These Black Raspberry and Lemon Shortbread Cookies are a tasty treat! The sweet black raspberry jam mixed with the zesty lemon gives a perfect sweet and tart balance.
Shortbread cookies are always a favorite, and adding that jam really makes them special. I love serving these with tea—you can’t go wrong with a yummy cookie and a cozy cup!
Key Ingredients & Substitutions
Butter: Using unsalted butter is key for controlling the sweetness. If you prefer a vegan option, try using dairy-free butter or coconut oil. Both will still give you that tasty cookie texture.
Black Raspberry Jam: If you can’t find black raspberry jam, you can substitute it with any berry jam like blackberry, raspberry, or even strawberry. Just keep in mind that the flavor profile will change slightly.
Lemon Zest and Juice: Fresh lemon zest makes a difference. If you don’t have fresh lemons, bottled lemon juice can work, but zest is really advisable for maximum flavor. Lime can also be used for a fun twist!
Powdered Sugar: For a sweeter cookie, you might want to increase the sugar a bit. If you’re looking for a less sweet option, you can reduce the sugar to ½ cup.
How Do You Get the Perfect Cookie Texture?
Getting that ideal shortbread cookie texture is all about the mixing and baking! Here are a few tips:
- Be sure to cream the butter and sugar until it’s fluffy; this adds air and lightness to your cookies.
- Don’t overmix the dough when adding the flour. Stop mixing as soon as everything is combined to keep the cookies tender.
- Flatten the dough gently on the baking sheet. This helps them bake evenly and gives them a nice shape.
- Keep an eye on the baking time; if you want them softer, pull them out when the edges are just golden, not too dark.
Following these tips will help you bake cookies that are buttery, tender, and full of flavor. Enjoy your baking adventure!
Black Raspberry and Lemon Shortbread Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup powdered sugar
- 1 tsp pure vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp salt
- Zest of 1 lemon
- 1/2 cup black raspberry jam or preserves
- 1 tbsp lemon juice
- Fresh blackberries or black raspberries for garnish (optional)
How Much Time Will You Need?
This delightful recipe will take about 20 minutes for preparation and another 12-15 minutes for baking. Don’t forget to let the cookies cool for a bit after baking. Altogether, you’re looking at around 40 minutes from start to finish for this delicious treat!
Step-by-Step Instructions:
1. Preheat & Prepare Your Baking Sheet:
Start by preheating your oven to 350°F (175°C). While that’s warming up, line a baking sheet with parchment paper. This will help prevent sticking and make cleanup easier!
2. Cream Butter and Sugar:
In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter and powdered sugar. Beat them together until the mixture becomes light and fluffy. This step is important as it adds air to the mixture, giving your cookies a tender texture!
3. Add Flavorings:
Once your butter and sugar are fluffy, mix in the pure vanilla extract and the zest of one lemon. The zest will provide a wonderful lemony aroma!
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour and salt. This helps to evenly distribute the salt and ensures your cookies have a nice, balanced flavor.
5. Combine Wet and Dry Ingredients:
Gradually add the flour mixture to the butter mixture, mixing gently until just combined. Be careful not to overmix; you want your dough to hold together without being sticky.
6. Shape the Cookies:
Using a tablespoon, scoop out portions of the dough and place them onto your prepared baking sheet. Gently flatten each scoop to about 1/3-inch thick. They don’t need to spread much, so a gentle press is perfect!
7. Prepare the Jam Topping:
In a small bowl, stir together the black raspberry jam and lemon juice to loosen the jam slightly. This will help it spread more easily on the cookies.
8. Add the Jam:
Using a spoon or a piping bag, drizzle or dot the jam mixture over the top of each cookie. Don’t worry about it being perfect! Gently swirl the jam into the dough surface for a lovely decorative look.
9. Bake the Cookies:
Pop your cookies in the oven and bake for about 12-15 minutes, or until the edges start to turn a lovely light golden color.
10. Cool & Serve:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. Optional: garnish with fresh blackberries or black raspberries when serving!
These cookies are perfect for tea time or as a sweet snack anytime. The buttery shortbread base paired with the sweet-tart raspberry topping creates an irresistible treat. Enjoy every bite!
Can I Use Other Types of Jam?
Absolutely! If you don’t have black raspberry jam, you can substitute it with any fruit jam you like, such as blackberry, raspberry, or even apricot. Just remember that the flavor will change slightly depending on the jam you choose!
Can I Make These Cookies Ahead of Time?
You can definitely prepare the dough ahead of time! Wrap it tightly in plastic wrap or place it in an airtight container and refrigerate for up to 3 days. When you’re ready to bake, just scoop and proceed with the instructions!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. To keep them fresh, consider placing a piece of bread in the container; it helps maintain moisture!
What Is the Best Way to Freeze These Cookies?
If you’d like to freeze the cookies, let them cool completely, then place them in a single layer on a baking sheet to freeze for about an hour. Once frozen, transfer them to a freezer-safe container or bag, separating layers with parchment paper. They can be stored in the freezer for up to 3 months. Thaw at room temperature before serving!