These Lemon Raspberry Shortbread Cookies are a tasty treat! The buttery shortbread is brightened up with zesty lemon and juicy raspberries, making it a fun cookie for any occasion.
I’m always amazed at how easy they are to make. Just mix, shape, and bake! They disappear quickly in my house, especially with a cup of tea. ☕️ Who could resist?
Key Ingredients & Substitutions
Unsalted Butter: Use softened unsalted butter for the best flavor. If you’re in a pinch, you can substitute with margarine, but the taste will differ. For a dairy-free option, use a plant-based butter.
Powdered Sugar: This sugar gives the cookies a smooth texture. If you don’t have powdered sugar, you can blend granulated sugar until fine. Just be aware that it may not dissolve as perfectly.
Lemon Zest: Fresh lemon zest adds a bright flavor. If fresh lemons aren’t available, you can substitute with bottled lemon juice, though it won’t be as fragrant. Just use about half the amount.
Raspberry Jam: Seedless raspberry jam works best for a smooth filling. If you prefer, you can use other berry jams like blackberry or strawberry. Homemade jam also adds a personal touch!
How Do I Make Sure My Cookies Are Perfectly Shaped?
When rolling out your dough, keep two things in mind: thickness and uniformity. Roll the dough between two sheets of parchment paper to prevent sticking, and it helps keep the thickness even.
- Use a 1/4 inch rolling pin or a ruler to gauge the thickness of the dough.
- Make sure to cut out equal numbers of tops and bottoms to ensure your cookies sandwich neatly.
Also, chill the cut cookies for about 15 minutes before baking. This helps them hold their shape better as they bake!
Lemon Raspberry Shortbread Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup powdered sugar, plus extra for dusting
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (from about 1 large lemon)
- 2 cups all-purpose flour
- 1/4 teaspoon salt
For the Filling:
- 1/2 cup raspberry jam (seedless if preferred)
For Garnish (optional):
- Fresh raspberries
- Lemon slices
How Much Time Will You Need?
This delicious recipe takes around 20 minutes to prepare, with about 12-14 minutes of baking time. After baking, allow for a cooling time of about 15 minutes before assembling the cookies. In total, you can enjoy your cookies in about an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). Don’t forget to line a baking sheet with parchment paper or a silicone mat to keep your cookies from sticking!
2. Cream the Butter and Sugar:
In a large bowl, use a mixer to cream the softened butter and powdered sugar together until it’s light and fluffy, which should take about 3-4 minutes. This step creates a nice texture for your cookies!
3. Add Flavor:
Next, mix in the vanilla extract and lemon zest until they are fully combined. The lemon zest will give the cookies a refreshing flavor.
4. Combine the Dry Ingredients:
In a separate bowl, whisk together the flour and salt. Gradually add this dry mixture to your butter mixture, mixing until you have a soft dough. It should be just combined and not overly sticky.
5. Shape the Dough:
Divide your dough into two halves. Roll out one half between two sheets of parchment paper to about 1/4 inch thickness. Use a scalloped round cookie cutter to cut out an even number of whole rounds. Place these on your prepared baking sheet.
6. Cut Out Windows:
For the second half of the dough, roll it out the same way and cut out the same number of rounds. Then, take a smaller round cutter and cut out the centers of these cookies to create “windows.” Place the cut-out cookies on a separate baking sheet lined with parchment paper.
7. Bake the Cookies:
Pop both sheets into the preheated oven and bake for about 12-14 minutes. You’ll know they’re done when the edges start to look light golden. Remove from the oven and let them sit on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
8. Assemble the Cookies:
Once your cookies are completely cool, spread about a teaspoon of raspberry jam on each whole cookie base. Make sure to spread evenly for the best flavor!
9. Create Sandwiches:
Now, gently place the cut-out cookies on top of the jam-spread cookies, forming lovely sandwich cookies.
10. Dust and Serve:
Finish by dusting the tops of the cookies generously with powdered sugar. For a beautiful presentation, you can even arrange fresh raspberries and lemon slices around them on the serving plate.
11. Enjoy!
Your delights are ready to be enjoyed! These Lemon Raspberry Shortbread Cookies are sure to be a hit. They can be stored in an airtight container at room temperature for up to a week, though I’m sure they won’t last that long!
Can I Substitute the Butter in This Recipe?
Yes, you can substitute unsalted butter with margarine or a dairy-free alternative if needed. Just keep in mind that the flavor may change slightly, especially with margarine.
What If I Don’t Have Raspberry Jam?
No worries! You can use any other type of fruit jam, such as strawberry, apricot, or blackberry. Just make sure it complements the lemon flavor!
Can I Make the Cookie Dough Ahead of Time?
Absolutely! You can prepare the dough up to 2 days in advance. Wrap it tightly in plastic wrap and refrigerate. When ready to bake, let it soften slightly at room temperature before rolling it out.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze them in a single layer, then transfer them to a freezer-friendly container, keeping them fresh for up to 3 months!
