Craving a bright, fruity treat that melts in your mouth? These Black Raspberry and Lemon Shortbread Cookies bring together the buttery goodness of classic shortbread with the sweet-tart burst of black raspberry and the zing of fresh lemon. Perfect for summer gatherings, afternoon tea, or as an elegant edible gift, these cookies are sure to become a new favorite.
Why You’ll Love These Cookies
These cookies are delightfully tender with a vibrant pop of color and flavor from the black raspberry preserves swirled into the dough. The addition of lemon zest adds a fresh, citrusy brightness that balances the sweetness beautifully. Plus, they look stunning on any dessert table with their jewel-toned swirls!
Ingredients
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ¼ teaspoon salt
- 2 tablespoons fresh lemon zest
- ¼ cup black raspberry preserves
- 1 teaspoon pure vanilla extract
- Optional: powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream the softened butter and sugar together until light and fluffy, about 2-3 minutes.
- Add vanilla extract and lemon zest. Mix until combined.
- Gradually stir in flour and salt, mixing just until a soft dough forms.
- Place the dough onto a lightly floured surface. Flatten it into a rough rectangle.
- Dollop black raspberry preserves over the dough. Gently fold and knead a few times to create swirls without fully blending.
- Shape the dough into a 1½-inch diameter log. Wrap tightly in plastic wrap and refrigerate for 30 minutes, or until firm.
- Slice chilled dough into ¼-inch rounds and place them on the prepared baking sheets.
- Bake for 12-14 minutes, or until the edges are just turning golden.
- Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Optional: Dust with powdered sugar before serving.
Tips for Success
- Keep the dough cold: Chilled dough slices more neatly and helps the cookies hold their shape in the oven.
- Don’t overmix the preserves: A few folds create gorgeous swirls—too much mixing will muddy the colors.
- Use good-quality preserves: Black raspberry preserves with intense flavor and color give the best results.
Variations
- Swap black raspberry for blackberry, strawberry, or blueberry preserves for a fun twist.
- Add white chocolate chips or drizzle with lemon glaze for an extra treat.
- Shape into cookie bars by pressing the dough into a parchment-lined baking pan and baking until set.
Storage
Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 2 months.
What to Serve With These Cookies
- A cup of Earl Grey or green tea to balance the sweet-tart flavors.
- Lemon sorbet or raspberry ice cream for a delightful dessert combo.
- A cheese board with soft cheeses like brie or mascarpone.
Why You Should Make These Cookies Today
These Black Raspberry and Lemon Shortbread Cookies are not only visually stunning but also incredibly delicious. With their buttery texture, fresh citrus notes, and jewel-like raspberry swirls, they’re guaranteed to impress family, friends, or anyone lucky enough to receive them.
Can I use frozen raspberries instead of preserves?
No, fresh or frozen raspberries will add too much moisture. Stick to thick, good-quality preserves or jam for the best texture.
How do I prevent my cookies from spreading too much?
Make sure your dough is chilled before slicing and baking. Warm dough can spread more in the oven.
Can I make the dough ahead of time?
Yes! The dough log can be wrapped tightly in plastic wrap and refrigerated for up to 3 days or frozen for up to 2 months.
How do I know when the cookies are done?
They’re ready when the edges start to turn golden brown but the centers still look pale.
Can I skip the lemon zest?
While optional, lemon zest adds brightness. If you don’t have lemons, you can use ¼ teaspoon lemon extract or leave it out for a pure buttery shortbread flavor.
Black Raspberry and Lemon Shortbread Cookies Recipe
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These buttery Black Raspberry and Lemon Shortbread Cookies bring together sweet berries with zesty lemon for a tender, melt-in-your-mouth treat.
Ingredients
1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
2 cups all-purpose flour
1/4 teaspoon salt
2 tablespoons fresh lemon zest
1 teaspoon vanilla extract
1/4 cup black raspberry preserves
Powdered sugar, for dusting (optional)
Instructions
1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a large bowl, cream the butter and sugar together until light and fluffy.
3. Beat in the lemon zest and vanilla extract.
4. Add the flour and salt; mix until a soft dough forms.
5. Place the dough on a lightly floured surface. Dollop black raspberry preserves over the dough and fold a few times to create swirls.
6. Roll the dough into a 1.5-inch diameter log. Wrap in plastic wrap and chill for at least 30 minutes.
7. Slice into 1/4-inch thick rounds and place on prepared baking sheets.
8. Bake for 12-14 minutes, until edges are lightly golden.
9. Let cookies cool completely before dusting with powdered sugar if desired.
Notes
Chilling the dough prevents the cookies from spreading too much.
These cookies stay fresh in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7g
- Sodium: 40mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg