These Buttery Shortbread Cookies filled with Raspberry Jam and finished with a White Chocolate Drizzle are the perfect combination of sweet, tart, and buttery flavors. The melt-in-your-mouth shortbread is delicately flavored, providing the ideal base for the tangy raspberry jam, while the silky white chocolate drizzle adds a touch of luxury. Whether you’re baking for a holiday treat, a special occasion, or just because, these cookies are bound to impress and satisfy any sweet tooth.
Why You’ll Love This Recipe?
- Buttery shortbread that practically melts in your mouth
- Sweet and tart raspberry jam filling for a burst of flavor
- Finished with a decadent white chocolate drizzle
- Easy to make with just a few ingredients
- Great for gifting or sharing at parties
Ingredients
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup raspberry jam
- 1/2 cup white chocolate chips (for drizzle)
Full list of ingredients and measurements below.
Make the Shortbread Dough
In a large mixing bowl, cream together the softened butter and powdered sugar using a hand mixer or stand mixer. Beat until the mixture is smooth and fluffy. Add the vanilla extract and salt, then gradually mix in the flour. Keep mixing until the dough forms and comes together. It will be a bit crumbly at first, but will eventually come together as you knead it lightly.
Chill the Dough
Once the dough is formed, divide it into two equal portions, wrap each in plastic wrap, and chill in the refrigerator for at least 30 minutes. This will make the dough easier to handle and help prevent the cookies from spreading too much during baking.
Shape the Cookies
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Take one portion of dough and roll it out on a lightly floured surface to about 1/8-inch thickness. Use a cookie cutter to cut out round cookies. Then, cut out the same number of cookies again, but this time, use a smaller cutter to create a hole in the center of each one. This will leave you with a “top” and “bottom” piece for each cookie.
Bake the Cookies
Place the cookies onto the prepared baking sheet and bake for 10-12 minutes, or until the edges are lightly golden. Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Assemble the Cookies
Once the cookies are cool, spread a teaspoon of raspberry jam on each full cookie (the ones without the hole). Then, gently place the cookies with the hole on top, creating a sandwich. Press down slightly to seal the jam in place.
Drizzle with White Chocolate
Melt the white chocolate chips in a microwave-safe bowl in 20-30 second intervals, stirring in between until completely smooth and melted. Using a spoon or a piping bag, drizzle the melted white chocolate over the tops of the cookies, letting it drizzle down the sides. Allow the white chocolate to set and harden for a few minutes before serving.
Expert Tips and Tricks
- Make sure the butter is softened, but not too warm, to ensure a smooth dough.
- If the dough is too crumbly after mixing in the flour, add a teaspoon of milk at a time until the dough holds together.
- You can substitute the raspberry jam with other fruit jams like strawberry, apricot, or blueberry for different flavor variations.
- For a smoother drizzle, use a bit of coconut oil or vegetable oil to thin out the white chocolate.
Recipe Variations and Possible Substitutions
- Swap the white chocolate for dark chocolate or milk chocolate if you prefer a different flavor.
- Add a sprinkle of finely chopped nuts, like pistachios or almonds, to the jam before sandwiching the cookies for extra texture.
- If you don’t want to make cut-out cookies, you can roll the dough into small balls, flatten them with a fork, and then add the jam and drizzle.
Serving and Pairing Suggestions
These buttery shortbread cookies are delightful on their own, but they also pair wonderfully with a hot cup of tea or coffee. For an extra indulgent treat, serve them with a scoop of vanilla ice cream or alongside a bowl of fresh berries.
Storage and Reheating Tips
Store the cookies in an airtight container at room temperature for up to 5 days. If you need to store them for longer, you can freeze them for up to 3 months. To reheat, simply let them come to room temperature or warm them gently in the microwave for a few seconds.
FAQs
Can I make these cookies ahead of time?
Yes! You can make the cookies ahead of time, including the shortbread dough. After chilling, the dough can be stored in the refrigerator for up to 3 days or frozen for up to a month. Assemble the cookies and drizzle with chocolate when you’re ready to serve.
Can I use a different type of jam?
Absolutely! You can swap the raspberry jam for your favorite fruit jam, like strawberry, apricot, or even a citrus marmalade for a tangy twist.
Can I make these cookies without the white chocolate drizzle?
Yes, if you prefer a simpler version, you can skip the white chocolate drizzle. The cookies are delicious as they are with just the shortbread and jam filling.
Can I use store-bought shortbread dough?
If you’re short on time, you can use store-bought shortbread dough, but homemade dough will always taste the best and allow you to control the texture and flavor.
Conclusion
These Buttery Shortbread Cookies filled with Raspberry Jam and finished with a White Chocolate Drizzle are a treat that brings together classic flavors with a luxurious touch. The combination of melt-in-your-mouth shortbread, tart raspberry jam, and creamy white chocolate drizzle makes for a cookie that will wow your family and friends. Perfect for any occasion, these cookies will quickly become a favorite in your baking repertoire!
Print
Luscious Buttery Shortbread Cookies with Raspberry Jam & White Chocolate Drizzle
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 30 minutes
- Yield: 20–26 cookies (adjusted to include extra servings) 1x
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American, British
- Diet: Vegetarian
Description
- These Buttery Shortbread Cookies filled with tangy raspberry jam and topped with a decadent white chocolate drizzle are the perfect sweet treat. With a delicate melt-in-your-mouth texture, the combination of buttery shortbread, fruity jam, and creamy chocolate will make these cookies a new favorite for your family and guests. Ideal for any occasion, these cookies are as delightful to look at as they are to eat.
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1/4 teaspoon salt
- 1/2 cup raspberry jam
- 3 oz white chocolate, melted
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Prepare the dough: In a large mixing bowl, beat the softened butter and powdered sugar together until light and fluffy, about 2-3 minutes. Stir in the vanilla extract and almond extract (if using).
- Mix the dry ingredients: In a separate bowl, whisk together the flour, cornstarch, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined and a dough forms.
- Shape the cookies: Roll the dough into small balls (about 1 inch in diameter) and place them on the prepared baking sheet, spacing them about 2 inches apart. Use your thumb to make an indentation in the center of each ball.
- Add the jam: Spoon a small amount of raspberry jam (about ½ teaspoon) into the center of each indentation.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- Drizzle with white chocolate: Once the cookies have cooled, drizzle the melted white chocolate over the tops of the cookies using a spoon or a piping bag.
- Serve and enjoy: Let the white chocolate set before serving. Enjoy these buttery, jam-filled treats with a cup of tea or coffee!
Notes
- You can substitute raspberry jam with other fruit jams like strawberry or apricot.
- The cookies can be stored in an airtight container for up to 5 days.
- For an extra touch, add some finely chopped nuts to the dough or sprinkle them over the chocolate drizzle.
- If you prefer a thicker chocolate drizzle, you can refrigerate the melted white chocolate for a few minutes before drizzling.
Nutrition
- Serving Size: 1 cookie
- Calories: ~160 kcal
- Sugar: 12g
- Sodium: 25mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 1g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
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