Oh my goodness, let me tell you about the joy of making Raspberry Shortbread Cookies! These little gems are the perfect blend of buttery goodness and fruity sweetness, with a melt-in-your-mouth texture that’s absolutely irresistible. I remember the first time I made them for a family gathering—it was a chilly afternoon, and the scent of fresh cookies wafted through the house, pulling everyone into the kitchen like a cozy hug. As we gathered around the table, the kids couldn’t wait to dig in, and the adults were just as eager to indulge. The vibrant raspberry jam in the center adds just the right touch of tartness, making these cookies an absolute treat. Trust me, whether it’s a holiday or just a regular Tuesday, these cookies bring a little magic to any occasion!
Ingredients
Here’s what you’ll need to whip up these delightful Raspberry Shortbread Cookies:
- 1 cup unsalted butter, softened
- 2/3 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/2 cup raspberry jam
These ingredients come together to create the most buttery, melt-in-your-mouth cookies, with that sweet raspberry goodness in every bite. Make sure your butter is nice and soft for the best texture!
How to Prepare Raspberry Shortbread Cookies
Alright, let’s dive into the fun part—making these delicious Raspberry Shortbread Cookies! Follow these steps, and you’ll have a batch of buttery treats that everyone will love.
Preheat Your Oven
First things first, preheat your oven to 350°F (175°C). This step is crucial because a properly preheated oven ensures even baking, which means no soggy bottoms! Trust me, no one wants that!
Cream the Butter and Sugar
In a large mixing bowl, cream together the softened unsalted butter and powdered sugar until it’s light and fluffy—about 3-5 minutes. This step is like magic; it adds air to the mixture, making your cookies tender and delightful. Don’t rush it; let that mixer do its thing!
Combine Dry Ingredients
In another bowl, whisk together the all-purpose flour, cornstarch, and salt until combined. The cornstarch is a little secret that helps keep the cookies tender. Gradually add this dry mixture to the buttery goodness, mixing just until everything is smooth. You don’t want to overmix; that’s the key to keeping them light!
Form the Cookies
Now it’s time to roll! Take the dough and roll it into 1-inch balls, placing them on a baking sheet lined with parchment paper. Use your thumb or the back of a spoon to press an indentation in the center of each ball. Then, fill those little divots with a generous dollop of raspberry jam. Yum!
Baking Process
Pop your baking sheet into the oven and bake for about 12-15 minutes, or until the edges are lightly golden. You’ll know they’re done when the house smells amazing—seriously, it’s the best part! Once they’re out, let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Patience is key here; they need to set up just right!
Nutritional Information
Now, let’s talk numbers! Each Raspberry Shortbread Cookie is about 120 calories, which is pretty reasonable for such a delightful treat. Here’s a quick breakdown:
- Sugar: 5g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 12g
- Protein: 1g
Keep in mind that these values can vary based on the specific brands of ingredients you use. Always a good idea to check your labels if you’re keeping an eye on your intake!
Why You’ll Love This Recipe
Let me tell you why these Raspberry Shortbread Cookies are going to become your new favorite recipe! They’re not just delicious; they’re also super easy to make and perfect for any occasion. Here’s what I love about them:
- Quick preparation—whip them up in just 35 minutes!
- Buttery texture paired with tangy raspberry jam is a flavor match made in heaven.
- Easy to customize—switch out the raspberry jam for your favorite fruit preserves!
- Perfect for tea time, dessert platters, or just a sweet treat at home.
- They look beautiful and taste even better—impressive yet simple!
Seriously, once you try them, you’ll be hooked!
Tips for Success
Want to make sure your Raspberry Shortbread Cookies turn out perfectly every time? Here are my top tips to help you achieve cookie greatness!
- Chill the Dough: If your dough feels too soft to handle, pop it in the fridge for about 30 minutes. This makes rolling much easier and helps keep those lovely cookie shapes!
- Use a Cookie Scoop: A cookie scoop helps you get uniform-sized balls, which means even baking. Plus, it’s just so much fun to use!
- Don’t Overbake: Keep an eye on your cookies as they bake. They should be lightly golden on the edges—overbaking can lead to dry cookies!
- Let Them Cool: Resist the urge to eat them straight from the oven! Letting them cool on a wire rack helps them set perfectly.
With these little tricks, you’ll be a Raspberry Shortbread Cookie pro in no time!
Variations
One of the best things about Raspberry Shortbread Cookies is how versatile they are! You can easily switch things up to keep it exciting. Here are a few fun variations to try:
- Different Fruit Jams: Swap out the raspberry jam for other fruit jams like strawberry, apricot, or even a zesty lemon curd for a twist!
- Add Nuts: Mix in some chopped nuts like almonds or walnuts for an extra crunch. Just fold them into the dough!
- Chocolate Drizzle: After cooling, drizzle some melted chocolate on top for an indulgent touch.
- Herb Infusion: Add a pinch of finely chopped fresh herbs like rosemary or thyme to the dough for a unique flavor profile.
Feel free to get creative with these ideas—there’s no wrong way to enjoy these cookies!
Storage & Reheating Instructions
To keep your Raspberry Shortbread Cookies fresh and delicious, store any leftovers in an airtight container at room temperature. They’ll stay tasty for up to a week—if they last that long! If you want to enjoy them later, you can freeze them. Just make sure to layer them between sheets of parchment paper and pop them in a freezer-safe bag. When you’re ready to indulge, let them thaw at room temperature. No need to reheat—these cookies are delightful straight from the container! Enjoy every buttery bite!
Serving Suggestions
These Raspberry Shortbread Cookies are truly versatile and can brighten up any occasion! Picture this: a cozy afternoon tea with friends, and these cookies are the star of the show, perfectly paired with a steaming cup of Earl Grey or chamomile. They also make a delightful addition to dessert platters at parties—just imagine how beautiful they look among other treats! I love serving them at holiday gatherings or as an after-dinner sweet to impress guests. And honestly, they’re just perfect for a quiet evening at home when you need a little indulgence. Trust me, once you start serving them, they’ll disappear in no time!
For more delicious recipes, check out our recipe collection!
For tips on baking cookies, you can visit King Arthur Baking.
Print
Raspberry Shortbread Cookies: 5 Irresistible Sweet Treats
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious raspberry shortbread cookies with a buttery texture and fruity filling.
Ingredients
- 1 cup unsalted butter, softened
- 2/3 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/2 cup raspberry jam
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream the butter and powdered sugar until light and fluffy.
- Add vanilla extract and mix well.
- In another bowl, combine flour, cornstarch, and salt.
- Gradually add the dry mixture to the butter mixture, blending until smooth.
- Roll the dough into 1-inch balls and place them on a baking sheet.
- Make an indentation in the center of each ball.
- Fill each indentation with raspberry jam.
- Bake for 12-15 minutes or until lightly golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- Store cookies in an airtight container.
- You can use other fruit jams if desired.
- Chill the dough for easier handling.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
Keywords: Raspberry Shortbread Cookies