Have You Ever Wondered If Cookies Could Taste Like Summer?
Think about the last time you bit into a cookie. Was it buttery? Sweet? Maybe even chocolaty? But have you ever had a cookie that tasted like sunshine and wild berries all in one bite? If that sounds impossible, then you’re in for a treat! These Black Raspberry and Lemon Shortbread Cookies bring fresh flavor, soft crunch, and tangy goodness all together. And guess what? They’re super easy to make—even if you’ve never baked before.
Why You’ll Love This Recipe
Print
How to Make Black Raspberry and Lemon Shortbread Cookies Recipe
- Total Time: 0 hours
- Yield: About 24 cookies
Description
Sweet, buttery, and bursting with flavor—these Black Raspberry and Lemon Shortbread Cookies are a bright twist on a classic. The soft zest of lemon pairs beautifully with sweet black raspberry preserves, all wrapped in a tender, crumbly cookie. Perfect for tea time, holiday trays, or just a little everyday treat!
Ingredients
1 cup (2 sticks) unsalted butter, softened
2/3 cup powdered sugar
2 teaspoons lemon zest (from about 1 lemon)
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1/4 cup black raspberry jam or preserves (seedless, if preferred)
Optional: Extra powdered sugar for dusting
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Cream butter and sugar together in a large bowl until smooth and fluffy, about 2 minutes.
Add lemon zest and vanilla extract, and mix until fully combined.
Slowly stir in flour and salt. Mix until a soft dough forms.
Scoop dough into 1-inch balls, and place on the baking sheet about 2 inches apart.
Use your thumb or a small spoon to make a gentle indentation in the center of each cookie.
Fill each indentation with 1/2 teaspoon of black raspberry jam.
Bake for 12–14 minutes, or until the edges are just starting to turn golden.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Optional: Dust cooled cookies with a light sprinkle of powdered sugar before serving.
Notes
Make sure the butter is soft but not melted to ensure the dough holds its shape.
If the jam is too thick, microwave it for a few seconds to make it easier to spoon.
Cookies can be made a day ahead—the flavor improves as they rest!
- Prep Time: 15 minutes
- Cook Time: 12–14 minutes
- Cuisine: American
These cookies are not just any cookies. They’re buttery, crumbly, and melt-in-your-mouth delicious. The lemon zest adds brightness, and the black raspberry jam brings a sweet, fruity surprise in every bite.
What makes this recipe special?
- It’s beginner-friendly
- Takes less than an hour to make
- Perfect for spring or summer
- Great for tea parties, picnics, and gift-giving
- Uses real, simple ingredients
Time Requirement:
- Prep Time: 15 minutes
- Chill Time: 30 minutes (optional but recommended)
- Bake Time: 12-14 minutes
- Total Time: 1 hour (with chilling), 30 minutes (without)
Difficulty Level: Easy
Essential Ingredients and Why They Matter
Here’s what you need to make these beautiful cookies:
Main Ingredients:
- Unsalted Butter (1 cup): Gives the cookies that rich, creamy texture.
- Powdered Sugar (1/2 cup): Blends smoothly into the butter for a tender crumb.
- All-Purpose Flour (2 cups): Forms the base of the cookie dough.
- Cornstarch (1/4 cup): Makes the cookies extra soft and delicate.
- Lemon Zest (from 1 lemon): Adds a burst of fresh citrus flavor.
- Salt (1/4 teaspoon): Enhances all the other flavors.
- Black Raspberry Jam (1/2 cup): Brings sweet, fruity flavor and pretty color.
Optional Substitutes and Variations:
- No black raspberry jam? Use blackberry, blueberry, or even strawberry jam.
- No lemon zest? Try orange or lime for a twist.
- Want less sugar? Reduce the powdered sugar slightly, but keep in mind it affects texture.
- Gluten-free? Use a gluten-free flour blend (make sure it includes xanthan gum for structure).
Step-by-Step Instructions
Let’s break it down into easy steps so anyone can follow.
Step 1: Cream the Butter and Sugar
- In a large bowl, mix softened butter and powdered sugar until light and fluffy.
- Use a hand mixer or stand mixer if you have one. If not, a wooden spoon works fine.
Step 2: Add the Lemon Zest and Salt
- Stir in the lemon zest and salt. This is where the fresh citrus scent will fill your kitchen!
Step 3: Mix in Dry Ingredients
- Slowly add flour and cornstarch, one half at a time.
- Mix just until a soft dough forms. Don’t over-mix—it can make the cookies tough.
Step 4: Chill the Dough (Optional)
- Wrap the dough in plastic wrap and chill for 30 minutes. This helps the cookies hold their shape when baking.
Step 5: Shape and Fill
- Roll dough into 1-inch balls and place them on a parchment-lined baking sheet.
- Use your thumb or the back of a spoon to press a small indent into the center of each cookie.
- Fill each center with about 1/2 teaspoon of black raspberry jam.
Step 6: Bake
- Bake at 350°F (175°C) for 12–14 minutes, or until the edges are just golden.
- Let cool on the baking sheet for 5 minutes, then transfer to a rack.
Assembly and Presentation Tips
Once your cookies are baked and cooled, you can add special touches:
- Dust with powdered sugar for a snow-kissed look.
- Drizzle with a lemon glaze (powdered sugar + lemon juice) for extra zing.
- Serve with tea or lemonade for a summery snack.
Want to make it extra fancy? Stack a few cookies in a clear bag and tie with ribbon for a lovely gift.
Storage and Make-Ahead Tips
These cookies stay fresh and flavorful for days!
Storage:
- Keep in an airtight container at room temperature for up to 5 days.
- You can refrigerate for a week, but they may harden slightly.
Freezing Tips:
- Freeze baked cookies for up to 2 months in a sealed bag.
- You can also freeze the dough. Roll into balls and freeze unbaked. When ready, bake straight from the freezer—just add 2 extra minutes.
Recipe Variations
Want to try something a little different? Here are some fun twists:
- Chocolate Drizzle: Add melted white or dark chocolate across the top.
- Coconut Lemon: Mix 1/4 cup shredded coconut into the dough.
- Nutty Twist: Add finely chopped pistachios or almonds to the tops.
- Jam Swap: Try cherry, peach, or cranberry jam for new flavors.
Conclusion
These Black Raspberry and Lemon Shortbread Cookies are more than just a treat—they’re a burst of sunshine in every bite. Whether you’re baking for a party, giving gifts, or just enjoying a quiet afternoon, these cookies bring smiles and compliments.
So grab your apron, gather your ingredients, and let the baking fun begin. You’ll be surprised how easy and delicious this recipe is. Try your own twist, share with family and friends, and enjoy the sweet moments.
FAQs: All About Black Raspberry and Lemon Shortbread Cookies
Q: Can I use fresh black raspberries instead of jam?
A: Yes, but you’ll need to cook them down with a little sugar to make them thick like jam. Fresh fruit alone may leak or dry out.
Q: Are black raspberry recipes healthy?
A: Black raspberries are full of antioxidants, vitamins, and fiber. While cookies are a treat, using real fruit adds a little boost of goodness.
Q: Do I need to chill the dough?
A: It’s optional but helps keep the cookie shape and improves flavor. Chill if you have time!
Q: Can I use salted butter instead?
A: Yes, but skip the added salt in the recipe.
Q: How do I know when they’re done?
A: The edges will look just golden. Don’t overbake! Shortbread should be light and tender.
Q: Can kids help with this recipe?
A: Absolutely! They’ll love pressing the thumbprints and filling them with jam.
