These Raspberry Drizzle Shortbread Cookies are buttery and melt-in-your-mouth delicious! The sweet raspberry topping adds a fruity twist that makes them extra special.
I love how easy these cookies are to whip up. Plus, that drizzle? It’s like a little hug for each cookie! Perfect for tea time or just because. 🍪💕
Key Ingredients & Substitutions
Unsalted Butter: Softened butter is key for that rich flavor and melt-in-your-mouth texture. If you need a dairy-free option, use coconut oil or a plant-based butter substitute.
Powdered Sugar: This adds sweetness and helps give the cookies a delicate texture. If you’re out, you can blend regular granulated sugar in a blender until fine.
All-purpose Flour: Essential for the cookie structure. For a gluten-free option, substitute with a 1:1 gluten-free flour blend.
Raspberry Jam: This is the star of the cookies! If you don’t have raspberry jam, feel free to use strawberry or any other fruit preserve you enjoy.
Vanilla Extract: Adds a lovely flavor. If you’re in a pinch, you can use almond extract, but it has a stronger taste, so use a bit less.
How Do You Make Sure Your Shortbread is Just Right?
The technique for creaming the butter and sugar is vital for achieving that light texture. Make sure your butter is softened—room temperature is best. Beat it until it’s fluffy and light before adding in the sugar and vanilla.
- When combining dry ingredients, mix flour and salt in a separate bowl first to ensure even distribution.
- Pressing the dough with your thumb makes a nice well for the jam; be careful not to press too hard or the cookies may spread too much.
- Let cookies cool fully before glazing to prevent the glaze from melting.
With these tips, your Raspberry Drizzle Shortbread Cookies will turn out perfectly delicious! Happy baking! 🍪✨
Raspberry Drizzle Shortbread Cookies
Ingredients You’ll Need:
- For The Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup powdered sugar, plus extra for dusting
- 2 cups all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- ½ cup raspberry jam or preserves
- For The Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk or cream
- ½ teaspoon vanilla extract
How Much Time Will You Need?
This delightful cookie recipe takes about 20 minutes of prep time and 15 minutes of baking time. It’s best to let the cookies cool completely before glazing, which will take an additional 10 minutes. Overall, plan for about 45-50 minutes from start to finish.
Step-by-Step Instructions:
1. Prepping the Oven and Baking Sheet:
Start by preheating your oven to 350°F (175°C). While the oven warms up, line a baking sheet with parchment paper or a silicone baking mat. This will help the cookies come off easily after baking.
2. Creaming the Butter and Sugar:
In a large bowl, use an electric mixer or a sturdy spatula to cream together the softened unsalted butter and the ½ cup of powdered sugar. Beat until the mixture is light and fluffy—this usually takes about 3-4 minutes. It’s the key to soft cookies!
3. Mixing in Vanilla:
Add in the ½ teaspoon of vanilla extract and mix it in until well combined. This will add a wonderful flavor to your cookies!
4. Combining Dry Ingredients:
In a separate bowl, whisk together the 2 cups of all-purpose flour and ¼ teaspoon of salt. Gradually add this dry mixture to the butter mixture. Mix just until the dough starts to come together. Do not overmix, or your cookies might turn out tough.
5. Shaping the Cookies:
Roll the dough into 1-inch balls and place them on your prepared baking sheet, spaced about 2 inches apart. You want them to have room to spread while baking!
6. Making Indentations for the Jam:
Using your thumb or the back of a small spoon, gently press down in the center of each dough ball to create a little well. This is where your raspberry jam will go!
7. Adding the Raspberry Jam:
Spoon about 1 teaspoon of raspberry jam into each indentation, being careful not to overflow it.
8. Baking the Cookies:
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Keep an eye on them so they don’t overbake!
9. Cooling the Cookies:
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. This step is essential if you want your glaze to stay nice and intact!
10. Preparing the Glaze:
In a medium bowl, whisk together 1 cup of powdered sugar, 2-3 tablespoons of milk or cream, and ½ teaspoon of vanilla extract until you have a smooth and slightly thick consistency.
11. Drizzling the Glaze:
Take the cooled cookies and drizzle the glaze over the top using a spoon or a small piping bag for more control. Don’t worry about making it perfect; a little mess adds character!
12. Optional Finishing Touch:
If you’d like, dust a little extra powdered sugar on top of the glazed cookies for an eye-catching finish!
13. Letting the Glaze Set:
Allow the glaze to set for a few minutes before serving. This will help it harden a little, so it doesn’t smudge when you stack them up.
Enjoy these buttery, tender Raspberry Drizzle Shortbread Cookies with a sweet raspberry center and a delicate vanilla glaze! They’re perfect for any occasion or simply for delighting yourself. Happy baking! 🍪💕
Can I Use Different Jams for This Recipe?
Absolutely! While raspberry jam gives these cookies a delightful flavor, you can substitute it with any other fruit jam or preserve, like strawberry, apricot, or even blueberry, depending on your preference.
What Should I Do if My Dough is Too Sticky?
If your cookie dough feels too sticky to handle, try chilling it in the refrigerator for about 30 minutes. This will make it easier to roll into balls and shape without sticking to your hands.
Can I Add Nuts or Other Ingredients?
Yes! You can customize these cookies by adding finely chopped nuts, like almonds or pecans, or even chocolate chips for an extra treat. Just be sure to adjust the dough slightly if you add too much additional volume.
How Should I Store the Cookies?
Store the cookies in an airtight container at room temperature for up to 5 days. If you want to keep them fresh for longer, you can refrigerate them or even freeze them for up to 3 months—just make sure to separate them with parchment paper if freezing!