Raspberry Almond Shortbread Cookies Recipe
If you’re on the hunt for a delightful treat that brings together buttery goodness with a fruity burst, this Raspberry Almond Shortbread Cookies Recipe is your new best friend in the kitchen. These cookies offer a perfect balance of crumbly shortbread textured bites with a luscious raspberry jam center, highlighted by just the right hint of almond that elevates the flavor to something truly special. Whether it’s for a cozy afternoon tea or a sweet gift to impress friends, this recipe is a guaranteed crowd-pleaser you’ll want to make again and again.
Ingredients You’ll Need
This recipe keeps it simple but every single ingredient plays a crucial role in creating that perfect taste and texture. From the richness of butter to the sweet-tart pop of raspberry jam and the fragrant almond extract, the combination is pure magic.
- 1 cup unsalted butter, softened: Provides the rich, tender base for the shortbread’s buttery crumb.
- 2/3 cup granulated sugar: Adds sweetness and helps achieve a beautifully creamy dough texture.
- 1/2 tsp almond extract: Gives a warm, nutty flavor that perfectly complements the raspberry.
- 2 cups all-purpose flour: The structure that holds these delicate cookies together.
- 1/2 cup raspberry jam: The fruity centerbite that bursts with tangy sweetness in each cookie.
- 1 cup powdered sugar: The base for a smooth, glossy glaze that adds an irresistible finishing touch.
- 1 1/2 tsp almond extract: Infuses the glaze with extra depth and aroma.
- 2-3 tsp water: Helps to thin the glaze perfectly for drizzling.
How to Make Raspberry Almond Shortbread Cookies Recipe
Step 1: Prep Your Oven and Baking Sheet
Start by heating your oven to 350°F (177°C) and lining a baking sheet with parchment paper. This ensures your cookies won’t stick and makes cleanup a breeze.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar together until they form a smooth, creamy mixture. This step is key because it creates the base for a tender, melt-in-your-mouth texture. Stir in the almond extract here to build that lovely nutty aroma right into the dough.
Step 3: Add Flour to Form Dough
Gradually mix in the all-purpose flour, working it into the butter mixture just until fully combined. You’ll want a soft dough that sticks together but doesn’t feel overly wet or crumbly. This balance makes shaping the cookies easier and keeps them tender after baking.
Step 4: Shape the Cookies
Roll the dough into 1-inch balls and arrange them on your prepared baking sheet, spacing them about 2 inches apart to give them room to bake evenly without sticking together.
Step 5: Add Raspberry Jam Centers
Create a small indentation in the center of each dough ball using your thumb or the back of a spoon. Fill each indentation with around 1/4 teaspoon of raspberry jam. This little jam pocket is what transforms these cookies from simple shortbread into a bursting treat of flavor.
Step 6: Bake to Perfection
Bake for 14–16 minutes until the edges are just turning golden. You want to keep the centers soft and tender so don’t overbake. Let the cookies cool right on the baking sheet for about 5 minutes before transferring them to a wire rack to finish cooling completely.
Step 7: Prepare and Apply the Almond Glaze
Whisk powdered sugar, 1 1/2 teaspoons of almond extract, and 2 to 3 teaspoons of water together until smooth. Drizzle this glaze over the cooled cookies to add a sweet and glossy finish that perfectly complements the raspberry and shortbread flavors.
How to Serve Raspberry Almond Shortbread Cookies Recipe
Garnishes
For a beautiful presentation, sprinkle a few finely chopped toasted almonds over the glaze before it sets, or add a fresh raspberry on top of each cookie. It adds a lovely textural contrast and a pop of vibrant color that makes these treats even more irresistible.
Side Dishes
These cookies pair exceptionally well with a hot cup of tea, coffee, or even a chilled glass of almond milk. They also make a delightful ending to a light brunch or afternoon gathering, perfect alongside fresh fruit or a mild cheese plate.
Creative Ways to Present
Stack these cookies in a decorative tin tied with a ribbon as a charming homemade gift. You can also arrange them on a rustic wooden board alongside other baked goods and fresh berries for an inviting dessert spread that impresses every time.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Raspberry Almond Shortbread Cookies in an airtight container at room temperature. They’ll stay fresh and crisp for up to a week, making them perfect for planning ahead or enjoying over several days.
