If you’re craving a cookie that perfectly balances buttery richness with a pop of fruity sweetness, you’ve got to try this Raspberry White Chocolate Shortbread Cookies Recipe. I absolutely love how these cookies turn out – crisp and tender shortbread with luscious white chocolate and tangy raspberry jam in every bite. Once you try making these, you’ll see why my family goes crazy for them, especially around the holidays or for a sweet afternoon treat. Trust me, this recipe is fan-freaking-tastic and pretty straightforward, even if shortbread is new to you!
Why You’ll Love This Recipe
- Simple Ingredients: Uses pantry staples you probably already have, making it easy to whip up anytime.
- Perfect Texture: Buttery shortbread that’s crisp but melts in your mouth every time.
- Customizable Assembly: Add more or less jam and chocolate to suit your taste.
- Beautiful Presentation: Those little heart-shaped cutouts dusted with confectioners’ sugar make these cookies look as good as they taste.
Ingredients You’ll Need
These ingredients come together to create a buttery shortbread base that’s not too sweet, paired beautifully with creamy white chocolate and tart raspberry jam. When I shop for this recipe, I always opt for the best quality butter and pure vanilla extract because they add so much flavor here.
- Butter: Make sure it’s softened, not melted, so you get the perfect dough texture.
- Confectioners’ sugar: This smooth sugar gives the cookies a tender crumb, unlike granulated sugar.
- Vanilla extract: Pure is best, it adds warm, natural flavor.
- Salt: Just a pinch to balance all that sweetness perfectly.
- All-purpose flour: This provides structure, so the cookies hold their shape but stay tender.
- White chocolate: You’ll melt this for spreading on the cookies; pick a good-quality bar for a smooth finish.
- Raspberry jam: This adds that lovely tartness; I sometimes swap in strawberry jam, but raspberry is my favorite.
Variations
I like to mix things up with this Raspberry White Chocolate Shortbread Cookies Recipe depending on the season or occasion. The beauty here is in how flexible the assembly is—so feel free to make it your own!
- Almond Shortbread: I once swapped out some of the flour for finely ground almonds which gave these cookies a lovely nuttiness that paired beautifully with raspberry jam.
- Chocolate Drizzle: Instead of melting white chocolate, try dark chocolate for a richer contrast—I personally adore how this kicks up the flavor.
- Vegan Option: Use plant-based butter and a vegan white chocolate alternative; it works surprisingly well if you let the dough chill a bit longer.
- Jam Variety: I’ve experimented with raspberry, strawberry, and even apricot jam—my family favors raspberry for that bright tartness.
How to Make Raspberry White Chocolate Shortbread Cookies Recipe
Step 1: Cream the Butter and Sugar
This is where the magic starts! Use softened butter and beat it with the confectioners’ sugar on medium speed for about 2 minutes until it’s soft and fluffy. I found this really helps the shortbread get that melt-in-your-mouth texture. Don’t rush it—taking your time here pays off.
Step 2: Add Vanilla, Salt, and Flour
Next, add your vanilla extract and salt, mixing until combined. Gradually sprinkle in the flour; if you dump it all in at once, it can get messy. Keep mixing until the dough clumps together into a soft ball. Your hands are great tools here—sometimes I switch to kneading gently once it starts to hold together.
Step 3: Chill the Dough
Form the dough into a flat disc, wrap tightly in plastic, and chill for 30 minutes. This step is key—it stops the cookies from spreading too much and helps with a nice, crisp edge. I know waiting is tough, but don’t skip it, trust me!
Step 4: Roll Out and Cut the Cookies
Lightly flour your surface and roll the dough out to about ¼ inch thick. Use heart-shaped cutters to cut the cookies. For half of them, use a smaller heart cutter to cut out centers—this adds a charming window effect. I always bake those little cutouts alongside, so nothing goes to waste. Pop the cookies back in the fridge to chill for 10 minutes before baking; this helps them keep their shape better.
