These Lemon Raspberry Shortbread Cookies are a burst of sunshine in every bite! With zesty lemon and sweet raspberries, they are perfect for any occasion.
Making these cookies is a delight! I love how the buttery shortbread pairs so well with the fruity flavors. Enjoy them with a cup of tea, and you’ll be smiling in no time!
Key Ingredients & Substitutions
Butter: Unsalted butter is best here for controlling the salt level in your cookies. If you want a dairy-free option, try using vegan butter instead. It will give similar results and keep the cookies soft.
Powdered Sugar: This adds sweetness and helps create that melt-in-your-mouth texture. If you want to avoid sugar, you can use a sugar alternative like powdered coconut sugar, but note that the flavor might differ slightly.
Lemon Zest and Juice: Fresh lemon zest brings a bright flavor that cannot be replicated. If lemons aren’t available, try using lemon extract as a substitute, though you’ll need less—around 1 teaspoon should do!
Flour: All-purpose flour is the go-to, but for a gluten-free version, use a 1:1 gluten-free flour blend. Just make sure it contains xanthan gum for the best texture.
Raspberry Jam: Seedless jam is preferable for a smoother filling. If you’re out of raspberry jam, try using strawberry or apricot preserves. Both can work just as well!
How Do I Get Perfectly Shaped Cookies?
Shaping your cookies is key for that beautiful appearance. Be sure to follow these steps for consistent results:
- When you scoop the dough, try to make each ball the same size for even baking.
- Keep your hands slightly damp while rolling to avoid the dough sticking to your hands.
- Make sure your thumb indentation is deep enough to hold jam, but not so deep that it breaks through the bottom of the cookie.
This technique ensures that your cookies hold their shape and have the perfect amount of filling without leaking during baking!
How to Make Lemon Raspberry Shortbread Cookies
Ingredients You’ll Need:
Basic Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup powdered sugar, plus extra for dusting
- 1 tbsp lemon zest (from about 1 large lemon)
- 1 tbsp fresh lemon juice
- 1/2 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp salt
For the Filling:
- 1/3 cup raspberry jam or preserves (seedless preferred)
Optional Garnish:
- Fresh raspberries (optional, for garnish)
How Much Time Will You Need?
This delightful cookie recipe will take about 20 minutes to prep and 15 minutes to bake, totaling approximately 35 minutes. After baking, allow your cookies to cool completely, which takes an additional 10 minutes. So, in about 45 minutes, you’ll have fresh, delicious cookies ready to enjoy!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). This ensures the cookies will bake evenly as soon as they go in. Don’t forget to line your baking sheets with parchment paper to prevent sticking!
2. Cream the Butter and Sugar:
In a large mixing bowl, cream the softened butter and powdered sugar together using a hand mixer or a whisk. Mix until the mixture is light and fluffy—this should take about 2-3 minutes.
3. Add Flavors:
Once the butter and sugar are creamy, add in the lemon zest, lemon juice, and vanilla extract. Mix until everything is well combined.
4. Combine Dry Ingredients:
In another bowl, whisk together the flour and salt. Gradually add this dry mixture to the butter mixture, stirring gently. Mix until just combined to avoid overworking the dough; you want a soft dough to form.
5. Shape the Cookies:
Using a tablespoon or your hands, scoop out portions of dough and roll them into balls. Place each ball on the prepared baking sheet, leaving about 2 inches of space between them.
6. Make Indentations:
Use your thumb or the back of a small spoon to create an indentation in the center of each dough ball. This will hold the delicious raspberry jam!
7. Add the Jam:
Carefully fill each indentation with about 1/2 teaspoon of raspberry jam. Be careful not to overfill them; you want the jam to stay in place as they bake.
8. Bake the Cookies:
Pop your baking sheets into the oven and bake for 12-15 minutes, or until the edges turn lightly golden. Once baked, remove them from the oven and let them cool on the baking sheets for about 5 minutes. Then, move them to a wire rack to cool completely.
9. Dust with Powdered Sugar:
After your cookies have cooled, generously dust them with powdered sugar to make them look pretty and add a touch of sweetness.
10. Garnish and Serve:
If you’d like, you can decorate the plate with fresh raspberries for a pop of color and extra flavor. Enjoy your delightful Lemon Raspberry Shortbread Cookies!
With their bright lemon flavor and sweet raspberry center, these cookies are sure to become a favorite in your home!
Can I Use Different Flavors of Jam?
Absolutely! While raspberry is delicious, you can substitute it with strawberry, apricot, or even blueberry jam. Just be sure to use seedless varieties for a smoother filling.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them, where they’ll stay fresh for about a week.
Can I Make the Dough Ahead of Time?
Yes, you can prepare the cookie dough ahead of time! Just wrap it tightly in plastic wrap and refrigerate for up to 3 days. When you’re ready to bake, let it sit out for 10-15 minutes to soften slightly before shaping and baking.
What’s the Best Way to Ensure Even Baking?
To ensure even baking, be sure to space your cookies at least 2 inches apart on the baking sheet. Also, avoid overbaking; they should be just lightly golden around the edges when done.