These Lemon Raspberry Shortbread Cookies are bright, buttery bites that melt in your mouth. The zing of lemon paired with sweet raspberries makes them truly refreshing!
Perfect for tea time or just a snack, I often enjoy them with a nice cup of lemonade. They also make great gifts – if you can share them! 😂
What I love most is how easy they are to make. Just mix the dough, shape them, and bake! Simple, fun, and so tasty!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the cookies, giving them structure. If you’re gluten-free, use a gluten-free flour blend. I’ve tried almond flour for a different texture, and it works nicely too.
Powdered Sugar: It adds sweetness and helps create that melt-in-your-mouth texture. If you need a lower sugar option, consider using a sugar substitute that measures like powdered sugar.
Unsalted Butter: Always use unsalted to control the saltiness. If you’re dairy-free, coconut oil or vegan butter can be good alternatives, but the taste will be slightly different. I’ve noticed coconut oil gives a fun hint of flavor!
Lemon Zest and Juice: Fresh lemon zest brings a vibrant flavor. If you don’t have fresh lemons, lemon extract can be a good substitute but use it sparingly to avoid overpowering the cookies.
Raspberry Jam: It’s best to use quality jam for a stronger flavor. If you want a fresh twist, you can make a homemade raspberry sauce by cooking raspberries with a bit of sugar.
How Do You Achieve Perfect Cookie Texture?
The texture of shortbread cookies is all about the mixing and chilling process. For a soft and tender cookie, follow these tips:
- Beat the butter and sugar just until creamy. Avoid overmixing after adding flour to keep cookies tender.
- Chilling the dough allows flavors to meld and helps cookies maintain their shape during baking. Don’t skip this step!
- Bake until the edges are barely golden; this ensures they stay soft and melt-in-your-mouth delicious.
Lemon Raspberry Shortbread Cookies
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1/2 cup powdered sugar (plus extra for dusting)
- 1 cup unsalted butter, softened
- 1/4 teaspoon salt
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- 1/2 cup raspberry jam or preserves
- Fresh raspberries for garnish (optional)
How Much Time Will You Need?
This recipe will take about 20 minutes of active preparation time, plus an hour to chill the dough and about 15 minutes for baking. Set aside a total of about 1 hour and 35 minutes to make these delicious cookies!
Step-by-Step Instructions:
1. Make the Dough:
In a large mixing bowl, combine the softened butter and powdered sugar. Using an electric mixer, beat them together until you get a smooth and creamy mixture. This will be the base of your cookies, so make it nice and fluffy!
2. Flavor It Up:
Add in the lemon zest and vanilla extract to the creamy butter mixture. Mix until everything is well combined. The lemon zest is what gives these cookies their bright flavor, so don’t skip it!
3. Combine Dry Ingredients:
Now, gently add the flour and salt to the mixture. Stir it in carefully until a soft dough forms. Be careful not to overmix; you want the dough to be tender!
4. Chill the Dough:
Wrap your dough in plastic wrap and pop it in the fridge for at least 1 hour. This helps the flavors meld and makes it easier to roll out later.
5. Preheat & Prepare:
When you’re ready to bake, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to keep the cookies from sticking.
6. Roll Out the Dough:
On a lightly floured surface, roll out the chilled dough to about 1/4 inch thickness. Getting the right thickness helps the cookies bake evenly.
7. Cut Out Cookies:
Using a large round fluted cookie cutter, cut out shapes from the dough. For half of the cookies, use a smaller round cutter to create a window in the center. This will allow the raspberry jam to show through and look beautiful!
8. Assemble the Sandwiches:
Place the solid cookies on the prepared baking sheet. Top each with a cut-out cookie to form a sandwich. Make sure the window is on top!
9. Fill with Jam:
Spoon a small amount of raspberry jam into the center of the top cookie of each sandwich, filling the window. Be careful not to overfill, or it will spill out while baking!
10. Bake:
Bake the cookies in your preheated oven for 12-15 minutes, or until the edges just start to turn golden. Your kitchen will smell amazing!
11. Cool Down:
Once baked, allow the cookies to cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
12. Finish & Serve:
After they have cooled, dust the cookies with a light sprinkle of powdered sugar. For an extra pretty touch, garnish with fresh raspberries before serving. Enjoy your lovely lemon raspberry shortbread cookies!
These cookies are buttery and tender, with a bright lemon flavor and a sweet-tart raspberry center shining through the jam window. They make a perfect summery treat!
Can I Use Different Fruit Preserves?
Absolutely! While raspberry is a classic choice, you can substitute it with other fruit preserves like strawberry or apricot for a different flavor. Just adjust the sweetness to your taste, as some fruits are sweeter than others.
What If My Dough is Too Sticky?
If the dough feels too sticky after chilling, sprinkle a little flour on your work surface and rolling pin. You can also let it chill for a bit longer until it’s firmer, which will make rolling easier.
How Do I Store Leftover Cookies?
To store leftover cookies, place them in an airtight container at room temperature for up to 5 days. If you plan on keeping them longer, consider freezing them. Just ensure they’re in a freezer-safe container, and they can last up to 3 months!
Can I Make the Dough Ahead of Time?
Yes, you can make the dough ahead! Just wrap it tightly in plastic wrap and refrigerate for up to 3 days or freeze for up to 3 months. If frozen, thaw it in the fridge overnight before using. Happy baking!
