Raspberry Lemon Shortbread Cookies (Print View)
Buttery shortbread with lemon zest and a raspberry jam center—tender, crumbly, ideal with tea or as a sweet gift.
# What You Need:
→ Cookie Dough
01 - 1 cup unsalted butter, softened
02 - 2/3 cup powdered sugar
03 - Zest of 1 large lemon
04 - 1/2 teaspoon pure vanilla extract
05 - 2 cups all-purpose flour
06 - 1/4 teaspoon salt
→ Filling & Garnish
07 - 1/3 cup raspberry jam or preserves, seedless preferred
08 - 2 teaspoons fresh lemon juice
09 - Powdered sugar for dusting, optional
# How-To Steps:
01 - In a large mixing bowl, beat the softened butter and powdered sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes.
02 - Add the lemon zest and vanilla extract to the creamed mixture. Mix until fully combined.
03 - Sift together the all-purpose flour and salt. Gradually add dry ingredients to the butter mixture, mixing on low speed until just blended and a soft dough forms.
04 - Divide the dough in half, shape each portion into a disc, wrap tightly in plastic wrap, and refrigerate for 30 minutes.
05 - Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
06 - On a lightly floured surface, roll out each dough disc to 1/4-inch thickness. Using a 2-inch round cookie cutter, cut shapes from the dough and arrange half on prepared baking sheets.
07 - Using a smaller cutter, cut out the centers of the remaining cookies to form the tops. Arrange these on the baking sheets with the solid bases.
08 - Bake for 11 to 13 minutes, until edges are lightly golden. Transfer to a wire rack and allow cookies to cool completely.
09 - In a small bowl, stir fresh lemon juice into the raspberry jam until well combined.
10 - Spread about 1/2 teaspoon jam mixture onto the flat side of each solid cookie. Gently press a cookie top with a cut-out center over each, forming a sandwich.
11 - Optionally, dust the assembled cookies with powdered sugar before serving.
# Expert Hints:
01 -
- These cookies boast a melt-in-your-mouth crumb with a pop of tart raspberry at the center—a combo that always gets a surprised smile.
- The dough is wonderfully forgiving, and honestly, it’s just as much fun to cut the shapes as it is to eat the finished cookies.
02 -
- If you skip chilling the dough, the cookies spread way too much—I learned this after one tray melded into a single giant cookie.
- Using too much jam leads to slippery cookies that slide apart, so a little restraint saves the day.
03 -
- Always zest the lemon right over the bowl to catch every fragrant oil—that’s where the flavor hides.
- Piping the jam onto the cookies keeps the layer neat and prevents overflow.