These Raspberry Almond Shortbread Thumbprint Cookies are buttery, tender, and lightly nutty, featuring a perfectly crisp edge filled with sweet-tart raspberry jam. They’re elegant yet simple—a delightful treat any time of day.

Why You’ll Love This Recipe

I love how these cookies combine buttery shortbread with a lovely almond flavor and pops of bright raspberry in the center. The texture is soft and melt-in-your-mouth, while the almond and raspberry flavors complement each other beautifully. They’re easy to make and make me smile with every bite—perfect for gifting or enjoying with a cup of tea.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All‑purpose flour
Unsalted butter, softened
Granulated sugar
Almond flour
Vanilla extract
Almond extract
Salt
Raspberry jam or preserves
Optional: sliced almonds or powdered sugar for garnish

directions

I preheat the oven to 175 °C (350 °F) and line two baking sheets with parchment paper.
In a bowl, I cream together softened butter, granulated sugar, vanilla extract, and almond extract until the mixture is light and fluffy.
I gently mix in almond flour, all‑purpose flour, and a pinch of salt until a soft dough forms.
I roll the dough into 1‑inch balls and place them about 2 inches apart on the baking sheets.
I use my thumb (or the back of a small spoon) to gently press an indentation into the center of each cookie.
I fill each indentation with about ½ teaspoon of raspberry jam.
I bake the cookies for 12–14 minutes, until the edges turn just golden.
I let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
If desired, I sprinkle lightly with powdered sugar or top each cookie with a sliced almond for extra texture and appeal.

Servings and timing

This recipe yields about 24 cookies.

Preparation time: about 15 minutes
Bake time: approximately 12–14 minutes per batch
Total time: around 30–35 minutes (including cooling)

Variations

Flavor swaps: I sometimes use apricot or strawberry jam instead of raspberry.
Nut blend: I replace half the almond flour with finely chopped pecans or walnuts for a varied crunch.
Citrus twist: I add a little lemon or orange zest to the dough for a fresh, bright note.
Gluten‑free version: I substitute with a 1:1 gluten‑free flour blend and a bit more almond flour.

storage/reheating

Storage: I store cookies in an airtight container at room temperature for up to 5 days—between layers, I place parchment to prevent sticking.
Freezing: I freeze unbaked dough balls on a tray, then transfer to a freezer bag; they keep for up to 3 months. I bake directly from frozen, adding a minute or two to the bake time. Baked cookies also freeze well in a sealed container.
Reheating: These cookies are best served at room temperature. If I want a warm bite, I microwave one cookie for about 5 seconds.

FAQs

What’s the best way to make perfect thumbprints?

I gently press with my thumb or the back of a teaspoon about halfway into each dough ball—using the back of a spoon often creates a more uniform indentation.

Can I use store-bought almond meal instead of almond flour?

Yes—I do that often. If the meal is coarser, the texture is slightly more rustic, which I enjoy.

How much jam should I use?

I use about ½ teaspoon per indentation. I avoid overfilling to prevent jam from spilling over the edges while baking.

Do the cookies spread much during baking?

Not much—the almond flour supports the structure, so they hold their shape nicely as long as the dough is well chilled.

Can I make the dough ahead of time?

Absolutely—I refrigerate the shaped dough balls (without jam) overnight, then fill and bake the next day for fresh cookies whenever I want.

Conclusion

These Raspberry Almond Shortbread Thumbprint Cookies are my go‑to when I’m craving something classic, buttery, and just a little fruity. They’re easy to whip up, elegant to serve, and sure to impress. I hope baking, sharing, and savoring these tender, jam‑topped treats brings you as much enjoyment as baking them does for me!