Freezing
You can also freeze these cookies! Place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe container with parchment paper between layers. They’ll keep their delicious flavor and texture for up to two months.
Reheating
When you’re ready to enjoy frozen cookies, simply let them thaw at room temperature. To refresh their shortbread crispness, warm them in a low oven at 300°F (149°C) for about 5 minutes before serving.
FAQs
Can I use fresh raspberries instead of raspberry jam?
Fresh raspberries are delicious but can release too much moisture during baking, which may affect the cookie’s texture. Raspberry jam provides a concentrated flavor and a perfect gel-like center that holds up well in this recipe.
Is there a substitute for almond extract?
If almond extract isn’t available, vanilla extract can be used, but it will change the flavor profile. The almond extract adds a distinctive nutty note that complements the raspberry jam beautifully.
How can I make these cookies gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend designed for baking. Just make sure it contains xanthan gum or another binder to help the cookies hold together properly.
Can I make these cookies dairy-free?
Yes! Use a dairy-free butter substitute that behaves similarly in baking, such as vegan margarine or coconut oil (though coconut oil may slightly alter the flavor). This will keep the texture tender and rich.
What is the best way to prevent the jam from leaking during baking?
Make sure your dough balls are well packed and create a clear indentation that keeps the jam contained. Avoid overfilling, and chilling the dough before baking can also help the cookies hold their shape and jam better.
Final Thoughts
Trust me, once you try this Raspberry Almond Shortbread Cookies Recipe, it’s going to be a staple in your baking repertoire. There’s something truly special about the combination of buttery dough, sweet-tart raspberry jam, and fragrant almond glaze that makes every bite a little moment of joy. So grab your apron, gather your ingredients, and get ready to make some memories — these cookies are pure happiness baked into a perfect treat.
Print
Raspberry Almond Shortbread Cookies Recipe
- Total Time: 35 minutes
- Yield: 24 cookies 1x
Description
These Raspberry Almond Shortbread Cookies are buttery, tender, and infused with delicate almond flavor. Each cookie features a sweet tart raspberry jam center and a smooth almond glaze drizzle, creating a perfect balance of fruity and nutty tastes. Ideal for tea time or festive occasions, these cookies combine classic shortbread texture with delightful touches of almond and raspberry.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1/2 tsp almond extract
- 2 cups all-purpose flour
Filling
- 1/2 cup raspberry jam
Glaze
- 1 cup powdered sugar
- 1 1/2 tsp almond extract
- 2–3 tsp water
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Make Dough: In a large bowl, beat the softened butter and granulated sugar together until creamy and smooth. Then mix in 1/2 teaspoon of almond extract for flavor.
- Add Flour: Gradually add the all-purpose flour to the butter mixture, stirring continuously until the dough is fully combined. It should be soft yet hold its shape when handled.
- Form Cookies: Roll the dough into 1-inch diameter balls. Space them about 2 inches apart on your prepared baking sheet to allow room for spreading.
- Create Centers: Using your thumb or the back of a spoon, make an indentation in the center of each dough ball. Fill each indentation with about 1/4 teaspoon of raspberry jam.
- Bake: Place the cookies in the preheated oven and bake for 14-16 minutes, or until the edges turn a light golden brown. Remove and let the cookies cool on the sheet for 5 minutes.
- Cool Completely: Transfer the cookies to a wire rack to cool fully before glazing to avoid melting the glaze.
- Prepare Glaze: Whisk together the powdered sugar, 1 1/2 teaspoons almond extract, and 2-3 teaspoons water in a small bowl until smooth and pourable.
- Glaze Cookies: Drizzle the almond glaze over the cooled cookies evenly using a spoon or piping bag. Allow the glaze to set before serving.
Notes
- Ensure butter is softened but not melted for proper cookie texture.
- You can substitute raspberry jam with other fruit preserves, like strawberry or apricot.
- Use parchment paper or a silicone baking mat for easy cookie removal and cleanup.
- For a stronger almond flavor, you may add additional almond extract to the dough or glaze, but be cautious as it is quite potent.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
