These Raspberry Drizzle Shortbread Cookies are buttery, crumbly treats with a sweet raspberry topping that makes them simply irresistible. They are perfect for tea time or any snack break!
Honestly, the drizzle makes them look so fancy! I can’t help but have a whole plate of them. They’re easy to make, and well, who can resist that bright raspberry flavor? 🍪
Key Ingredients & Substitutions
Unsalted Butter: Using unsalted butter lets you control the saltiness. If you only have salted butter, just reduce the added salt to a pinch. I love how buttery cookies turn out, keeping them rich and flavorful.
Granulated Sugar: Regular sugar gives a nice texture, but brown sugar can be swapped in for a hint of molasses flavor. It adds a chewiness I often enjoy.
Raspberry Jam: While raspberry jam is traditional, you can substitute any berry jam, like strawberry or blueberry, based on what you have. Personal fave? Mixed berry jam adds a fun twist!
White Chocolate Chips: If you’re not a fan of white chocolate, feel free to use semi-sweet chocolate or even dark chocolate for the drizzle. It’ll give a richer flavor.
How Can I Make Sure My Cookies Stay Soft and Not Overbake?
To ensure your cookies are soft and just right, watch the baking time closely! Here are some tips:
- Start checking the cookies at the 12-minute mark. They should be lightly golden around the edges, but still soft in the middle.
- Let them cool on the baking sheet for about 5 minutes before transferring to a wire rack. This helps them firm up without drying out.
Also, make sure your oven is correctly preheated for even baking. A temperature check with an oven thermometer can be handy!
Raspberry Drizzle Shortbread Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup raspberry jam or preserves
- 1/2 cup white chocolate chips or chopped white chocolate (for drizzle)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and another 12-15 minutes to bake. After baking, let the cookies cool for about 5 minutes on the baking sheet, and then a little longer on the wire rack. If you include the time for the chocolate drizzle to set, plan for about 30-40 minutes total, but it’s so worth the wait!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking. This makes cleanup super easy!
2. Creaming Butter and Sugar:
In a large mixing bowl, use a hand mixer or a stand mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes. Add in the vanilla extract and mix well so that it’s incorporated.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this dry mix to the butter mixture, mixing just until a soft dough forms. Avoid over-mixing to keep your cookies tender.
4. Forming the Cookies:
Roll the dough into 1-inch balls and place them on the prepared baking sheet about 2 inches apart. Don’t worry about them being perfect—homemade is all about charm!
5. Create Indentations:
Take your thumb or the back of a small spoon and gently press to create an indentation in the center of each cookie ball.
6. Adding Raspberry Jam:
Fill the indentation of each cookie with about 1/2 teaspoon of raspberry jam. Feel free to use a little more if you prefer an extra fruity bite!
7. Baking the Cookies:
Bake the cookies in your preheated oven for about 12-15 minutes. You want them to be lightly golden at the edges while remaining soft in the center. The aroma will be irresistible!
8. Cooling:
Once out of the oven, let the cookies cool on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
9. Drizzling the White Chocolate:
While the cookies are cooling, melt the white chocolate chips in a microwave-safe bowl. Heat them in the microwave in 20-second increments, stirring well between each, until they’re nice and smooth. This should take about 1 minute total.
10. Final Touch:
Once the cookies are completely cool, drizzle the melted white chocolate over them with a spoon or fill a piping bag for more control. Allow the chocolate to set before serving.
Enjoy your Raspberry Drizzle Shortbread Cookies! They’re buttery, crumbly, and the combination of sweet raspberry with creamy white chocolate is simply delightful!
Can I Use Different Flavors of Jam?
Absolutely! While raspberry jam is classic, you can substitute it with any fruit jam or preserves you prefer, such as strawberry, blueberry, or even mixed berry for added variety. It’s a great way to customize the flavor to your liking!
How Should I Store the Cookies?
Store your Raspberry Drizzle Shortbread Cookies in an airtight container at room temperature for up to a week. If you want them to last longer, you can refrigerate them for up to two weeks. Just make sure to separate layers with parchment paper to prevent sticking!
Can I Freeze the Cookie Dough?
Yes, you can freeze the cookie dough! Roll the dough into balls and place them in a single layer on a baking sheet to freeze. Once firm, transfer the balls to a freezer-safe bag and freeze for up to 3 months. When ready to bake, let them thaw slightly before adding the jam and baking.
What If My White Chocolate Drizzle Is Too Thick?
If your melted white chocolate is too thick for drizzling, you can add a tiny splash of coconut oil or vegetable oil and stir until smooth. This will help thin it out for a more elegant drizzle over the cookies!
