These Black Raspberry and Lemon Shortbread Cookies are a tasty treat! They have a lovely buttery flavor with a tangy twist from the lemon and sweet bursts from the black raspberries.
Baking these cookies is a joy, and the smell in the kitchen is amazing. I love seeing how the bright colors pop after baking! Perfect with tea or as a quick snack. 🍋🍪
Key Ingredients & Substitutions
Unsalted Butter: Using unsalted butter gives you control over the salt content. If you don’t have unsalted, you can use salted butter, just reduce the added salt to a pinch.
Black Raspberries: Fresh black raspberries are best, but if they’re unavailable, frozen blackberries can be a good substitute. Thaw them and drain excess liquid before using.
Lemon Zest & Juice: Just one lemon gives a bright flavor. If you’re out of lemons, you can use bottled lemon juice, but fresh is always more flavorful. You can also swap it for orange for a different twist.
Powdered Sugar: This adds sweetness and a nice finish. If you need a sugar substitute, try using coconut sugar, but note that the texture will change slightly.
How Do You Ensure Perfectly Creamed Butter and Sugar?
Creaming butter and sugar is crucial for the texture of your cookies. Start with softened butter, not melted, to help incorporate air, which makes the cookies light and tender.
- Beat the butter on medium speed for about 1-2 minutes until creamy.
- Add powdered sugar gradually and continue mixing until well combined and fluffy. This step is key to a light cookie!
Why Chill the Dough?
Chilling the dough helps maintain shape while baking and prevents spreading, which can make cookies too flat. Plus, it allows the flavors to meld.
- Wrap the dough in plastic wrap and chill for at least 30 minutes.
- This also makes it easier to roll out without sticking!
Enjoy making your Black Raspberry and Lemon Shortbread Cookies! They’re sure to impress with their delightful flavors.
Black Raspberry and Lemon Shortbread Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup powdered sugar, plus extra for dusting
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- Zest of 1 lemon
For the Black Raspberry Topping:
- 1/2 cup black raspberries (fresh or frozen and thawed)
- 1 tablespoon lemon juice
- 1/4 cup granulated sugar (for berry topping)
Optional:
- Extra powdered sugar for dusting
How Much Time Will You Need?
This delightful recipe requires about 20 minutes of prep time and 15-18 minutes of baking time. Don’t forget to set aside at least 30 minutes for chilling the dough. In total, you’ll need around 1 hour, but most of that time is just waiting for the dough to chill!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (163°C). This ensures it’s hot enough to bake those cookies perfectly. Line your baking sheets with parchment paper to prevent sticking.
2. Cream the Butter and Sugar:
In a large mixing bowl, combine the softened butter and powdered sugar. Using an electric mixer, beat them together until the mixture is light and fluffy. This may take a couple of minutes. Then, stir in the vanilla extract and lemon zest for that zesty flavor!
3. Mix Dry Ingredients:
In a separate bowl, whisk together the flour and salt. This helps to evenly distribute the salt throughout the flour.
4. Combine Ingredients:
Gradually add the flour mixture to the butter mixture. Mix just until combined to keep the cookies tender. You want the dough to be soft but not sticky.
5. Chill the Dough:
Shape the dough into a disk, wrap it in plastic wrap, and pop it in the refrigerator for about 30 minutes. Chilling the dough helps the cookies hold their shape while baking.
6. Prepare the Raspberry Topping:
While the dough is chilling, make the black raspberry topping. In a small saucepan, gently mash the black raspberries with the granulated sugar and lemon juice. Cook over low heat for 5-7 minutes, stirring occasionally until the mixture thickens slightly. Let it cool while you work on the cookies.
7. Roll Out the Dough:
Once chilled, sprinkle a little flour on your work surface and roll out the dough to about 1/4-inch thickness. Use a fluted cookie cutter to cut out your desired shapes.
8. Assemble the Cookies:
Place the cookie shapes on the prepared baking sheets. Spoon a small amount of the black raspberry mixture onto each cookie. Be gentle, spreading it mostly on top to create a pretty and delicious layer.
9. Bake:
Bake in the preheated oven for 15-18 minutes or until the edges are just turning golden. Keep an eye on them to avoid overbaking!
10. Cool and Dust:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely. Before serving, optionally dust with some extra powdered sugar for that extra touch of sweetness.
Enjoy these tender, buttery shortbread cookies with the delightful flavors of lemon zest and fresh black raspberries! Perfect for any occasion or just as a sweet treat for yourself!
Can I Use Different Berries in This Recipe?
Absolutely! While black raspberries give a unique flavor, you can substitute them with other berries like blueberries, strawberries, or blackberries. Just be sure to adjust the amount of sugar based on the sweetness of the berries you choose.
How Should I Store the Cookies?
Store the cookies in an airtight container at room temperature for up to a week. If you need to keep them longer, you can refrigerate them for up to two weeks or freeze them for up to three months—just make sure to thaw them fully before enjoying!
What If My Dough Is Too Sticky?
If the dough feels too sticky when you’re trying to roll it out, simply dust your work surface and rolling pin with a little extra flour. You can also chill the dough for an additional 10-15 minutes to make it easier to handle.
Can I Make These Cookies Gluten-Free?
Yes, you can! Substitute the all-purpose flour with a gluten-free blend. Look for one that includes xanthan gum for better texture, or add a teaspoon of xanthan gum to your mix if your blend doesn’t have it.
