Raspberry Shortbread Cookies
These crispy and tart shortbread cookies melt in your mouth and are oh so cute! Their delicate heart shapes make them great for valentines day baking ideas or the perfect addition to your valentines box!
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Why you’ll love raspberry shortbread cookies
These crispy and tart shortbread cookies melt in your mouth and are oh so cute! Their delicate heart shapes make them great for valentines day baking ideas or the perfect addition to your valentines box!
They are more tart and less sweet, which would make the perfect gift for that sweetie who likes savory over sweet.
Recipe Tips for the best raspberry shortbread cookies
Be careful not to overmix the dough, mix ingredients just until ingredients are well combined and dough sticks together. That will ensure the flakey texture that is signature to shortbread cookies.
It can be difficult to tell when chocolate cookies are done - touch the top of one of the cookies and if they still feel doughy, they need a few minutes longer. If they are puffed up and have a light soft crust, they are done!
Recipe Variations
Choose your favorite chocolate to decorate them with. And to make them extra chocolatey, try dipping them in chocolate instead of drizzle!
FAQ
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Shortbread cookies primarily consist of flour, butter, a little bit of sugar, and salt. They have a high flour to butter ratio at 2:1, which is what makes gives them their signature delicate and crumbly texture. They do not contain rising agents which makes them an idea cookie for shaping with cookie cutters because they won’t spread.
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The natural texture of shortbread cookies is slightly crumbly. If you find that your shortbread cookies are too crumbly you may need to add a little extra butter to help the dough stick together more. Try adding additional butter 1 tablespoon at a time until the dough holds together when pressed into a ball.
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Shortbread cookies should not spread during baking because there are no leavening agents included in the dough.
If your shortbread cookies spread, try leaving the dough in the refrigerator for a longer period of time or freeze the dough already cut into shapes prior to baking them.
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Yes, definitely! I would start out with about five drops and go from there depending on how vibrant you want them to look.
You can also try marbling the food coloring by adding it as the very last ingredient and not mixing it in very much.
Helpful Kitchen Tools
Electric stand mixer or hand held mixer
spatula
parchment paper
Rolling pin
2 inch heart shaped cookie cutter (or cookie cutter shape of choice)
small microwave safe bowl
sandwich bag
Ingredients
1 cup butter, softened
1/2 cup granulated sugar
½ teaspoon pure vanilla extract
A few drops of red food coloring
2 cups flour
¼ cup salt
1 cup whole freeze dried raspberries or ¼ cup powdered freeze dried raspberries
Topping
1/2 cup white chocolate melting chips
How to make raspberry shortbread cookies
Prep
Soften the butter by letting it stand at room temperature for about two hours or place it in the microwave for 5 second intervals until it reaches a soft room temperature consistency. It works best to turn it over each 5 seconds so it softens evenly.
Make the dough
Beat the butter and sugar together on medium for about 30 seconds or until light and fluffy.
Add the Vanilla extract and mix well.
Add the flour and salt and mix well, scraping down the sides of the bowl.
Add the freeze dried raspberries and mix, For a streaky marbled look mix less and for a more consistant look mix until fully combined.
Roll the dough into a ball and cut the ball in half. Sandwich one of the dough balls between two sheets of parchment paper. Roll out the dough with a rolling pin until the dough is evenly about ⅛ - ¼ inch thick.
Using a cookie cutter, cut out shapes and place them on the pan about 1” apart. Repeat this process with the other dough ball until you have used all the dough. Place the pan(s) in the refrigerator for at least 30 minutes.
Bake
While the cookie dough is firming up in the refrigerator, preheat the oven to 350℉.
Bake for 10 - 12 minutes or until cookies puff up in the middle.
Let the cookies cool completely.
Make the topping
Place cookies on a wire rack with a piece of parchment paper underneath.
Add the white chocolate melting chips to a microwave safe bowl and heat them for 30 seconds. Stir and if they are not completely melted, put them in the microwave for another 15 seconds. Repeat until they are melted but be careful not to overheat.
Add the melted chocolate to a sandwich bag and trim the tip of one corner off to create a piping bag. Squeeze the chocolate through the hole to drizzle it onto each cookie.
Let the chocolate harden completely before storing the cookies, at least 1 hour.
How to Store
Store raspberry shortbread cookies at room temperature in an air tight container for up to two days, or store in the refrigerator for up to five days. If stored in the refrigerator, let stand at room temperature for 30 minutes, or pop in the microwave for five to ten seconds to warm to room temperature.
Can I freeze red velvet shortbread cookies?
You can freeze red velvet shortbread cookies cookies easily. Just place the cut-out shapes of uncooked dough in an air tight freezer container and store in the freezer for up to three months. To do this, pre-freeze them on a flat pan prior to grouping them together in an airtight container. This will keep them from sticking once you go to bake them. Remove them from the freezer when you are ready to bake them and place them on a pan frozen and bake as directed.
You can also freeze them already baked. Just place (fully baked and cooled but without chocolate topping) in an air tight freezer container and store in the freezer for up to three months. Remove from the freezer and place in the refrigerator 24 hours prior to adding the topping. Then add the topping as directed above.
Raspberry Shortbread Cookies
Ingredients
Directions
- Soften the butter by letting it stand at room temperature for about two hours or place it in the microwave for 5 second intervals until it reaches a soft room temperature consistency. It works best to turn it over each 5 seconds so it softens evenly.
- Beat the butter and sugar together on medium for about 30 seconds or until light and fluffy.
- Add the Vanilla extract and mix well.
- Add the flour and salt and mix well, scraping down the sides of the bowl.
- Add the freeze dried raspberries and mix, For a streaky marbled look mix less and for a more consistant look mix until fully combined.
- Roll the dough into a ball and cut the ball in half. Sandwich one of the dough balls between two sheets of parchment paper. Roll out the dough with a rolling pin until the dough is evenly about ⅛ - ¼ inch thick.
- Using a cookie cutter, cut out shapes and place them on the pan about 1” apart. Repeat this process with the other dough ball until you have used all the dough. Place the pan(s) in the refrigerator for at least 30 minutes.
- While the cookie dough is firming up in the refrigerator, preheat the oven to 350℉.
- Bake for 10 - 12 minutes or until cookies puff up in the middle.
- Let the cookies cool completely.
- Place cookies on a wire rack with a piece of parchment paper underneath.
- For the chocolate dip: add the white chocolate melting chips to a microwave safe bowl and heat them for 30 seconds. Stir and if they are not completely melted, put them in the microwave for another 15 seconds. Repeat until they are melted but be careful not to overheat.
- Add the melted chocolate to a sandwich bag and trim the tip of one corner off to create a piping bag. Squeeze the chocolate through the hole to drizzle it onto each cookie.
- Let the chocolate harden completely before storing the cookies, at least 1 hour.
Nutrition Facts
Calories
100Fat
5 gSat. Fat
3 gCarbs
13 gFiber
1 gNet carbs
12 gSugar
7 gProtein
1 gSodium
710 mgCholesterol
12 mg*Nutrition is auto-calculated by recipes generator.
