These shortbread cookies with jam are tender, buttery, and delightfully simple. Each cookie has a rich, melt-in-your-mouth texture with a sweet raspberry-filled center and a light almond glaze drizzled on top. They look elegant enough for special occasions but are easy enough to make any day you crave a classic homemade treat.

Why You’ll Love This Recipe

These cookies come together with just a handful of pantry staples and minimal effort. The dough is easy to work with after a short chill, and the cookies bake quickly. The contrast between the crisp edges, soft center, and fruity jam makes every bite satisfying. They’re also versatile, allowing you to customize the jam flavor or extract to suit your taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cookies
1 cup unsalted butter, softened
2/3 cup granulated sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/3 to 1/2 cup seedless raspberry jam

Glaze
1 cup confectioners’ sugar
1/2 teaspoon almond extract
2 to 3 teaspoons water

Directions

In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 5 to 7 minutes. Add the almond extract and mix until combined. Gradually add the flour, mixing until the dough comes together and forms a soft ball. Cover the bowl and refrigerate the dough for about 1 hour, or until it is firm enough to handle easily.

Preheat the oven to 350°F (175°C). Roll the chilled dough into 1-inch balls and place them about 1 inch apart on ungreased baking sheets. Use the handle of a wooden spoon or a similar utensil to gently press an indentation into the center of each dough ball. Spoon a small amount of raspberry jam into each indentation, being careful not to overfill.

Bake the cookies for 14 to 18 minutes, or until the edges are lightly golden. Remove the baking sheets from the oven and allow the cookies to cool completely on wire racks.

To make the glaze, combine the confectioners’ sugar, almond extract, and enough water to reach a smooth, drizzleable consistency. Drizzle the glaze over the cooled cookies. If desired, add a little extra jam to the centers after baking for a brighter fruit flavor.

Servings and timing

Servings: about 3 dozen cookies

Prep time: 20 minutes
Chilling time: 1 hour
Baking time: 14–18 minutes
Total time: approximately 1 hour and 35 minutes

Variations

Swap the raspberry jam for apricot, strawberry, peach, or orange jam for a different flavor profile.
Replace the almond extract with vanilla extract if you prefer a more classic shortbread taste.
Mix a small amount of finely grated orange zest into the dough for a fresh citrus note.
Drizzle melted chocolate over the cooled cookies instead of glaze for a richer finish.

Storage/Reheating

Store the cookies in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator, where they will stay fresh for up to 5 days. To freeze, place the cookies in a single layer until firm, then transfer to freezer-safe containers for up to 3 months. Thaw at room temperature before serving. Reheating is not recommended, as it may soften the jam and glaze.

FAQs

Can I make these cookies ahead of time?

Yes, you can prepare the dough a day in advance and keep it refrigerated until ready to bake.

Do I have to chill the dough?

Chilling is important to prevent the cookies from spreading too much during baking.

Can I use salted butter instead of unsalted?

You can, but reduce any added salt elsewhere to keep the flavor balanced.

What other jams work well in this recipe?

Apricot, strawberry, peach, and mixed berry jams all work beautifully.

Can I make these cookies gluten-free?

Yes, a gluten-free all-purpose flour blend can be used in place of regular flour.

Why did my cookies spread too much?

The dough was likely too warm. Chilling it longer usually solves this issue.

Can I skip the glaze?

Absolutely. The cookies are delicious with just the jam-filled center.

How do I keep the jam from overflowing?

Avoid pressing the indentation too deep and do not overfill with jam.

Are these cookies freezer-friendly?

Yes, they freeze very well when stored properly.

Can I double the recipe?

Yes, this recipe doubles easily for larger batches or gatherings.

Conclusion

Shortbread cookies with jam are a timeless treat that combines simplicity with elegance. With their buttery texture, fruity center, and light glaze, they’re perfect for holidays, tea time, or everyday enjoyment. Once you try them, they’re sure to become a favorite in your baking rotation.

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