These Lemon Raspberry Shortbread Cookies are a tasty treat that mixes zesty lemon with sweet raspberries. They’re buttery and crumbly, making each bite a little piece of heaven!
Who can resist the combination of tart lemon and juicy raspberries? I love how these cookies brighten up any day—perfect with a cup of tea or as a sweet snack!
Making these cookies is super easy! Just cream, mix, roll, and bake. They look fancy but truly are a breeze—great for impressing friends or just treating yourself!
Key Ingredients & Substitutions
Unsalted Butter: This is crucial for the cookie’s richness. If you only have salted butter, just skip adding salt in the recipe. I always use unsalted for more control over the cookie’s flavor.
Powdered Sugar: It’s used for sweetness and to achieve that nice melt-in-your-mouth texture. If you need a sugar substitute, try using coconut sugar or an equal amount of granulated sugar, but it may slightly change the texture.
Lemon Zest: Fresh lemon zest gives these cookies a bright flavor. Dried lemon zest can work in a pinch, but fresh is always better if you can manage it.
Raspberry Jam: I prefer seedless jam for a smoother filling, but if you love the crunch, go for the regular variety! You could use other jams too, like strawberry or apricot if you want to change things up.
Glaze Ingredients: The lemon juice and confectioners’ sugar create a sweet topping. If you’re looking to reduce sugar, you can use a simple icing sugar alternative or lemon juice to taste for minimal sweetness.
How Do I Get the Dough Just Right?
The dough consistency is key for perfect cookies. Start by creaming the butter and sugar well—this adds air, making them light. When you mix in flour, do it on low speed and just until combined. Overmixing can make the cookies tough.
- Chill the dough! It helps to firm it up so you can slice it easily. Wrap it well to avoid drying out.
- Be gentle when slicing—the cookies can crumble if pushed too hard. A sharp knife works best for clean edges.
- Baking time is important; watch for that light golden edge. Always let them cool a bit before moving them to racks.
How to Make Lemon Raspberry Shortbread Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar, plus more for dusting
- 1 tablespoon fresh lemon zest
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup raspberry jam (seedless if possible)
For the Glaze:
- 1/2 cup confectioners’ sugar
- 1-2 teaspoons fresh lemon juice
For Garnish (Optional):
- Fresh raspberries
How Much Time Will You Need?
This delightful cookie recipe will take about 20 minutes to prepare, plus at least 1 hour to chill the dough. You’ll bake them for 15-18 minutes, then let them cool. So, overall, plan for about 1.5 to 2 hours to enjoy these tasty treats from start to finish!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 325°F (163°C). Then, line your baking sheets with parchment paper to prevent sticking. This will make cleanup super easy later!
2. Creaming Time:
In a large mixing bowl, use an electric mixer to cream together the softened butter and powdered sugar. Mix on medium speed until the mixture is light and fluffy. This is what helps your cookies be soft and crumbly!
3. Add the Flavors:
Next, mix in the lemon zest and vanilla extract until everything is well combined. The zest will add that lovely lemon flavor we want!
4. Combine Dry Ingredients:
Gradually add the all-purpose flour and salt to the mixture. Mix on low speed just until the dough comes together. Be careful not to overmix, or your cookies might become tough!
5. Chill the Dough:
Divide the dough into two halves. Roll each half into a log about 2 inches in diameter. Wrap the logs in plastic wrap and chill them in the fridge for at least 1 hour. This step ensures easy slicing for your cookies later.
6. Slice & Cut:
After chilling, take the dough out of the fridge. On a lightly floured surface, slice the logs into 1/4-inch thick rounds. For half of the rounds, use a small round cutter to cut out the centers, creating cookies with a hole in the middle. Be gentle when handling the dough!
7. Bake the Cookies:
Place both the full rounds and the cut rounds on the prepared baking sheets, spaced about 1 inch apart. Bake them in the oven for 15-18 minutes, or until the edges are lightly golden. Once done, let them cool on the sheets for 5 minutes, then transfer them to wire racks to cool completely.
8. Assemble & Glaze:
Once cooled, spread a teaspoon of raspberry jam on each full cookie. Then, gently top each jam-spread cookie with a cut-out cookie (hole side up), creating a sandwich. In a small bowl, mix together the confectioners’ sugar and lemon juice to create a glaze. Drizzle or pipe the glaze over the top of the cookies.
9. Finishing Touches:
Lightly dust the finished cookies with more powdered sugar—it adds a nice touch! If you like, garnish with fresh raspberries for a pop of color.
10. Serve and Enjoy:
Your vibrant Lemon Raspberry Shortbread Cookies are ready! Enjoy them with friends or keep them all to yourself. They’re perfect for any occasion!
Can I Use Margarine Instead of Butter?
While you can use margarine in a pinch, keep in mind that it may affect the flavor and texture of the cookies. For the best results, stick to unsalted butter to maintain the rich, buttery taste.
How Can I Make These Cookies Gluten-Free?
To make gluten-free Lemon Raspberry Shortbread Cookies, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure it contains xanthan gum or add it separately to help with consistency!
Can I Freeze the Cookie Dough?
Absolutely! You can freeze the rolled dough logs for up to 3 months. Just wrap them tightly in plastic wrap and then in aluminum foil. When ready to bake, let the dough thaw in the fridge overnight before slicing and baking as usual.
What Should I Do if My Dough Is Too Sticky?
If your dough feels too sticky, try chilling it in the fridge for about 15-20 minutes to help firm it up. If it’s still sticky after that, you can sprinkle a little more flour on your work surface while rolling and slicing the cookies.
