These Raspberry Drizzle Shortbread Cookies are buttery and sweet, topped with a delicious raspberry icing. Perfect for tea time or a sweet snack anytime!
Honestly, who can resist cookies with a bit of fruity icing on top? I love making these when friends come over—they never last long on the plate! 🍪
Key Ingredients & Substitutions
Unsalted Butter: Butter is key for that melt-in-your-mouth texture. If you’re out of unsalted butter, you can use salted butter but skip adding extra salt in the recipe.
Powdered Sugar: This sugar gives the cookies their sweetness and smooth drizzle. If you don’t have powdered sugar, you can blend granulated sugar until fine, though the final texture will be slightly different.
Raspberry Jam: The jam adds fruity flavor! If you’re not a fan of raspberry, feel free to swap it for other jams like strawberry, blueberry, or even apricot.
Flour: All-purpose flour works best, but you can try using a gluten-free flour blend if needed. Just a note, the texture might vary slightly.
How Do You Ensure Perfectly Shaped Cookies?
Shaping the cookies is crucial for even baking. When rolling the dough into balls, make sure each piece is about the same size, around 1 inch in diameter. This helps them bake evenly. Use your thumb or the back of a spoon to create a nice, deep indentation while being gentle, so the dough doesn’t crack. This will hold just the right amount of jam without overflowing!
- Keep cookie shapes uniform for even baking.
- Making a deep enough well in the dough allows for a nice jam filling.
- Let the cookies cool completely before drizzling to prevent the icing from melting into the jam.
Raspberry Drizzle Shortbread Cookies
Ingredients You’ll Need:
Base Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup powdered sugar, plus extra for dusting
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
For the Filling:
- 1/2 cup raspberry jam or preserves
For the Drizzle:
- 1/2 cup powdered sugar (for drizzle)
- 1-2 tablespoons milk (for drizzle)
- 1/2 teaspoon vanilla extract (for drizzle)
Optional Garnish:
- Fresh raspberries
How Much Time Will You Need?
This recipe will take you about 15-20 minutes to prepare, plus an additional 18-20 minutes for baking. Once the cookies are done, let them cool briefly, and then you can drizzle the icing on top! Altogether, expect about 40-45 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 325°F (163°C). While the oven warms up, prepare your baking sheets by lining them with parchment paper. This helps keep the cookies from sticking and makes for easy cleanup!
2. Mix the Butter and Sugar:
In a large mixing bowl, use an electric hand mixer or a stand mixer to cream together the softened butter and 3/4 cup of powdered sugar. Beat them together until the mixture is light and fluffy—this should take about 2-3 minutes.
3. Add Flavor:
Next, pour in the 1 teaspoon of vanilla extract and mix briefly until everything is nicely combined. The vanilla adds a warm, beautiful flavor to the cookies!
4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour and salt. This ensures that the salt is evenly distributed throughout the dough.
5. Form the Dough:
Gradually add the flour mixture to the butter-sugar mixture. Mix well after each addition, continuing until a soft dough forms. You want everything to come together nicely, so take your time with this step.
6. Shape the Cookies:
Roll tablespoons of dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets. This gives them room to spread while baking!
7. Make Indentations:
Using your thumb or the back of a small spoon, gently press down in the center of each ball to create a small indentation. This is where your delicious raspberry jam will go!
8. Fill with Jam:
Take about 1/2 teaspoon of raspberry jam and place it into each of the indentations you made. This little splash of flavor is what makes these cookies so special!
9. Bake the Cookies:
Place the baking sheets in the preheated oven and bake for 18-20 minutes, or until the edges are lightly golden. Keep an eye on them to avoid over-baking!
10. Prepare the Drizzle:
While the cookies are baking, mix together the 1/2 cup of powdered sugar, 1-2 tablespoons of milk, and 1/2 teaspoon of vanilla extract in a small bowl. Stir until you get a smooth, slightly runny drizzle. Adjust the milk as needed to achieve the desired consistency.
11. Cool the Cookies:
Once the cookies are done, take them out of the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. This helps them firm up a bit and makes for easier icing!
12. Drizzle the Icing:
Once the cookies are completely cool, use a spoon or a piping bag to drizzle the icing over the tops of the cookies. Go for a zig-zag pattern or whatever feels right—have fun with it!
13. Garnish (Optional):
Sprinkle a little extra powdered sugar over the top for a finishing touch. If you’re feeling fancy, add some fresh raspberries for garnish!
14. Enjoy Your Cookies!
Finally, serve your delightful Raspberry Drizzle Shortbread Cookies and watch them disappear! Perfect for sharing with friends, family, or keeping all to yourself—no judgments here!
Can I Use a Different Type of Jam?
Absolutely! While raspberry jam is delicious, you can easily substitute it with your favorite jam or preserves, such as strawberry, blueberry, or even apricot. Just keep in mind that the flavor will change slightly based on your choice.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you prefer them to stay fresh longer, you can refrigerate them; just let them come to room temperature before serving.
Can I Freeze These Cookies?
Yes, you can freeze the cookies! To do this, bake them first, let them cool completely, then place them in an airtight container or freezer bag. They’ll last for up to 2 months in the freezer. Thaw them in the fridge overnight before drizzling and serving!
What If My Dough is Too Sticky?
If your dough feels overly sticky, don’t worry! You can sprinkle a little extra flour as you mix or when rolling out the cookies. Just be careful not to add too much, as it may toughen the cookies. If necessary, refrigerate the dough for 30 minutes to make it easier to handle.
