These Black Raspberry and Lemon Shortbread Cookies are a tasty treat that blends sweet and tart flavors just right! The crunchy cookies melt in your mouth and are dotted with juicy black raspberries.
When I make these, I can’t help but snack on them a little too much. Who can resist that perfect lemon zesty taste? Pair them with a cup of tea, and you’ve got a delightful snack time! 😊
Key Ingredients & Substitutions
Butter: Unsalted butter is best for these cookies because it lets you control the saltiness. If you’re short on butter, you can use half coconut oil for a unique flavor. Just make sure it’s softened to mix well.
Powdered Sugar: This sweetener gives the cookies a nice, smooth texture. If you need, you can substitute with granulated sugar, but your cookies may be a bit less tender.
Lemon Zest: Fresh lemon zest adds brightness and a lovely aroma. If fresh lemons aren’t available, use bottled lemon extract as an alternative, though the flavor won’t be as vibrant.
Black Raspberries: These provide the unique tartness and color. If you can’t find them, any raspberry or berry puree (like blueberries) could work, but adjust the sweetness as needed.
How Do I Get the Right Texture for Shortbread Cookies?
Getting the perfect shortbread texture is all about the mixing and the chilling. Start by creaming the butter and powdered sugar until it’s fluffy. This helps to incorporate air for a light cookie. When adding the flour, mix just until combined to keep the cookies tender.
- Don’t overhandle the dough after adding the flour; this helps prevent tough cookies.
- Chilling the dough is crucial! It firms up the butter, making cookies easier to slice and ensuring they hold their shape while baking.
- When baking, keep an eye on the edges. You want them light golden for the best texture.
How to Make Black Raspberry And Lemon Shortbread Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup powdered sugar, sifted
- 1 tsp pure vanilla extract
- 1 tbsp fresh lemon zest (from about 1 lemon)
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1/2 cup black raspberries, crushed or pureed (fresh or thawed frozen)
- 1-2 tbsp granulated sugar (for sprinkling, optional)
How Much Time Will You Need?
This delightful recipe takes about 20 minutes of active preparation time. You’ll also need to refrigerate the dough for at least 2 hours to firm it up, so plan accordingly. In total, expect to spend around 2 hours and 20 minutes, including baking time. It’s well worth it for these deliciously unique cookies!
Step-by-Step Instructions:
1. Cream the Butter and Sugar:
In a large mixing bowl, use an electric mixer on medium speed to cream the softened butter and sifted powdered sugar together until the mixture is light and fluffy, which will take about 3-5 minutes. This step is key for achieving that melt-in-your-mouth texture.
2. Add Flavorings:
Add in the pure vanilla extract and fresh lemon zest. Mix until well combined, allowing the zesty aroma to fill your kitchen!
3. Combine with Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour and salt. Gradually sprinkle this flour mixture into the butter mixture, mixing on low speed until just combined. Don’t worry if the dough looks soft and crumbly—it will come together in the next step.
4. Fold in the Black Raspberries:
Gently fold in the crushed black raspberries. Be careful to keep some of the juice intact for that beautiful marbled effect. You want bursts of berry flavor without fully mixing the raspberries into the dough.
5. Chill the Dough:
Turn the cookie dough out onto a large piece of plastic wrap. Shape it into a log about 2 inches in diameter. Wrap it tightly and refrigerate for at least 2 hours, or until firm. This step is crucial for making slicing easy!
6. Preheat the Oven:
When you’re ready to bake, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
7. Slice the Cookies:
Remove the chilled dough from the refrigerator and slice it into 1/4-inch thick rounds. Place the rounds on the prepared baking sheets, leaving about 1 inch of space between them.
8. Add a Sparkle:
If you’d like, sprinkle a little granulated sugar on top of each cookie before they go into the oven for an added touch of sweetness and sparkle.
9. Bake!
Bake the cookies for about 12-15 minutes, or until the edges are lightly golden yet the centers remain pale. Keep an eye on them; every oven is a little different!
10. Cool and Serve:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, gently transfer them to a wire rack to cool completely. Serve these beautiful cookies to friends or enjoy them with a cup of tea—they’re sure to impress!
These shortbread cookies will have a tender crumb with delightful purple marbling from the black raspberries and a refreshing lemon aroma. Perfect for any occasion or just a treat for yourself! Enjoy! 🍪
Can I Use Other Berries Instead of Black Raspberries?
Absolutely! You can substitute black raspberries with other berries like blueberries, strawberries, or even mixed berries. Just keep in mind that the flavor may vary slightly, and you might want to adjust the sweetness based on the sweetness of the fruit.
What If I Don’t Have Fresh Lemons for Zest?
If fresh lemons aren’t available, you can use bottled lemon juice or lemon extract instead. For the zest flavor, lemon extract is the best substitute. Use about 1/2 teaspoon of extract for the equivalent of 1 tablespoon of zest.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. You can also refrigerate them if you prefer a firmer texture. For longer storage, freeze the cookies in an airtight container or freezer bag for up to 3 months. Thaw at room temperature when you’re ready to enjoy!
Can I Make the Dough Ahead of Time?
Yes, you can make the dough ahead of time! Once shaped into a log, wrap it tightly in plastic wrap and refrigerate for up to a week, or freeze for up to 3 months. Just make sure to slice and bake directly from the refrigerator or thaw them in the fridge if frozen for easier slicing!
