Oh, these Raspberry Shortbread Cookies are just pure sunshine in cookie form! You know, when I started Reciqa, I really wanted it to be a place where anyone could find recipes that just feel good. It’s not just about the food itself, but about the whole experience—the comfort, the connections you make, and all those wonderful memories you create around the table. I believe that delicious food should also nourish you, and that’s exactly what these simple, delightful raspberry shortbread cookies are all about. They’re a little bit of joy, baked right in!
Why You’ll Love These Raspberry Shortbread Cookies
Get ready to fall head over heels for these Raspberry Shortbread Cookies! Seriously, they hit all the right notes. They’re ridiculously easy to whip up, which means less time stressing in the kitchen and more time enjoying something truly special. The flavor is just divine – that buttery shortbread base is perfectly complemented by the bright, slightly tart kiss of raspberry. And oh my goodness, do they look pretty! A little sprinkle of freeze-dried raspberries and a delicate glaze makes them look like they came straight from a fancy bakery. They’re perfect for:
- Afternoon tea with friends
- Adding a sweet touch to your holiday cookie platters
- Saying “thank you” with a homemade treat
- Just because you deserve something delicious!
Trust me, these cookies are going to become a fast favorite.
Gathering Your Raspberry Shortbread Cookies Ingredients
Alright, let’s get our ingredients ready for these amazing Raspberry Shortbread Cookies! It’s always best to have everything prepped and measured before you start mixing. That way, everything flows smoothly, and you won’t be hunting for something mid-batter. Here’s what you’ll need:
| 1 cup (2 sticks) unsalted butter, room temperature | Make sure it’s nice and soft, but not melted! |
| ¾ cup granulated sugar | For that perfect sweetness. |
| ½ teaspoon salt | Just a pinch to balance everything out. |
| ½ teaspoon raspberry extract | This is where the magic raspberry flavor really comes from! |
| ½ teaspoon vanilla extract | A classic for a reason, enhances all the other flavors. |
| 1 ¾ cups all-purpose flour | The base of our tender shortbread. |
| 1 cup lightly crushed freeze-dried raspberries | We’ll talk more about these beauties in a sec! |
| 1 egg, lightly beaten | This is for our egg wash – just a quick brush on top before the coarse sugar. |
| ¼ cup coarse/decorative sugar | For that lovely sparkle and crunch on top. |
| For the Raspberry Glaze: | |
| 1 ½ cups confectioners’ sugar | For a smooth, sweet glaze. |
| 1 ½ teaspoon raspberry extract | More raspberry goodness! |
| 3 tablespoon milk | To get that perfect drizzling consistency. |
Ingredient Spotlight: Freeze-Dried Raspberries
Okay, let’s chat about these freeze-dried raspberries because they are the real stars of the show in these Raspberry Shortbread Cookies! They bring such an intense, true raspberry flavor without adding any extra moisture that could mess with the shortbread texture. I like to give them a gentle crush – not to a powder, but just enough so they’re in little pieces. You can do this by popping them in a zip-top bag and giving them a few taps with a rolling pin or the bottom of a glass. This helps them distribute nicely throughout the dough and gives you those lovely pops of tartness and color in every single bite. Plus, sprinkling a few extra crushed ones on top after glazing? Chef’s kiss!
Crafting Perfect Raspberry Shortbread Cookies: Step-by-Step
Alright, let’s get our hands in some dough and make these absolutely delightful Raspberry Shortbread Cookies! Don’t worry, it’s super straightforward, and the results are so worth it. First things first, grab your stand mixer or a good old hand mixer and a big bowl. We want to beat that softened butter, granulated sugar, and salt together on medium-high speed until it’s wonderfully light and fluffy. This usually takes about 3 to 5 minutes – don’t rush this step, it’s what makes the shortbread tender! Once it looks like creamy sunshine, mix in the raspberry and vanilla extracts. Yum!
Now, turn your mixer down to low speed. It’s time to add the flour and those lovely crushed freeze-dried raspberries. Mix them in *just* until everything is combined. Seriously, do not over-mix! The dough might look a little crumbly, and that’s totally okay. Just pull it together with your hands. It’s like magic!
