Almond and Raspberry Shortbread Thumbprints Cookies

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Almond and Raspberry Shortbread Thumbprints are the kind of cookies that look delicate but pack a big flavor punch. Buttery, crumbly shortbread with just a hint of almond, topped with a burst of tart raspberry jam—they’re equal parts elegant and nostalgic.

These cookies are ideal for the holidays but too good to save for special occasions. They’re simple to make, with a melt-in-your-mouth texture and a bright, jammy center that adds just the right amount of sweetness.

What makes these cookies special is the balance. The richness of the shortbread contrasts with the fruitiness of the jam, while the almond extract adds warmth and depth without overpowering the flavor.

They’re also a breeze to bake. No rolling pins, no chilling for hours—just shape, press, and bake. You can have a tray in the oven within 15 minutes.

Visually, they’re a win. Each cookie has that classic thumbprint look: golden edges, a jewel-toned center, and a dusting of powdered sugar if you want to dress them up.

The dough is incredibly forgiving, too. You can make it by hand, in a stand mixer, or even in a food processor. It holds shape well and bakes evenly.

These cookies are also endlessly versatile. Swap the jam flavor, add lemon zest to the dough, or drizzle a little white chocolate over the top once cooled.

They store beautifully in an airtight container, making them perfect for gifting or make-ahead baking.

Serve them with coffee, add them to a dessert tray, or bring them to a cookie swap—they shine wherever they go.

They’re great for involving kids in the kitchen, too. Pressing the thumbprint and spooning in the jam is just the right amount of fun for little helpers.

And even though they look like bakery treats, these thumbprints are genuinely easy enough for beginners. Once you try them, you’ll find yourself baking them again and again.

The best part? They taste as good as they look.

Servings

Makes: About 24 cookies

Time

• Prep Time: 15 minutes
• Bake Time: 12–14 minutes
• Total Time: 30 minutes

Ingredients

• 1 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 1/2 tsp almond extract
• 2 cups all-purpose flour
• 1/2 cup raspberry jam (seedless preferred)
• Optional: powdered sugar for dusting

Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream butter and sugar until light and fluffy.
3. Mix in almond extract.
4. Gradually add flour, mixing until dough forms.
5. Roll dough into 1-inch balls and place on prepared baking sheet.
6. Use your thumb or the back of a spoon to press an indentation into each ball.
7. Fill each indentation with about 1/2 teaspoon of raspberry jam.
8. Bake for 12–14 minutes, until edges are just starting to turn golden.
9. Cool on the pan for 5 minutes before transferring to a wire rack.
10. Optional: Dust cooled cookies with powdered sugar before serving.

Tips

• Use seedless jam for a smooth center.
• Don’t overbake—these cookies should stay pale with lightly golden bottoms.
• If the dough cracks when you press it, roll the ball again until smooth.
• Try other jam flavors like apricot, cherry, or blueberry.

Why You’ll Love This Recipe

These cookies are crisp, buttery, fruity, and look like they came from a bakery case. The almond shortbread melts in your mouth, and the jam adds the perfect pop of flavor.

Almond and Raspberry Shortbread Thumbprints are the kind of cookies that deliver big flavor with simple ingredients. Easy to make and beautiful to serve, they’re a timeless classic you’ll come back to every season.