If you’re searching for a treat that’s elegant, melt-in-your-mouth delicious, and bursting with flavor, look no further than these Luscious Buttery Shortbread Cookies with Raspberry. Each buttery cookie brings together tender, crumbly shortbread and a ruby-red jewel of raspberry jam for a bite that’s sweet, tangy, and utterly irresistible. Sharing these at a gathering, gifting them during the holidays, or simply enjoying them with a cup of tea turns any day into a special occasion. Let’s dive in and bake up a batch of happiness together!
Ingredients You’ll Need
Whipping up a batch of these cookies requires only a handful of classic baking staples, each working together to create magic. Don’t be fooled by their simplicity—every ingredient plays a key role in flavor, texture, and those picture-perfect ruby centers.
- Unsalted Butter (1 cup, softened): The secret to rich, melt-in-your-mouth texture—make sure it’s really soft for perfect creaming.
- Powdered Sugar (2/3 cup): Adds sweetness and a tender crumb that’s almost snow-like.
- Vanilla Extract (1 teaspoon): Rounds out flavors with warmth and depth.
- All-purpose Flour (2 cups): Gives structure while keeping the cookies delicate and light.
- Salt (1/4 teaspoon): A touch to enhance and balance the sweetness.
- Seedless Raspberry Jam (1/2 cup): Vibrant, fruity, and perfectly tart—it’s what makes Luscious Buttery Shortbread Cookies with Raspberry shine!
- Powdered Sugar for Dusting (1/2 cup, optional): A snowy finish for extra charm and sweetness.
How to Make Luscious Buttery Shortbread Cookies with Raspberry
Step 1: Prepare Your Baking Sheets and Oven
Begin by preheating your oven to 350°F (175°C) and line two baking sheets with parchment paper. This not only ensures your cookies won’t stick, but also helps them bake up evenly without browning too quickly on the bottom. Getting organized at this stage makes the rest of the process totally stress-free!
Step 2: Cream the Butter and Sugar
In a large bowl, cream together the softened unsalted butter and powdered sugar until the mixture is light, fluffy, and nearly white in color. This is what gives Luscious Buttery Shortbread Cookies with Raspberry their tender, melt-in-your-mouth texture. Don’t rush—let it whip until you can’t resist sneaking a fingerful.
Step 3: Add Vanilla for Depth
Beat in the vanilla extract, letting it blend evenly with the creamy mixture. This little splash transforms basic butter and sugar into a fragrant base that ensures every bite of your cookies holds a subtle warmth and delightful aroma.
Step 4: Stir in Flour and Salt
Gradually add the flour and salt, mixing on low speed or by hand. Be gentle—stop as soon as a soft dough forms. Overmixing could toughen the cookies, so embrace the rustic beauty of a slightly shaggy dough. This step is where tradition and patience really pay off.
Step 5: Shape the Dough
Roll the dough into 1-inch balls and place them on your prepared baking sheets, spaced about 2 inches apart. This size yields the perfect cookie-to-jam ratio for every adorable bite of Luscious Buttery Shortbread Cookies with Raspberry.
Step 6: Make the Thumbprints
Use your thumb or the back of a small spoon to make a gentle indentation in the center of each dough ball. This nest is where your luscious raspberry jam will sit, just waiting to bake into a jewel-toned pool of goodness.
Step 7: Fill with Raspberry Jam
Spoon roughly 1/2 teaspoon of seedless raspberry jam into each indentation. Try not to overfill—just enough so it fits snugly in the hollow without spilling over in the oven. The contrast of buttery shortbread and sweet-tart jam is pure magic.
Step 8: Bake to Perfection
Slide your trays into the oven and bake for 12 to 14 minutes, keeping a close eye. You’re looking for the bottoms to turn lightly golden, while the tops remain pale and delicate—this means you’ve achieved the signature Luscious Buttery Shortbread Cookies with Raspberry crumb!
Step 9: Cool and Finish
Let your cookies cool on the baking sheets for five minutes, then transfer them gently to a wire rack. Once completely cooled, give them a dusting of powdered sugar if desired. The effect? They look as if they’ve been kissed by winter snow—utterly enchanting.
