If you’re looking for a cookie that’s delicate, buttery, and bursting with flavor, these Buttery Shortbread Cookies Filled with Raspberry Jam and Finished with a White Chocolate Drizzle are the ones you need to try. Perfect for any occasion, these sweet treats will have everyone reaching for seconds (or thirds!). They’re the ideal balance of buttery crunch, tangy raspberry jam, and a silky white chocolate finish. Trust me, they’re as delicious as they sound!
Why You’ll Love This Recipe?
These cookies are a total crowd-pleaser. The shortbread is light and buttery, and the raspberry jam adds just the right amount of tang. Then there’s the white chocolate drizzle on top, which makes every bite a little bit decadent. Whether you’re making them for a holiday, a party, or just because, these cookies will be a hit every time. Plus, they’re easy to make but look like you spent hours baking them—perfect for impressing your friends and family!
Ingredients
Here’s a little peek at the ingredients you’ll need for this recipe (don’t forget to check the full list below!):
- Unsalted butter
- All-purpose flour
- Powdered sugar
- Raspberry jam
- White chocolate chips
- A pinch of salt
Directions
Step 1: Prepare the Dough
Start by creaming together the butter and powdered sugar until it’s light and fluffy. This will help give the cookies that melt-in-your-mouth texture. Gradually add in the flour and a pinch of salt, mixing until just combined. The dough will be slightly crumbly but should hold together when pressed.
Step 2: Roll and Cut the Cookies
Preheat your oven to 350°F (175°C). Roll the dough out onto a lightly floured surface until it’s about ¼ inch thick. Use a cookie cutter to cut out your cookies in whatever shape you prefer—rounds work beautifully, but feel free to get creative. For every two cookies, make sure one has a hole in the center to allow for the raspberry jam filling.
Step 3: Bake the Cookies
Place your cookies on a baking sheet lined with parchment paper. Bake them in the preheated oven for about 10-12 minutes, or until the edges are golden brown. Be sure to keep an eye on them—they bake quickly! Once they’re done, let them cool completely on a wire rack.
Step 4: Assemble the Cookies
Once the cookies have cooled, spread a small amount of raspberry jam on the solid cookies. Then, top with the cookies that have the hole in the center, creating a little jam-filled sandwich.
Step 5: Drizzle with White Chocolate
Melt the white chocolate chips in the microwave in short bursts, stirring in between, until smooth. Using a spoon or a piping bag, drizzle the melted white chocolate over the top of each cookie. Allow the chocolate to set before serving.
Expert Tips and Tricks
- Don’t overwork the dough. If you mix it too much, the cookies could become tough.
- Make sure the butter is softened, but not melted—this will help achieve the perfect texture.
- If you don’t have raspberry jam, feel free to use strawberry, apricot, or any other fruit preserves you like!
Recipe Variations and Possible Substitutions
- Jam Filling: Try using a different fruit jam, such as strawberry or blueberry, for a fun twist.
- Chocolate Drizzle: If white chocolate isn’t your thing, dark chocolate or milk chocolate would also be delicious.
- Vegan Option: Swap the butter for vegan butter and use a plant-based jam to make this a vegan-friendly treat.
Serving and Pairing Suggestions
These buttery shortbread cookies are perfect for tea time or as a sweet after-dinner treat. They’d pair beautifully with a cup of hot tea, coffee, or even a glass of dessert wine. Serve them at your next gathering, and watch as they disappear in minutes!
Storage and Reheating Tips
Store your cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months—just make sure to place them in a single layer to avoid the white chocolate drizzle getting smudged.
4 FAQs
1. Can I make the dough ahead of time?
Yes! You can make the dough up to two days ahead of time. Just wrap it in plastic wrap and refrigerate until you’re ready to bake.
2. What if I don’t have a cookie cutter?
No problem! You can use the rim of a glass or a knife to cut the dough into any shape you like.
3. Can I use a different type of chocolate?
Absolutely! You can swap the white chocolate for dark or milk chocolate if you prefer.
4. How do I store leftover jam?
You can store leftover raspberry jam in the fridge for up to 3 weeks. Or, you can freeze it for later use.
Conclusion
These Buttery Shortbread Cookies Filled with Raspberry Jam and Finished with a White Chocolate Drizzle are everything you want in a cookie—sweet, buttery, and full of flavor. Whether you’re baking them for a special occasion or just because, they’ll be the perfect treat to share with friends and family. I hope you enjoy them as much as I do!
Print
Buttery Shortbread Cookies Filled with Raspberry Jam and Finished with a White Chocolate Drizzle
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 cookies (normal) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These delightful shortbread cookies feature a rich, buttery base filled with sweet raspberry jam and topped with a smooth white chocolate drizzle. Perfect for tea time or as a sweet treat for any occasion.
Ingredients
- For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup seedless raspberry jam
- For the White Chocolate Drizzle:
- 4 ounces white chocolate chips
- 1 teaspoon vegetable oil
Instructions
- Prepare the Cookie Dough:
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
- Add the vanilla extract and mix until combined.
- Gradually add the all-purpose flour and salt, mixing until a soft dough forms.
- Shape and Bake:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Using your thumb or the back of a spoon, make an indentation in the center of each cookie.
- Fill each indentation with approximately 1 teaspoon of raspberry jam.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Remove from the oven and allow the cookies to cool completely on a wire rack.
- Prepare the White Chocolate Drizzle:
- In a microwave-safe bowl, melt the white chocolate chips with the vegetable oil in 30-second intervals, stirring between each, until smooth and fully melted.
- Drizzle and Serve:
- Once the cookies have cooled, drizzle the melted white chocolate over the top of each cookie using a spoon or a piping bag.
- Allow the white chocolate to set before serving.
Notes
- For a more pronounced raspberry flavor, consider adding a teaspoon of raspberry extract to the dough.
- Ensure the raspberry jam is seedless to maintain a smooth texture in the cookies.
- These cookies can be stored in an airtight container at room temperature for up to one week.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg