Let me tell you, the scent of buttery shortbread mingling with sweet raspberry jam and crunchy toasted almonds wafting from my oven is enough to stop me in my tracks every single time. There’s something about the way those cookies puff up ever so slightly, their golden edges just kissing the baking sheet, and that glossy jewel of raspberry nestled right in the center, that makes my kitchen feel like a holiday postcard. The first time I made these Raspberry and Almond Shortbread Thumbprints, I was instantly hooked. It was one of those drizzly December afternoons, you know, when the world outside is gray but inside, the glow from the oven promises pure, nostalgic comfort.
I remember being knee-high to a grasshopper, watching my grandma press her thumb into cookie dough and spoon in just a dab of jam. My little hands couldn’t wait to help, though I was mostly there for the taste tests. Years ago, I tried to recreate those magic moments on a whim for a bake sale, thinking it would be just another cookie. Oh, but I wish I’d discovered this exact recipe so much sooner! The almond extract adds a subtle richness, and the raspberry jam brings a tart-sweet sparkle that’s almost addictive. My family couldn’t stop sneaking them off the cooling rack (honestly, can you blame them?), and these thumbprints have become a staple for gifting, holiday platters, and, let’s face it, midnight snacks.
There’s a kind of joy in watching people’s faces light up when they bite into one. These cookies are dangerously easy to make, seriously, and they look gorgeous enough to brighten up your Pinterest cookie board or impress at any potluck. I’ve tested this recipe more times than I care to admit—in the name of research, of course—and every time, it feels like a warm hug from the past. Bookmark this one, because Raspberry and Almond Shortbread Thumbprints are about to become your new festive favorite.
Why You’ll Love This Recipe
Let me share a few reasons why these Raspberry and Almond Shortbread Thumbprints have earned their spot as my go-to festive cookie (and believe me, I’ve baked my way through mountains of recipes). After years of holiday baking, a couple rounds of professional pastry courses, and plenty of taste tests (some successful, some hilariously not), I can say this recipe offers something truly special.
- Quick & Easy: Comes together in under 40 minutes, perfect for busy weeknights or those last-minute holiday gatherings when you need a showstopper without the stress.
- Simple Ingredients: No complicated grocery runs—just pantry staples like flour, butter, sugar, almond extract, and a jar of raspberry jam. You probably already have everything you need.
- Perfect for Festive Occasions: These cookies are made for holiday cookie swaps, brunches, potlucks, or as sweet gifts for friends and neighbors. They look stunning on any dessert table.
- Crowd-Pleaser: Kids love the jammy centers, adults swoon over the tender almond shortbread, and everyone goes back for seconds. These always get rave reviews (with a few requests for the recipe, too!).
- Unbelievably Delicious: The texture is the best kind of crumbly—melts in your mouth, not in your hand. The flavor combo is classic comfort food with a festive twist.
What sets this recipe apart isn’t just the ingredients—it’s the method. Creaming the butter until fluffy, adding just the right amount of almond extract, and using a good-quality raspberry jam (seriously, you can taste the difference) makes these thumbprints extra special. I’ve tested versions with different flours, jams, and even swapped in dairy-free butter, but this balance of flavors always wins.
This recipe isn’t just good—it’s the kind that makes you close your eyes after the first bite and smile. It’s comfort food that feels a little fancy, but remains joyfully simple. Whether you’re impressing guests or sneaking a cookie with your morning coffee, these thumbprints turn ordinary moments into a celebration.
What Ingredients You Will Need
These Raspberry and Almond Shortbread Thumbprints come together with simple, wholesome ingredients that deliver bold flavor and a satisfyingly tender texture. Most are pantry staples, and a few can be easily swapped for dietary needs or flavor preferences (I’ll share my favorite brands and tips, too!).
- For the Shortbread Dough:
- 1 cup (226g) unsalted butter, softened (I recommend Kerrygold for a rich flavor, but any good quality butter works)
- 2/3 cup (135g) granulated sugar
- 2 large egg yolks, room temperature
- 1/2 teaspoon pure almond extract (don’t skip—this makes the flavor pop!)
- 2 cups (240g) all-purpose flour (substitute with gluten-free 1:1 flour if needed)
- 1/4 teaspoon fine sea salt (balances sweetness)
- For the Filling & Topping:
- 1/2 cup (160g) raspberry jam (look for seedless, or use homemade if you’re feeling fancy)
- 1/2 cup (50g) finely chopped toasted almonds (optional, but adds a lovely crunch and nutty finish)
- Ingredient Tips & Substitutions:
- Butter: If you’re dairy-free, Earth Balance sticks work pretty well (the texture will be a touch softer).
