If you’re on the hunt for a cozy, yet elegantly simple treat, this Shortbread Thumbprint Cookies with Raspberry Jam and Almond Icing Recipe is an absolute winner. These cookies marry the buttery crumbly texture of classic shortbread with the vibrant burst of raspberry jam, all topped off with a delicate almond-flavored icing that adds just the right touch of sweetness. They’re perfect for sharing with friends, gifting during special occasions, or simply enjoying with a cup of tea on a lazy afternoon. Once you make these, they’re sure to become a cherished go-to in your baking repertoire.
Ingredients You’ll Need
Gathering a handful of simple staples is all it takes to bring this delightful recipe to life. Each ingredient plays a specific part, creating that satisfyingly rich and buttery base, bright fruity center, and that smooth, nutty drizzle on top.
- 1 cup unsalted butter (cold from the fridge, diced): Provides that rich, creamy shortbread texture and flavor.
- 3/4 cup granulated sugar: Adds the perfect level of sweetness and helps create a tender crumb.
- 1/2 teaspoon almond extract: Infuses the dough with a subtle, fragrant nuttiness that complements the raspberry.
- 2 1/2 cups flour: The foundation of the dough, giving structure and that melt-in-your-mouth feel.
- 1/4 teaspoon salt: Balances the sweetness and enhances the other flavors.
- 1/2 cup seedless raspberry jam: Bursts with fruity brightness, filling each thumbprint indentation.
- 1/2 cup icing sugar (or more as needed): For the smooth, sweet almond icing drizzle.
- 1 teaspoon milk: Helps achieve the perfect consistency for the icing.
- 1/2 teaspoon almond extract: Adds a final almond touch to the icing, tying the whole flavor experience together.
How to Make Shortbread Thumbprint Cookies with Raspberry Jam and Almond Icing Recipe
Step 1: Creaming the butter mixture
Start by beating together the cold, diced butter, granulated sugar, and 1/2 teaspoon almond extract with a handheld mixer or stand mixer until the mixture is smooth and well combined. This step is crucial as it creates the buttery base that will melt beautifully on your tongue.
Step 2: Forming the dough
Next, add the flour and salt to the butter mixture. Mix on low speed patiently until large, soft crumbs form and then continue mixing until those crumbs come together into a tender cookie dough. This may take some time, but the key is to keep mixing until the texture changes from sandy to pliable dough. This slow process gives you a buttery, perfectly textured shortbread.
Step 3: Shaping and filling the cookies
Roll the dough into 1-inch balls and place each on lined cookie sheets, spacing them about 2 inches apart to allow for even baking. Use your finger, a half-teaspoon measuring spoon, or even the back of a wooden spoon to create an indent in the center of each ball—it’s these thumbprints that will hold all that delicious jam. Fill each indentation with a dollop of seedless raspberry jam, adding that jewel-like pop of color and sweetness.
Step 4: Chilling the cookies
Chill the shaped cookies in the fridge for 2 to 4 hours, or if you’re short on time, pop them in the freezer for about an hour. This chilling step is key for firming up the dough so the cookies bake to a tender yet perfectly structured consistency.
Step 5: Baking and cooling
Preheat your oven to 350°F and bake the cookies on a tray one at a time for 13 to 16 minutes, until the edges are lightly golden and the cookies are just set. Let them cool on the cookie sheet for 5 minutes—this gives them a gentle firming moment—then transfer them to a wire rack to cool completely before icing.
How to Serve Shortbread Thumbprint Cookies with Raspberry Jam and Almond Icing Recipe
Garnishes
Once your cookies are fully cooled, drizzle them with the almond icing made by mixing icing sugar, milk, and almond extract to taste. This glaze not only looks stunning but adds a sweet, nutty finish that perfectly balances the tart raspberry. For a final flourish, sprinkle some finely chopped toasted almonds or a tiny pinch of edible gold dust for festive occasions.
Side Dishes
These cookies pair beautifully with classic afternoon accompaniments such as a cup of freshly brewed black tea, a robust coffee, or even a smooth glass of milk. If you’re hosting a brunch or tea party, arrange them alongside fresh berries and soft cheeses for a delightful sweet-savory contrast your guests will love.
Creative Ways to Present
Arrange these thumbprint cookies on a rustic wooden board or a delicate vintage plate to enhance their charm. For gifting, place them in decorative tins layered with parchment paper and tied with a satin ribbon—homemade gifts don’t get sweeter than this! Alternatively, assemble a cookie jar by alternating layers of jam-filled thumbprint cookies and small dollops of whipped cream for a stunningly easy dessert.
