These delightful Lemon Raspberry Shortbread Cookies are a perfect treat! They have a buttery, crumbly texture with a zesty lemon flavor and sweet bursts of raspberry. Yum!
I love how simple they are to make. Just mix, chill, slice, and bake! Perfect for a sunny day or anytime you want a bit of joy in a cookie. 🍋✨
Ingredients & Substitutions
Unsalted Butter: Always use unsalted butter so you can control the saltiness of the cookies. If you’re in a pinch, you can substitute with margarine, but the flavor will differ slightly.
Lemon Zest: The zest adds bright flavor. If fresh lemons aren’t available, lemon extract (1/2 tsp) can work. Just remember, zest has a more natural taste!
Raspberry Jam: While raspberry is the classic choice, feel free to swap it with other fruit jams like strawberry, cherry, or even a lemon curd for a twist.
Powdered Sugar: This is mainly for the glaze. If you run low, you can blend granulated sugar in a blender to make your own powdered sugar.
How Do I Achieve a Perfectly Creamy Cookie Dough?
The creaming method is crucial for fluffy cookies. Make sure your butter is really soft—almost to a point where it might look greasy. Start by mixing the sugar and butter together until the mixture turns light and fluffy, which should take about 3-5 minutes.
- Mix on medium speed initially to combine; then increase to high speed.
- Scrape down the sides of your bowl often to ensure everything is blended well.
What’s the Best Way to Roll Out Cookie Dough Smoothly?
When rolling out your dough, keep it cool! Chilling the dough is key because it prevents it from getting too sticky. Lightly flour your surface and your rolling pin to avoid sticking.
- Roll out one disk at a time and keep the other in the fridge.
- Rotate dough a quarter turn every few rolls for even thickness.
- Use a floured cookie cutter to make cutting easier and neater!
With these tips, you’ll have perfectly sweet and tangy Lemon Raspberry Shortbread Cookies! Enjoy your baking!
Lemon Raspberry Shortbread Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 tbsp lemon zest (from about 1-2 lemons)
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1/4 tsp salt
For the Raspberry Filling:
- 1/2 cup raspberry jam or preserves
For the Lemon Glaze:
- 1 cup powdered sugar
- 1-2 tbsp fresh lemon juice
For Garnish:
- Powdered sugar, for dusting
- More lemon zest, optional
How Much Time Will You Need?
This recipe will take about 20 minutes of prep time and 10-12 minutes of baking, plus an hour to chill the dough. In total, you’re looking at around 1.5 to 2 hours before your delicious cookies are ready to enjoy!
Step-by-Step Instructions:
1. Creaming the Butter and Sugar:
In a large bowl, use an electric mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy. This should take about 3-5 minutes. Scraping down the sides of the bowl will help mix everything evenly!
2. Adding Flavor:
Mix in the lemon zest and vanilla extract until everything is well combined. The zesty aroma will make your kitchen smell amazing!
3. Mixing the Dry Ingredients:
In another bowl, whisk together the flour and salt. Gradually add this dry mixture to the butter mixture until a dough forms. It should hold together nicely without being sticky.
4. Chilling the Dough:
Divide the dough into two equal portions. Shape each piece into a disk, wrap it in plastic wrap, and chill in the refrigerator for at least 1 hour to make it easier to roll out later.
5. Prepping to Bake:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper so your cookies won’t stick!
6. Rolling Out the Dough:
On a lightly floured surface, roll out one disk of dough to about 1/4 inch thickness. Use a fluted round cookie cutter to cut out cookies. You’ll get pretty shapes!
7. Creating Holes for the Jam:
Using a smaller fluted cookie cutter or a circular cutter, cut out a center hole in half of the cookies. This will allow the raspberry jam to peek through once baked—how cute!
8. Baking the Cookies:
Carefully place the cookies on your prepared baking sheets. Bake them in the preheated oven for 10-12 minutes, or until the edges just start to turn golden. Your kitchen will smell absolutely heavenly!
9. Cooling the Cookies:
Once baked, let the cookies cool completely on wire racks. Patience is key here, as you don’t want to ruin the structure!
10. Assembling the Cookie Sandwiches:
Spread a small amount of raspberry jam onto the bottom (solid) cookies. Top each one with a cut-out cookie to create cute little sandwich cookies.
11. Drizzling the Lemon Glaze:
To make the glaze, mix the powdered sugar and lemon juice together until smooth and drizzly. Drizzle this tangy glaze over your cookie sandwiches!
12. Finishing Touches:
Dust with a little extra powdered sugar and sprinkle more lemon zest on top, if desired. This adds a lovely finishing touch!
13. Enjoy!
Let the glaze set for a few minutes before serving. Now your tender, buttery, lemony cookies with sweet raspberry centers are ready to be enjoyed. Happy baking!
Can I Use Frozen Butter for This Recipe?
It’s best to use softened butter for this recipe for a light and fluffy texture. However, if you’re in a bind, you can microwave frozen butter for just a few seconds until slightly softened, but make sure not to melt it fully.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, they freeze well! Just layer them between parchment paper in a freezer-safe container and they’ll last up to 3 months.
Can I Make the Dough Ahead of Time?
Absolutely! You can make the dough a day ahead. Just wrap it tightly in plastic wrap and keep it in the fridge. It may need a few minutes at room temperature to soften slightly before you roll it out.
What If I Don’t Have Raspberry Jam?
No worries! You can substitute it with any other fruit preserves like strawberry, blueberry, or even apricot. Alternatively, try a lemon curd for a tangy twist on the filling!
