These Raspberry Drizzle Shortbread Cookies are buttery, sweet treats with a lovely tangy raspberry topping. They look as good as they taste!
Each bite melts in your mouth, and that raspberry drizzle? Pure delicacy. I like to enjoy them with a cup of tea for a perfect afternoon snack!
Key Ingredients & Substitutions
Unsalted Butter: This provides a rich flavor and tender texture. If you’re looking for a dairy-free option, use coconut oil or a plant-based butter alternative. I’ve tried both, and they work well!
Granulated Sugar: Standard sugar works best here, but you can substitute with a 1:1 sugar alternative if you’re reducing sugar intake. Keep in mind that the texture might change slightly.
All-Purpose Flour: Essential for structure, but if you’re gluten-free, a gluten-free flour blend can usually be swapped in. Personally, I prefer a blend that contains xanthan gum for better texture.
Raspberry Jam: Feel free to use another fruit jam, like strawberry or apricot, if raspberries are not available. I’ve had success with blueberry jam too!
Powdered Sugar: It’s perfect for drizzling, but you can skip the drizzle or replace it with a simple glaze made from honey or agave syrup if you’re avoiding refined sugars.
How Do I Get My Cookies to Hold Their Shape and Stay Tender?
To ensure your shortbread cookies maintain their perfect shape and tenderness, there are a few key steps to follow. Start by creaming the butter and sugar well, as this helps incorporate air, leading to a lighter texture. Be careful not to overmix when adding in your flour.
- When rolling out the dough, keep it thickness consistent at about 1/2-inch to ensure even baking.
- Chill the dough for 15-30 minutes before cutting and baking to help the cookies keep their shape.
- Monitor baking time closely; underbaking slightly is often better to maintain that tender crumb.
Raspberry Drizzle Shortbread Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup (226 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 2 cups (250 g) all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/2 cup raspberry jam (preferably seedless or with small seeds)
For the Drizzle:
- 1/2 cup powdered sugar
- 1-2 tablespoons milk or cream
How Much Time Will You Need?
This delicious recipe will take about 10 minutes to prepare, and then you’ll need around 20 minutes of baking time. So overall, plan for about 30-40 minutes from start to finished cookies. Don’t forget to let them cool before drizzling!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (163°C). While the oven is heating, line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Cream the Butter and Sugar:
In a large bowl, use a mixer or your trusty spoon to cream together the softened butter and granulated sugar. Beat them together until the mixture is light and fluffy, which usually takes about 2-3 minutes. It’ll look smooth and have a pale color when it’s ready!
3. Add Vanilla:
Mix in the vanilla extract to give your cookies that lovely flavor. Stir it until well combined.
4. Combine Dry Ingredients:
In another bowl, whisk together the flour and salt. This is to make sure the salt is evenly distributed before we add it to the butter mixture.
5. Make the Dough:
Gradually add the dry ingredient mixture into the butter mixture. Use your spoon or mixer to combine everything just until it forms a soft dough. Don’t overmix—or you might end up with tough cookies!
6. Roll and Cut the Dough:
On a lightly floured surface, roll the dough into a rectangle that is about 1/2-inch thick. Using a knife or cookie cutter, cut the dough into squares or rectangles, about 2 inches each. Feel free to get creative with shapes!
7. Prepare for Baking:
Place the cut pieces onto your prepared baking sheet, leaving a little space between each cookie for spreading. Now, make a small indentation in the center of each cookie using your fingertip or the back of a spoon.
8. Add Raspberry Jam:
Take about 1/2 teaspoon of raspberry jam and spoon it into each of the indentations. This will be the sweet and tangy surprise in every bite!
9. Bake:
Bake in your preheated oven for 18-22 minutes, or until the edges are just lightly golden. Remember, the cookies should be pale in the middle, so keep an eye on them.
10. Cool the Cookies:
Once baked, remove them from the oven and let them cool on the baking sheet for 5 minutes. Then, transfer the cookies to a wire rack to cool completely.
11. Make the Drizzle:
In a small bowl, whisk together the powdered sugar and 1 tablespoon of milk or cream until it’s smooth. If it’s too thick, add a little more milk until you get your desired drizzle consistency!
12. Drizzle Over Cookies:
Once the cookies are cool, you can drizzle the icing over the tops. You can use a spoon or a piping bag for pretty designs.
13. Let it Set:
Finally, allow the icing to set before serving or storing your cookies. Enjoy these delights with a nice cup of tea!
Enjoy your Raspberry Drizzle Shortbread Cookies — buttery, delicate shortbread with sweet and tangy raspberry jam and a lovely icing finish!
Can I Substitute the Raspberry Jam?
Absolutely! If you don’t have raspberry jam, feel free to use any other fruit jam like strawberry, blueberry, or apricot. Just keep in mind the flavor profile may change, but it will still be delicious!
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you’d like to keep them fresher for longer, you can refrigerate them for up to a week or freeze them for up to 3 months. Just make sure to separate layers with parchment paper before freezing!
Can I Make the Dough Ahead of Time?
Yes, definitely! You can prepare the dough in advance and refrigerate it for up to 3 days. Just wrap it tightly in plastic wrap. When you’re ready to bake, let it sit at room temperature for about 10-15 minutes to soften slightly before rolling out.
What Should I do if My Icing is Too Thick?
If your icing is too thick for drizzling, simply add a little more milk, a teaspoon at a time, until you reach your desired consistency. If it’s too thin, just add a bit more powdered sugar to thicken it up!