Step 5: Bake Until Lightly Golden
Bake the cookies at 350°F for 8-10 minutes, just until the edges begin to brown lightly. My timer goes off at 9 minutes usually. Let them cool completely on a wire rack—trying to assemble while warm just makes a mess and risks breaking the delicate cookies.
Step 6: Melt White Chocolate and Assemble
While cookies cool, melt your white chocolate gently—either on a double boiler or in the microwave with 30-second intervals, stirring well each time. Once cooled cookies are ready, lightly dust the ones with cutouts with confectioners’ sugar for a snowy, pretty effect. Then, spread the white chocolate on the bottom halves, leaving a tiny border so the chocolate doesn’t spill everywhere. After 5-10 minutes, add a teaspoon of raspberry jam on top of the chocolate. Finally, sandwich with the cutout tops. You can even fill the open centers with extra jam for a vibrant pop. Just be careful not to smudge that pretty powdered sugar; a light touch here goes a long way.
Pro Tips for Making Raspberry White Chocolate Shortbread Cookies Recipe
- Don’t Skip Chilling: Chilling both the dough before and after cutting keeps cookies from spreading too much.
- Use Good Quality Chocolate: It melts smoother and tastes so much better—your effort deserves the best!
- Be Gentle with Assembling: Wait until the chocolate is just set to add jam and sandwich the cookies without smudging the sugar dusting.
- Bake Evenly: Watch closely towards the end of baking, shortbread can go from perfect to too brown quickly.
How to Serve Raspberry White Chocolate Shortbread Cookies Recipe
Garnishes
When I serve these cookies, I love finishing the tops with a light dusting of confectioners’ sugar—it makes them look enchanting and festive. Sometimes I add a few fresh raspberries on the side for a pop of color and freshness, which guests always appreciate.
Side Dishes
These shortbread cookies pair beautifully with a cup of hot tea or coffee. I especially enjoy them alongside a light lemon or chamomile tea for an afternoon break. They also work great with a scoop of vanilla ice cream if you’re feeling indulgent!
Creative Ways to Present
For holidays or special gatherings, I arrange these cookies on a pretty platter with fresh mint leaves and edible flowers—it makes for a charming display. Recently, I tied a few cookies in small cellophane bags with a ribbon and gifted them—they were a hit!
Make Ahead and Storage
Storing Leftovers
I store these cookies in a single layer inside an airtight container at room temperature. They stay fresh for up to 3 days, but if you want them softer, popping them in the fridge keeps them good for about a week. Just bring them back to room temp before serving so the chocolate isn’t too hard.
Freezing
From experience, freezing the shortbread cookies before assembling works best because the powdered sugar tends to melt if you freeze them after assembly. I stack them with parchment between layers inside an airtight container and freeze for up to 2 months. When ready to use, just thaw on the counter and add the powdered sugar and assemble fresh.
Reheating
If you want to freshen up cookies that have been stored or frozen, I give them a quick 3-5 minute warm-up in a 300°F oven. This softens the chocolate slightly and refreshes that buttery shortbread texture without drying them out.
FAQs
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Can I use frozen raspberries instead of jam?
Frozen raspberries aren’t a good substitute for jam here because the shortbread needs the jam’s thickness to keep the sandwich together and prevent sogginess. If you want a fresh raspberry flavor, add a few fresh raspberries on the side when serving instead.
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How do I prevent my shortbread from spreading too much?
Chilling the dough twice—before rolling and after cutting—helps keep the cookies from spreading. Also, avoid over-mixing the dough once the flour is added to maintain the right texture.
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What’s the best way to melt white chocolate without burning it?
Melting white chocolate over a double boiler is safest, stirring constantly and removing from heat as soon as it’s smooth. If using a microwave, go slowly in 30-second bursts and stir well after each to avoid burning.
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Can I make this recipe gluten-free?
Yes! Substitute the all-purpose flour with an equal amount of gluten-free flour blend designed for baking. You might want to add a little xanthan gum for structure, depending on the blend you use.
