These Lemon Raspberry Shortbread Cookies are sweet and zesty delights! With buttery shortbread and fruity raspberry flavor, they are perfect for sharing or enjoying all on your own.
My favorite part? The burst of fresh lemon makes each bite so refreshing! I love pairing them with a cup of tea for a cozy afternoon treat. 🌼🍪
Key Ingredients & Substitutions
Butter: Unsalted butter is key for controlling the sweetness. If you need a dairy-free option, you can use vegan butter that’s softened to room temperature.
Powdered Sugar: This gives the cookies a delicate sweetness. If you’re looking for a substitute, you can blend granulated sugar into a fine powder, though the texture might differ a bit.
Lemon Zest: Fresh lemon zest brightens the cookies. If you don’t have lemons, a splash of lemon extract can work too, although it’s not quite the same as fresh.
Raspberry Jam: Using seedless jam keeps the filling smooth. You can swap it with other berry jams like strawberry or blueberry if you prefer a different flavor.
How Do I Roll Out the Dough Without It Sticking?
Rolling out dough can be tricky! Here are my tips to make it easier:
- Lightly flour your work surface and rolling pin to prevent sticking.
- It helps to chill the dough for about 30 minutes before rolling; this makes it firmer and easier to handle.
- If the dough sticks, sprinkle a little extra flour on the surface and the dough to help it roll out smoothly.
With these tips, you’ll have a beautifully rolled out dough ready for those lovely cookies!
How to Make Lemon Raspberry Shortbread Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup powdered sugar, plus extra for dusting
- 1 tsp pure vanilla extract
- 1 tbsp lemon zest (from about 1 large lemon)
- 2 cups all-purpose flour
- 1/4 tsp salt
For the Filling:
- 1/2 cup raspberry jam (seedless or strained preferred)
For Garnish:
- Fresh raspberries (optional)
How Much Time Will You Need?
This recipe will take you about 25-30 minutes to prepare, and then another 15-18 minutes to bake. Don’t forget to cool the cookies afterward, which might take around 10 minutes. In total, set aside about an hour—perfect for a leisurely baking session!
Step-by-Step Instructions:
1. Prepping the Oven and Baking Sheets:
Start by preheating your oven to 325°F (165°C). This way, it’s nice and hot when your cookies are ready to bake. Line two baking sheets with parchment paper to prevent sticking and make cleanup a breeze.
2. Creaming the Butter and Sugar:
In a large bowl, use an electric mixer to cream together the softened butter and powdered sugar until the mixture is light and fluffy. This should take about 3-4 minutes. It’s fun to see how the color changes as it gets fluffy!
3. Adding Flavor:
Now, mix in the vanilla extract and lemon zest until it’s all well combined. The zest will add a lovely bright flavor that pairs beautifully with the raspberries.
4. Making the Dough:
In a separate bowl, whisk together the flour and salt. Gradually add this dry mixture to the butter mixture, stirring gently until a soft dough forms. Be careful not to overmix; just combine until you can’t see any dry flour.
5. Rolling Out the Dough:
On a lightly floured surface, roll out the dough to about 1/4 inch thickness. If it sticks, sprinkle a little extra flour on your rolling pin and the dough to help it roll smoothly.
6. Cutting Out Cookies:
Using two cookie cutters—one larger fluted round and one smaller round for the center—cut out an even number of whole base cookies and matching tops. The larger cutter makes the base, and the smaller one will create the fun center opening!
7. Assembling the Cookies:
Place the whole base cookies on the lined baking sheets. On each one, spread about 1/2 teaspoon of raspberry jam in the center. This is where the fruity goodness comes in!
8. Adding the Tops:
Now, gently place the cut-out top cookie rings over the jam, forming a lovely frame shape. This will showcase the jam beautifully when they bake!
9. Baking:
Pop the baking sheets into the oven and bake for 15-18 minutes, or until the edges turn a light golden color. Keep an eye on them to avoid overbaking!
10. Cooling and Finishing Touches:
Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. Once they are cool, dust the cookies generously with powdered sugar for a sweet finishing touch.
11. Garnish and Serve:
For an extra touch, garnish with fresh raspberries around the cookies or on top. Now they’re ready to serve! Enjoy your delightful Lemon Raspberry Shortbread Cookies with a cup of tea or coffee!
These cookies bring together a rich buttery flavor, a crisp texture, and a refreshing burst of lemon and raspberry. Enjoy sharing them—or not! 😉🍋🍪
Can I Use Different Types of Jam?
Absolutely! While raspberry jam is a classic choice, feel free to experiment with other flavors like strawberry, blueberry, or even mixed berry jams. Just make sure the jam is seedless or strained for a smooth filling!
How Can I Make the Dough Ahead of Time?
You can prepare the cookie dough in advance! Wrap it tightly in plastic wrap and refrigerate for up to 3 days. When you’re ready to bake, let it sit at room temperature for about 15-20 minutes to soften before rolling it out.
How Should I Store the Cookies?
Store the cookies in an airtight container at room temperature for up to 5 days. If you’re not planning to eat them all quickly, consider freezing them! Layer them in an airtight container with parchment paper between the layers and freeze for up to a month.
Can I Make These Cookies Gluten-Free?
Yes, you can! Substitute the all-purpose flour with a 1:1 gluten-free baking blend. Make sure it contains a binding agent like xanthan gum for the best texture. Enjoy your gluten-free cookies!
