raspberry shortbread cookies are the cure for those moments when you want a treat that tastes bakery-level but feels easy and cozy at home. Crisp edges, buttery centers, and bright raspberry flavor make these the kind of cookie people remember. I make them on rainy afternoons, team meetings, and anytime I need a dessert that looks fancier than the effort it takes. If you love fruity bakes, you might also like my raspberry white chocolate pistachio cookies for a fun twist. Today, I’ll show you exactly how to get that signature snap and melt-in-your-mouth bite, without stress.

Shortbread Base

Shortbread is simple by design. No eggs, no leavening. Just butter, sugar, flour, and a pinch of salt. Because there are so few ingredients, each one matters. This is where the magic of crisp and buttery texture comes from.

Butter Matters

Use good-quality, unsalted butter. The flavor shines through, so choose a brand you like eating on toast. The butter should be cool but pliable when you start mixing. Too soft and your dough spreads too much; too cold and it crumbles. I take mine out of the fridge 20 to 25 minutes before mixing.

Simple Ingredient Lineup

For a standard batch, I use 1 cup butter, 2/3 cup granulated sugar, 2 cups all-purpose flour, and 1/4 teaspoon fine salt. If you want a whisper of vanilla, add 1 teaspoon. Granulated sugar keeps the texture crisp. If you swap in powdered sugar, the crumb will be more tender and sandy. Both work, but for a sturdy base that holds raspberry jam, granulated sugar wins.

Mixing Without Overworking

Cream the butter and sugar just until blended and slightly fluffy. Do not overmix. Add the flour and salt on low speed until it forms clumps. When the dough starts to gather, stop. Overmixing develops gluten and turns shortbread tough. You want a dough that sticks together when you squeeze it, like soft clay.

Chilling is your friend. Pat the dough into a disk or press it into a lined 8-inch pan, then chill for 30 minutes. Chilled dough bakes clean and holds its shape. If you’re rolling and cutting shapes, chill again after cutting for 10 minutes to keep edges neat.

Adding Fresh or Jam

Here’s the big question: fresh raspberries or jam? You can use both, but they behave differently. I reach for jam most days because it’s easy, flavorful, and won’t water down the dough. If you use fresh berries, keep it minimal to avoid soggy spots.

Jam Tips That Work

Use a thick, seedless raspberry jam for best results. If your jam is runny, simmer it for 2 to 3 minutes to thicken, then cool. For thumbprints, add about 1/2 to 3/4 teaspoon jam per cookie. For bars, spread a thin layer over the chilled base and crumble a bit of dough on top before baking.

Want a swirl effect? Dot small bits of jam over rolled dough, then lightly fold dough over itself once or twice. Don’t overwork or it blends in completely.

Holiday cookie plate coming up? These fruity cookies sit nicely alongside festive bakes like chewy Christmas cranberry orange cookies if you want color and contrast on a tray.

Using fresh raspberries? Pat them dry, then chop and freeze for 10 minutes. Gently fold a few pieces into the dough just before shaping. The freezing helps them stay intact. Use sparingly to keep that crisp shortbread bite.

Shaping Tips

There are three easy styles for raspberry shortbread cookies that always look good. Pick one based on your mood and time.

Thumbprints: Roll chilled dough into 1-inch balls. Use your thumb or the back of a teaspoon to make a small well. Fill with jam after the first 8 to 10 minutes of baking, then return to the oven to finish. This keeps the jam from bubbling over.

Slice-and-bake: Shape the dough into a log about 2 inches in diameter. Chill until firm, then slice 1/4 inch thick. Bake as-is, or press a tiny dent in the center and add a smear of jam. The edges bake beautifully crisp.

Cutouts: Roll dough to 1/4 inch, cut into hearts or circles, and bake. Sandwich two cookies with a dot of jam after they cool. These are classic and stay neat, especially for gifting. If cutouts are your thing, you might also love the clean edges on Christmas sugar cookies when you’re doing holiday shapes.

Whichever method you choose, keep your dough cool. If it starts to soften, pop the tray in the fridge for 10 minutes. That little pause gives you sharper edges and better texture.

