These lemon raspberry shortbread cookies are a tasty treat with a bright lemon flavor and sweet berries. They are buttery, crumbly, and perfect for tea time or a snack!
Every bite feels like sunshine, especially with those juicy raspberries. I like to enjoy them with a cup of tea and a cozy blanket. Who can say no to cookies? 🍪☀️
Key Ingredients & Substitutions
Butter: Use unsalted butter for the best flavor control. If you prefer a dairy-free option, vegan butter works well, although the texture may be slightly different.
Powdered Sugar: Essential for sweetness and the glaze. If unavailable, you can blend granulated sugar until it’s fine, but the texture of the glaze will be less smooth.
Lemon Zest: This gives the cookies a bright flavor. If you don’t have fresh lemons, you can use bottled lemon zest or lemon extract, but fresh is always best!
Raspberry Jam: While raspberry jam is perfect, you could substitute it with any berry jam like blueberry or strawberry. Homemade jam is also a delightful option!
Fresh Raspberries: These are optional for garnish. If fresh berries are not in season, you could use dried raspberries for a different look.
How Do I Make Sure My Cookies are the Right Texture?
Getting the right texture for shortbread cookies is key, and it starts with proper mixing and chilling. Make sure you cream the butter and sugar until light and fluffy; this incorporates air for a light texture. After mixing in the flour, avoid overworking the dough to keep it tender and crumbly.
- Once rolled into a log and chilled, ensure it’s firm, which helps in slicing clean rounds.
- Don’t skip the indentations for the jam—this ensures the filling stays in place while baking.
- Lastly, let them cool completely on the baking sheet to firm up before transferring to a platter.
Lemon Raspberry Shortbread Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup powdered sugar, plus extra for dusting
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (about 1 lemon)
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup raspberry jam
- 1/2 cup fresh raspberries (optional, for garnish)
For the Glaze:
- 1/2 cup powdered sugar
- 1-2 tablespoons fresh lemon juice
How Much Time Will You Need?
This delicious cookie recipe takes about 15 minutes to prepare, with a chilling time of at least 1 hour. After baking, allow at least 10 minutes for cooling before glazing. Overall, you’ll need about 1 hour and 45 minutes, including preparation, chilling, baking, and cooling time.
Step-by-Step Instructions:
1. Preheat the Oven and Prepare Baking Sheets:
Begin by preheating your oven to 350°F (175°C). While the oven warms up, line your baking sheets with parchment paper to prevent sticking and make for an easy clean-up later.
2. Cream Butter and Sugar:
In a large mixing bowl, cream together the softened butter and 3/4 cup of powdered sugar until the mixture is light and fluffy. This should take about 2-3 minutes with a hand mixer or a stand mixer on medium speed. The fluffiness indicates that you’ve incorporated enough air for light cookies.
3. Add Flavors:
Next, mix in the vanilla extract and lemon zest until everything is well combined. The zest will add a refreshing citrus aroma to your cookie dough.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour and salt. This helps to evenly distribute the salt throughout the flour before mixing it with the wet ingredients.
5. Make the Dough:
Gradually add the flour mixture to the butter mixture, stirring with a spatula or wooden spoon until just combined. The dough will be crumbly, but it should hold together if you press it with your fingers. Try not to overmix, as this can affect the texture.
6. Chill the Dough:
Roll the dough into a log shape about 2 inches in diameter. Wrap it in plastic wrap and place it in the refrigerator for at least 1 hour. This chilling process firms up the dough, making it easier to slice later.
7. Slice the Cookies:
After the dough has chilled, take it out of the fridge and slice it into rounds about 1/4 inch thick. Place the slices on the prepared baking sheets with a little space between each cookie.
8. Create Indentations:
Using your thumb or the back of a small spoon, gently press into the center of each cookie to create a little indentation. This is where the raspberry jam will go.
9. Fill with Jam:
Spoon raspberry jam into each indentation, being careful not to overfill them.
10. Bake the Cookies:
Place the baking sheets in the preheated oven and bake for 12-15 minutes, or until the edges of the cookies are lightly golden. Keep an eye on them to avoid overbaking!
11. Cool the Cookies:
Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 10 minutes, then transfer them to a wire rack to cool completely.
12. Make the Glaze:
For the glaze, whisk together the powdered sugar and fresh lemon juice in a small bowl until smooth. Adjust the consistency by adding more lemon juice or powdered sugar as needed.
13. Glaze and Garnish:
Once the cookies are completely cool, drizzle the lemon glaze over each cookie. Dust with additional powdered sugar if desired and place fresh raspberries around for decoration.
14. Serve and Enjoy:
Serve these delightful cookies with a cup of tea or coffee, and enjoy the lovely combination of flavors. They are perfect for sharing with friends or saving for a special treat!
These Lemon Raspberry Shortbread Cookies combine the buttery melt-in-your-mouth texture of traditional shortbread with a burst of tart raspberry jam and bright lemon zest. Topped off with a delicate drizzle of lemon glaze, they are sure to be a hit at any gathering!
Can I Use Frozen Butter?
While it’s best to use softened butter for easy creaming with the sugar, you can use frozen butter. Just grate it or cut it into small pieces and mix it with the sugar until well blended.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, you can freeze them for up to 3 months. Just make sure to layer them with parchment paper to prevent sticking.
Can I Substitute the Raspberry Jam?
Absolutely! You can use any berry jam like strawberry, blueberry, or even a citrus marmalade for a fun twist. Just keep in mind that the flavor will change slightly!
What if My Dough is Too Crumbly?
If your dough feels too crumbly, it might be under-mixed or too dry. Try adding a teaspoon of milk or water gradually until it comes together. Avoid overworking it; just mix until it holds.
