for holiday gatherings or as a special treat any time of the year.
Ingredients
Shortbread Cookies:
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
Filling and Glaze:
- 1/2 cup seedless raspberry jam
- 1/2 cup powdered sugar
- 1 to 2 teaspoons milk
- 1/4 teaspoon almond extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C).
- Cream butter and sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Mix in 1/2 teaspoon almond extract.
- Add flour: Gradually add the flour and mix until a soft dough forms.
- Form cookies: Roll the dough into 1-inch balls and place on a baking sheet. Make an indentation in the center of each ball.
- Add filling: Fill each indentation with raspberry jam.
- Bake: Bake for 12–15 minutes until lightly golden.
- Make glaze: Whisk together powdered sugar, almond extract, and milk to make a glaze.
- Drizzle: Drizzle glaze over cooled cookies.
Notes
- You can substitute any seedless jam you prefer, such as apricot or strawberry.
- For a stronger almond flavor, add slivered almonds on top before baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 25mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