Baking Steps

• Preheat oven to 325 F and line a baking sheet with parchment.
• Shape the dough: thumbprints, slice-and-bake, or cutouts. Keep thickness about 1/4 inch for even baking.
• Chill shaped cookies for 10 to 15 minutes while the oven finishes preheating.
• Bake 14 to 18 minutes, depending on size. Look for dry surfaces and lightly golden edges. The tops should be pale, not browned.
• For thumbprints, add jam halfway through if you want a glossy finish without bubbling.
• Cool on the pan for 5 minutes, then move to a rack to cool completely.

The biggest mistake is overbaking. The cookies firm up as they cool. Pull them when the bottoms are just turning gold. If you’re building a cookie box, these play well with bolder flavors like gingerbread cheesecake cookies for a sweet-spicy balance.

Store in an airtight container at room temperature for up to 5 days. If you filled with jam, keep layers separated with parchment. The flavor deepens by day two, and the edges stay crisp if you keep moisture out.

Serving Suggestions

There are so many ways to serve and gift raspberry shortbread cookies. Here are my go-to moves that always get compliments.

• Dust with powdered sugar right before serving for a bakery finish.
• Drizzle white chocolate over cooled cookies. The creamy sweetness balances the tangy raspberry.
• Build a cookie board with different textures. Add a batch of blueberry white chocolate chip cookies and some bakery-style chocolate chip cookies for variety.
• Tea party pairing: serve with Earl Grey or lemon herbal tea. The citrus notes boost the berry flavor.
• Gift boxes: line tins with parchment, add a sachet of desiccant if you have one, and tuck jam-filled cookies between layers.
• Mini sandwich cookies: Bake small rounds and sandwich with a thin layer of jam or lemon curd.

These also make great dessert bites after dinner. The crisp texture and buttery crumb mean a little goes a long way, and the raspberry hits just right. If you’re planning a cookie exchange, pair them with something seasonal and citrusy for brightness.

Raspberry Shortbread Cookies

These raspberry shortbread cookies are crisp around the edges, buttery in the center, and bursting with bright raspberry flavor, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 18 minutes mins

Total Time 48 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American, Bakery

Calories: 100

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

Shortbread Base

• 1 cup unsalted butter Good-quality, cool but pliable butter
• 2/3 cup granulated sugar For a crisp texture
• 2 cups all-purpose flour
• 1/4 teaspoon fine salt
• 1 teaspoon vanilla extract Optional for added flavor

Filling

• 1/2 – 3/4 teaspoon seedless raspberry jam For thumbprints

Method

 

Preparation

1. Preheat the oven to 325°F (165°C) and line a baking sheet with parchment.
2. In a bowl, cream the butter and sugar together until blended and slightly fluffy, without overmixing.
3. Add the flour and salt, mixing on low speed until clumps form.
4. Pat the dough into a disk or press it into a lined 8-inch pan, then chill for 30 minutes.

Shaping & Baking

1. Shape the chilled dough into desired forms: thumbprints, slice-and-bake, or cutouts.
2. Chill the shaped cookies for 10 to 15 minutes while the oven finishes preheating.
3. Bake for 14 to 18 minutes, observing the cookies until the surfaces are dry and edges lightly golden.
4. For thumbprints, add jam about halfway through baking.
5. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1gCalories: 100kcalCarbohydrates: 12gProtein: 1gFat: 5gSaturated Fat: 3gSodium: 30mgSugar: 5g

Notes

Store cookies in an airtight container at room temperature for up to 5 days. To keep layers separate, use parchment. If cookies soften, refresh in a 300°F (150°C) oven for 3 to 4 minutes.

Tried this recipe?

Let us know how it was!

Common Questions

Let’s Wrap Up With Something Sweet

These raspberry shortbread cookies are the kind of bake that makes your kitchen smell like a cozy bakery and your cookie jar feel a little more special. Keep the butter cool, the jam thick, and the bake light golden at the edges, and you’ll get that crisp and buttery bite every time. If you’re curious to compare techniques or try more variations, I love the ideas in Raspberry Shortbread Cookies | Recipe by Leigh Anne Wilkes and the thumbprint twist in Raspberry Almond Shortbread Cookies (Thumbprints!). Now it’s your turn to bake a batch, pour a cup of tea, and enjoy the first crisp bite. You’ve got this.