Raspberry Lemon Shortbread Cookies (Print Page)
Buttery lemon shortbread sandwiches filled with bright raspberry jam—crumbly, tea-friendly treats with a delicate bite.
# What You Need:
→ Cookie Dough
01 - 1 cup unsalted butter, softened
02 - 2/3 cup powdered sugar
03 - Zest of 1 large lemon
04 - 1/2 teaspoon pure vanilla extract
05 - 2 cups all-purpose flour
06 - 1/4 teaspoon salt
→ Filling & Garnish
07 - 1/3 cup raspberry jam or seedless raspberry preserves
08 - 2 teaspoons fresh lemon juice
09 - Extra powdered sugar for dusting (optional)
# Directions:
01 - In a large mixing bowl, beat unsalted butter and powdered sugar with an electric mixer on medium speed until mixture is light and fluffy, approximately 2 minutes.
02 - Add lemon zest and vanilla extract to the creamed mixture, mixing until just combined.
03 - Sift together all-purpose flour and salt in a separate bowl. Gradually add flour mixture to butter mixture, mixing on low speed until a cohesive dough forms.
04 - Divide dough in half. Flatten each portion into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.
05 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
06 - On a lightly floured surface, roll dough to 1/4-inch thickness. Use a 2-inch round cookie cutter to cut shapes. Arrange half of the rounds on prepared baking sheets.
07 - With a smaller cutter, cut out the center of the remaining rounds to form the tops. Place alongside whole cookies on baking sheets.
08 - Bake for 11 to 13 minutes, or until edges are a pale golden color. Transfer to a wire rack and allow cookies to cool completely.
09 - Stir fresh lemon juice into raspberry jam. Spread about 1/2 teaspoon of the mixture onto the underside of each solid cookie base. Gently place a cutout cookie on top, pressing lightly to adhere.
10 - Dust assembled cookies with extra powdered sugar, if desired, before serving.
# Expert Tips:
01 -
- These cookies give you a buttery crumb with a lively citrus pop—the kind of secret treat for your afternoon tea break.
- The simple steps invite creative shapes or last-minute lemon swaps, making them a reliable favorite for both planned gatherings and spontaneous cravings.
02 -
- Rushing the chilling step once left my cookies spreading thin and losing their charm—always let the dough rest.
- Switching from a cheap jam to a tart preserve made the cookies truly unforgettable.
03 -
- Weighing the flour is more accurate than scooping and helps avoid dry cookies.
- A good-quality pure vanilla gives subtle but essential warmth to the lemon and raspberry flavors.