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Black Raspberry and Lemon Shortbread Cookies

Delightful cookies combining crispy, buttery texture with tangy lemon and sweet black raspberries, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 cup Unsalted butter, softened Gives cookies their rich, creamy flavor.
  • 1 cup Granulated sugar Adds sweetness; brown sugar can be used for a deeper flavor.
  • 1 tablespoon Lemon zest Key for vibrant citrus flavor.
  • 2 tablespoons Lemon juice Freshly squeezed is best.
  • 2 cups All-purpose flour Base of the cookies; use gluten-free mix for gluten-free version.
  • 1/2 teaspoon Salt Enhances all the flavors.
  • 1 cup Black raspberries Fresh or frozen work well; can swap with other berries.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
  3. Add in the lemon zest and lemon juice, mixing until well combined.
  4. Gradually add the flour and salt, mixing just until the dough comes together. Don’t overmix!
  5. Gently fold in the black raspberries, being careful not to crush them too much.
Baking
  1. Scoop tablespoon-sized portions of the dough and place them on the prepared baking sheet, giving them space to spread.
  2. Bake for 12-15 minutes or until the edges are lightly golden.
  3. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

For thicker cookies, chill the dough for about 30 minutes before baking. Experiment with flavor by adding vanilla or almond extract. Keep an eye on them while baking to prevent over-baking.