I love making delicious cookies, and today I want to share some sweet treats with you. If you enjoy bright raspberry flavors and buttery cookies, you’re in for a lovely time.
I’ve picked out two amazing cookie recipes that are perfect for sharing or enjoying all by yourself. Get ready to bake some wonderful raspberry cookies!
Jump to Recipe:
Lemon Raspberry Shortbread Cookies: A Sweet Treat
These shortbread cookies offer a lovely balance of tart lemon and sweet raspberry. They melt in your mouth and are simple to make, perfect for any time you want something special.
Key Ingredients & Baking Tips
- Cold Butter: Use very cold butter, cut into small pieces. This helps keep the shortbread crumbly and tender.
- Zest First: Zest the lemon before you juice it. It’s much easier to get the zest from a whole lemon.
- Don’t Overmix: Mix the dough just until it comes together. Overmixing can make shortbread tough.
What You Need for Shortbread Cookies
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 cup (2 sticks) cold unsalted butter, cubed
- Zest of 1 large lemon
- ¼ cup fresh lemon juice
- ½ cup good quality raspberry jam
⏱️ Time: 35 mins🍽️ Yields: 24 cookies
How to Make Lemon Raspberry Shortbread Cookies
Step 1: Make the Dough
Preheat your oven to 350°F (175°C). In a large bowl, combine the flour, granulated sugar, and lemon zest. Cut in the cold butter using a pastry blender or your fingertips until the mixture looks like coarse crumbs. Gently bring the dough together with your hands.
Step 2: Chill and Roll
Wrap the dough in plastic wrap and chill it in the refrigerator for 30 minutes. Once chilled, roll out the dough on a lightly floured surface to about ¼-inch thickness. Use your favorite cookie cutters to cut out shapes.
Step 3: Bake and Fill
Place the cut-out cookies on a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until the edges are lightly golden. Let them cool completely on a wire rack. Once cool, spread a little raspberry jam on one cookie and top it with another to make a sandwich.
📝 Final Note
Store these lemon raspberry shortbread cookies in an airtight container at room temperature for up to 3 days to keep them fresh.
Linzer Raspberry Cookies: Classic & Charming
Linzer cookies are known for their pretty cut-out tops and sweet fruit filling. These raspberry versions are truly beautiful and taste even better, making them a lovely addition to any gathering.
Key Ingredients & Baking Tips
- Ground Nuts: Use finely ground almonds for the best texture. You can buy them pre-ground or grind them yourself.
- Powdered Sugar: Using powdered sugar in the dough helps make the cookies very tender and melt-in-your-mouth.
- Dusting: Don’t forget to dust the tops of the cut-out cookies with powdered sugar after filling for that classic, elegant look.
What You Need for Linzer Cookies
- 1 ½ cups all-purpose flour
- ¾ cup finely ground almonds
- ½ cup powdered sugar, plus more for dusting
- 1 cup (2 sticks) unsalted butter, softened
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ¾ cup good quality raspberry jam
⏱️ Time: 50 mins🍽️ Yields: 18 cookies
How to Make Linzer Raspberry Cookies
Step 1: Prepare the Dough
In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. Beat in the egg yolk and vanilla extract. Gradually add the ground almonds and flour, mixing until a soft dough forms. Do not overmix.
Step 2: Chill and Cut
Divide the dough in half, flatten each into a disc, wrap in plastic, and chill for at least 1 hour. Preheat oven to 350°F (175°C). On a lightly floured surface, roll out one disc of dough to about ⅛-inch thickness. Use a fluted cookie cutter to cut out shapes. For half of these, use a smaller cutter to make a window in the center. Repeat with the second dough disc.
Step 3: Bake and Assemble
Place cookies on a baking sheet lined with parchment paper. Bake for 8-10 minutes, or until the edges are lightly golden. Let cool completely on a wire rack. Once cool, dust the cookies with the cut-out centers with powdered sugar. Spread raspberry jam on the flat cookie bases, then gently place the powdered sugar-dusted cookies on top.
📝 Final Note
These Linzer cookies taste even better the next day as the jam softens the cookie slightly, making for a perfect bite.
