These Raspberry Drizzle Shortbread Cookies are a treat you’ll love! Made with buttery shortbread and a sweet raspberry glaze, they’re perfect for any sweet tooth.
Baking these tasty cookies is a breeze! I enjoy how the raspberry drizzle adds a fun splash of color. They’re great for sharing or just keeping all to yourself! 😉
Key Ingredients & Substitutions
Unsalted Butter: Butter is key for that rich flavor and tender texture. If you’re in a pinch, use margarine or a plant-based butter for a dairy-free option. Just remember that the taste will vary a bit!
Raspberry Jam: Seedless raspberry jam gives a smoother filling. If you can’t find it, you can use any other jam like strawberry or even lemon curd for a tangy twist!
All-Purpose Flour: This is essential for structure. If you’re gluten-free, substitute with a 1:1 gluten-free baking flour blend. The texture might be a little different, but they’ll still taste great!
Powdered Sugar: Perfect for the drizzle! You can try coconut sugar or a sugar alternative like erythritol for a healthier take, though you may need to adjust the liquid in the glaze.
How Do I Achieve the Best Cookie Texture?
Getting that melt-in-your-mouth texture requires a few key steps! First, beating the butter and sugar well creates air pockets, making your cookies fluffy. Incorporate the flour until just mixed; overmixing can lead to a tough texture.
- Use room temperature butter for easy creaming.
- Indent the cookies gently; this creates the perfect spot for the jam without overloading.
- Don’t overbake! Keeping a slight softness in the center will ensure a tender final cookie.
How to Make Raspberry Drizzle Shortbread Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup (227g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1 teaspoon vanilla extract
- 2 cups (250g) all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup raspberry jam (seedless preferred)
For the Drizzle:
- 1 cup powdered sugar
- 2-3 tablespoons milk or heavy cream
- Fresh raspberries for garnish (optional)
How Much Time Will You Need?
This delightful cookie recipe takes about 15 minutes to prep, followed by 12-15 minutes of baking time. Allow an additional 30 minutes for cooling and decorating, making it around 1 hour total from start to finish!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking. This will make cleanup a breeze!
2. Creaming the Butter and Sugar:
In a large bowl, add the softened butter and granulated sugar. Use a mixer to cream them together until the mixture is light and fluffy, which should take about 3-4 minutes. This step is crucial for getting that airy texture.
3. Add the Flavor:
Pour in the vanilla extract and mix well, ensuring it’s fully combined with the butter and sugar.
4. Mixing the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour and salt. This helps to evenly distribute the salt and prepare the dry ingredients for mixing.
5. Combine Wet and Dry:
Gradually add the dry mixture to the butter mixture. Mix until just combined to form a soft dough. Be careful not to overmix to keep those cookies tender!
6. Forming the Cookies:
Scoop out rounded tablespoons of dough and roll them into balls. Place them on the prepared baking sheet, making sure to leave about 2 inches of space between each cookie.
7. Create Indentations:
Gently press your thumb or the back of a spoon into the center of each dough ball to create a small indentation. This will hold the raspberry jam, giving your cookies a lovely filling.
8. Add the Jam:
Fill each indentation with about 1 teaspoon of raspberry jam. Try not to overfill; a little goes a long way!
9. Baking Time:
Pop the cookies in the preheated oven and bake for 12-15 minutes, or until the edges just start to turn golden. The tops may look slightly puffy initially, but they will settle as they cool.
10. Cooling Off:
Once baked, remove the cookies from the oven and let them sit on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. Patience is key here!
11. Preparing the Drizzle:
While your cookies are cooling, make the drizzle! In a small bowl, combine the powdered sugar and 2 tablespoons of milk or heavy cream. Stir until you have a thick but pourable consistency. If it’s too thick, add more milk a little at a time.
12. Drizzling Time:
Once the cookies are cooled, use a spoon or a piping bag to drizzle the glaze over each cookie. Get creative with your drizzle pattern!
13. Garnish if Desired:
If you fancy it, sprinkle some fresh raspberries on top of the glaze while it’s still wet. It adds a lovely touch and bursts of flavor.
14. Final Touch:
Allow the glaze to set before serving your delicious raspberry drizzle shortbread cookies. This will ensure the drizzle stays beautifully in place!
Enjoy your delightful Raspberry Drizzle Shortbread Cookies with a cup of tea or coffee—perfect for sharing or just enjoying at home!
Can I Use Different Flavors of Jam?
Absolutely! While raspberry jam is delicious, you can experiment with other flavors like strawberry, apricot, or even a tart cherry jam. Just ensure the jam is thick enough to hold up after baking!
How Can I Make These Cookies More Festive?
Add a sprinkle of colorful sprinkles on top of the glaze for a fun and festive look! You could also use flavored drizzles, like a lemon glaze or chocolate drizzle, for added variety.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you’d like to keep them fresh longer, you can refrigerate them or freeze them in a freezer-safe bag for up to 2 months.
Can I Make the Dough Ahead of Time?
Yes! You can make the cookie dough, wrap it tightly in plastic wrap, and refrigerate it for up to 3 days. When you’re ready to bake, simply let it soften for a few minutes, then continue with the recipe as instructed!
