These Raspberry Drizzle Shortbread Cookies are buttery and melt in your mouth! Topped with a sweet raspberry drizzle, they make for a tasty treat at any time of day.
Who knew that something so simple could make me feel like a baking pro? 🍪 I love serving these with tea or coffee for a cozy snack. They disappear quickly, trust me!
Key Ingredients & Substitutions
Unsalted Butter: This is key for the rich, buttery flavor. Using unsalted butter allows you to control the salt in your cookies. If you’re dairy-free, try using a plant-based butter alternative!
Powdered Sugar: It gives the cookies a light texture and sweetness. If you’re out of powdered sugar, you can blend granulated sugar until fine or use maple sugar for a different flavor. I love using organic versions for better taste.
Raspberry Jam: This adds a fruity touch. Don’t have raspberry? Use any berry jam like strawberry or blackberry. Homemade jam works great, too. I usually make my own when berry season hits!
All-Purpose Flour: Essential for structure. If you’re looking for gluten-free, opt for a 1:1 gluten-free flour blend. The texture might vary slightly but still delicious!
How Do I Make Sure My Cookies Have the Perfect Texture?
To achieve that buttery texture, it’s important to cream the butter and sugar well. This means mixing them together until it’s light and fluffy. It incorporates air, which helps the cookies to rise slightly.
- Start at medium speed. Don’t rush! Cream for about 3-5 minutes.
- Add the dry ingredients slowly, just until combined. Overmixing can toughen the dough.
- For the jam filling, use a teaspoon for consistency. Too much jam can make cookies soggy.
Lastly, allow them to cool properly before adding the drizzle! This keeps your glaze from melting into the cookies.
How to Make Raspberry Drizzle Shortbread Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1/2 cup raspberry jam or preserves
- 1/2 cup powdered sugar (for drizzle)
- 1-2 tsp milk or heavy cream (for drizzle)
- 1/4 tsp vanilla extract (for drizzle)
How Much Time Will You Need?
This delightful cookie recipe takes about 15 minutes of preparation time and 18-20 minutes of baking time. Plus, you’ll want to let them cool for a bit before drizzling the glaze. In total, you can expect to spend about 45 minutes to an hour from start to finish. Easy and fun!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (163°C). This ensures that your cookies bake evenly. While the oven heats up, line a baking sheet with parchment paper or a silicone mat to prevent sticking.
2. Make the Cookie Dough:
In a large mixing bowl, cream the softened butter and 3/4 cup powdered sugar together until the mixture is light and fluffy. This will take about 3-5 minutes. Next, add in the vanilla extract and mix until combined.
3. Combine Dry Ingredients:
Gradually add the all-purpose flour and salt into the butter mixture. Mix until the dough forms and is just incorporated—don’t overmix!
4. Shape the Cookies:
Scoop tablespoons of dough and roll them into balls. Place the balls on your baking sheet, leaving about 2 inches of space between each one. Use your thumb (or the back of a spoon) to create a small indentation in the center of each ball.
5. Add the Raspberry Jam:
Fill each indentation with about 1 teaspoon of raspberry jam or preserves. This will create a delightful filling in your cookies!
6. Bake the Cookies:
Bake in the preheated oven for about 18-20 minutes, or until the edges just start to turn golden. Keep an eye on them to avoid overbaking!
7. Cool Down:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely.
8. Prepare the Drizzle:
While your cookies are cooling, it’s time to make the glaze! In a separate bowl, whisk together the remaining 1/2 cup of powdered sugar, 1-2 teaspoons of milk (or heavy cream), and 1/4 teaspoon of vanilla extract until smooth and pourable.
9. Drizzle and Set:
Once the cookies are cool, use a spoon or piping bag to drizzle the glaze over the top of each cookie. Let the glaze set before serving so it can harden slightly.
Enjoy your homemade Raspberry Drizzle Shortbread Cookies with a warm cup of tea or coffee! They’re sure to be a hit!
Can I Use Other Types of Jam in This Recipe?
Absolutely! While raspberry jam gives a lovely flavor, you can substitute it with any fruit jam or preserve you like, such as strawberry, blackberry, or apricot. Just choose your favorite!
Can I Make These Cookies Ahead of Time?
Yes! You can prepare the cookie dough in advance and refrigerate it for up to 3 days. Just bring it back to room temperature before baking. You could also freeze the unbaked dough balls for up to 3 months. Just bake from frozen, adding a couple of extra minutes to the baking time.
How Should I Store Leftover Cookies?
Store 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 in a sealed bag or container for up to 3 months. Just thaw them at room temperature before enjoying again!
What Can I Do if My Dough is Too Soft?
If your dough feels too soft and sticky to handle, don’t worry! Simply chill it in the refrigerator for about 30 minutes. This will make it easier to scoop and shape the cookies.
