These Raspberry Shortbread Cookies are soft, buttery, and filled with sweet raspberry jam, then drizzled with a light almond glaze. A perfect treat for any occasion!
Some recipes just stick with you, you know? This one started as a simple holiday bake but quickly became an anytime-I-need-a-little-sweetness-in-my-life kind of treat.
I remember the first time I made these Raspberry Shortbread Cookies. It was one of those chaotic December afternoons where the kitchen looked like a flour explosion, the kids were “helping” (aka making a bigger mess), and I had a dozen other things to do. I needed a quick, no-fuss cookie that still felt fancy.
And wow—these were an instant hit. That buttery, melt-in-your-mouth shortbread combined with the sweet tang of raspberry jam? Absolute perfection. Add in a drizzle of almond glaze, and suddenly, they tasted like something from a high-end bakery. My family inhaled them, and honestly? So did I.
Now, they’re a year-round favorite. Whether it’s for holidays, birthdays, or just a random Tuesday when I need something sweet with my coffee, these cookies always deliver.
Why You’ll Love This Raspberry Shortbread Cookies Recipe?
- Buttery & Soft: The shortbread is so tender it practically melts the second you bite into it.
- Easy to Make: No complicated steps—just mix, roll, fill, and bake.
- Perfectly Sweet & Tangy: That raspberry jam adds just the right contrast to the rich shortbread.
- Almond Glaze Magic: A simple drizzle of almond glaze ties everything together.
- Customizable: Try different jams, add a chocolate drizzle, or sprinkle some nuts on top!
Ingredient Notes:
For the Cookies:
- Butter – This is where the magic happens. Butter makes the shortbread rich and crumbly. No margarine, please—it’s just not the same!
- Sugar – Regular white sugar keeps these cookies light and crisp.
- Almond Extract – Adds that subtle nutty flavor that pairs beautifully with raspberry.
- Flour – Classic all-purpose flour is all you need here.
- Raspberry Jam – The seedless kind works best for a smooth, glossy center.
For the Glaze:
- Powdered Sugar – For a silky-smooth glaze.
- Milk – Just a touch to thin it out to the perfect drizzling consistency.
- Almond Extract – Enhances the flavor of the cookies beautifully.
Pro Tip: Want a tangy twist? Swap out the almond extract in the glaze for lemon juice!
How To Make Raspberry Shortbread Cookies?
Step 1: Make the Dough
Preheat your oven to 350°F (175°C) and line a baking sheet with
In a bowl, beat together the butter and sugar until smooth and creamy. Add ½ teaspoon of almond extract and mix well.
Slowly add in the flour, stirring until the dough comes together. It might look crumbly at first, but don’t worry—it will form a soft, pliable dough.
Step 2: Shape the Cookies
Roll the dough into 1 ½-inch balls and place them on the baking sheet, about 2 inches apart.
Using your thumb (or the back of a spoon), gently press an indentation into the center of each cookie. Fill each with a small spoonful of raspberry jam.
Step 3: Bake to Perfection
Bake for 14 to 18 minutes, or until the edges are lightly golden.
Want To Save This Recipe?
Let the cookies sit on the baking sheet for a couple of minutes before transferring them to a wire rack.
Step 4: Make the Glaze
While the cookies cool, whisk together the powdered sugar, milk, and remaining almond extract in a small bowl until smooth.
Step 5: Drizzle & Enjoy!
Once the cookies are completely cool, drizzle the glaze over the tops. Let them set for about 10 minutes, then dig in!
Storage Options:
- Room Temperature: Store in an airtight container for up to 5 days.
- Refrigerator: If your kitchen runs warm, keep them in the fridge for up to a week.
- Freezer: Freeze baked cookies for up to 3 months. Just thaw at room temperature before serving.
Pro Tip: If stacking them, place
Variations and Substitutions:
Want to switch things up? Try these fun ideas:
- Swap the Jam: Strawberry, apricot, or even lemon curd would be amazing.
- Make Them Nutty: Sprinkle crushed almonds or pecans on top of the glaze for extra crunch.
- Chocolate Drizzle: Instead of glaze, drizzle with melted white or dark chocolate.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend.
What to Serve with Raspberry Shortbread Cookies?
These cookies go great with:
- Tea or Coffee – The perfect little treat for an afternoon break.
- Vanilla Ice Cream – Turn them into a decadent dessert!
- Whipped Cream & Berries – A light, fresh pairing that makes them feel extra fancy.
Frequently Asked Questions:
Can I make the dough ahead of time?
Absolutely! Wrap it in plastic wrap and refrigerate for up to 3 days. Let it sit at room temp for a few minutes before rolling.
Why did my cookies spread too much?
Make sure your butter isn’t too soft! Chilling the dough for 10–15 minutes before baking can help.
Can I use a different glaze?
Of course! A simple vanilla glaze or even just a dusting of powdered sugar works great.
Time to Bake!
If you love buttery, melt-in-your-mouth shortbread with a pop of fruity sweetness, these Raspberry Shortbread Cookies are calling your name. They’re easy to make, look stunning, and taste even better—what more could you ask for?
So, what are you waiting for? Grab your ingredients, preheat that oven, and let’s get baking!
I’d love to hear how yours turn out—drop a comment below and let me know! Happy baking!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Raspberry Shortbread Cookies
Ingredients
- 1 c butter softened
- ⅔ c white sugar
- 1 ¼ tsp almond extract divided
- 2 c all-purpose flour
- ½ c seedless raspberry jam
- ½ c confectioners' sugar
- 1 tsp milk
Instructions
- Make sure you have all the ingredients ready. Preheat your oven to 350°F (175°C).
- In a bowl combine 1 cup of softened butter and ⅔ cup of white sugar until they become creamy.
- Add in ½ teaspoon of almond extract. Slowly mix in 2 cups of all-purpose flour stirring until a dough forms.
- Shape the dough into balls that are 1 ½ inches, in size. Place them on a cookie sheet leaving about a 2-inch gap between each ball. Use your thumb to create an indentation in the center of each ball. Fill each indentation with raspberry jam.
- Put the cookie sheet into the oven. Bake for around 14 to 18 minutes or until the edges turn lightly golden brown. Let the cookies cool on the sheet for a few minutes.
- Meanwhile, in another bowl whisk together ½ cup of confectioners' sugar, 1 teaspoon of milk and the remaining ¾ teaspoon of almond extract until you get a smooth glaze.
- Drizzle this glaze, over the cookies. Allow them to cool completely before enjoying!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
2 Responses
Wondering what brand of seedless raspberry jam you use?
Hi Cindie,
Great question! For these Raspberry Shortbread Cookies, I usually use Bonne Maman Seedless Raspberry Preserves. It’s smooth, vibrant, and has just the right balance of sweetness and tartness. Of course, any high-quality seedless raspberry jam would work beautifully if you have a favorite.
Let me know if you give them a try! 😊