These Black Raspberry and Lemon Shortbread Cookies are a tasty treat! The sweet black raspberries mix perfectly with the zesty lemon, creating a burst of flavor in every bite.
Honestly, who can resist a cookie that looks this good and tastes even better? I love serving these with tea, but let’s be real – I often eat them all by myself! 🍪
Key Ingredients & Substitutions
Butter: Unsalted butter is best for controlling the saltiness. If you’re looking for a healthier option, you can use coconut oil instead, though it may slightly change the flavor.
Granulated Sugar: This adds sweetness and contributes to the cookie’s texture. For a healthier alternative, coconut sugar or maple syrup can work, but you’ll need to adjust the flour slightly as well.
Lemon Zest and Juice: Fresh lemon zest is what gives these cookies their bright flavor. You can substitute with lemon extract, but use it sparingly—about half a teaspoon will do!
Black Raspberries: If you can’t find black raspberries, feel free to use regular raspberries or even blueberries. They’ll still taste delicious, just with a slight flavor twist.
How Do I Mix the Dough Without Overworking It?
To achieve the perfect shortbread texture, containing tender, crumbly cookies, careful mixing is essential. Here are some tips:
- When mixing in the flour, only combine it until you see no dry bits—this ensures a soft dough without gluten buildup.
- Gently fold in the mashed black raspberries. If you see streaks of dough, stop mixing! A few chunks of berries are fine for texture and color.
- Use a light touch when flattening the dough balls; you don’t want to compress them too much.
By being gentle with your dough, you’ll create delightful cookies that melt in your mouth!
How to Make Black Raspberry And Lemon Shortbread Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 tablespoon freshly grated lemon zest (from about 1 lemon)
- 2 cups all-purpose flour
- 1/2 cup black raspberries (fresh or frozen, thawed)
- 1 tablespoon lemon juice
- Optional: edible flower petals for garnish
How Much Time Will You Need?
This delightful recipe will take about 15 minutes of prep time and 18-22 minutes of baking time. Add a little extra time for cooling, and you’ll be enjoying these cookies in about 45 minutes!
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheets:
Start by preheating your oven to 325°F (163°C). While it heats, line your baking sheets with parchment paper to prevent sticking. Easy clean up is a bonus!
2. Cream the Butter and Sugar:
In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy. This will take about 2-3 minutes and is important for a delightful cookie texture!
3. Add Flavor:
Next, add the salt and freshly grated lemon zest to the butter and sugar mixture. Mix it all together until combined. The lemon zest adds a lovely brightness!
4. Combine with Flour:
Gradually add the all-purpose flour to the wet ingredients. Mix until just combined to form a soft dough—be careful not to overmix, as this will make your cookies tough.
5. Incorporate the Berries:
In a small bowl, gently mash the black raspberries with the lemon juice. This juicy mixture will give your cookies a burst of flavor and color. Carefully fold this into your dough, ensuring you don’t overwork it—some berry chunks will enhance the look!
6. Shape the Cookies:
Scoop the dough into small balls, about 1.5 tablespoons each, and place them spaced out on the prepared baking sheets. Gently flatten each ball with your fingers or the bottom of a glass for that perfect cookie shape. If you like, press a few whole black raspberries on top for extra color and sweetness.
7. Baking Time:
Now it’s time to bake! Place the cookies in the preheated oven and bake for 18-22 minutes, or until the edges just begin to turn golden. Keep an eye on them to avoid overbaking!
8. Cooling and Garnishing:
Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Then, gently transfer them to a wire rack to cool completely. If you’d like to add a special touch, garnish each cooled cookie with a small edible flower petal.
Enjoy your flavorful, tender Black Raspberry and Lemon Shortbread Cookies with a cup of tea or coffee! Happy baking!
Can I Use Different Berries in This Recipe?
Absolutely! If black raspberries aren’t available, you can substitute them with fresh or frozen raspberries, blueberries, or even chopped strawberries. Just keep in mind that the flavor will change slightly with different berries!
What Should I Do If My Dough Is Too Sticky?
If your dough feels too sticky, you can add a little more flour, one tablespoon at a time, until it reaches a manageable consistency. Just be cautious not to add too much, as this can alter the cookie’s texture.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 2 months; just make sure to separate layers with parchment paper to prevent sticking!
Can I Make These Cookies Gluten-Free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Look for one that includes xanthan gum or add a teaspoon if not included, to help with structure and texture.
