These Raspberry Shortbread Cookies With Lemon Glaze are the perfect treat any time of year! With bright fruity flavors and a buttery cookie base, this easy recipe is sure to become a favorite!

Lemon Raspberry Cookies

If you’re looking for delicious cookies that won’t take a lot of work and have some bright fruit flavors, you have to try these Raspberry Shortbread Cookies with Lemon Glaze! 

A shortbread cookie with jam and an amazing lemon flavor, these are like your classic raspberry thumbprint cookies, but better. They have a great texture and a buttery base, but are made with incredibly simple ingredients that you can find at any grocery store. 

As raspberry lemonade cookies go, these are excellent for anyone who needs eggless cookies. They are also naturally vegetarian, so there are lots of people who will be able to enjoy this sweet treat. 

These buttery shortbread cookies are perfect for a baby shower, Valentine’s Day, a cookie exchange during the holiday season, and will definitely be one of your family’s favorite Christmas cookies. 

Recipe Notes:

• These can be slice-and-bake cookies or cut out with a cookie cutter. Choose your favorite method. 
• Your butter should be softened, but not melted. If it has melted too much, it will create a greasy dough that won’t hold its shape well. 
• If the dough breaks apart on the edges while rolling it, that is okay. Pinch those pieces back together or cut out what you can and reroll the remaining dough to cut more cookies. 
• If you’re using a cookie cutter larger than 2-inches, this cookie recipe will yield less than two dozen cookies. 

How To Make Raspberry Shortbread Cookies

Ingredients:

Raspberry Shortbread Cookies Ingredients
1/2 cup butter, softened
1/3 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
2 tablespoons raspberry jam
1 1/4 cups all-purpose flour

Lemon Glaze Ingredients
1 cup powdered sugar, sifted
1 tablespoon lemon juice
2 teaspoons heavy cream or milk
1 teaspoon lemon zest

Directions:

Preheat your oven to 325 degrees and line a baking sheet with parchment paper or wax paper.

In a large bowl using a hand mixer or in the bowl of a stand mixer, cream together the butter, sugar, vanilla, and salt on low speed. You’ll want to be using a paddle attachment or beaters. 

Add the sweet raspberry jam and beat until it is fully incorporated and the mixture is entirely pink.

Sift the flour with a flour sifter and then add it to the butter mixture. Add the flour in 1/4 cup increments so that you can combine it completely in between additions, being sure to scrape the sides of the bowl.

Adding too much flour at once will make it more difficult to mix evenly as the dough forms. In the end, this flour mixture will create a crumbly cookie dough.

Cookie Cutter Method:

Using your hands or a rolling pin, form the shortbread dough into a large dough ball. Roll it out on a floured surface. You want it to be pretty thin, so between a 1/4 – 1/2-inch thickness. 

Using a 2-inch cookie cutter, cut out the raspberry cookies and place them onto the prepared cookie sheet. You will need two prepared cookie sheets if you are making all of the cutout cookies at once. 

Bake in the preheated oven for 10 – 12 minutes or until the cookies are lightly golden brown on the bottoms.

Slice And Bake Method:

Using your hands, roll the raw dough into a log on a floured surface. You will want it to be about 2-inches in diameter. Pat each end flat so that you can slice an even cookie. 

Using a sharp knife, slice the shortbread cookie dough into discs that are between 1/4 – 1/2-inch thickness. 

Place them on two prepared baking sheets in a single layer to bake them all at once. Otherwise, you can use the same cookie tray to put in a second batch when the first batch is done. 

Bake in the preheated oven for 10 – 12 minutes or until the cookies are lightly golden brown on the bottoms.

Once ready, remove the crisp cookies from the oven and allow them to cool on the sheet pan or a cooling rack until they’re at room temperature.

How To Make The Lemon Glaze

While your cookies are cooling on the wire rack, sift the powdered sugar into a medium bowl. 

Whisk in the fresh lemon juice and cream or milk until it is smooth and creamy. Stir in the lemon zest.

Drizzle or spread your sweet lemon glaze over each of the cooled cookies and serve. Start glazing in the center of the cookie and spread from there. It does not have to cover the whole top of each raspberry cookie, but it can. 

If you allow the soft raspberry lemon cookies to sit for half an hour first, the powdered sugar glaze will set. If you want it to set faster, place your cookies in the refrigerator for 10 minutes. 

Store any leftovers in an airtight container on the counter for up to 2 weeks for best results. 

What Jam Or Preserves Should I Use?

Use your favorite jam or preserves in this shortbread cookie recipe. I used Bonne Maman brand raspberry preserves, but feel free to use another brand for your jam filling if preferred.

I also prefer to use a raspberry jam with seeds to add some extra crunch to the jam filled shortbread cookies. If you don’t enjoy the seeds, you can choose a seedless raspberry jam or preserves. 

Can I Use Fresh Raspberries In These Tasty Shortbread Cookies? 

