Name: Luscious Buttery Shortbread Cookies with Raspberry Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1/2 cup powdered sugar; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1/4 teaspoon salt; 1/2 cup raspberry jam; Extra powdered sugar for dusting (optional)

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If you’re dreaming of a cookie that’s irresistibly tender, rich with buttery goodness, and bursting with a jewel-bright center of jam, then you simply have to try these Luscious Buttery Shortbread Cookies with Raspberry. Each bite is a perfect harmony: crisp yet melting shortbread wraps around tangy-sweet raspberry jam, creating a classic treat that’s easy to whip up yet special enough for any occasion. Whether for an afternoon tea, holiday platter, or sweet homemade gift, these cookies are destined to become your new “just one more!” favorite.

Luscious Buttery Shortbread Cookies with Raspberry Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this recipe plays a star role, so use the best you can find. Simple, pantry-friendly staples come together for unforgettable flavor, tender texture, and that signature rosy pop of jam.

Unsalted butter, softened: This is the backbone of classic shortbread, giving the cookies their melt-in-your-mouth richness.
Powdered sugar: For a delicately sweet dough and a super-fine crumb.
Vanilla extract: Adds subtle warmth and brings out the buttery notes.
All-purpose flour: Structure and tenderness come from just the right amount of flour.
Salt: Even a pinch makes the buttery and sweet flavors shine brighter.
Raspberry jam: The star of the show, bringing a tangy-sweet, fruity center to each cookie. Choose one with big fruit flavor!
Extra powdered sugar for dusting (optional): Adds a frosty, festive finish to your cookies.

How to Make Luscious Buttery Shortbread Cookies with Raspberry

Step 1: Prepare the Oven and Baking Sheet

Get things ready by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper; this makes cleanup easy and keeps the cookies from sticking, ensuring those beautiful bottoms stay golden and perfect.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, beat the softened unsalted butter and powdered sugar together until the mixture is light, fluffy, and pale. This step is key for creating the creamy base that makes Luscious Buttery Shortbread Cookies with Raspberry taste so luxurious. Don’t rush it — give it at least 2–3 minutes for the best texture.

Step 3: Add Vanilla

Mix in the vanilla extract, letting the warm aroma dance through the dough and deepen those buttery notes. Even a teaspoon transforms the flavor from plain to pure heaven.

Step 4: Incorporate the Flour and Salt

Gradually add the flour and salt, mixing slowly until a soft, cohesive dough forms. Be gentle and don’t overmix; you want the cookies to be tender, not tough. If your dough feels a little soft, chill it in the fridge for 15–20 minutes.

Step 5: Shape the Cookies

Roll tablespoonfuls of dough into 1-inch balls and place them about 2 inches apart on your prepared baking sheet. They’ll spread a bit, so give them space to grow into that perfect cookie shape.

Step 6: Make the Indentations and Fill with Jam

Use your thumb or the back of a small spoon to gently press an indentation into the center of each dough ball. Carefully spoon about 1/2 teaspoon of raspberry jam into each indentation, creating that signature sweet-tart heart.

Step 7: Bake and Cool

Bake in your preheated oven for 12–15 minutes, until the edges are just starting to turn golden but the centers remain pale and soft. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Dust with extra powdered sugar, if you like, for that extra-special, snowy touch.

How to Serve Luscious Buttery Shortbread Cookies with Raspberry

Garnishes

A dusting of powdered sugar is classic, giving your cookies a dainty, festive look. If you’re feeling adventurous, a sprinkle of finely chopped pistachios or white chocolate drizzle can add color, texture, and even more deliciousness to your Luscious Buttery Shortbread Cookies with Raspberry.

Side Dishes

Pair these cookies with a cup of strong black tea, a creamy cappuccino, or homemade hot chocolate for a dreamy treat. They also shine alongside a scoop of vanilla ice cream or fresh berries if you want to take dessert up a notch.

Creative Ways to Present

Arrange your cookies on a beautiful platter, stack them in gift boxes lined with parchment, or add them to a festive holiday cookie tin. Mixing them with other treats in a cookie exchange box puts Luscious Buttery Shortbread Cookies with Raspberry firmly in the “showstopper” category.

Make Ahead and Storage

Storing Leftovers

Store your cooled Luscious Buttery Shortbread Cookies with Raspberry in an airtight container at room temperature. They’ll stay fresh for up to one week, though they rarely last that long! If stacking, layer parchment or wax paper between cookies to keep the jam centers beautiful.

Freezing

These cookies freeze beautifully; just let them cool thoroughly, then pack them gently in a freezer-safe container or zip-top bag. For extra protection, separate layers with parchment. Thaw at room temperature before serving, and the texture will remain tender and fresh.

Reheating

If you love your cookies slightly warm, pop them in a low oven (300°F/150°C) for a few minutes. This revives the buttery aroma and slightly softens the jam, giving your Luscious Buttery Shortbread Cookies with Raspberry a fresh-baked feel.

FAQs

Can I use a different jam besides raspberry?

Absolutely! Strawberry, apricot, blackberry, or even lemon curd are delicious substitutes if you want to change things up. Play with your favorite or what’s in season.

Why is my shortbread dough too soft to roll?

This sometimes happens if your butter was extra soft or your kitchen is warm. Simply chill the dough for 15–20 minutes; it will firm up and shape beautifully.

Can I make the dough ahead of time?

Yes, you can prepare the cookie dough and refrigerate it, tightly wrapped, for up to 48 hours. Let it warm slightly before rolling into balls to make shaping easier.

How do I keep the jam from overflowing while baking?

Avoid overfilling the indentations; stick to about 1/2 teaspoon per cookie. Using a thick, not runny, jam also helps keep those pretty centers intact.

Are Luscious Buttery Shortbread Cookies with Raspberry suitable for gifting?

They’re one of the best cookies to give! Not only are they stunning, but they hold up well for shipping or carrying to parties—your friends and loved ones will be delighted by every bite.

Final Thoughts

There’s something truly magical about baking a batch of Luscious Buttery Shortbread Cookies with Raspberry and sharing them fresh from your kitchen. They’re buttery, bright, and comfortingly classic—all the things a perfect homemade cookie should be. Give them a try and join in the sweet tradition!

Luscious Buttery Shortbread Cookies with Raspberry Recipe

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4.8 from 16 reviews

Author: admin
Total Time: 30 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

Indulge in these luscious, buttery shortbread cookies filled with a burst of raspberry jam. These delightful treats are perfect for any occasion, from holiday gatherings to afternoon tea.

Ingredients

Scale

Shortbread Cookies:

1 cup unsalted butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt

Filling:

1/2 cup raspberry jam
Extra powdered sugar for dusting (optional)

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream butter and sugar: In a large mixing bowl, cream the softened butter and powdered sugar until light and fluffy. Mix in the vanilla extract.
Add dry ingredients: Gradually add the flour and salt, mixing until a soft dough forms.
Shape and fill: Roll the dough into 1-inch balls and place them on the baking sheet. Make an indentation in each cookie and fill with raspberry jam.
Bake: Bake for 12–15 minutes until edges are golden. Cool on a wire rack.
Dust and serve: Dust with powdered sugar before serving if desired.