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Raspberry Shortbread Cookies are our family’s favorite Christmas cookie. They are the first one requested and the first one to disappear.
Why You’ll Love This Recipe!
Today’s recipe is one of our family’s favorite holiday cookies. It is the one cookie my children ask for year after year. The base is a delicious almond shortbread and the raspberry topping is the perfect addition. The almond flavor is perfection.
Ingredients Needed
- Butter. I use salted butter
- Sugar. You will need granulated and powdered sugar.
- Almond Extract. This makes these cookies amazing.
- Flour. I like to use unbleached all purpose flour
- Jam. Our favorite is raspberry but you can use whatever flavor you like.
- Whipping Cream. You can use milk too.
- Please note there are NO EGGS in this recipe. This is not an error.
Tips
- The dough may seem dry when mixing it up but keep mixing, it will come together.
- If you don’t like almond use vanilla extract or lemon extract instead.
- This is one of those cookies that I think actually tastes better the second day. They soften up a bit and are so yummy!
How to make Raspberry Shortbread Cookies
- Combine butter, sugar and 1/2 tsp almond extract in bowl. Mix at medium speed, scraping bowl often, until creamy.
- Reduce speed and add in flour. Beat until well mixed.
- Keep beating until the dough starts to come together. It will look somewhat dry and crumbly but will come together.
- Form dough into a flattened disc and wrap in plastic wrap.
- Refrigerate dough for about one hour.
- Form the dough into one inch balls and place on a parchment lined cookie sheet.
- Make an indentation into the cookie with your thumb (the cookie may crack a bit but that is o.k.) Do not push all the way through to the baking sheet.
- Fill each indentation with about 1/4 tsp of jam. I like to use raspberry but use your favorite flavor. Don’t overfill!
- Bake in a 350 degrees F. oven for about 14 minutes or until they begin to turn golden brown around the edges.
- Allow cookies to cool completely.
- Mix up glaze while they are cooling.
- Drizzle with glaze.
It definitely wouldn’t be Christmas at our house without these raspberry shortbread cookies.
Frequently Asked Questions
Can I freeze raspberry shortbread cookies?
They will freeze great. Follow my instructions for freezing cookies in this post.
How to store cookies?
Store them in an airtight container at room temperature. There is no need to refrigerate them.
Can I leave the glaze off?
If you don’t want to put the glaze on you can give them a sprinkle of powdered sugar. It makes them look prettier and adds a touch of sweet.
If you love raspberry shortbread cookies, try these recipes!
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Raspberry Shortbread Cookies
Ingredients
- 1 cup butter softened
- 2/3 cup sugar
- 1/2 tsp almond extract
- 2 cups all purpose flour
- 1/2 cup raspberry jam
Glaze
- 1 cup powdered sugar
- 1 1/2 tsp almond extract
- 2-3 tsp. milk or whipping cream
Instructions
Cookies
- Combine butter, sugar and 1/2 tsp almond extract in bowl. Mix at medium speed, scraping bowl often, until creamy.
- Reduce speed and add in flour. Beat until well mixed.
- Keep beating until the dough starts to come together. It will look somewhat dry and crumbly but will come together.
- Form the dough into a ball and cover, refrigerate until firm (at least one hour)
- Heat oven to 350 degrees
- Shape dough into one inch balls.
- Place 2 inches a part on a ungreased cookie sheet.
- Make an indentation with your thumb in the center of each ball.
- Fill the indentation with 1/4 tsp of jam. Do not overfill
- Bake for 14 minutes or until edges are lightly browned
- Let stand 1 minute, remove from cookie sheet and cool completely.
Glaze
- Combine powdered sugar, 1 1/2 tsp almond extract and enough milk for desired glazing consistency.
- Drizzled over cool cookies
Tips & Notes:
- The dough may seem dry when mixing it up but keep mixing, it will come together.
- If you don’t like almond use vanilla extract or lemon extract instead.
- This is one of those cookies that I think actually tastes better the second day. They soften up a bit and are so yummy!
Florence Jackson says
Can these be frozen?
Leigh Anne says
Yes they can!
Terry says
Hello! I’m getting ready to make these but I’m curious how to store them. I’m worried about them sticking to each other. Any advice?
Leigh Anne says
I store them flat, in a single layer and then put a layer of was paper over the top before I add another layer.
Dani says
I’d give these 100 stars if I could! Mine did get a little flat but still tasted amazing (it was my fault completely). They absolutely are even better the second day. I’ve been asked to make these at least weekly and I’ll be happy to do so.
Leigh Anne says
So glad they are now a favorite of yours too!!
Rachel says
I tried to make today actually they are in my fridge waiting a hr ….unfortunately I had to add extra flour so i dont know how they will turn out. I had to add extra flour because you said the consistency should be crumbly and it wasn’t and actually still isnt i just dont qant it to taste yucky
Leigh Anne says
If your dough doesn’t seem crumbly but it comes together and you can work with it after chilling it will be fine.
Lynn M. says
I made these the other day for our Christmas party held yesterday for my family. Everyone loved them. I’ve been making thumbprints for years and lost my recipe, found this one and it is a keeper. What’s not to love about a buttery raspberry filled glazed cookie….yum. Thank you! It will be put in my recipe file to be used for years to come.
Leigh Anne says
I just made them today too! One of our all time favorites!