If you’re seeking a treat that’s both indulgent and effortless, look no further than Luscious Buttery Shortbread Cookies with Raspberry. These cookies are the ultimate combination of melt-in-your-mouth buttery goodness and the sweet, slightly tart pop of raspberry jam. Reminiscent of classic thumbprint cookies but with an elegant twist, they’re perfect for everything from holiday platters to a cozy afternoon tea. Once you taste that crisp yet tender shortbread paired with jewel-toned jam, you’ll understand why these are a staple in my kitchen and the heart of any festive dessert spread.
Ingredients You’ll Need
Every bite of these cookies shines thanks to the perfect harmony of simple, quality ingredients. Each component has an important role, working together to create an unforgettable color, flavor, and texture that makes Luscious Buttery Shortbread Cookies with Raspberry a perennial favorite.
- Unsalted butter (1 cup, softened): The foundation for that signature melt-in-your-mouth texture; be sure it’s at room temperature for the best consistency.
- Granulated sugar (1/2 cup): Lends just the right amount of sweetness without overpowering the rich buttery notes.
- Pure vanilla extract (1/2 teaspoon): Adds warmth and depth, rounding out the flavors beautifully.
- All-purpose flour (2 cups): The backbone that gives these cookies their delicate, tender crumb.
- Salt (1/4 teaspoon): Just a touch to enhance the richness and balance the sweetness.
- Seedless raspberry jam (1/3 cup): The star ingredient for dazzling color and tangy-sweet flavor. Opt for high-quality jam for the fullest taste.
- Optional powdered sugar (for dusting): Gives the cookies a lovely snowy finish and a hint of extra sweetness.
How to Make Luscious Buttery Shortbread Cookies with Raspberry
Step 1: Prep Your Oven and Baking Sheet
Start by setting your oven to 350°F (175°C), so it’s ready when your dough is. Line a baking sheet with parchment paper for easy cleanup and even browning. The parchment helps prevent sticking, letting these Luscious Buttery Shortbread Cookies with Raspberry slide right off without a fuss.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter and sugar together until the mixture is light, fluffy, and pale in color. This crucial step infuses the dough with air and ensures every bite is perfectly tender.
Step 3: Add Vanilla and Combine
Mix in the vanilla extract, ensuring it’s thoroughly incorporated. The vanilla will elevate the buttery foundation, giving these cookies their well-rounded, craveable flavor.
Step 4: Blend in the Flour and Salt
Gradually add the flour and salt to your butter mixture. Mix just until a soft dough forms, taking care not to overwork it—this keeps the cookies from getting tough and maintains their melt-away quality.
Step 5: Shape and Fill
Scoop out tablespoon-sized portions of dough and gently roll each into a smooth ball. Place them on your prepared baking sheet, leaving about 2 inches between each. Using your thumb or the back of a small spoon, make a gentle indentation in the center of each ball.
Step 6: Add the Raspberry Jam
Spoon about 1/2 teaspoon of seedless raspberry jam into each indentation. Be generous, but avoid overfilling—this helps the jam settle beautifully without spilling over during baking.
Step 7: Bake to Perfection
Transfer your baking sheet to the oven and bake for 12 to 15 minutes, or until the cookie edges turn a delicate, golden color. The centers will remain pale, giving that classic shortbread look and texture.
Step 8: Cool and Finish
Let the cookies rest on the baking sheet for 5 minutes to firm up, then use a spatula to transfer them to a wire rack to cool completely. If you’d like, dust your Luscious Buttery Shortbread Cookies with Raspberry with powdered sugar for a final flourish before serving.
How to Serve Luscious Buttery Shortbread Cookies with Raspberry
Garnishes
These cookies are lovely on their own, but a gentle dusting of powdered sugar makes them look like they’re dusted with fresh snow. For a festive touch, a light drizzle of melted white chocolate or a tiny mint leaf beside each cookie really makes their color hue pop.
Side Dishes
Serve Luscious Buttery Shortbread Cookies with Raspberry alongside a pot of your favorite black or herbal tea, or with a frothy cappuccino for a refined European-style treat. They also pair beautifully with a simple fruit salad or a scoop of vanilla bean ice cream for a more decadent dessert experience.
