This Raspberry Almond Shortbread Thumbprint Cookies recipe is one of my favorite Christmas cookies and has earned a permanent place on our holiday platter. I discovered this combination years ago while digging through an old cookbook and testing family-friendly cookie shapes for a cookie swap. The tiny wells filled with bright raspberry jam contrast perfectly with the dense, buttery shortbread. The almond extract—used sparingly in both dough and glaze—gives a floral, nutty lift that keeps the flavor from feeling overly sweet.

What makes these cookies special is the texture: a crisp edge that gives way to a tender, almost melt-in-your-mouth center. The thumbprint well holds a tiny, jewel-like amount of jam that bakes into a glossy pocket. I love how they look on a cookie plate—little buttons of red and white—and how reliably they remind people of childhood holiday baking. The dough needs a patient chill, but that quiet time rewards you with cookies that keep their shape and build a delicate crumb that is pure comfort.

Ingredients

• Salted butter: Use 1 cup (2 sticks) of high-quality, full-fat salted butter at room temperature. Butter is the backbone of the texture; I like Plugra or Kerrygold for richer flavor. If using unsalted, add an extra 1/4 teaspoon kosher salt.
• Granulated sugar: 2/3 cup provides structure and a slight crisp. It creams with butter to create tiny air pockets that help the cookies rise a touch.
• Almond extract: 1 teaspoon in the dough and 1 1/4 teaspoons split between glaze and dough intensifies the aroma—do not substitute with more vanilla; almond is the signature here.
• Kosher salt: 1/4 teaspoon balances sweetness and brings out butter flavor. If using table salt, reduce slightly.
• All-purpose flour: 2 cups plus 3 tablespoons, spooned and leveled. Measure by spooning into the cup and leveling with a straight edge to avoid dense dough.
• Seedless raspberry jam: 1/2 cup, well-stirred to remove lumps. Seedless keeps the jam smooth so it fills the wells without tearing the dough during baking. Bonne Maman and Smucker’s both work well.
• Powdered sugar glaze: 1 cup powdered sugar combined with almond extract and 2 to 3 teaspoons milk to drizzle over cooled cookies for a glossy finish.

Instructions

Cream the butter and sugar: In a large bowl or stand mixer fitted with the paddle, beat 1 cup softened salted butter and 2/3 cup granulated sugar for 2 to 3 minutes until light and fluffy. Scrape the bowl frequently. If butter is not soft, beat it alone first until smooth; this prevents lumps and ensures even aeration. Add flavorings and salt: Mix in 1 teaspoon almond extract and 1/4 teaspoon kosher salt until incorporated. These small amounts punch up the overall flavor without making the cookies taste artificial. Incorporate the flour: Add 2 cups plus 3 tablespoons all-purpose flour and beat just until the dough forms a stiff ball. Stop as soon as the dough comes together to avoid overworking the gluten, which would make the texture tough instead of tender. Chill the dough: Cover and refrigerate at least 2 hours, ideally 4. Chilling firms the butter so the cookies spread minimally and keep a button shape. Dough can be chilled up to 48 hours or frozen in a zip-top bag for longer storage. Preheat and shape: When ready to bake, let dough sit 10 to 20 minutes to soften slightly. Preheat the oven to 350 degrees F. Roll dough into balls the size of about 1 tablespoon each (a bit larger than a 1-inch ball). Arrange on parchment-lined or silicone-lined baking sheets with about 1 inch spacing; they can sit relatively close. Make the wells: Press each ball gently in the center with your thumb, a cleaned chapstick tube, the handle of a wooden spoon about 3/4 inch across, or a cork. Press halfway down—do not press through. If edges crack, patch minor cracks with a fingertip; if many cookies crack, let dough warm 10 more minutes and press again. Fill with jam: Spoon jam into a small bowl and stir to smooth. Use about 1/4 to 1/2 teaspoon jam per well—enough to reach the rim but not overflow. Excess jam can run and make cookies spread during baking. Optional quick chill and bake: Chill the filled tray for 10 to 15 minutes if possible; cold dough yields puffier cookies. Bake at 350 degrees F for 12 to 14 minutes. Remove when edges just begin to turn golden. The jam should be bubbly but the cookies should not be glossy on top. Cool and glaze: Let cookies cool on the sheet for about 10 minutes, then transfer to a wire rack to cool completely. Whisk 1 cup powdered sugar, 1 1/4 teaspoon almond extract, and 2 teaspoons milk; add the third teaspoon only if needed. Drizzle over cooled cookies and allow glaze to set before storing.

Storage Tips

Store completely cooled cookies in an airtight container layered with parchment to prevent sticking. At room temperature they stay fresh for up to five days; refrigerate for up to ten days but expect the glaze to soften slightly. For longer storage, freeze unbaked dough balls on a tray, then transfer to a freezer bag for up to 3 months. To bake from frozen, add a few minutes to the bake time and watch for the edges to turn golden. You can also freeze baked cookies on a tray for an hour, then transfer to freezer-safe containers; thaw at room temperature before glazing to avoid condensation.

Ingredient Substitutions

If you prefer a nut-free aroma, substitute the almond extract with pure vanilla extract, though the cookie will lose its signature flavor note. For unsalted butter users, add 1/4 teaspoon extra kosher salt to the dough to balance sweetness. If you only have seeded jam, warm and strain it briefly to remove seeds or run it through a fine sieve. For a slightly lighter cookie, replace up to 1/4 cup of the flour with finely ground almond flour, remembering the texture will be more tender and slightly crumbly.

Serving Suggestions

Serve these on a holiday platter with a mix of other small-bite sweets: spiced pecan clusters, chocolate-dipped spritz cookies, and ginger snaps. Garnish with toasted slivered almonds or a light dusting of powdered sugar for a refined look. They pair beautifully with strong black tea or a cup of espresso to cut the butteriness. For a brunch version, place a small spoon of lemon curd instead of raspberry for a brighter taste and pair with champagne or sparkling water with lemon.

Cultural Background

Thumbprint cookies are a Scandinavian-inspired confection that made their way into American holiday kitchens through cookbooks and family traditions. Classic variations use linzer-style fillings or jam and are especially popular during Christmas in the United States. The simplicity of the technique—press, fill, bake—made these an accessible festive cookie through the 20th century, and many families have personalized them with different jams or extracts, making them both nostalgic and adaptable.

Seasonal Adaptations

In winter, use cranberry-raspberry preserves or spiced orange marmalade for holiday flavors. In summer, fresh apricot preserves or strawberry-rhubarb jam create brighter notes. For autumn, try fig jam with a pinch of cinnamon in the glaze. Add a few drops of coffee extract or cocoa nibs for a deeper, modern twist when hosting adult gatherings. The basic technique remains the same—adjust only the jam and glaze to match seasonal produce and palettes.

Meal Prep Tips

Make the dough a day or two ahead and keep it refrigerated; it becomes even easier to portion when chilled. Use a small cookie scoop to maintain consistent sized cookies for even baking. Bake multiple sheets at once, rotating positions halfway through for uniform color. For gifting, assemble baked cookies in airtight tins with parchment layers and include a small jar of extra jam or a note with reheating instructions to keep them fresh for neighbors and friends.

These cookies are a simple, elegant way to celebrate seasonal flavors and holiday memories. With a short list of ingredients and a little patience during chilling, you will have a tray of beautiful thumbprints that taste as though they took all day to make. I hope they become a staple on your cookie plate as they are on mine.