I have been making these raspberry and almond shortbread thumbprint cookies for Christmas since they first appeared in a Pillsbury Classic cookbook many years ago. I still use the cookbook often. This is simply the perfect Christmas cookie.
These sweet, buttery, cookies are famous for their fruity, jam-filled centers. Use your favorite jam or even raspberry preserves. Other flavors like apricot or strawberry add a delicious variety and visual interest to each batch.
Raspberry Thumbprint Cookies Recipe Tips
For those who find the dough too crumbly…just be patient and keep kneading it until it comes together. I make a double batch and freeze half for another time. Super easy. Make sure that the jam or preserved you use are on the thicker side. They will be much less likely to run when baking.
Favorite Raspberry and Almond Shortbread Thumbprint Cookies
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Kitchen Essentials
Ingredients
- 1 Cup Butter softened
- 2/3 Cup Granulated Sugar
- 1/2 Teaspoon Vanilla Extract
- 1 Teaspoon Almond Extract
- 2 Cups All-Purpose Flour
- 1/2 Cup Raspberry Jam
Icing
- ½ Cup Confectioner’s Sugar
- 1 Teaspoon Milk
- ¼ Teaspoon Almond Extract if you don’t like the almond flavors as much, leave this out of the icing.
text ingredients
Instructions
- Preheat your oven to 350°F (175°C).
- Line ungreased cookie sheets with parchment paper.
- In a large bowl using an electric mixer, cream the softened butter and sugar together until light and fluffy.1 Cup Butter, 2/3 Cup Granulated Sugar
- Mix in the vanilla extract and almond extract until well combined.1/2 Teaspoon Vanilla Extract, 1 Teaspoon Almond Extract
- Gradually add the all-purpose flour. Mix just until the cookie dough comes together and forms a ball.2 Cups All-Purpose Flour
- For best results, cover the bowl with plastic wrap and chill in the refrigerator for an hour before forming balls and baking. These cookies will spread a little and chilling the dough helps reduce this.
- Shape the dough into 1-inch balls to 2-inch balls. Place them on the prepared baking sheets, about 1 inch apart.
- Make an indentation in the center of each dough ball using your thumb, the back of a small spoon, or the handle of a wooden spoon.
- Spoon approximately 1/2 teaspoon of raspberry jam into each indentation. Don’t overfill as it can easily bubble over the top of the cookie and run down the side.1/2 Cup Raspberry Jam
- Bake in batches in the preheated oven for 12-14 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- In a small bowl, mix confectioners’ sugar, milk, and almond extract until smooth. Drizzle lightly over warm cookies.½ Cup Confectioner’s Sugar, 1 Teaspoon Milk, ¼ Teaspoon Almond Extract
Your Own Private Notes
Nutrition
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How to Store Shortbread Thumbprints
These cookies will keep at room temperature for up to one week when stored in an airtight container.
Make-Ahead Cookie Recipe
The dough can be made a couple days ahead and stored in the refrigerator. When you are ready to bake, remove from the refrigerator, form the balls, add the filling, and bake.
Freeze Baked Raspberry Shortbread Cookies
These cookies can be made ahead of time and stored in an airtight container. In the freezer for up to four months.
For best results, place them in a single layer in a freezer-safe container. Place parchment paper between layers.
Thaw for a few minutes before serving.
Here are a few other delicious recipes for you to explore.
You can find Victoria crocheting, quilting, and creating recipes. She has cooked in restaurants for over 20 years, including many larger parties. She learned to crochet when she was just 11 years old and has been crocheting ever since; over 50 years now. Over 40 years ago, she loved her first class in sewing and continues to hone her skills in quilting. Many have enjoyed the handmade gifts over the years. In her professional career, she has worked in management in a wide variety of businesses including higher education as a dean of a division. All the while attending college part-time to achieve her doctorate in higher education with an emphasis in e-learning.
Cookies turned out perfectly using the recipe exactly as written.