These Raspberry Drizzle Shortbread Cookies are buttery and sweet with a tasty raspberry topping. They’re perfect for a snack or dessert!
When I bake these, my house smells heavenly! I love serving them with tea—it’s like a little party in my mouth! Plus, they’re super easy to make, which is a big win!
Key Ingredients & Substitutions
Butter: Unsalted butter is crucial for controlling the salt in your cookies. You can use salted butter if that’s all you have, just reduce the added salt to a tiny pinch!
Sugar: Granulated sugar gives the right sweetness and texture. If you’re looking to cut sugar, try coconut sugar or even erythritol, but remember this might change the taste a bit.
Flour: All-purpose flour is best for that classic shortbread texture. If you’re gluten-free, you can swap it with a gluten-free all-purpose blend. Just check if it includes xanthan gum for binding.
Raspberry Jam: Fresh raspberries can be used instead of jam for a fresher flavor—just mash them well and add a touch of sugar. If you want something different, try strawberry or blueberry preserves!
Powdered Sugar: While powdered sugar makes for a smooth drizzle, you could use maple syrup or honey for a natural sweetener, but the consistency will be sticky.
How Do I Get Perfectly Soft Shortbread Cookies?
The magic of these cookies lies in properly creaming the butter and sugar. This step makes your cookies light and fluffy. Here’s how to nail it:
- Ensure your butter is soft—let it sit at room temperature for about 30 minutes.
- Beat the butter and sugar together until it’s light and fluffy—this can take 3-5 minutes. It should look pale and airy.
- Don’t overmix the dough once the flour is added. Just mix until combined to keep cookies tender.
- Remember to chill your dough for 30 minutes if it feels too soft; this makes it easier to handle.
- Press the cookie centers gently to create a well for the jam, but don’t go too deep—you want them to hold their shape!
With these tips in mind, you’ll have deliciously soft and flavorful shortbread cookies every time!
Raspberry Drizzle Shortbread Cookies
Ingredients You’ll Need:
- 1 cup (226g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 teaspoon vanilla extract
- 2 cups (250g) all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup raspberry jam or preserves
- 1 cup powdered sugar (for the drizzle)
- 2-3 tablespoons milk or heavy cream (for the drizzle)
How Much Time Will You Need?
This recipe will take approximately 25 minutes to prepare and 12-15 minutes to bake. Allow some extra time for cooling and setting the drizzle—so in total, you should budget about 1 hour to enjoy these delightful cookies!
Step-by-Step Instructions:
1. Preheat and Prepare Your Baking Sheet:
First things first, set your oven to 350°F (175°C). While it heats up, line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Cream the Butter and Sugar:
In a large mixing bowl, add the softened butter and granulated sugar. Using a mixer, cream them together until the mixture is light and fluffy—this should take about 3-5 minutes. Don’t rush this step; it makes your cookies nice and tender!
3. Add Vanilla:
Stir in the vanilla extract until everything is nicely combined. This will add a lovely flavor to your dough. Yum!
4. Mix the Dry Ingredients:
In another bowl, whisk together the flour and salt. Gradually add this dry mixture to the butter mixture, mixing until just combined. Be careful not to overmix—the dough will be soft and that’s perfect!
5. Shape the Cookies:
Using a tablespoon or cookie scoop, scoop the dough and roll it into balls. Place these dough balls on the baking sheet, leaving about 2 inches between each one for spreading.
6. Create a Dip for the Jam:
Take your thumb or the back of a spoon and gently press down in the center of each dough ball to create an indentation. Then, add a small spoonful of raspberry jam into each dip—this is where the magic happens!
7. Bake the Cookies:
Pop the baking sheet into your preheated oven and bake for 12-15 minutes. You want the edges to be lightly golden while the cookies are set. Once they are done, let them cool on the baking sheet for a few minutes before moving to a wire rack to cool completely.
8. Make the Drizzle:
While the cookies are cooling, it’s time for the drizzle! In a small bowl, whisk together the powdered sugar and 2 tablespoons of milk or heavy cream until you achieve a smooth and thick consistency. If it’s too thick, add a little more milk until you get the right texture.
9. Drizzle Over Your Cookies:
Once the cookies are completely cool, use a spoon or a piping bag to drizzle the icing over the top of each cookie. Once you’ve drizzled away, let the icing set before enjoying.
And voilà! Enjoy these buttery shortbread cookies filled with sweet raspberry jam and topped with a delightful vanilla glaze. Perfect for sharing or indulging all by yourself!
Can I Use Different Flavors of Jam?
Absolutely! You can substitute raspberry jam with other fruit preserves like strawberry, apricot, or even blueberry. Just keep in mind the flavor will change accordingly.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. For longer freshness, you can refrigerate them, but be sure to let them come back to room temperature before serving!
Can I Freeze These Cookies?
Yes, you can freeze the unbaked dough! Shape the cookie balls and freeze them on a baking sheet. Once frozen, transfer them to a zip-top bag for up to 2 months. When you’re ready to bake, just bake them straight from the freezer, adding a couple of extra minutes to the baking time.
What If My Drizzle Is Too Thick?
If your icing is too thick, simply whisk in an additional teaspoon of milk or heavy cream at a time until you reach the desired consistency. You want it to be thick but still pourable for a nice drizzle!