Next, we’re going to shape our dough. Divide it into two equal halves. Lay out some plastic wrap and put one half of the dough on top. Fold the plastic wrap over it completely. Now, use your hands to roll that dough into a nice, smooth log about 1 ½ inches in diameter. Think of it like making a little dough sausage! Repeat with the other half. Once both logs are rolled, pop them into the fridge to chill until they’re firm. This usually takes about 2 hours, and trust me, it makes slicing them so much easier.
When your dough is nicely chilled, preheat your oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper – this is a lifesaver for easy cleanup!
Grab one dough log from the fridge at a time. We’re going to give it a little makeover! Brush the outside of the log with your lightly beaten egg wash. Then, roll that log in the coarse sugar. This gives it that beautiful sparkle and a delightful crunch. Slice each log into ½-inch thick rounds. They should be nice and uniform. Arrange them on your prepared baking sheets, leaving about an inch between them because they’ll spread just a tiny bit.
Bake them for about 10 to 13 minutes. You’re looking for the edges to *just* start turning golden brown. Keep an eye on them – they can go from perfect to overdone pretty quickly! Let the cookies cool on the baking sheet for a few minutes before carefully transferring them to a wire rack to cool completely. This is super important before we glaze them!
Preparing the Raspberry Glaze
While your cookies are cooling, let’s whip up that gorgeous raspberry glaze. It’s so simple! In a small bowl, whisk together the confectioners’ sugar and ½ teaspoon of raspberry extract. Then, gradually add the milk, starting with about 2 tablespoons, and stir until you reach a nice, smooth, drizzly consistency. You want it thin enough to dip your cookies but not so thin that it just runs right off. Add the last tablespoon of milk if needed. If it’s too thick, add a tiny bit more milk; if it’s too thin, a little more confectioners’ sugar will do the trick!
Tips for Raspberry Shortbread Cookie Success
Making these Raspberry Shortbread Cookies is pretty foolproof, but a few little tricks can make them absolutely perfect every time. First off, that butter temperature is key! Make sure it’s truly room temperature – soft enough to press with your finger, but not melted or greasy. If it’s too cold, your cookies won’t be tender, and if it’s too warm, they might spread too much. Also, when you’re mixing in the flour and raspberries, remember: less is more! Over-mixing develops the gluten, which can make your shortbread tough instead of wonderfully tender. Just mix until it *barely* comes together.
Don’t skip the chilling step, either. That firm dough makes slicing into neat rounds a breeze and helps the cookies keep their lovely shape while baking. If your dough feels too crumbly to pull together after mixing, don’t panic! Just gently press it together with your hands – it’s meant to be a bit rustic. And when they’re baking, watch them closely! That golden edge is your signal. They bake up fast, so a few extra seconds can make all the difference between perfect and overdone. Happy baking!
Storing Your Delicious Raspberry Shortbread Cookies
Now that you’ve made these amazing Raspberry Shortbread Cookies, you’ll want to keep them tasting their best! The great news is that shortbread is pretty forgiving and stays delicious for a good while. The key is to keep them protected from the air, which can make them go stale. So, once they’ve cooled completely (and I mean *completely* – warm cookies will make any container steamy!), pop them into an airtight container. You can also use a cookie tin or even a heavy-duty zip-top bag.
Here’s a quick guide:
| Storage Method | Duration | Notes |
| Airtight container at room temperature | 3-5 days | Best for maintaining crispness. |
| Cookie tin at room temperature | Up to 1 week | May soften slightly over time. |
| Freezer (well-wrapped) | Up to 3 months | Wrap tightly in plastic wrap, then foil. Thaw at room temp. |
Understanding the Nutrition of Raspberry Shortbread Cookies
Just a little note about the nutrition info for these yummy Raspberry Shortbread Cookies! All the calorie and nutrient details you might see are just estimates, okay? They can change quite a bit depending on the exact brands of ingredients you use and even how you measure them. So, please use this as a general guide, not a hard-and-fast rule. The most important thing is that they taste amazing and bring joy!
