Raspberry Shortbread Cookies – Indulge, in the Raspberry Shortbread Cookies, a combination of buttery shortbread and tangy raspberry jam that will make your taste buds dance with joy. These cookies are bursting with flavor. Are made using ingredients like all-purpose flour, butter and seedless raspberry jam. They’re a treat for any occasion. Give our Raspberry Shortbread Cookies recipe a try today and reward yourself with a mouthwatering dessert crafted from butter, flour and sweet raspberry jam!
When I first baked these Raspberry Shortbread Cookies I was searching for something easy to make. I can still recall the enticing scent of butter and sugar filling up the kitchen as the cookies baked to perfection. My husband couldn’t resist waiting for them to cool down while my child’s eyes lit up with happiness at their first bite. They were a hit! Since then these cookies have become a staple in our home bringing smiles and delightful moments every time.
What makes this Raspberry Shortbread Cookies truly stand out?
What makes these Raspberry Shortbread Cookies stand out is their balance of flavors and textures. The buttery shortbread melts, in your mouth while the raspberry jam adds a burst of fruity goodness. They’re not overly sweet making them an ideal accompaniment to enjoy during your afternoon tea or coffee break. Moreover, they are extremely simple to prepare necessitating a few ingredients and a touch of affection.
What You Need To Make This Raspberry Shortbread Cookies Recipe?
Butter: The foundation of any great shortbread cookie is butter, and in this recipe, it plays a starring role. Ensure your butter is softened just right—not too hard and not too runny. This will help in achieving that dreamy, melt-in-your-mouth texture that makes these cookies a crowd-pleaser.
Granulated Sugar: We’re using granulated sugar here to give the cookies a delicate sweetness without overshadowing the vibrant raspberry flavor. It’s all about balance, and this sugar knows its role to perfection.
Almond Extract: A hint of almond extract goes a long way in creating a symphony of flavors. It brings a warm, nutty aroma that complements the fruity raspberry and rich buttery notes, making these cookies unforgettable.
All-Purpose Flour: Plain, simple, and just what we need. All-purpose flour gives these cookies their structure while keeping them tender. It’s the unsung hero, working behind the scenes to ensure every bite is just right.
Seedless Raspberry Jam: This is where the magic happens. The seedless raspberry jam creates pockets of tart, fruity bliss in every cookie. Ensure it’s of good quality for the best flavor payoff. It’s like a jewel in the crown of this recipe.
Powdered Sugar: A dusting of powdered sugar not only adds an extra layer of sweetness but also adorns these cookies with a snowy elegance. It’s the final flourish that takes them from delicious to divine.
Milk: Just a teaspoon, but it transforms the powdered sugar into a silky stream of sweetness, ready to drizzle over the warm cookies. It’s the final touch, like a sweet kiss goodbye before you dive in.
Steps To Make Raspberry Shortbread Cookies:
Step 1: First and foremost ensure that you have all your ingredients prepared and ready to use. This will facilitate a smoother process. Make it more enjoyable.
Step 2: Set your oven to a temperature of 350 degrees Fahrenheit (175 degrees Celsius) creating the environment for baking magic to unfold.
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Step 3: In a bowl of medium size combine the butter and granulated sugar until they become light and fluffy resembling a cloud. Add in 1/2 teaspoon of almond extract. Stir well. Gradually incorporate the flour mixing until the dough starts to come together.
Step 4: Shape the dough into balls measuring 1 1/2 inches, in diameter. Place them on cookie sheets with 2 inches of space between each ball.
Now for the fun part; gently press your thumb into the center of each ball creating an indentation then spoon a generous amount of raspberry jam into each one.
Step 5: Place your batches of cookie goodness in the oven. Bake until they acquire a golden hue, around their edges. This should take around 14 to 18 minutes. Allow them to rest on the cookie sheet for a few minutes—they deserve some downtime!
Step 6: While your cookies cool down whisk together sugar, milk and the remaining 3/4 teaspoon of almond extract in a bowl until it becomes silky smooth.
Step 7: Drizzle this blend, over the baked cookies giving them that extra touch of perfection.
Tip:
Before you start shaping the dough into balls and making wells, for the raspberry jam it’s an idea to let the dough chill in the refrigerator for around 20 to 30 minutes. Why? Well, chilling the dough helps to firm up the butter resulting in an easier to shape dough. Moreover when you bake the cookies the chilled dough takes longer to spread out ensuring that your cookies maintain their shape and that the wells, for the jam stay intact.
Not only does this step make shaping your cookies easier. It also improves their final texture by giving you that perfect crumbly shortbread consistency with every bite. This brief waiting period adds a touch of anticipation that makes enjoying the product even more delightful!
Frequently Asked Questions:
Can I use a different type of jam?
Of course! You’re welcome to try types of jam to give the recipe your personal touch.
How should I store these cookies?
To keep these cookies fresh and tasty store them in an airtight container at room temperature for, up to a week.
Can I make the dough ahead of time?
Absolutely! You can make the dough ahead of time. Refrigerate it for, up to 3 days. Just make sure to let it soften a bit before shaping the cookies and following the recipe.
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<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Raspberry Shortbread Cookies
Ingredients
- 1 c butter softened
- ⅔ c white sugar
- 1 ¼ tsp almond extract divided
- 2 c all-purpose flour
- ½ c seedless raspberry jam
- ½ c confectioners' sugar
- 1 tsp milk
Instructions
- Make sure you have all the ingredients ready. Preheat your oven to 350°F (175°C).
- In a bowl combine 1 cup of softened butter and ⅔ cup of white sugar until they become creamy.
- Add in ½ teaspoon of almond extract. Slowly mix in 2 cups of all-purpose flour stirring until a dough forms.
- Shape the dough into balls that are 1 ½ inches, in size. Place them on a cookie sheet leaving about a 2-inch gap between each ball. Use your thumb to create an indentation in the center of each ball. Fill each indentation with raspberry jam.
- Put the cookie sheet into the oven. Bake for around 14 to 18 minutes or until the edges turn lightly golden brown. Let the cookies cool on the sheet for a few minutes.
- Meanwhile, in another bowl whisk together ½ cup of confectioners' sugar, 1 teaspoon of milk and the remaining ¾ teaspoon of almond extract until you get a smooth glaze.
- Drizzle this glaze, over the cookies. Allow them to cool completely before enjoying!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
2 Responses
Wondering what brand of seedless raspberry jam you use?
Hi Cindie,
Great question! For these Raspberry Shortbread Cookies, I usually use Bonne Maman Seedless Raspberry Preserves. It’s smooth, vibrant, and has just the right balance of sweetness and tartness. Of course, any high-quality seedless raspberry jam would work beautifully if you have a favorite.
Let me know if you give them a try! 😊