These Raspberry Shortbread Cookies are a sweet treat that’s both buttery and crumbly. The tart raspberry filling adds a nice pop of flavor that you will love!
Making these cookies is a fun way to brighten your day. I enjoy sharing them with friends over coffee and laughing about our cookie cravings. They’re simply delightful!
Key Ingredients & Substitutions
Unsalted Butter: This adds creaminess and flavor. If you’re looking for a healthier option, you can use half butter and half coconut oil, or even a vegan butter if needed.
Sugar: Granulated sugar is standard here, but using light brown sugar can add a hint of molasses flavor. You can replace it with a sugar substitute for a low-calorie option, just make sure to check the conversion ratios.
Raspberry Jam: While raspberry is delicious, you can swap it with other fruit jams like strawberry, apricot, or even lemon curd. Each will give a different twist to the cookies.
All-Purpose Flour: For a gluten-free version, use a 1:1 gluten-free flour blend. Just ensure it has xanthan gum for the right texture!
How Do I Get My Cookies to Keep Their Shape?
Shaping these cookies properly is key to getting them just right. Here are some tips:
- Ensure your butter is softened but not melted; this helps the cookies hold their shape.
- Chill your dough for about 30 minutes if it’s too soft. This will make rolling easier and help prevent spreading.
- When making the thumbprint, press gently; too deep can make the cookie fall apart.
Finally, keep an eye on baking time. These cookies can go from perfect to overbaked quickly! Aim for lightly golden edges for the best result.
How to Make Raspberry Shortbread Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup granulated sugar, plus extra for sprinkling
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
For the Filling:
- 1/2 cup raspberry jam or preserves
Optional Topping:
- Powdered sugar for dusting
How Much Time Will You Need?
This recipe will take about 20 minutes of prep time and about 15 minutes of baking time. After cooling, your delicious cookies will be ready to enjoy in less than an hour!
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheet:
First things first, preheat your oven to 350°F (175°C). While that’s heating up, line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
2. Mix the Butter and Sugar:
In a large mixing bowl, use a hand mixer or stand mixer to beat together the softened butter and granulated sugar. Do this until it becomes light and fluffy, which should take about 3-4 minutes. This step is key for a lovely texture!
3. Add Flavor and Flour:
Next, pour in the salt and vanilla extract. Mix until everything is well combined. Now, gradually add the flour, mixing it in at a low speed until the dough comes together. The dough should feel soft but not sticky—perfect for shaping!
4. Shape the Cookies:
Roll the dough into small balls, about 1-inch in size. Place them on your prepared baking sheet, making sure to leave about 2 inches of space between each ball.
5. Make Indentations & Fill with Jam:
Using your thumb or the back of a small spoon, gently press down the center of each ball to make an indentation. Fill this little well with about 1/2 teaspoon of raspberry jam—be careful not to overfill!
6. Optional Sugar Sprinkle:
If you like a bit of extra sweetness and crunch, sprinkle some granulated sugar on top of each cookie before baking.
7. Bake the Cookies:
Pop the baking sheet into the oven and bake for 12-15 minutes, or until the edges of the cookies are lightly golden. Keep an eye on them so they don’t overbake!
8. Cool and Serve:
Once they’re out of the oven, let the cookies cool on the baking sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely. For a touch of elegance, dust with powdered sugar before serving!
Enjoy your tender, buttery Raspberry Shortbread Cookies with sweet raspberry centers!
Can I Use Different Types of Jam?
Absolutely! While raspberry jam is delicious, you can substitute it with any fruit jam you love, such as strawberry, apricot, or even lemon curd for a zesty twist.
What Can I Do If My Dough is Too Sticky?
If you find the dough is too sticky to handle, try chilling it in the refrigerator for about 30 minutes. This will firm it up, making it easier to roll into balls.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to a month. Just make sure to layer them with parchment paper to prevent sticking!
Can I Make These Cookies Gluten-Free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. This will help mimic the texture of traditional shortbread cookies.
