If you are searching for a delightful treat that combines buttery richness with a burst of fruity sweetness, you have to try this Raspberry Shortbread Cookies with Almond Glaze Recipe. These cookies are tender and crumbly, featuring a luscious raspberry jam center that perfectly balances the mellow almond aroma both in the cookie and the smooth glaze. Each bite melts in your mouth and feels like a little celebration, whether for a cozy afternoon snack or a festive gathering.
Ingredients You’ll Need
These ingredients are simple staples that come together beautifully to create the perfect harmony of flavor and texture. Each one plays an essential role, whether it’s bringing buttery tenderness or adding that signature hint of almond and fruity brightness.
- 1 cup butter (softened): The base for a tender and melt-in-your-mouth shortbread texture.
- 2/3 cup sugar: Provides just the right sweetness to balance the tart jam.
- 1/2 tsp almond extract: Adds a fragrant, nutty note that lifts the cookie flavor.
- 2 cups all purpose flour: Gives structure and that classic shortbread crumb.
- 1/2 cup raspberry jam: The star ingredient, offering a vibrant fruity center in every cookie.
- 1 cup powdered sugar: For the smooth and sweet almond glaze that adds elegance.
- 1 1/2 tsp almond extract: Paired with powdered sugar to reinforce the almond flavor in the glaze.
- 2-3 tsp milk or whipping cream: Adjusts glaze consistency for the perfect drizzle.
How to Make Raspberry Shortbread Cookies with Almond Glaze Recipe
Step 1: Prepare the Cookie Dough
Start by combining the softened butter, sugar, and 1/2 teaspoon of almond extract in a bowl. Beat this mixture at medium speed until it turns wonderfully creamy, scraping the bowl often to make sure everything comes together evenly. This creates the flavorful, rich base your cookies need.
Step 2: Incorporate the Flour
Next, reduce your mixer’s speed and gradually add the all-purpose flour. Keep mixing just until the dough starts to come together. It may look crumbly at first but resist the urge to overmix. Once all the flour is absorbed, use your hands to gently bring the dough into a ball. The warmth of your hands is key to helping the ingredients unite without toughening the dough.
Step 3: Chill the Dough
Form your dough ball and wrap it up or cover it, then pop it in the refrigerator to chill for at least one hour. This step is crucial for firming up the dough, making it easier to shape and ensuring your cookies hold their shape while baking.
Step 4: Shape and Fill the Cookies
When your dough is chilled, preheat your oven to 350 degrees Fahrenheit. Roll the dough into one-inch balls and place them on an ungreased baking sheet, spacing them about two inches apart to allow for slight spreading. Press your thumb into the center of each ball to create a small well, then delicately fill each indentation with roughly 1/4 teaspoon of raspberry jam. This concentrated burst of jam will shine beautifully after baking, so avoid overfilling to prevent spills.
Step 5: Bake to Perfection
Bake the cookies for about 14 minutes. Keep an eye on them and remove once the edges are just lightly browned — that golden hue signals a perfect shortbread crispness while maintaining a tender center. Once baked, let the cookies stand on the baking sheet for a minute, then transfer them to a wire rack to cool completely before glazing.
Step 6: Make the Almond Glaze and Drizzle
To finish, whisk together powdered sugar, 1 1/2 teaspoons of almond extract, and 2 to 3 teaspoons of milk or whipping cream to create a smooth glaze. The key is to find the right pourable consistency — not too runny, not too thick. Drizzle this almond glaze generously over the cooled cookies, adding a sweet, nutty finish that ties the whole Raspberry Shortbread Cookies with Almond Glaze Recipe together in style.
How to Serve Raspberry Shortbread Cookies with Almond Glaze Recipe
Garnishes
A sprinkle of finely chopped toasted almonds or a dusting of powdered sugar can visually elevate these lovely cookies. Fresh raspberries nestled alongside add a burst of color and freshness, making your presentation pop for any occasion.
Side Dishes
These cookies pair beautifully with a warm cup of tea, coffee, or even a glass of cold milk. Serve them alongside a scoop of vanilla ice cream or a creamy custard for an irresistible dessert duo that will delight any palate.
Creative Ways to Present
Try stacking the cookies in a pretty tiered tray for a charming tea party vibe or package them in decorative boxes tied with ribbon for heartfelt homemade gifts. They also work wonderfully as edible accents around a cake or dessert platter, adding texture and flavor contrast.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Raspberry Shortbread Cookies with Almond Glaze Recipe in an airtight container at room temperature. They should stay fresh and delicious for up to a week, making them perfect for prepping ahead or enjoying slowly.
