These Black Raspberry and Lemon Shortbread Cookies are a tasty treat! The buttery shortbread pairs perfectly with the tangy lemon and sweet black raspberry flavors.
Every bite is a little burst of summer sunshine! ☀️ I love enjoying them with a cup of tea—it’s like a cozy moment in cookie form!
Key Ingredients & Substitutions
Unsalted Butter: This is key for rich flavors in shortbread. If you need a dairy-free option, you can use coconut oil, but it might change the texture slightly.
Granulated Sugar: Regular sugar gives a nice sweetness. For a healthier alternative, you can try coconut sugar, though it will slightly alter the taste and color of the cookies.
Lemon Zest: Fresh lemon adds a bright flavor. If you don’t have fresh lemons, try using lemon extract. Remember, use less since it’s more concentrated!
Black Raspberries: These provide a unique flavor! If they’re not available, you could substitute with blueberries, or even chopped cherries for a different twist.
Flour: All-purpose flour is standard, but if gluten-free is what you need, a 1:1 gluten-free flour blend should work well here.
How Do I Create Perfectly Mixed Dough?
Mixing the dough well is crucial to get that delightful shortbread texture. Here’s how to do it:
- Start with softened butter. It’s easier to cream with sugar and leads to a fluffier dough.
- When adding flour, mix until just combined. Over-mixing can lead to tough cookies, so stop as soon as you don’t see any dry flour.
- Be gentle when folding in black raspberries. You want them to stay whole for bursts of flavor, not turn to mush!
Remember to chill the dough! This helps solidify the butter, leading to perfectly crispy edges and a tender center when baked.
Black Raspberry And Lemon Shortbread Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar, plus extra for sprinkling
- Zest of 1 lemon
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup black raspberries (fresh or thawed if frozen)
- 1 tablespoon fresh lemon juice
For the Topping (Optional):
- Additional granulated sugar mixed with lemon zest for topping
How Much Time Will You Need?
This delightful cookie recipe takes about 20 minutes of active preparation time, plus an hour for chilling the dough. You’ll spend about 20 minutes baking, and then allow a few minutes for cooling. Total time is around 1.5 hours, including prep, chill, and bake. Perfect for a cozy afternoon treat!
Step-by-Step Instructions:
1. Prepare to Bake:
Start by preheating your oven to 325°F (163°C). Line a baking sheet with parchment paper to keep your cookies from sticking and to help them bake evenly.
2. Cream the Butter and Sugar:
In a large mixing bowl, use a hand mixer or a spatula to cream together the softened butter and 3/4 cup of granulated sugar. Mix until the mixture is light and fluffy, which usually takes about 2-3 minutes. This step is key for achieving that delightful shortbread texture!
3. Add Lemon Zest:
Now, mix in the zest of one lemon until it’s evenly distributed throughout the butter and sugar mixture. This will add a lovely citrus flavor to your cookies.
4. Combine Dry Ingredients:
In another bowl, whisk together the all-purpose flour and salt. This helps to ensure there are no lumps and that the salt is mixed evenly throughout.
5. Mix the Dough:
Gradually add the flour mixture to the butter mixture. Use a wooden spoon or spatula to mix gently until just combined. You want to avoid over-mixing, so stop as soon as you don’t see any dry flour.
6. Fold in Black Raspberries:
Now, gently fold in the black raspberries and fresh lemon juice. This will create a beautiful marbled effect in your dough as the raspberries mix in. Be careful not to break them up too much; we want those sweet berry bites in every cookie!
7. Shape the Dough:
Transfer the dough onto a piece of parchment paper and shape it into a log that is about 2 inches in diameter. Wrap the log in the parchment paper and place it in the refrigerator. Chill for at least 1 hour to help the cookies hold their shape when baked.
8. Slice and Prepare for Baking:
Once chilled, remove the dough from the fridge and slice it into 1/4-inch thick rounds. Place these slices onto the prepared baking sheet with some space in between each cookie.
9. Add Topping (Optional):
If you like, sprinkle the tops of the cookies with a little mixture of granulated sugar and lemon zest for extra flavor and sparkle!
10. Bake the Cookies:
Bake in the preheated oven for about 18-20 minutes. The cookies should have lightly golden edges, but the centers should stay pale for that soft shortbread texture.
11. Cooling Time:
Once baked, allow the cookies to cool on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. This helps them crisp up perfectly!
12. Serve and Enjoy:
Your Black Raspberry and Lemon Shortbread Cookies are now ready to be enjoyed! Pair them with a cup of tea or coffee and savor the delightful combination of flavors. Enjoy your delicious snacks!
Can I Substitute Frozen Black Raspberries?
Absolutely! If using frozen black raspberries, make sure to thaw them and drain any excess liquid before folding them into the dough. This will help prevent the dough from becoming too wet and maintain the cookie’s texture.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you want them to last longer, you can refrigerate them for a week or freeze them for up to 3 months. Just ensure they are completely cool before sealing them in the container!
Can I Use Other Berries in This Recipe?
Yes, you can! Feel free to substitute black raspberries with blueberries, cranberries, or even chopped strawberries for a different flavor twist. Just keep in mind that the sweetness and texture may vary slightly.
What Can I Do If My Dough Is Too Soft?
If your dough feels too soft to slice after chilling, simply chill it a bit longer until it firms up. Alternatively, you can add a little more flour, a tablespoon at a time, while mixing gently until the desired consistency is reached.
