These Lemon Raspberry Shortbread Cookies are a treat you can’t resist! With a buttery base and a bright, zesty lemon flavor, they’re perfect for sweet moments.
Plus, the juicy raspberries add a lovely pop of color and taste. I like to enjoy them with a cup of tea—it’s like a little slice of sunshine!
Key Ingredients & Substitutions
Unsalted Butter: This gives cookies that rich, buttery flavor. If you prefer a dairy-free option, you can use vegan butter or coconut oil, though the texture may vary slightly.
Granulated Sugar: Regular sugar works best for sweetness and texture. You could use coconut sugar or a sugar substitute like erythritol for a lower sugar option, but be mindful that it may affect the dough consistency.
Lemon Zest and Juice: Freshly grated zest adds amazing flavor; bottled lemon juice isn’t as vibrant. For a twist, try lime or orange zest instead for a different citrusy flavor.
Raspberry Jam: Seedless jam makes for a smoother filling. If you can’t find seedless, you can strain regular jam. Other fruit jams, like strawberry or blueberry, are great substitutes too!
Powdered Sugar: This is mainly for presentation. If you want to avoid it, simply skip the dusting, or use a light sprinkle of cocoa powder for a twist.
Why Chill the Dough Before Baking?
Chilling the cookie dough is an essential step that shouldn’t be skipped! By resting the dough, you allow the butter to firm up, which helps keep the cookies from spreading too much in the oven.
- Divide the dough into two disks after mixing, making it easier to roll out later.
- Wrap each disk tightly in plastic wrap to prevent drying as it chills for at least 1 hour.
- This waiting time also allows the flavors to meld, enhancing the overall taste.
How to Make Lemon Raspberry Shortbread Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
For the Filling:
- 1/2 cup raspberry jam (seedless or strained for smooth texture)
For the Topping:
- Powdered sugar, for dusting
- Fresh raspberries and lemon slices, for garnish (optional)
How Much Time Will You Need?
This delightful recipe takes about 20 minutes to prepare, plus an hour to chill the dough. Baking will take around 10-12 minutes. So, overall, you can have these delicious cookies ready in about 1.5 hours!
Step-by-Step Instructions:
1. Prepping the Oven and Baking Sheets:
Start by preheating your oven to 350°F (175°C). While it warms up, take your baking sheets and line them with parchment paper to prevent sticking.
2. Creaming the Butter and Sugar:
In a large mixing bowl, beat together the softened butter and granulated sugar. You’ll want to mix until the mixture is light and fluffy—this should take about 2-3 minutes using a hand mixer.
3. Adding Flavor:
Now, it’s time to mix in the lemon zest, fresh lemon juice, and vanilla extract. Keep mixing until everything is well combined and smooth!
4. Making the Dough:
Gradually add in the all-purpose flour and salt to the wet mixture. You can use a wooden spoon or your hands—just make sure it all comes together without overmixing. You want a nice dough!
5. Chilling the Dough:
Divide the dough into two equal disks. Wrap them in plastic wrap and pop them into the refrigerator for at least 1 hour. This will help the cookies hold their shape.
6. Rolling Out the Dough:
On a lightly floured surface, roll out one disk of chilled dough to about 1/4 inch thick. Don’t worry if it cracks a little; you can always patch it up.
7. Cutting Out the Cookies:
Using a fluted round cookie cutter (about 2-3 inches), cut out your cookies. For half of them, use a smaller round cutter to punch out a hole in the center. This will create your cookie tops!
8. Preparing for Baking:
Place both the whole cookies and the cut-out tops on the prepared baking sheets, leaving a little space between each cookie.
9. Baking Time!
Pop them into your preheated oven and bake for 10-12 minutes, or until the edges turn lightly golden. Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
10. Filling with Raspberry Jam:
Once your cookies are cool, take the whole cookies and spread about 1/2 teaspoon of raspberry jam on each one. Then, gently place the cookie tops (with holes) over the jam.
11. Dusting the Cookies:
For the final touch, dust your cookies generously with powdered sugar for a beautiful presentation!
12. Serving the Cookies:
Serve your delightful Lemon Raspberry Shortbread Cookies garnished with fresh raspberries and lemon slices, if desired. Enjoy every sweet bite!
With these simple steps, you’re set to enjoy a buttery, tangy treat that bursts with flavor!
Can I Use Frozen Butter for This Recipe?
It’s best to use softened, unsalted butter for optimal texture. If you’re in a pinch, you can grate frozen butter into the mixture, but it’ll require extra mixing to fully incorporate.
What Can I Substitute for Raspberry Jam?
If you don’t have raspberry jam, you can use any fruit jam or preserves you enjoy, like strawberry or apricot. Just ensure it’s not too runny to avoid soggy cookies!
How Should I Store Leftover Cookies?
Store these cookies in an airtight container at room temperature for up to 4 days. You can place parchment paper between layers to prevent sticking!
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare and chill the dough up to 2 days in advance. Just make sure to wrap it tightly to keep it fresh in the refrigerator.
