Raspberry Almond Shortbread Cookies – Delicious Raspberry Christmas Cookies

Raspberry Almond Shortbread Cookies melt in your mouth: tender, buttery rounds with a jewel of raspberry jam and a whisper of almond — the kind of cookie that disappears fast at holiday gatherings.

Why you’ll fall for these (quick)

These are classic shortbread vibes elevated with jam and almond. The dough stays simple — high butter, little mixing — which means deliciously crumbly texture every time. Want a cookie that looks fancy but bakes with minimal fuss? Yep, this is it.

A little backstory

I first started making these because I wanted a cookie that felt heirloom-y but actually tasted modern. I tweaked a tried-and-true recipe, added a touch more flour and dialed the almond back a hair for balance, and boom — a top-rated holiday staple. If you’ve ever bookmarked a cookie to make “for the holidays,” this belongs on that list.

Ingredients & why they matter

• 1 cup unsalted butter, softened — fat equals tenderness and flavor. Use real butter.
• 2/3 cup granulated sugar (134 g) — sweetness and slight edge on the edges.
• 1/2 teaspoon almond extract — that bakery-note that makes these unforgettable.
• 2 cups + 2 tbsp all-purpose flour (≈255 g) — extra flour keeps the dough stable so cookies don’t spread.
• 1/2 cup seedless red raspberry jam — the bright, fruity center. Keep it cold until use.

The icing (optional):

• 1 cup powdered sugar + 3–4 tsp water + 1 tsp almond extract — whisk to a pourable drizzle for a pretty finish.

Ingredients breakdown (short blurbs)

Butter: the more you care about it, the better these taste.
Sugar: keeps things simple — no fuss.
Almond extract: small amount, big impact.
Flour: the extra two tablespoons = less spreading. Trust me.
Jam: pick a seedless, bright-tasting raspberry jam for the best pop.

Step-by-step: How to make them

1. Chill & prep. Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
2. Beat the butter. In a bowl, beat the butter ~30 seconds; scrape the bowl.
3. Add sugar & almond. Mix in the sugar and the almond extract for ~30 seconds until combined.
4. Add flour. On low speed, slowly add the flour until a dough forms. Scrape and fold by hand if needed. Stop when the dough comes together. Don’t overwork it.
5. Shape. Quickly roll dough into 1-inch balls (I use a #60 scoop). Arrange them spaced on the sheet. Press a small depression in each cookie with your fingertip or knuckle — keep it shallow (don’t go past halfway).
6. Chill. Refrigerate the tray at least 1 hour. If space is tight, cover and chill on a plate.
7. Fill & bake. Preheat oven to 350°F if needed. Spoon ~1/4 tsp jam into each thumbprint. Bake 11–13 minutes or until edges are lightly golden. Let cool 5 minutes on the sheet, then transfer to a rack.
8. Glaze (optional). Stir powdered sugar with 1 tsp water and 1 tsp almond extract; add water until you reach a thin drizzle. Wait until cookies cool completely, then drizzle.

Pro tips for consistent success

• Keep the dough cold at all times. Warm dough = spreading.
• Mix sparingly. Overmixing tightens gluten and ruins the tender shortbread texture.
• Use room-temperature butter — warm enough to work but not melty.
• Make small indentations. Use your fingertip or knuckle, not your whole thumb, for a neat jam well.
• Chill the jam between batches so it stays firm when spooned.
  Bold tip: Add the extra 2 tablespoons of flour — it prevents most spreading problems.

Variations to try

• Swap almond extract for vanilla if you prefer a milder profile.
• Use apricot or strawberry jam for a different fruity twist.
• Press in a few chopped toasted almonds around the rim for crunch.
• Make a double batch and sandwich two cookies with jam for mini sandwich cookies.

Best ways to serve

Serve these as part of a holiday cookie platter, tucked into gift tins, or alongside coffee and tea. They also pair beautifully with a light mascarpone dip or a cup of hot tea. Looking to impress at a cookie swap? These sit beautifully next to richer fudgy bars.

Storage & freezing

• Room temp: Store in an airtight container up to 3 days.
• Fridge: Keeps up to 6 days (they may firm up).
• Freezing dough: Scoop balls, freeze on a tray ~3 hours, then transfer to a freezer bag. When baking from frozen, add ~5 minutes to bake time and reduce oven temp slightly if needed.
• Freezing baked cookies: Freeze un-iced cookies up to 2–3 months. Thaw in the fridge overnight.

FAQs

Final thoughts

If you want a cookie that reads elegant but bakes reliably, these Raspberry Almond Shortbread beauties deliver. They balance rich butter, bright raspberry jam, and that tiny hint of almond that makes people ask for the recipe. Make a batch for your next party or pack them as Almond Shortbread Christmas Cookies gifts — I promise they’ll vanish fast.

So, what are you waiting for? Bake a tray. Share them. And hey — save a couple for yourself, OK? FYI, that’s the only rule that matters.

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