How to Serve Luscious Buttery Shortbread Cookies with Raspberry
Garnishes
For an elegant touch, finish your cookies with a shower of powdered sugar, a few fresh raspberries on the platter, or even a sprinkle of finely chopped pistachios for color. These little extras make your Luscious Buttery Shortbread Cookies with Raspberry look bakery-worthy and unforgettable at any gathering.
Side Dishes
Pair these cookies with a pot of black or green tea, a frothy coffee, or even a bowl of ripe berries. On a festive table, add them alongside other dainty treats like lemon bars or chocolate truffles for a spread that disappears in minutes.
Creative Ways to Present
Arrange your cookies stacked on a vintage tiered stand, tuck them into decorative tins or boxes for gifting, or serve each one nestled in a mini cupcake liner. These Luscious Buttery Shortbread Cookies with Raspberry are so pretty, just a little extra presentation makes them absolutely irresistible.
Make Ahead and Storage
Storing Leftovers
If you manage to have any leftovers, store your Luscious Buttery Shortbread Cookies with Raspberry in an airtight container at room temperature. They’ll stay perfectly tender and fresh for up to 5 days, making them ideal for both snacking and sharing throughout the week.
Freezing
Good news for planners: you can freeze these cookies! Once completely cooled, layer them between sheets of parchment in a rigid container. When ready to enjoy, just thaw them at room temperature—no one will guess they weren’t baked that very day.
Reheating
If you’d like to take the chill off or revive that “freshly baked” warmth, pop a cookie in the microwave for 10 seconds or in a low oven (300°F) for 2 to 3 minutes. The jam will glisten and the aroma will make it hard to wait before taking a bite.
FAQs
Can I use a different flavor of jam?
Absolutely! While raspberry is classic, feel free to substitute with strawberry, apricot, or blackberry jam. Choose your favorite or mix a few for a colorful assortment of Luscious Buttery Shortbread Cookies with Raspberry-inspired flavors.
Do I have to use unsalted butter?
Unsalted butter allows you to control the salt level and get the creamiest texture, but you can use salted butter if that’s all you have. Just reduce or omit the added salt in the recipe to balance things out.
Why is my dough too crumbly or dry?
If your dough feels too crumbly, it may just need a bit more mixing, or your butter might not be soft enough. Try working the dough gently with your hands to bring it together without overworking. If still dry, a tiny splash of milk can help bind it.
Can I add nuts or other flavorings?
Definitely! A half teaspoon of almond extract pairs beautifully with the raspberry, and a sprinkle of finely chopped nuts (like almonds or pistachios) on top before baking offers a lovely crunch. Feel free to make these Luscious Buttery Shortbread Cookies with Raspberry your own signature treat.
How do I keep the jam from spreading too much?
Be sure not to overfill the indentations—about half a teaspoon per cookie is just right. Also, using a thicker jam or briefly refrigerating the filled cookies before baking can help keep that vibrant center right where it belongs.
Final Thoughts
There’s something truly special about baking Luscious Buttery Shortbread Cookies with Raspberry from scratch—the aroma, the jewel-like centers, the way they simply melt away with each bite. Whether you’re treating yourself or sharing with friends, I hope this recipe brings a little joy and plenty of sweetness to your day. Give them a try and see just how quickly they disappear!
Print
Luscious Buttery Shortbread Cookies with Raspberry Recipe
- Total Time: 29 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of buttery shortbread cookies filled with sweet raspberry jam. These luscious treats are perfect for sharing with loved ones or savoring as a special treat.
Ingredients
Shortbread Cookies:
- 1 cup unsalted butter, softened
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Filling and Dusting:
- 1/2 cup seedless raspberry jam
- 1/2 cup powdered sugar for dusting (optional)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Mix Butter and Sugar: In a large bowl, cream the butter and powdered sugar until light and fluffy. Beat in the vanilla extract.
- Add Dry Ingredients: Gradually add the flour and salt, mixing until a soft dough forms.
- Shape and Fill: Roll the dough into 1-inch balls and place them on the prepared baking sheets. Make an indentation in the center of each cookie and fill with raspberry jam.
- Bake: Bake for 12 to 14 minutes until lightly golden. Let cool before dusting with powdered sugar.
Notes
- Enhance the flavor with 1/2 teaspoon almond extract.
- Experiment with different jam flavors like strawberry, apricot, or blackberry.
- Store cookies in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 8 g
- Sodium: 40 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 20 mg