- Jam: Try apricot or strawberry for a twist. In summer, swap in a spoonful of fresh berry compote.
- Flour: Almond flour gives a slightly different texture—more crumbly and nutty. Great for gluten-free folks.
- Egg Yolks: These make the dough extra rich. If you’re egg-free, 1 tablespoon of cornstarch plus 2 tablespoons water can substitute (texture will be a bit firmer).
- Almonds: If you’ve got a nut allergy, skip the topping or use toasted coconut flakes instead.
- Brands I Trust: For jam, Bonne Maman and Smucker’s seedless raspberry are always reliable. For flour, Bob’s Red Mill 1:1 gluten-free blend works beautifully.
All of these ingredients are easy to find, and most can be swapped to suit your pantry or taste. The mix of almond and raspberry is classic, but you can get creative without losing the festive magic.
Equipment Needed
You don’t need a fancy kitchen to whip up these Raspberry and Almond Shortbread Thumbprints, just a handful of trusty tools. Here’s what I use every time:
- Mixing Bowl: A sturdy medium-sized bowl works best. If you’ve got a stand mixer, great—otherwise, a hand mixer or even a strong arm will do.
- Electric Mixer: Stand or hand mixer for creaming the butter and sugar (trust me, you want it fluffy).
- Rubber Spatula: For scraping down the bowl and folding in flour without over-mixing.
- Measuring Cups & Spoons: Precision matters for shortbread!
- Baking Sheet: Lined with parchment paper for easy cleanup and perfect bottoms.
- Teaspoon or Thumb: To make the signature indent—nothing beats the old-fashioned method, but a measuring spoon keeps them uniform.
- Small Spoon: For dropping that glossy jam right into the center.
- Wire Rack: Cooling the cookies keeps them crisp.
If you don’t have a mixer, just be ready for a bit of muscle when creaming the butter. I’ve made these with just a whisk on a camping trip—doable, but a mixer is easier. For parchment, you can swap in a silicone baking mat. And if you’re on a budget, dollar store gear works in a pinch (just check for warping in baking sheets). Clean your tools right after baking to keep them in good shape for next time!
Preparation Method
Here’s how to make Raspberry and Almond Shortbread Thumbprints that turn out perfectly tender, buttery, and jammy every time. I’ve included both US and metric measurements, plus handy tips from years of trial and error.
- Preheat & Prep:
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper for easy cleanup.
- Cream the Butter & Sugar:
- In a mixing bowl, beat 1 cup (226g) unsalted butter until smooth and creamy (about 2 minutes with a mixer).
- Add 2/3 cup (135g) granulated sugar. Beat again until light and fluffy—this takes about 2-3 minutes. The mixture should be pale and hold soft peaks.
- Add Egg Yolks & Almond Extract:
- Add 2 large egg yolks and 1/2 teaspoon almond extract.
- Mix until fully combined. Scrape down the sides to avoid streaks.
- Incorporate Dry Ingredients:
- Mix together 2 cups (240g) all-purpose flour and 1/4 teaspoon sea salt in a separate bowl.
- Add dry mixture to wet ingredients gradually, mixing on low speed or by hand.
- When the dough starts to come together, switch to a spatula and gently fold until just combined. Don’t overwork—shortbread likes a light touch!
- Shape the Cookies:
- Scoop out dough by the tablespoon (about 20g) and roll into smooth balls.
- Place balls 2 inches (5cm) apart on the prepared baking sheet.
- Press a deep indent into the center of each ball with your thumb or the back of a teaspoon (don’t push all the way through, just enough for the jam).
- Fill & Top:
- Spoon about 1/2 teaspoon (2g) raspberry jam into each indent.
- Sprinkle with chopped toasted almonds if using.
- Bake:
- Bake for 12-14 minutes, until the edges are just golden. The jam should look glossy and set, but not bubbly.
- Rotate the pan halfway through for even baking.
- Cool:
- Let cookies cool on the baking sheet for 5 minutes (they’re fragile when hot).
- Transfer to a wire rack and cool completely—this keeps the bottoms crisp and the jam set.
- Troubleshooting:
- If the dough cracks, it’s a bit dry—add a teaspoon of milk and knead gently.