Creative Ways to Present
Arrange these cookies in a decorative tin lined with parchment for gifting, or display them on a pretty cake stand for your next brunch or celebration. For a playful twist, mix up the jam flavors or stack a few cookies in a cellophane bag tied with a satin ribbon as charming party favors.
Make Ahead and Storage
Storing Leftovers
To keep the delicate texture and flavor intact, store your Luscious Buttery Shortbread Cookies with Raspberry in an airtight container at room temperature. They’ll stay fresh and irresistible for up to five days—if they last that long!
Freezing
If you’d like to prep ahead, these cookies freeze beautifully. Place cooled cookies in a single layer in a freezer-safe container, separating layers with parchment paper. They will keep their flavor and texture for up to two months. Thaw at room temperature whenever you need a quick treat or last-minute guest pleaser.
Reheating
While these cookies are delicious at room temperature, you can gently warm them in a low oven (about 275°F) for 5 minutes to refresh them, especially if they’ve been stored for several days or frozen. This brings back that lovely, just-baked aroma and slightly softens the shortbread.
FAQs
Can I use a different type Dessert
Absolutely! While raspberry jam gives Luscious Buttery Shortbread Cookies with Raspberry their signature tang and vibrant color, feel free to swap in strawberry, apricot, or blackberry preserves for a different twist. Choose seedless if possible for the smoothest result.
Do I need to chill the dough?
No chilling is required for this recipe, making it a quick and convenient choice. If your kitchen is particularly warm, though, popping the dough in the fridge for 10-15 minutes can help the cookies hold their shape when baking.
Can I make these cookies gluten-free?
Yes! Substitute a 1-for-1 gluten-free all-purpose flour blend for the traditional flour. The results will be slightly more tender but still satisfyingly rich and buttery, so everyone can enjoy Luscious Buttery Shortbread Cookies with Raspberry.
Why did my cookies spread too much?
Spreading can happen if the butter is too soft or the dough is overmixed. For best results, use butter at cool room temperature and stop mixing as soon as the dough comes together. You can also chill the shaped dough balls for 10 minutes before baking as an extra precaution.
How can I make the cookies look extra festive?
For added flair, dust them with powdered sugar or drizzle with a bit of melted white chocolate once cooled. Edible glitter or a touch of finely chopped pistachios around the jam center can also make your Luscious Buttery Shortbread Cookies with Raspberry stunning for holidays and special occasions.
Final Thoughts
With every batch, these Luscious Buttery Shortbread Cookies with Raspberry bring both nostalgia and delight to your table. Whether you’re baking for a crowd, sharing with loved ones, or treating yourself, I hope you’ll give this recipe a try and let these melt-in-your-mouth morsels become part of your sweetest moments.
Print
Luscious Buttery Shortbread Cookies with Raspberry Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These luscious buttery shortbread cookies with a delightful raspberry filling are perfect for any occasion. The tender, crumbly cookies are a classic treat with a burst of fruity flavor in every bite. Easy to make and even easier to enjoy, these cookies are sure to become a new favorite in your recipe collection.
Ingredients
Shortbread Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Raspberry Filling:
- 1/3 cup seedless raspberry jam
- Optional: powdered sugar for dusting
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and sugar until light and fluffy.
- Add Vanilla and Flour: Mix in the vanilla extract, then gradually add the flour and salt until a soft dough forms.
- Shape the Cookies: Roll tablespoon-sized portions of dough into balls and place them on the baking sheet. Make an indentation in the center of each cookie.
- Fill and Bake: Fill each indentation with raspberry jam and bake for 12-15 minutes until lightly golden.
- Cool and Serve: Allow the cookies to cool on the pan for 5 minutes, then transfer to a wire rack. Dust with powdered sugar if desired.
Notes
- You can use other fruit preserves like strawberry or apricot instead of raspberry jam.
- Enhance the flavor by adding 1/2 teaspoon of almond extract to the dough.
- Store cookies in an airtight container for up to 5 days at room temperature.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 30mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
