These Black Raspberry and Lemon Shortbread Cookies are a tasty treat! The buttery shortbread pairs perfectly with sweet and tart flavors of black raspberry and lemon.
Imagine biting into one—crumbly, sweet, and bursting with fruity goodness! I love enjoying them with a cup of tea or coffee for a little afternoon delight.
Key Ingredients & Substitutions
Unsalted Butter: This is essential for a rich flavor. You could use margarine if you prefer, but it might not have the same buttery taste. If you’re dairy-free, try coconut oil for a slightly different flavor.
Granulated Sugar: Standard white sugar works well here. If you’re looking for a healthier option, you can swap it with coconut sugar, but the color and flavor might change slightly.
All-Purpose Flour: This is the main structure for your cookies. If you need a gluten-free option, use a 1:1 gluten-free baking blend instead. It usually mimics the texture of regular flour quite well.
Black Raspberry Jam: While this gives unique flavor, you can substitute it with other berry jams like blackberry or even mixed berry. This will change the final taste a bit but will still be delightful!
Fresh Black Raspberries: If you can’t find fresh black raspberries, feel free to use frozen ones. Just ensure they’re thawed and drained to avoid extra moisture.
How Do I Make Sure My Cookies Bake Perfectly?
Getting the baking just right for these cookies is crucial. You want a tender but slightly firm texture. Here are some helpful tips:
- Preheat your oven! Always let it reach the right temperature before baking. This helps your cookies cook evenly.
- Don’t overmix the dough. When adding flour, mix just until combined. Overmixing can lead to tougher cookies.
- Chill the dough briefly if it feels too soft. This can help maintain their shape as they bake.
- Keep an eye on them in the last few minutes of baking. Every oven is different, so watch for those edges to turn golden!
Following these steps will help you create deliciously tender cookies every time! Enjoy the baking process, and they’ll turn out beautifully.
How to Make Black Raspberry and Lemon Shortbread Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1/4 cup black raspberry jam or preserves
- Fresh black raspberries for topping (about 3 per cookie)
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prepare, plus an additional 12-15 minutes to bake. Allow for cooling time afterwards, and you’ll have a delightful treat ready in about 45-60 minutes total. Perfect for a cozy afternoon treat!
Step-by-Step Instructions:
1. Preheat the Oven
Start by preheating your oven to 350°F (175°C). This ensures your cookies bake evenly. While the oven is heating, line a baking sheet with parchment paper to prevent sticking.
2. Make the Cookie Dough
In a large bowl, use a hand mixer or a spatula to beat the softened butter and sugar together until the mixture is creamy and smooth. This step is crucial for getting that light, fluffy texture!
3. Add Flavorings
Next, mix in the lemon zest, fresh lemon juice, and vanilla extract to the butter and sugar combination. Blend these ingredients until well incorporated.
4. Combine Dry Ingredients
Gradually add the flour and salt into the mixture. Stir until the dough comes together and is smooth. You should have a soft dough that you can handle easily.
5. Roll Out the Dough
On a lightly floured surface, roll out the dough to about 1/4-inch thick. This thickness will give you that nice shortbread texture. Use your favorite cookie cutter (scalloped or round works well) to cut out cookies. Place them onto your prepared baking sheet.
6. Add Jam and Raspberries
In a small bowl, mix the black raspberry jam to soften it a bit. Lightly brush a thin layer of jam over the tops of each cookie. Then, gently press 3 fresh black raspberries into the jam on each cookie. This is where they get their beautiful appearance!
7. Bake the Cookies
Place the baking sheet in the oven and bake for 12-15 minutes. Keep an eye on the cookies, and remove them once the edges are lightly golden.
8. Cool and Store
After baking, allow the cookies to cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. Store any leftovers in an airtight container, but they won’t last long when everyone gets a taste!
These cookies are beautifully crumbly and bursting with both lemon and black raspberry flavors. They’re perfect for sharing, or just for treating yourself after a long day!
Can I Use Other Types of Jam?
Absolutely! While black raspberry jam gives a unique flavor, you can substitute it with other fruit jams, such as blackberry or raspberry preserves. Just keep in mind that this will slightly alter the flavor of your cookies.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to a week. If you’d like to keep them longer, you can refrigerate them for up to 2 weeks, or freeze them for up to 3 months. Just make sure to separate layers with parchment paper to prevent sticking.
Can I Make the Dough Ahead of Time?
Yes! You can prepare the dough in advance. Wrap it in plastic wrap and refrigerate it for up to 3 days. When you’re ready to bake, let it sit at room temperature for about 10-15 minutes before rolling out.
What If My Dough Is Too Crumbly?
If the dough feels too crumbly and doesn’t hold together, try adding a tablespoon of cold water or an extra teaspoon of lemon juice. Mix until it comes together. Just be cautious not to overwork it!