- If the cookies spread too much, chill the dough for 15 minutes before shaping.
- Jam running over the sides? Use a thicker jam or chill cookies before baking.
Pro tip: Don’t rush the creaming step—it’s the secret to melt-in-your-mouth texture. And always let the cookies cool before moving, or risk jammy fingerprints everywhere (I learned this the hard way!).
Cooking Tips & Techniques
Over the years, I’ve picked up a handful of tricks for perfect Raspberry and Almond Shortbread Thumbprints. Some came from pastry classes, others from classic baking fails in my own kitchen. Here’s what really works:
- Butter Temperature: Use butter that’s soft but not melted. If it’s too warm, your cookies will spread and lose their shape.
- Cream, Don’t Rush: Let the mixer run until the butter and sugar look fluffy—this tiny bit of patience makes for a tender crumb.
- Uniform Indents: I’ve tried using both thumbs and spoons. Measuring spoons (round side) give a pro look, but nothing beats the nostalgia of thumbprints!
- Jam Consistency: Thick jam works best. If you only have runny jam, simmer it for a minute to thicken. Otherwise, it’ll bubble over and make a mess.
- Dough Cracking: If the dough cracks when you press, roll the balls between your palms until really smooth. A quick fix is a dab of milk to moisten.
- Chilling: If your kitchen is warm, chill the shaped cookies for 10-15 minutes before baking. They’ll hold their form better.
- Batch Baking: Make a double batch and freeze half the dough for instant cookies next time. Just thaw, shape, and bake.
I’ve had cookies that flattened into pancakes, jam that boiled over, and dough so dry it crumbled. My best advice? Respect the butter, measure carefully, and don’t be afraid to tweak the baking time if your oven runs hot or cold. Multitasking is easy here—prep the dough while your nuts toast, and fill cookies as the first batch bakes. Consistency comes from following these little steps, and soon enough, you’ll be whipping up thumbprints like a pro.
Variations & Adaptations
One of the joys of Raspberry and Almond Shortbread Thumbprints is how adaptable they are. Over the years, I’ve tinkered with the recipe to suit all sorts of tastes and dietary needs. Here are my favorite variations—plus one of my own family-tested twists!
- Gluten-Free: Swap the all-purpose flour with a 1:1 gluten-free blend. Bob’s Red Mill is my go-to. Texture stays tender, and no one will notice the difference!
- Seasonal Jam: Try apricot, blackberry, or blueberry preserves in the center. In summer, a tiny dollop of lemon curd is heavenly.
- Nut-Free: Skip the almonds and sprinkle with toasted coconut or a dusting of powdered sugar after baking.
- Low-Sugar: Use a fruit-sweetened jam and reduce the sugar in the dough to 1/2 cup. The cookies will be less sweet but still delicious.
- Chocolate Thumbprints: Press a chocolate chunk or drizzle melted chocolate over the cooled cookies for a decadent twist.
- Vegan: Replace butter with plant-based sticks and use an egg replacement (like flaxseed “egg” or cornstarch + water).
My personal favorite? Swapping raspberry jam for homemade cherry preserves and adding a tiny splash of vanilla in the dough. It turns a classic into something just a little unexpected—my kids always request this version for Valentine’s Day. Don’t be afraid to experiment—the base recipe is forgiving, and you can tailor it for every season or family tradition.
Serving & Storage Suggestions
These Raspberry and Almond Shortbread Thumbprints taste best at room temperature, when the shortbread is tender and the jam is perfectly set. I like to arrange them on a festive platter, sprinkled with extra chopped almonds or a dusting of powdered sugar for that “wow” factor. They pair beautifully with a hot cup of tea, mulled wine, or even a splash of spiced cider.
If you’re serving for a crowd, stack them in layers with parchment between so they don’t stick. For gifting, pack in a pretty tin lined with wax paper. These cookies hold their shape well, making them ideal for transport (and Pinterest-worthy photos!).
To store, place in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a single layer on a baking sheet, then transfer to a zip-top bag—thaw at room temperature before serving. If you like them warm, pop in a 300°F (150°C) oven for 2-3 minutes or microwave for 10 seconds (careful, jam gets hot!). Flavors deepen after a day or two, so they’re even better as leftovers—if you have any left!
