These Lemon Raspberry Shortbread Cookies are bursting with fresh flavors! With a buttery texture and a sweet-tart raspberry filling, they’re a perfect treat for any time of the day.
Honestly, these cookies are like little bursts of sunshine! I love a good cookout, and these are my go-to dessert to impress friends. Everyone always wants the recipe—so don’t be surprised! 🌞
Key Ingredients & Substitutions
Unsalted Butter: This is a key ingredient for a tender cookie texture. You could use salted butter but reduce the added salt slightly. Coconut oil can work too, but the flavor will slightly change!
Powdered Sugar: This sugar gives the cookies a sweet and delicate taste. If you’re looking for a healthier option, try using a little less powdered sugar and substituting with coconut sugar, keeping in mind it may alter the texture.
Lemon Zest: Fresh lemon zest adds brightness to these cookies. If you don’t have fresh lemons, you can use bottled lemon extract, but use it sparingly since it’s more concentrated.
Raspberry Jam: Whether you choose seeded or seedless is up to your taste! You can also use any other berry preserves like blueberry or strawberry if raspberries aren’t available.
How Do I Get the Perfect Cookie Shape and Texture?
The rolling and cutting process is crucial for your cookies to look pretty and bake evenly. Here’s how to nail it:
- Make sure your dough is chilled if it feels soft. Chilling makes it easier to roll out without sticking.
- Lightly flour your surface and rolling pin to avoid sticking, but don’t use too much flour; it can toughen the dough.
- When using the cookie cutter, press straight down and avoid twisting to get a clean edge.
- After baking, allow cookies to cool completely on a wire rack; this keeps them from becoming soggy from the jam.
Happy baking! You’ll impress everyone with these tasty little cookies! 🍋🍪
Lemon Raspberry Shortbread Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup powdered sugar, plus extra for dusting
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (from about 1 lemon)
- 2 cups all-purpose flour
- 1/4 teaspoon salt
For the Filling:
- 1/4 cup raspberry jam or preserves (seeded or seedless as preferred)
Optional Garnish:
- Fresh raspberries for garnish
How Much Time Will You Need?
This delicious recipe takes about 20 minutes of prep time and an additional 12-15 minutes for baking. After that, it’s best to let the cookies cool completely, which takes about 30 minutes. So, you’ll need around 1 hour total before these cookies are ready to enjoy!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While it’s heating, line two baking sheets with parchment paper to prevent the cookies from sticking. This is a simple step, but it makes a big difference!
2. Cream the Butter and Sugar:
In a large mixing bowl, cream together the softened butter and powdered sugar. Use a hand mixer or a stand mixer to mix until the mixture is light and fluffy. This step is essential for a nice texture!
3. Add Flavors:
Now, mix in the vanilla extract and lemon zest. Stir until everything is well combined, and your kitchen is filled with a lovely citrus aroma!
4. Combine Dry Ingredients:
In another bowl, whisk together the flour and salt. Gradually add this dry mixture into the butter mixture. Mix slowly until a dough begins to form. You want to avoid overmixing to keep the cookies tender.
5. Roll Out the Dough:
Divide the dough into two portions for easier handling. Roll out one portion on a lightly floured surface until it’s about 1/4 inch thick. If the dough is too soft, you can chill it in the fridge for about 15 minutes to help with rolling.
6. Cut the Cookies:
Use a fluted round cookie cutter to cut out circles from the rolled dough. Place the cut-out cookies onto your prepared baking sheet. Then, use a smaller round cutter or shaped cutter (like a heart) to cut out centers in half of the cookies, which will become the tops.
7. Bake:
Place the baking sheets in the oven and bake for 12-15 minutes, or until the edges turn lightly golden. Keep an eye on them to avoid overbaking!
8. Cool the Cookies:
After baking, remove the cookies from the oven and let them cool completely on a wire rack. This step is crucial to keep your cookies from being soggy when you add the jam.
9. Assemble the Cookies:
Once your cookies have cooled, spread about 1/2 teaspoon of raspberry jam on the flat side of each whole cookie (the bottoms). Then, gently place a cookie with the cut-out window on top of each jam-covered cookie.
10. Final Touch:
Dust the assembled cookies generously with powdered sugar to give them a beautiful finish. Optionally, you can also add fresh raspberries for garnish.
11. Serve and Enjoy:
Serve these delightful cookies at a gathering or enjoy them with a cup of tea or coffee. They’re buttery, zesty, and oh-so delicious!
Enjoy making these Lemon Raspberry Shortbread Cookies, and get ready for compliments all around!
Can I Use a Different Flavor of Jam?
Absolutely! While raspberry jam pairs beautifully with the lemon, you can use other fruit jams like strawberry, blueberry, or even apricot for a different flavor profile.
Can I Make the Dough Ahead of Time?
Yes! You can prepare the dough and wrap it tightly in plastic wrap or place it in an airtight container. Refrigerate for up to 3 days or freeze for up to a month. Thaw in the fridge before using.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If the humidity is high, you might want to keep them in the fridge to maintain their texture.
Can I Add More Lemon Flavor?
Definitely! If you want a stronger lemon flavor, consider adding a bit more lemon zest to the dough or a few drops of lemon extract. Just be careful not to add too much, as it can alter the texture!
