These Raspberry Drizzle Shortbread Cookies are a treat! They are buttery and crumbly, topped with a sweet raspberry drizzle that adds a fruity punch.
Who wouldn’t want cookies that melt in your mouth? I love making these for my friends; they always rave about the pretty pink drizzle! Plus, they’re so easy to whip up when you need a quick snack.
Key Ingredients & Substitutions
Unsalted Butter: This is vital for a rich, buttery flavor. You can use salted butter if that’s what you have, but hold back on the additional salt in the recipe.
Granulated Sugar: It gives sweetness and helps with the cookie texture. You can swap it with coconut sugar for a slightly different flavor. Just keep in mind that the color of the cookies might change.
Raspberry Jam: I prefer seedless for a smooth finish, but you can use any berry jam you love. Strawberry or blueberry can be great substitutes too.
Powdered Sugar: For the drizzle, you might use icing sugar mixed with a bit of flour if you’re out. Just adjust the sweetness to your liking.
How Do You Make the Perfect Cookie Dough Consistency?
Getting the dough just right is crucial. It should be slightly crumbly but hold together when you press it. Here’s how to achieve that perfect texture:
- Make sure your butter is softened at room temperature to blend easily with sugar.
- When you add flour, do it gradually. Mixing just until everything is combined is key to keeping your cookies tender.
- If the mixture feels too dry, a splash of milk can help bring it together.
Also, avoid over-mixing after adding the flour to prevent tough cookies!
How to Make Raspberry Drizzle Shortbread Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup raspberry jam (seedless preferred)
- 1 cup powdered sugar (for drizzle)
- 1-2 tbsp milk or lemon juice (for drizzle)
How Much Time Will You Need?
This recipe will take about 20 minutes to prepare and 12-15 minutes to bake, plus an additional 30 minutes for the glaze to set. So, in total, you’re looking at about an hour to whip up these tasty cookies!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). While it’s warming up, line a baking sheet with parchment paper so your cookies won’t stick.
2. Cream the Butter and Sugar:
In a large mixing bowl, cream together the softened butter and granulated sugar using a hand mixer or a spatula until the mixture is light and fluffy. This step is important for getting a nice texture in your cookies!
3. Add Vanilla:
Stir in the vanilla extract until it’s well combined. The smell is wonderful!
4. Mix in the Dry Ingredients:
Gradually add in the flour and salt. Mix just until the dough comes together; it may feel a bit crumbly but should stick together nicely when you press it. If it feels too dry, a splash of milk can help!
5. Shape the Cookies:
Roll the dough into balls about 1 to 1.5 inches in diameter and place them on the baking sheet, spacing them about 2 inches apart.
6. Make Indentations:
Using your thumb or the back of a small spoon, gently press down in the center of each ball to create an indentation.
7. Fill with Raspberry Jam:
Fill each indentation with about 1/2 teaspoon of raspberry jam for that fruity goodness!
8. Bake the Cookies:
Bake in the preheated oven for 12-15 minutes, or until the edges turn lightly golden, but the cookies should still remain pale.
9. Cool the Cookies:
Once baked, take the cookies out of the oven and let them cool on the baking sheet for 5 minutes. After that, transfer them to a wire rack to cool completely.
10. Prepare the Drizzle:
To make the drizzle, whisk together the powdered sugar with milk (or lemon juice) until it’s smooth and pourable. If it’s too thick, add a little more liquid until you reach your desired consistency.
11. Drizzle Over Cookies:
Once the cookies are completely cool, drizzle the glaze over the top using a spoon or a piping bag if you have one.
12. Let it Set:
Allow the glaze to set for at least 30 minutes before serving, so it can firm up a bit.
Enjoy your delightful Raspberry Drizzle Shortbread Cookies with a cup of tea or coffee! They’re perfect for sharing or just treating yourself!
Can I Use Different Types of Jam?
Absolutely! While raspberry jam is the star here, feel free to use other berry jams like strawberry, blueberry, or even apricot for a different flavor experience. Just make sure it’s not too chunky to fit nicely into the cookie indentations!
What’s the Best Way to Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them fresh for longer, you can refrigerate them for up to a week or freeze for up to a month. Just make sure to layer them with parchment paper to prevent sticking!
Can I Make the Dough Ahead of Time?
Yes, you can! Prepare the dough and wrap it tightly in plastic wrap. Refrigerate for up to 2 days, or freeze for up to a month. If frozen, let it thaw overnight in the fridge before shaping the cookies and baking.
How Can I Make the Drizzle Thinner or Thicker?
To make the drizzle thinner, simply add a bit more milk or lemon juice, a teaspoon at a time, until you reach the desired consistency. For a thicker drizzle, add a little more powdered sugar. Adjust to your preference!