Nutritional Information & Benefits
Each Raspberry and Almond Shortbread Thumbprint (about 25g) offers approximately:
- Calories: 110
- Fat: 6g
- Carbohydrates: 13g
- Protein: 1g
- Sugar: 6g
The butter and almonds provide healthy fats for satiety, while raspberry jam delivers a touch of vitamin C and antioxidants. If you opt for gluten-free or vegan substitutions, you’ll cut down on allergens and suit a broader range of diets. These cookies are low in sodium and can be made lower in sugar with fruit-sweetened jam.
On the wellness side, I love that these cookies offer simple, real ingredients—no preservatives, and you can control the sugar. Just keep in mind: there’s wheat, dairy, eggs, and nuts unless you adapt, so check with guests if allergies are a concern. For me, baking these is about balance—indulgence, tradition, and a little bit of joy in each bite.
Conclusion
If you’re searching for a festive cookie recipe that’s easy, beautiful, and absolutely irresistible, you can’t go wrong with these Raspberry and Almond Shortbread Thumbprints. They’re the kind of treat that brings out smiles, sparks nostalgia, and makes you the star of any holiday gathering (or just your own kitchen!).
Feel free to tweak the jam, nuts, or flour to suit your family’s tastes—this recipe loves a little personalization. I’ve made dozens of batches over the years, and I never get tired of the buttery crumb and tangy raspberry center. It’s the cookie I reach for when I want something special but don’t want to fuss.
I hope you’ll give these a try, share your variations, or tag me with your festive cookie photos. Let me know in the comments—what’s your favorite holiday cookie? And if you bake these, trust me, they’ll be gone before you know it. Here’s to sweet traditions and new favorites—happy baking!
FAQs
Can I use a different type of jam?
Absolutely! Apricot, strawberry, or blackberry jam work wonderfully. Pick your favorite or mix and match for a colorful platter.
How do I keep the thumbprints from spreading too much?
Chill the shaped dough balls for 10-15 minutes before baking—especially if your kitchen is warm. This keeps the cookies nice and thick.
Can I make these Raspberry and Almond Shortbread Thumbprints gluten-free?
Yes, use a 1:1 gluten-free flour blend. Bob’s Red Mill works well and keeps the texture tender.
How far in advance can I bake these cookies?
They stay fresh for up to 5 days at room temperature and freeze beautifully for up to 2 months. Bake ahead, and you’re set for any last-minute guests!
What’s the best way to package these for gifting?
Layer them in a tin or box with parchment between each layer. Add a ribbon and a little card—homemade cookies always make the sweetest presents!
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Raspberry and Almond Shortbread Thumbprints
- Total Time: 34 minutes
- Yield: 24 cookies 1x
Description
These festive cookies feature buttery shortbread, sweet raspberry jam centers, and a crunchy almond topping. Quick and easy to make, they’re perfect for holiday gatherings, gifting, or a cozy treat with coffee.
Ingredients
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 2 large egg yolks, room temperature
- 1/2 teaspoon pure almond extract
- 2 cups all-purpose flour
- 1/4 teaspoon fine sea salt
- 1/2 cup raspberry jam (seedless preferred)
- 1/2 cup finely chopped toasted almonds (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, beat butter until smooth and creamy (about 2 minutes).
- Add sugar and beat until light and fluffy (2-3 minutes).
- Mix in egg yolks and almond extract until fully combined.
- In a separate bowl, whisk together flour and salt.
- Gradually add dry ingredients to wet mixture, mixing on low speed or by hand until just combined.
- Scoop dough by tablespoon and roll into balls. Place 2 inches apart on baking sheet.
- Press a deep indent into each ball with your thumb or the back of a teaspoon.
- Fill each indent with about 1/2 teaspoon raspberry jam. Sprinkle with chopped toasted almonds if using.
- Bake for 12-14 minutes, until edges are just golden. Rotate pan halfway through baking.
- Cool cookies on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
Notes
Use butter that is soft but not melted for best texture. Chill shaped dough balls for 10-15 minutes before baking if your kitchen is warm to prevent spreading. Thick jam works best; if using runny jam, simmer briefly to thicken. For gluten-free, substitute with a 1:1 gluten-free flour blend. Cookies freeze well and taste even better after a day or two.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (about 25g)
- Calories: 110
- Sugar: 6
- Sodium: 30
- Fat: 6
- Saturated Fat: 3.5
- Carbohydrates: 13
- Fiber: 0.5
- Protein: 1
Keywords: raspberry thumbprints, almond shortbread, holiday cookies, festive dessert, easy cookie recipe, jam cookies, Christmas baking
