Raspberry Shortbread Cookies Recipe

Indulge in these melt-in-your-mouth Raspberry Shortbread Cookies! Perfectly buttery shortbread cookies are topped with sweet raspberry jam and a delicate glaze, creating a delightful treat for any occasion. Easy to make and even easier to devour!

Prep Time 30 mins
Cook Time 63 mins
Calories 91.2 kcal
Protein 1g
Rating 4.8 (41 Reviews)
Raspberry Shortbread Cookies 19

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Raspberry Shortbread Cookies

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How to Make Raspberry Shortbread Cookies

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large mixing bowl, cream together 1 cup (2 sticks) unsalted butter and ¾ cup granulated sugar until light and fluffy.
  3. Beat in 1 teaspoon vanilla extract.
  4. Gradually add 2 ½ cups all-purpose flour, mixing until a dough forms.
  5. Wrap the dough in plastic wrap and refrigerate for at least 1 hour, or until firm enough to handle.
  6. Roll the dough into 1-inch balls.
  7. Place the balls 1 inch apart on the prepared baking sheets.
  8. Using the end of a wooden spoon handle, gently make an indentation in the center of each cookie.
  9. Fill each indentation with about ½ teaspoon raspberry jam.
  10. Bake for 14-18 minutes, or until the edges are lightly golden brown.
  11. Remove from oven and let cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
  12. (Optional) Spoon additional jam into the center of the cooled cookies.
  13. (Optional Glaze): In a small bowl, whisk together 1 cup powdered sugar with 2-3 tablespoons milk or lemon juice until smooth. Drizzle over cooled cookies.

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

28g

Fat

13g

Carbs

4g