Maybe. The benefit of using jam is that it typically already has sugar and lemon juice added. That said, you can make a version of your own jam if you want to try. 

Take out fresh or frozen raspberries, letting the raspberries thaw completely. In a small bowl, mash them with a wooden spoon. Add a few drops of lemon juice and a small spoonful of sugar. Mix and taste, adding as you go. 

Be sure not to add too much lemon juice, as you don’t want much moisture in the homemade jam. It is fine to have smaller bits of raspberry as well as larger raspberry pieces, as these will get beaten into the cookie mixture with the electric mixer.

Can I Save Some Of The Dough For Later?

Yes! Because these are egg-free cookies, it is very easy to save half of the cookie dough in the refrigerator for a few days.

Prepare and bake approximately a dozen cookies on the day you first make the dough and wrap the second half of the cookie dough tightly in plastic wrap for up to 5 days. 

When preparing the glaze, make half the first time you prepare the dough and half on the day you plan to make the rest of the fruity cookies. It will take a little bit of extra time, but you will have better results. 

Are You Looking For More Amazing Cookie Recipes? Here Are Some Of My Favorites:

• Easy Gingerbread Man Cookies
• Chocolate Chip Caramel Cookie Bars
• Cinnamon Roll Cookies with Cream Cheese Glaze
• Red, White & Blue M&M’s Cookie Pizza
• Cranberry Orange Shortbread Cookies

Duralex Made In France Lys Stackable 9-Piece Bowl Set,ClearWhisks for Cooking 8Double Layers Sieve Stainless Steel Hand-held Flour Sifter for Baking Strainer sifters for cooking with Handle flour sifter hand held (Small(3 Cup))Mydio Set of 6 Multi-size Round Cookie Cutter,Two-sided Biscuit Fruit Cutter(Biscuit Cutters and Fondant cake Cutters),Random color (round)Round Biscuit Cutter Set Fluted Edge with rolled top ends, 11pcs Circle Pastry Cutters for Scones, Pastries, Baking, Desserts, Muffins, Fondant -Tin Storage Box (Scalloped Edge)Cuisinart HM-90S Power Advantage Plus 9-Speed Handheld Mixer with Storage Case, White

Yield: 24 Cookies

Raspberry Shortbread Cookies With Lemon Glaze

Print

These Raspberry Shortbread Cookies With Lemon Glaze are the perfect treat any time of year! With bright fruity flavors and a buttery cookie base, this easy recipe is sure to become a favorite!

Prep Time 30 minutes

Cook Time 10 minutes

Additional Time 20 minutes

Total Time 1 hour

Ingredients

Raspberry Shortbread Cookies

• 1/2 cup butter, softened
• 1/3 cup sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 tablespoons raspberry jam
• 1 1/4 cups all-purpose flour

Lemon Glaze

• 1 cup powdered sugar, sifted
• 1 tablespoon lemon juice
• 2 teaspoons heavy cream or milk
• 1 teaspoon lemon zest

Instructions

1. Preheat your oven to 325 degrees and line a baking sheet with parchment paper.
2. In a large mixing bowl and using an electric mixer, cream together the butter, sugar, vanilla, and salt.
3. Add the raspberry jam and beat until it is fully incorporated and the mixture is entirely pink.
4. Sift the flour with a flour sifter and then add it to the sugar mixture. Add it in 1/4 cup increments so that you can combine it completely in between additions. In the end, you'll see a crumbly dough form.
5. Using your hands or a rolling pin, form the dough into a large dough ball. Roll it out on a floured surface. You want it to be pretty thin, so between a 1/4 - 1/2-inch thickness. 
6. Using a 2-inch cookie cutter, cut out the raspberry cookies and place them onto the prepared baking sheet. You will need two baking sheets if you are making them all at once. 
7. Bake for 10 - 12 minutes or until the cookies are lightly golden brown on the bottoms.
8. Once ready, remove the cookies from the oven and allow them to cool on the baking sheet or a wire rack until they're at room temperature.
9. While your cookies are cooling, sift the powdered sugar into a medium bowl. 
10. Whisk in the lemon juice and cream or milk until it is smooth and creamy. Stir in the lemon zest.
11. Drizzle or spread your lemon glaze over the cooked shortbread cookies and serve.

Notes

• You can turn this into a slice-and-bake recipe by turning the dough into a log and slicing discs of cookie off the end. They should be between 1/4 - 1/2-inch in thickness.
• If you allow the cookies to sit for half an hour, the glaze will set. If you want it to set faster, place your cookies in the refrigerator for 10 minutes. 

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Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 98Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 11mgSodium: 58mgCarbohydrates: 14gFiber: 0gSugar: 9gProtein: 1g

This calculation is intended for informational purposes only. I am not a doctor or dietitian. This calculator is a guide, but makes no guarantee of being exact or fully accurate.