Make Ahead and Storage
Storing Leftovers
Store any leftover thumbprint cookies in an airtight container at room temperature, separated by parchment paper to prevent sticking. They will stay fresh and delicious for up to a week, making them a wonderful cookie to bake ahead and enjoy over several days.
Freezing
You can freeze unbaked, shaped cookies after chilling by placing them in a single layer on a baking sheet, and then transferring them to a freezer-safe container or bag once firm. Frozen dough balls keep well for up to 3 months—just thaw in the fridge before baking. Alternatively, baked cookies also freeze well in an airtight container for quick treats anytime.
Reheating
For that fresh-baked feel, warm the cookies in a preheated oven at 300°F for 5 minutes. This lightly reheats them without drying out the shortbread or melting the jam too much. Avoid microwaving to preserve the delicate texture and appearance.
FAQs
Can I use a different type of jam?
Absolutely! While raspberry jam offers a lovely balance of sweet and tart, you can substitute with apricot, strawberry, or even a darker fruit like blackberry, depending on your flavor preference.
Why is chilling the dough necessary?
Chilling helps solidify the butter in the dough, which prevents the cookies from spreading too much in the oven and ensures they hold their thumbprint shape with a tender but sturdy texture.
Can I make these gluten-free?
Yes! Use a gluten-free all-purpose flour blend that measures cup-for-cup in place of regular flour, and be sure to check that your jam and other ingredients are gluten-free certified.
What if I don’t have almond extract?
If almond extract isn’t on hand, you can omit it or swap in vanilla extract for a different but equally wonderful flavor profile. The cookies will still be delicious!
How thick should the icing be?
The icing should be thick enough to drizzle but thin enough to flow smoothly—adjust the consistency with a little extra milk or icing sugar until you achieve this balance. It should coat the back of a spoon without running off immediately.
Final Thoughts
I can’t recommend this Shortbread Thumbprint Cookies with Raspberry Jam and Almond Icing Recipe enough if you want a baked treat that feels both nostalgic and effortlessly elegant. The combination of buttery shortbread, vibrant jam, and delicate icing is pure magic, perfect for brightening any occasion or quiet evening. Give it a try—you’re going to love how easy it is to make and how irresistible the results turn out.
Print
Shortbread Thumbprint Cookies with Raspberry Jam and Almond Icing Recipe
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Total Time: 33 minutes plus chilling time (2-4 hours)
- Yield: 3 dozen (approximately 36 cookies)
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delightfully buttery and tender Shortbread Thumbprint Cookies filled with sweet raspberry jam. These classic cookies combine a crumbly, melt-in-your-mouth shortbread dough with a sweet and tangy fruit center, perfect for gifting or enjoying with tea.
Ingredients
Shortbread Dough
- 1 cup unsalted butter (cold from the fridge, diced)
- 3/4 cup granulated sugar
- 1/2 teaspoon almond extract
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon salt
Filling and Topping
- 1/2 cup seedless raspberry jam
- 1/2 cup icing sugar (or more as needed)
- 1 teaspoon milk
- 1/2 teaspoon almond extract
Instructions
- Prepare the butter mixture: Beat the cold, diced unsalted butter with granulated sugar and 1/2 teaspoon almond extract using a handheld or stand mixer until well combined and creamy.
- Incorporate dry ingredients: Add the flour and salt to the butter mixture. Mix on low speed until large, soft crumbs form and the sandy mixture comes together into a cohesive cookie dough.
- Shape the cookies: Roll the dough into 1-inch balls and place them 2 inches apart on lined cookie sheets. Create an indent in the center of each dough ball using a 1/2 teaspoon measuring spoon or the back of a wooden spoon for a neat appearance.
- Fill with jam: Spoon seedless raspberry jam into each indent, ensuring the center is filled but not overflowing.
- Chill the dough: Refrigerate the shaped cookies for 2 to 4 hours or freeze for 1 hour to firm them up before baking.
- Bake the cookies: Preheat the oven to 350°F (175°C). Bake the cookies one tray at a time for 13-16 minutes or until they are lightly golden around the edges and just set.
- Cool the cookies: Let the cookies cool on the baking sheet for 5 minutes to set further, then transfer them to a cooling rack to cool completely.
- Prepare icing glaze: Mix the icing sugar with milk and 1/2 teaspoon almond extract until smooth and drizzle over the cooled cookies if desired.
Notes
- Use cold butter to achieve the best crumbly texture in the shortbread dough.
- Chilling the dough before baking is essential to prevent spreading and maintain cookie shape.
- Adjust icing sugar amount in the glaze to your preferred consistency for drizzling.
- Seedless raspberry jam is recommended to avoid seeds interfering with the smooth jam filling.
- Store cookies in an airtight container at room temperature for up to one week.
