These Black Raspberry and Lemon Shortbread Cookies are a tasty treat! The sweet black raspberry and zesty lemon come together in a buttery shortbread that melts in your mouth.
Every bite is a little burst of flavor, and I can’t help but smile when I take a nibble. Perfect for sharing or keeping all to yourself—no judgment here! 😄
I love enjoying these cookies with a cup of tea. They’re easy to make too—just mix, shape, and bake. Simple as pie, or should I say, simple as cookies!
Key Ingredients & Substitutions
Unsalted Butter: Softened butter is a must for creamy texture. You can use margarine for a dairy-free alternative, but keep in mind that it might change the flavor slightly.
Granulated Sugar: White sugar is standard here, but you could opt for brown sugar to add a bit of richness. Just remember that it will slightly alter the texture and flavor.
Lemon Zest: Fresh lemon zest gives a vibrant flavor. If you don’t have lemons, bottled lemon zest can work, but avoid using too much, as it can be more concentrated.
Black Raspberry Jam: If you can’t find black raspberry jam, feel free to substitute with other berry jams like blackberry or raspberry. Each will give a slightly different taste, but they’ll still be delicious!
All-Purpose Flour: For a gluten-free option, almond flour or a gluten-free flour blend can be used. Adjust the amount as some flours absorb more moisture.
How Do You Get the Perfect Texture for Shortbread Cookies?
The texture of shortbread is all about creaming the butter and sugar properly. Here’s how to do it right:
- Start with softened butter. This helps create a light, fluffy mixture.
- Beat the butter and sugar until it’s pale and fluffy—this takes about 3-4 minutes.
- Don’t skip the chilling step after shaping the dough! It helps the cookies maintain their shape while baking.
- Make sure not to overbake; you want them edged with a light golden color. This keeps them tender and crumbly.
By paying attention to these details, your cookies will turn out soft and melt-in-your-mouth buttery every time!
Black Raspberry and Lemon Shortbread Cookies
Ingredients You’ll Need:
- 1 cup (226g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 teaspoons lemon zest (about 2 lemons)
- 1 teaspoon vanilla extract
- 2 cups (240g) all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup black raspberry jam or preserves (seeded if preferred)
- Optional: 1 tablespoon lemon juice for extra lemon flavor
How Much Time Will You Need?
This delightful recipe takes about 15 minutes of preparation time, plus an additional 30 minutes for chilling the dough. Expect a total of roughly 1 hour for everything, including baking and cooling. A perfect way to sweeten up your day!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
2. Cream the Butter and Sugar:
In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer. Beat them until the mixture is light and fluffy—this will take about 3-4 minutes. This step helps create a lovely texture!
3. Add Flavor:
Next, mix in the lemon zest and vanilla extract until well combined. If you want a little more lemon zing, you can add that optional tablespoon of lemon juice here.
4. Forming the Dough:
Gradually add in the all-purpose flour and salt to the butter mixture, mixing on low speed. Keep going until a soft dough forms. It shouldn’t be sticky; if it is, add a little extra flour.
5. Chill the Dough:
Shape the dough into a log about 2 inches in diameter. Wrap it in plastic wrap and pop it in the fridge for about 30 minutes, or until it’s firm enough to slice.
6. Slice the Cookies:
After chilling, take the dough out and slice it into 1/4-inch thick rounds. Place each round on the prepared baking sheets, leaving about an inch of space between them.
7. Make the Wells:
Using your thumb or the back of a small spoon, gently press into the center of each cookie to create a little well or indentation. This is where the jam will go!
8. Add the Jam:
Fill each indentation with about 1 teaspoon of black raspberry jam. Don’t be shy! The more jam, the better!
9. Bake Your Cookies:
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Keep an eye on them—they only need a little time to bake!
10. Cool Them Off:
Let the cookies cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. Patience is key here!
11. Enjoy Your Treats:
Once cooled, serve these delightful cookies warm or at room temperature. They are perfect with a cup of coffee or tea. Enjoy every buttery, lemony, jam-filled bite!
This recipe yields delicate, buttery shortbread cookies adorned with luscious black raspberry jam and bright lemon notes—a lovely treat for tea time or whenever your sweet tooth calls!
Can I Use a Different Type of Jam?
Absolutely! If you can’t find black raspberry jam, feel free to substitute it with other berry jams like raspberry, blackberry, or even strawberry. Each will give a unique flavor while still being delicious!
How Can I Make These Cookies Gluten-Free?
You can use a gluten-free flour blend in place of all-purpose flour. Be sure to check the packaging for the best mixing ratios, as some gluten-free flours absorb more moisture than others.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to a week. For longer storage, you can keep them in the fridge for up to two weeks or freeze them for up to three months. Just make sure they’re well-wrapped to avoid freezer burn!
Can I Make the Dough Ahead of Time?
Yes! You can prepare the dough a day in advance. Just wrap it tightly in plastic wrap and keep it in the fridge. When you’re ready to bake, let it sit out for a few minutes before slicing to make it easier to work with.
