These Black Raspberry and Lemon Shortbread Cookies are a delightful treat! They’re buttery and crumbly, with a sweet burst of black raspberry and a refreshing hint of lemon.
Not to mention, they make the house smell amazing while baking! I love grabbing a few with my tea—perfect for sharing or keeping all to myself! 😋
Key Ingredients & Substitutions
Butter: Use unsalted butter as it gives you control over the saltiness. If you need a dairy-free option, stick with a plant-based margarine. It won’t affect the cookie texture too much!
Granulated Sugar: This is important for sweetness and texture. If you’re watching sugar intake, feel free to try coconut sugar or a sugar substitute that measures like sugar. Just check the conversion rates!
Lemon Zest: Freshly grated zest adds a wonderful aroma and flavor. If you’re out of fresh lemons, use a tiny splash of lemon extract instead, but remember it’s more potent, so start small!
Black Raspberries: Fresh black raspberries are best, but if they’re unavailable, frozen berries or blackberries work. Thaw and drain the frozen ones, and be gentle folding them in to avoid turning the dough purple.
What’s the Best Way to Cream Butter and Sugar?
Creaming butter and sugar is a key technique that helps give cookies their light texture. Here’s how to do it right:
- Start with room temperature butter; it should feel soft but not greasy. This helps achieve that fluffy texture.
- Use an electric mixer on medium speed for about 2-3 minutes until light and fluffy. You want to add air for a nice texture.
- Scrape down the sides of your bowl halfway through to ensure everything is blended.
Perfectly creamed butter and sugar means more tender cookies, so don’t rush this step!
How to Make Black Raspberry And Lemon Shortbread Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar (plus extra for rolling)
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon freshly grated lemon zest (about 1 lemon)
- 3/4 cup fresh black raspberries (or blackberries), gently chopped or roughly mashed
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 12-15 minutes to bake, plus at least 1 hour for chilling the dough. Altogether, you’re looking at around 1 hour and 30 minutes. But the waiting is worth it, as you’ll have delicious cookies ready to enjoy!
Step-by-Step Instructions:
1. Cream the Butter and Sugar:
In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until it becomes light and fluffy, which should take about 2-3 minutes. Make sure to scrape down the sides of the bowl to fully incorporate everything.
2. Add Flavoring:
Next, mix in the vanilla extract and lemon zest, ensuring it’s evenly combined with the butter and sugar mixture.
3. Combine Flour and Salt:
In a separate bowl, whisk together the all-purpose flour and salt. Gradually mix this dry mixture into the butter mixture, stirring just until combined. Be careful not to overmix!
4. Fold in Black Raspberries:
Gently fold in the chopped black raspberries, being cautious not to break them apart too much—this keeps some beautiful color and texture in your cookies.
5. Shape the Dough:
Divide the dough into two equal portions and shape each portion into a log, roughly 2 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 1 hour until firm. This step is crucial for getting clean slices!
6. Prepare for Baking:
Once your dough has chilled, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
7. Slice the Cookies:
Roll the chilled logs lightly in extra granulated sugar to coat the outside. Then, slice each log into 1/4-inch thick rounds and place them on the prepared baking sheet, leaving about 1 inch of space between each slice.
8. Bake:
Bake the cookies for 12-15 minutes or until the edges turn just golden. Keep in mind that the cookies should remain light in color overall.
9. Cool Down:
Once done, remove the baking sheet from the oven and let the cookies cool on the sheet for about 5 minutes. After that, carefully transfer them to a wire rack to cool completely.
10. Store and Enjoy:
Once cooled, store the cookies in an airtight container at room temperature for up to one week. Enjoy the delightful combination of tart black raspberry and lemon in each crumbly, buttery bite!
Can I Use Frozen Berries Instead of Fresh?
Yes, you can use frozen black raspberries or blackberries! Just make sure to thaw them completely and drain any excess liquid before folding them into the dough to avoid excess moisture.
How Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough and shape it into logs up to 3 days in advance. Keep the wrapped logs in the refrigerator until you’re ready to slice and bake. Just remember to let them sit at room temperature for a few minutes if they are too hard to slice.
What If My Dough Seems Too Sticky?
If your dough feels too sticky to shape, you can add a little more flour, about a tablespoon at a time, mixing gently until it’s manageable. Just be careful not to add too much, as this can affect the texture of the cookies.
How Do I Prevent Cookies From Spreading Too Much While Baking?
Chilling the dough is key! Make sure the dough logs are well-chilled before slicing and baking. This helps maintain their shape in the oven. Also, avoid pressing down on the cookies before baking, as that can cause them to spread more.
