This Trader Joe’s Raspberry Shortbread Cookies recipe is a buttery and tender recipe, which is made with raspberry jam and almond extract. It’s a classic, foolproof recipe, ready in about an hour and 45 minutes.
Jump to RecipeTrader Joe’s Raspberry Shortbread Cookies Recipe Ingredients
For the Cookies:
- 1 cup butter, softened
- 2/3 cup sugar
- 1/2 tsp almond extract
- 2 cups all purpose flour
- 1/2 cup raspberry jam
For the Glaze:
- 1 cup powdered sugar
- 1 1/2 tsp almond extract
- 2-3 tsp. milk or whipping cream
How To Make Trader Joe’s Raspberry Shortbread Cookies
- Cream the butter and sugar: In a large bowl, use an electric mixer on medium speed to beat the softened butter, sugar, and 1/2 tsp almond extract until creamy and well combined.
- Add the flour: Reduce the mixer speed to low and gradually add the flour. Mix until the dough just starts to come together. It will look dry and crumbly.
- Chill the dough: Use your hands to bring the crumbly mixture together into a ball. Do not overwork it. Cover the dough with plastic wrap and refrigerate until firm, for at least one hour.
- Shape the cookies: Preheat the oven to 350°F. Shape the chilled dough into one-inch balls and place them about 2 inches apart on an ungreased cookie sheet.
- Fill and bake: Use your thumb to gently make an indentation in the center of each dough ball. Fill each indentation with about 1/4 teaspoon of raspberry jam, being careful not to overfill. Bake for 14 minutes, or until the edges are lightly browned.
- Cool the cookies: Let the cookies stand on the sheet for one minute before carefully transferring them to a wire rack to cool completely.
- Make the glaze and finish: In a small bowl, whisk together the powdered sugar, 1 1/2 tsp almond extract, and enough milk to reach your desired glazing consistency. Drizzle the glaze over the completely cooled cookies.
Recipe Tips
- Why is my shortbread dough so crumbly? This is completely normal for a shortbread dough! The recipe is correct. The heat from your hands is what will help you bring the crumbly mixture together into a cohesive ball of dough before chilling.
- Do I really have to chill the dough? Yes, this step is not optional for shortbread. Chilling the dough solidifies the butter, which prevents the cookies from spreading out and becoming thin and flat in the oven. It’s the secret to a tender, melt-in-your-mouth texture.
- How do I make the thumbprint without cracking the cookie? It’s best to roll the chilled dough into a smooth ball in your palms first. Then, press your thumb gently but firmly into the center. Minor cracks around the edge are normal and add to the rustic charm.
- How do I keep the jam from overflowing? Less is more! Use only 1/4 teaspoon of jam for each cookie. Overfilling the indentation is the most common reason for the jam bubbling over and making a sticky mess on your cookie sheet.
What To Serve With Raspberry Shortbread Cookies
These are classic cookies that are wonderful on their own, especially with a cup of tea or coffee. They are a beautiful and delicious addition to any holiday cookie platter or for a bake sale.
How To Store Raspberry Shortbread Cookies
- Room Temperature: Store the cooled and glazed cookies in an airtight container, with wax paper between the layers to prevent sticking. They will keep for up to a week. As the recipe notes, many think they taste even better on the second day as they soften slightly.
- Freeze: You can freeze the baked cookies or the raw dough balls. To freeze the dough, shape the balls, place them on a baking sheet to freeze solid, then transfer to a freezer bag. You can bake them directly from frozen, adding a few extra minutes to the bake time.
Raspberry Shortbread Cookies Nutrition Facts
- Serving: 1 cookie
- Calories: 168kcal
- Carbohydrates: 23g
- Protein: 1g
- Fat: 8g
- Cholesterol: 20mg
- Sodium: 70mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes. If you’re not a fan of almond, the recipe suggests you can easily substitute the almond extract in both the cookie and the glaze with an equal amount of vanilla extract or even lemon extract for a different flavor profile.
Absolutely. While raspberry is a classic choice, these thumbprint cookies are fantastic with apricot preserves, strawberry jam, or even a thick lemon curd.
This is the most common shortbread problem and is almost always due to one of two things: the butter was too soft (melted instead of softened), or the dough was not chilled long enough. Make sure your butter is at a cool room temperature and that the dough is firm before you shape and bake it.
Try More Recipes:
- Trader Joe’s Oatmeal Cookie Recipe
- Trader Joe’s Gluten-Free Oatmeal Cookie Recipe
- Trader Joe’s Key Lime Cookies Recipe
Trader Joe’s Raspberry Shortbread Cookies Recipe
Course: DessertCuisine: AmericanDifficulty: Easy36
servings20
minutes14
minutes168
kcalA classic buttery, melt-in-your-mouth shortbread thumbprint cookie with a sweet raspberry jam center and a delicate almond glaze.
Ingredients
Cookies: 1 cup softened butter, 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.
Directions
- Cream the butter, sugar, and 1/2 tsp almond extract until smooth.
- Mix in the flour until the dough just starts to come together (it will be crumbly).
- Use your hands to form the dough into a ball, then cover and refrigerate for at least 1 hour.
- Preheat oven to 350°F. Shape the chilled dough into 1-inch balls.
- Place on an ungreased cookie sheet, make an indentation with your thumb, and fill with 1/4 tsp of jam.
- Bake for 14 minutes until the edges are lightly browned. Cool completely.
- Whisk together all glaze ingredients and drizzle over the cooled cookies.
Notes
- The dough is supposed to be dry and crumbly; use the warmth of your hands to bring it together into a ball before chilling.
- Chilling the dough for at least one hour is a crucial step to prevent the cookies from spreading too much.
- Do not overfill the thumbprints with jam, as it will bubble over during baking.
- It is important to wait until the cookies are completely cool before drizzling with the glaze, otherwise it will melt and run off.
