Raspberry Shortbread Cookies: A Deliciously Buttery and Fruity Treat
If you’ve ever wanted to make a cookie that offers the perfect marriage of rich, buttery crumb and bright, tart raspberry flavor, these Raspberry Shortbread Cookies are just what you need. Their simplicity and elegance make them a showstopper at any gathering. Whether for a cozy afternoon tea or a festive holiday gift, these cookies are bound to be crowd-pleasers.
Shortbread cookies are a traditional favorite treasured for their melt-in-your-mouth texture and subtle sweetness. Infusing them with raspberry jam adds a lovely fruity contrast that brightens each bite. This recipe walks you through making these delicate cookies well-balanced in texture and flavor, ensuring they hold their shape while offering a luscious raspberry filling.
Ingredients
- For the Shortbread Cookies:
- 225 grams (1 cup) unsalted butter, softened
- 100 grams (1/2 cup) granulated sugar
- 1/2 teaspoon pure vanilla extract
- 280 grams (2 1/4 cups) all-purpose flour
- 1/4 teaspoon salt
- 150 grams (about 1/2 cup) raspberry jam (seedless preferred)
Instructions
- Preheat your oven to 160°C (320°F). Line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This should take about 3-4 minutes with an electric mixer on medium speed.
- Add the vanilla extract and mix well to combine.
- In a separate bowl, sift together the all-purpose flour and salt to ensure there are no lumps and to aerate the flour for a lighter texture.
- Gradually add the flour mixture to the butter and sugar mixture, mixing on low speed until just combined. Avoid overmixing to keep the shortbread tender.
- Divide the dough in half. Roll out one half on a lightly floured surface to about 1/4 inch (6 mm) thickness.
- Using a cookie cutter (a circle or flower shape works well), cut out shapes from the rolled dough. Place the shapes on the prepared baking sheets, leaving about 2 cm (1 inch) between each cookie.
- Repeat the rolling and cutting with the second half of the dough.
- Bake the cookies for 18-20 minutes or until the edges are just starting to turn golden. Remove from the oven and allow to cool completely on the baking sheets.
- Once cooled, spread a small dollop of raspberry jam on the bottom of one cookie, then top it with another cookie to sandwich the jam inside. Repeat with the remaining cookies.
- For an optional finishing touch, lightly dust the tops of the jam sandwiches with powdered sugar before serving.
Recipe Information
- Prep time: 20 minutes
- Cook time: 20 minutes
- Total time: 40 minutes
- Yield: Makes about 24 cookies
- Difficulty level: Easy
Tips & Variations
- Use room temperature butter for easier creaming and better texture.
- Roll the dough evenly to ensure uniform baking.
- For a seedless jam, strain your raspberry jam to remove seeds for a smooth finish.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well; just thaw at room temperature before serving.
- Variation: Substitute raspberry jam with other fruit preserves like strawberry or apricot for different flavors.
- For extra flavor, add a teaspoon of lemon zest to the dough while mixing.
Nutritional Information (per serving)
- Calories: Approximately 150 kcal
- Protein: 1.5 g
- Carbohydrates: 18 g
- Fat: 8 g
- Fiber: 0.5 g
Conclusion
These Raspberry Shortbread Cookies are a wonderfully easy way to enjoy a delicate, buttery treat with a burst of fruity goodness. They are perfect for sharing with friends, gifting during special occasions, or savoring as an afternoon snack. Don’t hesitate to try this recipe — your taste buds will thank you!
Serve them alongside a hot cup of tea or coffee for a delightful pairing. If you make these cookies, let us know how it went in the comments below or share your photos on social media. Happy baking!