Raspberry Shortbread Cookies: A Buttery, Fruity, and Elegant Treat

When it comes to cookies that combine simplicity, elegance, and irresistible flavor, few desserts can compete with Raspberry Shortbread Cookies. These cookies feature a buttery, crumbly shortbread base filled with sweet raspberry preserves and finished with a white chocolate drizzle that makes them as beautiful as they are delicious.

Whether you’re baking for the holidays, making treats for a party, or just want something indulgent to pair with tea or coffee, these cookies are a perfect choice. In this guide, we’ll walk through everything you need to know—from ingredients to step-by-step instructions, pro baking tips, serving ideas, variations, and answers to popular questions (PAA) about this classic treat.

Why You’ll Love Raspberry Shortbread Cookies

• Simple ingredients – No complicated or hard-to-find items.

• Beautiful presentation – The drizzle and jam center make them look bakery-worthy.

• Versatile – Great for holidays, tea parties, or gifting.

• Make-ahead friendly – The dough and cookies store well.

Ingredients for Raspberry Shortbread Cookies with White Chocolate Drizzle

The beauty of this recipe lies in its simplicity. Each ingredient serves a purpose in creating the perfect cookie.

Core Ingredients

• Unsalted butter – Use high-quality butter for that rich, flaky shortbread base.

• Granulated sugar – Adds sweetness and helps create structure.

• All-purpose flour – The foundation for the dough, giving it a tender, crumbly texture.

• Raspberry preserves – Sweet, fruity filling that adds a burst of flavor.

• White chocolate chips or bars – Melted for the elegant drizzle on top.

• Vanilla extract – Enhances the overall flavor of the shortbread.

• Salt – Balances the sweetness and deepens flavor.

Love raspberry cookies? Try making raspberry jam thumbprint cookies for another delicious twist on raspberry-filled treats.

Step-by-Step Guide to Making Raspberry Shortbread with White Chocolate Drizzle

1. Preparing the Shortbread Dough

The base is a classic shortbread dough—light, buttery, and crumbly.

Instructions:

1. Cream 1 cup unsalted butter with ½ cup granulated sugar until light and fluffy.

2. Mix in 1 teaspoon vanilla extract and ¼ teaspoon salt.

3. Gradually add 2 cups all-purpose flour, mixing just until the dough comes together. Do not overmix.

4. Wrap in plastic wrap and chill for at least 30 minutes. Chilling ensures the dough holds its shape during baking.

2. Rolling & Shaping the Cookies

1. Preheat your oven to 350°F (175°C).

2. On a lightly floured surface, roll the dough to about ¼-inch thickness.

3. Use a round or fluted cookie cutter to cut shapes.

4. Place cookies on a lined baking sheet. For a sandwich-style version, cut small “windows” in half of the cookies using a smaller cutter.

3. Adding the Raspberry Filling

1. Bake plain cookies for 8–10 minutes, just until lightly golden at the edges.

2. Remove from oven and let cool slightly.

3. Spread a thin layer of raspberry preserves on one cookie and top with another (if making sandwich cookies).

4. For thumbprint-style cookies, press a small indentation into the center of each dough ball before baking and spoon raspberry preserves inside.

4. Finishing with White Chocolate Drizzle

1. Melt ½ cup white chocolate chips (or chopped white chocolate) in the microwave in 20-second intervals, stirring until smooth.

2. Use a spoon or piping bag to drizzle over cooled cookies in thin lines.

3. Let the drizzle set before storing or serving.

Tips for Perfect Raspberry Shortbread Cookies

• Chill the dough – Prevents spreading and keeps the cookies tender.

• Use quality jam – Raspberry preserves with seeds removed (or homemade) give the best flavor.

• Don’t overbake – Shortbread should stay pale with just a hint of golden edges.

• Cool before drizzling – Adding chocolate to warm cookies will cause it to melt and smear.

• Experiment with shapes – Hearts, stars, and flowers make these extra special for holidays.

Variations to Try

• Chocolate drizzle – Swap white chocolate for dark or milk chocolate.

• Different fillings – Try apricot, strawberry, or blackberry preserves.

• Nutty shortbread – Add finely chopped almonds or hazelnuts to the dough.

• Gluten-free – Use a 1:1 gluten-free flour blend.

• Holiday twist – Tint the white chocolate drizzle with red or pink food coloring.

Serving Suggestions

Raspberry Shortbread Cookies are versatile and can be enjoyed in many ways:

• Tea time treat – Perfect with black tea, green tea, or coffee.

• Holiday platters – A festive addition to Christmas or Valentine’s Day cookie trays.

• Gift idea – Pack in decorative tins or boxes with tissue paper.

• Party desserts – Elegant enough for baby showers, birthdays, and bridal teas.

Storing & Freezing

• At room temperature – Store in an airtight container for up to 5 days.

• Refrigerator – Lasts about 1 week.

• Freezer – Store baked cookies for up to 2 months; thaw at room temperature before serving.

Nutritional Information (Per Cookie, Approximate)

• Calories: 150

• Fat: 8g

• Carbs: 18g

• Protein: 2g

• Sugar: 9g

People Also Ask (PAA)

What are Raspberry Shortbread Cookies made of?

They are made with a buttery shortbread dough, filled with raspberry preserves, and drizzled with melted white chocolate for a sweet, fruity, and elegant cookie.

Can I use fresh raspberries instead of jam?

Fresh raspberries release too much juice, which can make the cookies soggy. Raspberry preserves or jam are best.

How do I keep shortbread cookies from spreading?

Chilling the dough before baking is key. It helps the cookies maintain their shape and keeps the texture crumbly.

Can Raspberry Shortbread Cookies be made ahead?

Yes! The dough can be made and refrigerated up to 2 days ahead. You can also bake and freeze the cookies for up to 2 months.

What’s the best way to drizzle white chocolate?

Melt the chocolate until smooth, then use a piping bag or small spoon to create thin, even lines. Let it set before stacking or storing.

Final Thoughts

Raspberry Shortbread Cookies are more than just cookies—they’re a beautifully balanced dessert with a rich buttery base, sweet fruity filling, and elegant drizzle. Whether you make them for the holidays, give them as gifts, or simply enjoy them with tea, they are guaranteed to impress.

So grab your butter, flour, and raspberry preserves, and get ready to bake a batch of irresistible Raspberry Shortbread Cookies that look as good as they taste.

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