These raspberry shortbread cookies are buttery, sweet, and have a tasty surprise inside! With a fruity jam filling in the middle, they make a perfect treat for any occasion.
When you take a bite, the crunch from the shortbread and the gooey jam just dance together. I often enjoy them with a nice cup of tea—talk about the perfect pairing!
Making these cookies is a breeze! Just mix, shape, and bake. They always bring a smile to my face and are great for sharing with friends—and maybe keeping a few for yourself! 😄
Key Ingredients & Substitutions
Unsalted Butter: Using unsalted butter gives you control over the saltiness of your cookies. If you’re in a pinch, you could use margarine, but I find that butter provides the best flavor and texture.
Powdered Sugar: This helps create a light, crumbly shortbread. If you’re avoiding refined sugar, you can substitute with powdered erythritol or another powdered sugar alternative for a healthier version.
Raspberry Jam: Seedless jam is less chunky and spreads more smoothly. If you can’t find raspberry, feel free to replace it with strawberry or apricot jam for a different fruit flavor.
Vanilla Extract: This is key for flavor. I prefer pure vanilla extract for its richness. If you’re out, vanilla essence or even almond extract can work if you want to try a different twist.
How Do You Get the Perfect Cookie Shape and Size?
A big part of the cookie’s appearance and texture comes from how you shape the dough. After mixing, shape your dough into a log that’s about 2 inches in diameter. Be sure to wrap it tightly in plastic wrap to hold its shape while refrigerating.
- Chill the log for at least 1 hour; this helps the cookies maintain structure while baking.
- When slicing, use a sharp knife for clean edges. Cut rounds about 1/4 inch thick for even baking.
- Don’t forget to space them about 1 inch apart on the baking sheet to allow for any expansion as they bake.
This technique ensures your cookies come out beautifully shaped and perfectly sized every time!
Raspberry Shortbread Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
For the Raspberry Filling:
- 1/2 cup raspberry jam (seedless preferred)
For the Icing:
- 1 cup powdered sugar (for icing)
- 1-2 tablespoons milk or lemon juice (for icing)
- A few drops of red or pink food coloring (optional)
- Granulated sugar for sprinkling
How Much Time Will You Need?
This delightful recipe will take about 20 minutes of active prep time and around 15-18 minutes of baking time. Don’t forget to add at least 1 hour for chilling the dough. So overall, you’ll be looking at around 1 hour and 40 minutes before you can enjoy your homemade cookies!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper so the cookies don’t stick.
2. Make the Dough:
In a large mixing bowl, cream together the softened butter and powdered sugar. Beat them together until the mixture is light and fluffy. It should look almost like a soft cloud!
3. Add Flavor:
Now, mix in the vanilla extract for that extra delicious flavor. It will make your kitchen smell amazing!
4. Combine Dry Ingredients:
Gradually add the all-purpose flour and salt to the mixture. Stir until the dough comes together and becomes smooth. It should not be sticky.
5. Chill the Dough:
Shape the dough into a log that’s about 2 inches in diameter. Wrap it in plastic wrap and pop it in the refrigerator for at least 1 hour. This helps firm up the dough so it’s easier to slice!
6. Slice the Cookies:
Once the hour is up, take the dough out of the fridge. Slice it into 1/4-inch thick rounds. You should get nice, even cookies!
7. Prepare to Bake:
Place the cookie rounds on your prepared baking sheet, leaving about 1 inch of space between them. This way they can spread without sticking together.
8. Indent for Jam:
Using your thumb or the back of a small spoon, make a little indentation in the center of each cookie. This is where the raspberry jam will go!
9. Fill with Raspberry Jam:
Take about 1/2 teaspoon of raspberry jam and fill each indentation. Don’t overfill—just a little dab will do!
10. Add Sugar:
Lightly sprinkle the edges of the cookies with granulated sugar. This adds a nice sparkle and a little sweetness.
11. Bake!
Now it’s time to bake! Put the cookies in your preheated oven for 15-18 minutes. They’re done when the edges are just beginning to turn golden brown.
12. Cool the Cookies:
Once you take them out of the oven, let the cookies cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
13. Make the Icing:
While the cookies are cooling, let’s make the icing. Mix together the powdered sugar with 1 tablespoon of milk or lemon juice. Stir until smooth, adding more liquid if needed to get a drizzling consistency.
14. Add Color (Optional):
If you’d like, add a few drops of red or pink food coloring to the icing for a fun pop of color!
15. Drizzle and Serve:
Drizzle the icing over the cooled cookies. Let it set for a few minutes before serving. Enjoy your scrumptious raspberry shortbread cookies!
These Raspberry Shortbread Cookies are buttery, tender, and sweet with a bright raspberry center and a delicate icing drizzle. Enjoy baking and sharing them!
Can I Use a Different Type of Jam?
Absolutely! While raspberry jam adds a lovely flavor, you can substitute it with any other fruit jam you like, such as strawberry, apricot, or mixed berry. Just make sure it’s smooth and spreads easily.
How Do I Make This Recipe Vegan?
To make these cookies vegan, swap the unsalted butter with vegan butter and use a substitute for the powdered sugar that doesn’t contain animal products. You can also use a plant-based milk for the icing.
Can I Freeze the Cookie Dough?
Yes, you can freeze the shaped and wrapped log of cookie dough! Just be sure to wrap it tightly in plastic wrap and then place it in a freezer-safe bag. It will last for up to 3 months. When ready to bake, thaw it in the fridge overnight, then slice and bake as usual.
What’s the Best Way to Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. You can also keep them in the fridge if you prefer a firmer texture, but make sure to let them come to room temperature before enjoying!
