Homemade Raspberry Flavored Shortbread Cookies Recipe

If you’re hunting for the Best Baked Goods to grace your dessert table this season, look no further — these Homemade Shortbread Cookies with a raspberry twist are about to steal the show. Around here, our Raspberry Shortbread Cookies are practically a family heirloom. Every Christmas, they’re the first cookies requested and the first to mysteriously vanish (looking at you, Dad).

So, what makes this Royale Cookies Recipe so irresistible? It’s all in the combo — buttery, melt-in-your-mouth almond shortbread paired with a sweet, tangy raspberry center that tastes like holiday magic. The almond flavor is chef’s kiss perfection. And honestly, who needs Complicated Recipes when you can make something this fancy with just a few simple ingredients?

Here’s the deal: when mixing up your dough, it might feel a bit crumbly. Don’t panic! Just use the warmth of your hands to bring it together. (Pro tip: don’t overmix — or you’ll end up with flat cookies, and no one wants sad cookies.) FYI, these babies actually taste even better the next day. They soften up slightly, and the flavors mellow into pure deliciousness.

Not a fan of almond? No problem! Swap in vanilla or even lemon extract for a fun twist — talk about Cookies With A Twist! And if you’re into variety, this dough also makes killer Raspberry Swirl Cookies or even a festive Spritz Cookie version.

So go ahead — ditch the overly Complicated Recipes and whip up this simple Raspberry Bismark Recipe that’s sure to earn you the title of holiday baking legend. These Flavored Shortbread Cookies are proof that sometimes, the easiest treats are the ones everyone remembers.

Homemade Raspberry Flavored Shortbread Cookies Recipe

Prep Time: 15 minutes | Bake Time: 12 minutes | Total Time: 27 minutes

Yields: 24 cookies | Author: Aleda | Category: Cookies

Ingredients:

• 1 cup unsalted butter, softened
• 2/3 cup granulated 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 heavy cream

Instructions:

1. For the cookies: In a mixing bowl, cream together butter, sugar, and 1/2 tsp almond extract until smooth and fluffy, scraping the sides as needed.
2. Gradually mix in the flour on low speed until the dough starts to form clumps. It will still look crumbly — don’t worry! Use your hands to gently knead it into a cohesive ball. Avoid overworking the dough.
3. Wrap the dough ball in plastic wrap and chill in the fridge for at least 1 hour to firm up.
4. Preheat the oven to 350°F (175°C).
5. Scoop the dough into roughly 1-inch balls and arrange them 2 inches apart on an ungreased baking sheet.
6. Press your thumb (or the back of a spoon) into the center of each cookie to create a small well. Fill each well with about 1/4 tsp of raspberry jam — no overflowing!
7. Bake for 12–14 minutes, until the edges just start to turn golden. Let the cookies rest for 1 minute on the pan, then transfer to a wire rack to cool completely.
8. For the glaze: Mix powdered sugar, almond extract, and enough milk or cream to reach a drizzling consistency.
9. Once cookies are fully cooled, drizzle the glaze over the tops. Let set before serving.

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