Freezing
You can freeze the plain baked cookies before glazing by placing them in a single layer on a baking sheet, then transferring to a freezer-safe container or bag once frozen. When ready to enjoy, thaw them completely and add fresh glaze. This way, you can keep the cookies fresh and glaze freshly for optimal taste and texture.
Reheating
Shortbread cookies are best enjoyed at room temperature, but if you’d like a slightly warm bite, gently warm the cookies in a low oven for a few minutes. Avoid microwave reheating as it may soften the glaze and change the cookie texture.
FAQs
Can I use other fruit jams instead of raspberry?
Absolutely! While raspberry jam provides a wonderful tartness and color, you can swap in strawberry, apricot, or blackberry jam for a different but equally delicious flavor experience.
Is there a gluten-free option for this recipe?
You can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Just make sure it includes xanthan gum or another binder to maintain the dough’s texture.
What if I don’t have almond extract?
If you’re out of almond extract, pure vanilla extract can be a mild yet tasty substitute. You might want to reduce the amount slightly as vanilla is more potent in some cases.
Can I make the glaze without milk or cream?
Yes, you can use water or a dairy-free milk alternative like almond milk to make the glaze. The texture might be slightly different, but it will still taste wonderful.
How long do these cookies last once glazed?
The glaze is best fresh, but glazed cookies can be stored at room temperature for up to three days. After that, the glaze may start to lose its smooth finish or become sticky.
Final Thoughts
There is something truly special about making Raspberry Shortbread Cookies with Almond Glaze Recipe. It’s a recipe that brings comfort, joy, and a little touch of elegance to any occasion. I encourage you to give it a try — once you experience that first buttery, jam-filled bite accented by the almond glaze, these cookies just might become a beloved favorite in your baking repertoire.
Print
Raspberry Shortbread Cookies with Almond Glaze Recipe
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delightfully buttery and tender Raspberry Shortbread Cookies topped with sweet raspberry jam and finished with a smooth almond glaze. These classic cookies offer a perfect balance of rich shortbread and fruity jam, making them an ideal treat for tea time or dessert.
Ingredients
Cookies
- 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
- Prepare the dough: In a mixing bowl, combine the softened butter, sugar, and 1/2 teaspoon almond extract. Mix at medium speed, scraping the bowl often, until the mixture is creamy and well blended.
- Add flour: Reduce the mixer speed and gradually add the all-purpose flour while mixing. Continue to beat until the dough begins to come together but remains somewhat dry and crumbly.
- Form dough ball: As soon as the flour is absorbed and the dough starts to unite, use your hands to gently bring the dough into a ball. Avoid over-mixing to maintain a tender texture. The warmth from your hands helps in bringing the dough together.
- Chill the dough: Cover the dough ball with plastic wrap and refrigerate it until firm, at least one hour, to help the dough set and improve cookie shape during baking.
- Preheat oven: When ready, preheat your oven to 350°F (175°C).
- Shape cookies: Remove the dough from the refrigerator. Roll the dough into one-inch diameter balls and place them about 2 inches apart on an ungreased cookie sheet to allow even spreading.
- Indent and fill: Use your thumb to make a small indentation in the center of each dough ball. Carefully spoon about 1/4 teaspoon of raspberry jam into each indentation, ensuring you do not overfill to prevent spilling during baking.
- Bake cookies: Bake the cookies in the preheated oven for 14 minutes, or until the edges turn a light golden brown.
- Cool cookies: Let the cookies stand on the baking sheet for 1 minute after baking, then transfer them to a wire rack to cool completely to set their shape and texture.
- Make glaze: In a small bowl, combine the powdered sugar, 1 1/2 teaspoons almond extract, and 2 to 3 teaspoons of milk or whipping cream. Stir until you achieve a smooth glaze with desired consistency for drizzling.
- Glaze cookies: Drizzle the glaze over the cooled cookies evenly for a sweet finish.
Notes
- Do not overwork the dough to keep cookies tender and crumbly.
- Ensure the dough is well chilled before shaping to prevent spreading during baking.
- Use a small spoon or piping bag to neatly add jam without overfilling.
- Allow cookies to cool completely before glazing to avoid melting the glaze.
- Store cookies in an airtight container to maintain freshness for up to one week.