Final Thoughts
When I first tried this Raspberry White Chocolate Shortbread Cookies Recipe, I was amazed at how elegant yet simple it was to pull together. The tender shortbread, the balance of creamy white chocolate, and that bright raspberry jam filling make every bite feel like a little celebration. I’m so excited for you to make these and share them with your family or friends. Once you do, I have a feeling this recipe will become one of your go-to favorites, just like it is for me!
Print
Raspberry White Chocolate Shortbread Cookies Recipe
- Prep Time: 15 minutes (+30 minutes chill time)
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 14 sandwich cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these Raspberry and White Chocolate Shortbread Cookies, featuring buttery, tender shortbread cut into charming heart shapes. The cookies are sandwiched with sweet raspberry jam and a smooth layer of melted white chocolate for a perfect combination of flavors and textures. Ideal for special occasions or everyday indulgence, these cookies are as visually appealing as they are delicious.
Ingredients
Shortbread Cookies
- 1 cup butter, softened
- ½ cup confectioner’s sugar (icing sugar)
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- 2 cups all-purpose flour
For Assembling
- ⅓ cup white chocolate (optional)
- 1–2 tablespoons confectioners’ sugar
- ⅓ cup raspberry jam (or strawberry jam)
Instructions
- Prepare the Dough: In a large bowl, cream together the softened butter and confectioner’s sugar using a hand mixer or stand mixer until soft and fluffy, about 2 minutes on medium speed. Add vanilla extract and salt, mixing until fully incorporated. Gradually add the all-purpose flour and mix until the dough forms a cohesive mass.
- Chill the Dough: Use your hands to form the dough into a ball and then shape it into a flat disc. Wrap tightly in plastic wrap and refrigerate for 30 minutes to firm up.
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (177°C). Line a half-sheet baking pan with parchment paper or a silicone mat.
- Roll and Cut Cookies: Lightly dust a clean surface with flour, then roll out chilled dough to ¼-inch thickness. Using a large heart-shaped cookie cutter, cut out cookies. For half of the cookies, use a smaller heart-shaped cutter to cut out centers to create a ‘window’. Save the smaller cutouts to bake separately or re-roll the scraps to cut more cookies.
- Chill Cookies Before Baking: Arrange cookies about half an inch apart on the prepared baking sheet. Place them back in the refrigerator for 10 minutes while the oven preheats.
- Bake: Bake cookies for 8-10 minutes or until edges begin to brown lightly. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely to room temperature.
- Melt White Chocolate: Melt the white chocolate by either placing it in a heatproof bowl over a pot of simmering water on low heat, stirring constantly until smooth, or microwaving in 30-second intervals, stirring between intervals until completely melted and smooth.
- Dust and Assemble: Using a mesh strainer, dust confectioners’ sugar over the cookies with cut-out centers. Spread a thin layer of melted white chocolate on the bottom halves of the whole cookies, leaving a small ⅛-inch border. Allow the chocolate to set slightly for 5-10 minutes.
- Add Jam: Spoon or pipe about one teaspoon of raspberry jam onto the chocolate layer on each cookie once it has set slightly.
- Sandwich Cookies: Carefully place the sugar-dusted cut-out top cookies onto the jam-covered bottoms, aligning them gently to avoid smudging. If desired, fill the open centers with additional jam for extra flavor and a pretty presentation.
Notes
- Store cookies in a single layer in an airtight container at room temperature for up to 3 days or refrigerate for up to one week.
- To freeze unassembled shortbread cookies, arrange them in a single layer in an airtight container, adding parchment paper between layers. Assemble after thawing to preserve the confectioners’ sugar dusting.
- For melting chocolate, be patient and stir frequently to avoid burning or seizing.
- Use raspberry jam for a bright tartness or substitute with strawberry jam according to preference.
- Handle cookies gently when assembling to keep their delicate shapes intact.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 180
- Sugar: 10g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
