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.

How to Make Black Raspberry and Lemon Shortbread Cookies Recipe

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

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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