Lemon Raspberry Shortbread Cookies are a tasty treat with a zesty twist! These cookies are buttery, crumbly, and filled with sweet raspberry bits for a delightful burst of flavor.
When I bake these, my kitchen smells heavenly with lemon! I love how they bring a little sunshine to my day, especially with a cup of tea. Perfect for sharing—if I can resist eating them all first! 😄
Key Ingredients & Substitutions
All-Purpose Flour: This flour gives the cookies structure. If you need a gluten-free option, use a gluten-free all-purpose blend. I’ve noticed that some blends can be a bit denser, so you may want to add a touch more butter in that case!
Powdered Sugar: It adds sweetness and helps create that melt-in-your-mouth texture. If you’re looking to cut back on sugar, you could reduce it slightly. However, I recommend not skipping it entirely for best results!
Unsalted Butter: Cold, cubed butter is essential for that buttery flavor and crumbly texture. If you have salted butter, it’s okay to use—just reduce the added salt to a pinch to balance it out.
Lemon Zest and Juice: Fresh lemon zest and juice are key for adding bright flavor. Don’t skip the zest—it enhances the lemony taste. If you’re short on fresh lemons, bottled lemon juice works, but fresh is always preferred!
Raspberry Jam: Choose seedless jam for smoothness. If you’re feeling adventurous, homemade raspberry sauce can also be used. If raspberries aren’t available, other berry jams like strawberry or blueberry make tasty substitutes!
What’s the Best Way to Handle Dough for Shortbread Cookies?
Handling the dough gently is the key to delicious shortbread cookies. The butter should remain cold for a tender bite. Here’s how to do it:
- **Cut In Butter**: Use a pastry cutter or your fingers. Aim for coarse crumbs—a few larger pieces of butter are fine for added flakiness.
- **Chill the Dough**: After shaping it into a disk, chilling is crucial for firmness. It makes rolling easier and helps cookies retain their shape during baking.
- **Roll Wisely**: Roll out the dough on a floured surface to prevent sticking. Keep the thickness even (about 1/4 inch) for uniform baking.
- **Cookie Shapes**: Use a fluted cutter for a nice edge. If cutting out centers, be gentle to keep cookies intact.
- **Baking**: Watch them closely in the oven. They’re ready when the edges turn lightly golden but the tops remain pale.
These tips will help you whip up the best lemon raspberry shortbread cookies! Enjoy the process and the delicious results!
Lemon Raspberry Shortbread Cookies
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1/2 cup powdered sugar (plus extra for dusting)
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 1 tsp lemon zest (from about 1 lemon)
- 1 tbsp fresh lemon juice
- 1/4 tsp salt
- 1/2 cup raspberry jam (seedless or strained for smoothness)
- Fresh raspberries for garnish (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time and around 12-15 minutes of baking time. Additionally, you’ll need to chill the dough for at least 1 hour. So, in total, plan for about 1 hour and 40 minutes to prepare these delightful cookies from start to finish.
Step-by-Step Instructions:
1. Mixing the Dough:
In a large bowl, whisk together the flour, powdered sugar, and salt until well combined. This helps to evenly distribute the ingredients. Next, add the cold, cubed butter, lemon zest, and lemon juice. Using a pastry cutter or your fingers, work the butter into the mixture until it resembles coarse crumbs—don’t worry if there are some larger bits of butter; they’ll add flakiness!
2. Chilling the Dough:
Gather the dough into a ball and flatten it into a disk. Wrap the disk in plastic wrap and refrigerate for at least 1 hour. Chilling the dough is crucial as it will make it easier to roll out later and help the cookies maintain their shape during baking.
3. Rolling and Cutting Cookies:
Once the dough has chilled, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. On a lightly floured surface, roll out the chilled dough to about 1/4 inch thickness. Use a fluted round cookie cutter (about 2-3 inches in diameter) to cut out an even number of cookies. For half of the cookies, use a smaller round cutter to cut out a circle from the center. This will create a “window” for the raspberry jam to peek through!
4. Baking the Cookies:
Arrange the whole cookies and the cookies with cut-out centers on your prepared baking sheets. Bake for 12-15 minutes, or until the edges start to turn a light golden color. Remove from the oven and let them cool completely on a wire rack before proceeding.
5. Assembling the Cookies:
Once the cookies are cool, take about 1 teaspoon of raspberry jam and spread it on each whole cookie. Then, gently top each jam-covered cookie with one of the cookies that has a cut-out center, pressing them together to create a delightful sandwich.
6. Finishing Touches:
To give the cookies a beautiful finish, dust them with powdered sugar and garnish with fresh raspberries if desired. These little touches make them even more delicious and appealing!
Now, sit back, enjoy your Lemon Raspberry Shortbread Cookies with a nice cup of tea, and revel in the delightful blend of tangy and sweet flavors. Happy baking!
Can I Use Different Types of Jam?
Absolutely! While raspberry jam is delicious, you can use other fruit jams like strawberry, blueberry, or even mixed berry. Just make sure the jam is smooth (seedless works best) for easy spreading!
How Should I Store Leftover Cookies?
Store the cookies in an airtight container at room temperature for up to 4 days. If you’re keeping them longer, you can refrigerate them, but try to consume them within a week for the best flavor and texture!
Can I Freeze the Cookie Dough?
Yes, you can freeze the dough! Wrap it tightly in plastic wrap and then place it in a freezer bag. It’ll keep well for up to 3 months. When you’re ready to bake, let it thaw in the fridge overnight before rolling it out.
What If My Dough is Too Sticky to Roll Out?
If your dough feels sticky, sprinkle some extra flour on your work surface and your rolling pin. Gently, work in a bit of flour until the dough is manageable. Just be careful not to add too much flour, as that may change the texture of your cookies!