Raspberry Almond Shortbread Cookies Recipe

If you’re searching for a show-stopping yet beautifully simple treat, these Raspberry Almond Shortbread Cookies are the answer to your sweet cravings. Buttery and tender with a melt-in-your-mouth texture, each bite offers a delightful contrast of rich almond-infused dough and bright, tangy raspberry jam. Finished with a delicate almond glaze, these cookies look like little jewels on any dessert plate and always elicit “wow”s from friends and family—especially when you share that they’re effortless to pull together with pantry staples!

this Recipe

Ingredients You’ll Need

The beauty of Raspberry Almond Shortbread Cookies lies in their simplicity—each ingredient plays a star role, from the creamy butter to the aromatic almond extract and the burst of raspberry. Here’s why each one matters for this crowd-pleaser:

• Unsalted butter (1 cup, softened): The foundation of classic shortbread, bringing richness and that iconic melt-in-your-mouth crumb.
• Granulated sugar (⅔ cup): Adds sweetness and helps the cookies achieve their tender, delicate texture.
• Almond extract (½ teaspoon for dough, ¼ teaspoon for glaze): Just a touch brings nutty depth and lovely aroma that pairs like a dream with raspberry.
• All-purpose flour (2 cups): The structure behind every perfect cookie, creating a soft yet slightly crisp base.
• Seedless raspberry jam (½ cup): For that pop of sweetness and color; seedless keeps the bite ultra-smooth.
• Powdered sugar (½ cup): Gives the glaze its classic finish and subtle sweetness.
• Milk (1½ teaspoons): Smooths out the glaze so it’s drizzle-ready.

How to Make Raspberry Almond Shortbread Cookies

Step 1: Prep Your Oven and Pans

Start by preheating your oven to 350°F (175°C) to get those baking sheets hot and ready. Lining your pans with parchment paper will make cleanup a breeze and ensure your Raspberry Almond Shortbread Cookies don’t stick—trust me, you’ll thank yourself later.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter and granulated sugar together until the mixture becomes light, fluffy, and pale in color. This not only aerates the dough, giving the cookies their signature tender texture, but also ensures even sweetness in every bite.

Step 3: Add the Almond Extract

Drizzle in ½ teaspoon of almond extract, beating just until the flavor is incorporated. This is where your dough starts to smell like pure magic—the almond essence is what makes these Raspberry Almond Shortbread Cookies stand apart from your everyday thumbprints.

Step 4: Add the Flour

Gradually mix in the all-purpose flour. Do this in batches, scraping the sides as needed, to avoid floury pockets or overmixing. The dough should come together easily without feeling sticky—if it’s too soft, pop it in the fridge for 20 minutes to firm up before rolling.

Step 5: Shape the Cookies

Roll the dough into 1-inch balls and arrange them on your prepared baking sheets, leaving about 2 inches between each to allow for slight spreading. Here’s the fun part: Gently press your thumb into the center of each cookie to create a well for the raspberry jam.

Step 6: Fill with Raspberry Jam

Spoon about ½ teaspoon of seedless raspberry jam into each indentation. Don’t overfill—just enough to create a ruby-red center that won’t overflow during baking. This step is where the cookies start to look irresistibly festive.

Step 7: Bake to Perfection

Transfer the trays to your preheated oven and bake for 12 to 14 minutes, watching for lightly golden edges. The centers should remain pale and soft—this keeps the iconic shortbread texture you’re aiming for in every batch of Raspberry Almond Shortbread Cookies.

Step 8: Cool Completely

Once baked, let the cookies rest on the baking sheet for a couple of minutes (they’re delicate!), then transfer them gently to a wire rack. Allow them to cool completely before glazing. Patience makes all the difference for that clean, beautiful finish.

Step 9: Drizzle with Almond Glaze

Whisk together powdered sugar, milk, and ¼ teaspoon almond extract until smooth and pourable. Use a spoon or fork to drizzle the glaze over the cooled cookies in zigzags or delicate swirls. Let the glaze set before plating—or just try not to sneak one straight from the rack!

How to Serve Raspberry Almond Shortbread Cookies

Garnishes

For an elegant touch, try sprinkling your Raspberry Almond Shortbread Cookies with a dusting of powdered sugar or a scattering of finely chopped toasted almonds. You can also add a few freeze-dried raspberry crumbles for extra color and a subtle tart crunch.

Side Dishes

Pair these cookies with a pot of Earl Grey or almond tea, or serve alongside fresh berries for a beautiful dessert platter. If you’re feeling extra indulgent, a scoop of vanilla bean ice cream makes these cookies a standout after-dinner treat.

Creative Ways to Present

Stack the glazed cookies in a glass jar with a ribbon for a homemade edible gift, or arrange them in concentric circles on a vintage cake stand for a tea party. They also look stunning layered between parchment in a festive tin for holiday cookie swaps.

Make Ahead and Storage

Storing Leftovers

Store any leftover Raspberry Almond Shortbread Cookies in an airtight container at room temperature for up to 5 days. Keep layers separated with parchment paper to prevent sticking and preserve their delicate texture.

Freezing

The cookies freeze wonderfully—assemble and bake as directed, then cool completely before placing in a single layer in a freezer-safe container. Once frozen, you can stack the cookies using parchment between layers. They’ll keep beautifully for up to 2 months.

Reheating

To restore fresh-baked flavor, thaw frozen cookies at room temperature. If you like them slightly warm, pop them in a 275°F oven for 2-3 minutes. Be sure the glaze is fully set before warming to prevent melting.

FAQs

Can I use a different flavor of jam?

Absolutely! While raspberry gives these Raspberry Almond Shortbread Cookies their signature flavor, feel free to experiment with apricot, strawberry, or even blueberry jam for a personal twist.

What’s the best way to keep the cookies from spreading too much?

If your dough feels a bit soft or sticky, chilling it for 20 minutes before rolling helps the cookies keep their perfect shape. Also, be sure to use softened—not melted—butter for the best results.

How do I know when the cookies are done baking?

The edges should be a light golden brown while the centers stay pale and soft. Avoid overbaking, as this will toughen the shortbread. Watch closely—every oven is a little different!

Can I make these cookies gluten-free?

Yes, you can substitute a cup-for-cup gluten-free flour blend for the all-purpose flour. The texture may be slightly different, but the cookies will still be tender and delicious.

Do Raspberry Almond Shortbread Cookies travel well?

They’re surprisingly sturdy once set and glazed, making them perfect for holiday cookie boxes or potlucks. Just be sure to pack them in a single layer or with parchment between stacks to avoid smudging the glaze.

Final Thoughts

With their buttery crumb, bright jammy centers, and almond-scented glaze, Raspberry Almond Shortbread Cookies are a sure-fire way to brighten any occasion. I can’t wait for you to share them—with those you love, or just to treat yourself! Give them a try and let the compliments (and recipe requests) roll in.

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