These Black Raspberry and Lemon Shortbread Cookies are a tasty treat! The sweet black raspberry pairs perfectly with zesty lemon, making each bite delightful.
Making these cookies is so much fun! I love rolling the dough and adding in the juicy berries. They are perfect with a cup of tea—just remember to hide some for later! 😄
Key Ingredients & Substitutions
Butter: Unsalted butter is essential for these cookies as it lets you control the saltiness. You could use salted butter, but reduce the added salt to a pinch.
Granulated Sugar: Regular sugar works great here, but you can substitute with coconut sugar for a slight caramel flavor. Just know that it may change the color a bit.
Lemon Zest: Fresh lemon zest gives a vibrant flavor. If you don’t have fresh lemons, bottled lemon juice can work, but the zest adds a special touch that can’t be substituted easily.
Black Raspberries: If fresh black raspberries are out of season, frozen ones are an excellent alternative. Just make sure to thaw and drain them to avoid excess moisture in your cookies.
How Do I Properly Cream Butter and Sugar?
Creaming the butter and sugar correctly is crucial for light and fluffy cookies. Here’s how to do it:
- Make sure your butter is softened, not melted. It should hold a shape when you press it but be pliable.
- In a bowl, use a hand mixer or stand mixer on medium speed. Beat the butter alone for about 30 seconds to a minute first to soften it further.
- Add the sugar gradually. Beat for about 3-4 minutes until light and fluffy. The mixture should turn pale in color and double in volume.
This step creates air pockets that help your cookies rise, leading to that light texture we all love. Happy baking!
Black Raspberry And Lemon Shortbread Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- Zest of 1 large lemon
- 1/2 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup fresh black raspberries (or frozen, thawed and drained)
- Optional: Additional fresh black raspberries for garnish
Time Needed:
This delightful recipe takes about 20 minutes for preparation and 12-15 minutes for baking. Additionally, you’ll need to chill the dough for at least 1 hour, bringing the total time to about 1 hour and 35 minutes.
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking and to make cleanup easier!
2. Cream the Butter and Sugar:
In a large mixing bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer on medium speed. You’ll want this to be light and fluffy, which should take about 3-4 minutes. This is super important as it gives your cookies that nice texture!
3. Add Flavorings:
Next, mix in the lemon zest and vanilla extract. The zest adds a lovely aroma and flavor to your cookies.
4. Combine Dry Ingredients:
Gradually add the flour and salt to the bowl, mixing gently on low speed or by hand with a spatula until just combined. Be careful to not overmix, as that could make the cookies dense.
5. Fold in the Raspberries:
Carefully fold in the black raspberries. Be gentle to keep the berries intact while ensuring they’re evenly mixed into the dough.
6. Form and Chill the Dough:
Turn the dough onto a sheet of parchment paper and shape it into a log about 2 inches in diameter. Wrap the log tightly in the parchment paper and refrigerate it for at least 1 hour, or until firm. Chilling helps the cookies hold their shape while baking.
7. Slice the Cookies:
Once the dough is firm, remove it from the refrigerator and slice it into 1/4-inch thick rounds. Place the rounds on the prepared baking sheet, spacing them about 1 inch apart.
8. Bake:
Bake the cookies for 12-15 minutes, or until the edges are just starting to turn golden. Keep an eye on them so they don’t overbake!
9. Cool Down:
Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
10. Serve and Enjoy:
If you want, garnish with extra fresh black raspberries before serving. Now, enjoy these tender, buttery shortbread cookies with delightful bursts of juicy black raspberry and a refreshing lemon zing!
Happy baking! 🎉
Can I Use Frozen Black Raspberries?
Yes, you can use frozen black raspberries! Just make sure to thaw and drain them before adding to the dough to prevent excess moisture, which can affect the texture of the cookies.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. To keep them fresh, you can also refrigerate them, but allow them to come to room temperature before serving for the best flavor and texture.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough and form it into a log, then wrap it tightly in plastic wrap and refrigerate it for up to 3 days. When you’re ready to bake, just slice and bake from the chilled state.
What If I Don’t Have Fresh Lemons?
If you don’t have fresh lemons, you can use bottled lemon juice as a substitute for the zest. However, the fresh zest adds a much brighter flavor, so it’s best to use it if possible. You can also substitute with lemon extract for a similar flavor profile!