Frequently Asked Questions About Raspberry Shortbread Cookies
Got questions about these delightful Raspberry Shortbread Cookies? I’ve got answers! People often ask me about a few things, and I’m happy to clear them up so your baking adventure is as smooth as possible.
Q1. Can I use fresh raspberries instead of freeze-dried ones?
While fresh raspberries are delicious, they bring a lot of moisture, which can make your shortbread spread and turn out cakey instead of crumbly and tender. Freeze-dried raspberries are the secret weapon here because they pack all the raspberry flavor without the extra water. If you absolutely can’t find them, you could try a different cookie recipe, but for these specific shortbread cookies, the freeze-dried kind is really the way to go.
Q2. My dough is too crumbly to roll into logs. What did I do wrong?
Don’t worry, this is super common! Shortbread dough is meant to be a bit crumbly. The best trick is to just gently pull it together with your hands. If it still feels too dry, a tiny splash more milk (like, just a teaspoon!) or a tiny bit more softened butter can help bind it. But usually, just pressing it firmly will do the trick. Make sure your butter was nicely softened, too!
Q3. How do I get that perfect sparkly sugar coating?
The egg wash is key! It acts like glue for the coarse sugar. Make sure you brush the *outside* of the chilled dough log evenly with the beaten egg before rolling it in the sugar. Press the sugar gently into the dough as you roll. This gives you that beautiful crunch and sparkle that makes these cookies extra special.
Q4. My cookies spread too much in the oven. How can I prevent this?
This usually happens if the butter was too soft or if the dough wasn’t chilled enough. Make sure your butter is just room temperature, not melted. And definitely give that dough log enough time in the fridge – at least 2 hours – until it’s firm to the touch. Chilling helps the cookies hold their shape beautifully.
Amazing Raspberry Shortbread Cookies: Quick & Sweet
- Total Time: 2 hours 33 minutes
- Yield: Approximately 30 cookies
- Diet: Vegetarian
Description
Enjoy these delightful Raspberry Shortbread Cookies, perfect for any occasion. This recipe is from Daniel, the founder of Reciqa, who believes that good food should be joyful and nourishing. Daniel started Reciqa to share simple, tasty recipes that everyone can make and enjoy, focusing on comfort, connection, and creating memories.
Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature
- ¾ cup granulated sugar
- ½ teaspoon salt
- ½ teaspoon raspberry extract
- ½ teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- 1 cup lightly crushed freeze-dried raspberries, plus more for sprinkling
- 1 egg, lightly beaten
- ¼ cup coarse/decorative sugar
- For the Raspberry Glaze:
- 1 ½ cups confectioners’ sugar
- 1 ½ teaspoon raspberry extract
- 3 tablespoon milk
Instructions
- In a stand mixer with a paddle attachment or a large bowl with a hand mixer, beat butter, sugar, and salt on medium-high speed until light and fluffy, 3-5 minutes. Mix in raspberry and vanilla extract.
- With the mixer on low speed, add flour and crushed freeze-dried raspberries. Beat until just combined. Do not over-mix. The dough may be crumbly.
- Pull the dough together with your hands. Divide it in half and place each half on large pieces of plastic wrap. Fold the plastic wrap over the dough to cover completely. Use your hands to roll the dough into a smooth log, about 1 ½” in diameter. Repeat with the second half of dough. Chill in the fridge until firm, about 2 hours.
- Preheat your oven to 350 degrees Fahrenheit. Line two rimmed baking sheets with parchment paper.
- Take one dough log from the fridge at a time. Brush the outside of the log with egg wash and roll it in coarse sugar.
- Slice each log into ½”-thick rounds. Arrange them on the prepared baking sheet about 1″ apart.
- Bake for 10-13 minutes, until the edges just begin to turn golden. Let the cookies cool slightly on the pan before moving them to a cooling rack to cool completely before icing.
- Dip the cooled cookies in the raspberry glaze, coating about ½ of the cookie. Sprinkle with additional crushed freeze-dried raspberries. Let the glaze harden before enjoying.
Notes
- Ensure butter is at room temperature for best results.
- Do not over-mix the dough to keep the cookies tender.
- Chill the dough thoroughly for easier slicing.
- Watch cookies closely during baking to prevent over-browning.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
