These slice and bake Raspberry Shortbread Cookies are easy to make and absolutely packed with sweet raspberry flavor. They're made with freeze-dried raspberries and the finished cookies are dipped into a yummy raspberry glaze.
Would you rather eat raspberries or strawberries? It seems like strawberries get so much love, while raspberries are often ignored.
It could be because they're often pricier than strawberries or it could be because they're not as plentiful. I just know that if you put a bowl of raspberries in front of me, I will eat every single one of them.
But I'll probably save a few to incorporate into my baked goods. Like these raspberry shortbread cookies.
OK, so I didn't actually use fresh raspberries for these cookies. They would have been too wet for a shortbread and they just wouldn't have worked. So, I opted for freeze-dried raspberries here.
The cookies are packed with raspberry flavor and are absolutely delicious!
❤️ Why you'll love this recipe
If you're a raspberry lover like me, you'll definitely want to make these raspberry shortbread cookies. They're absolutely packed with fruity flavor! And so pretty to boot.
Oftentimes, when you search for raspberry shortbread cookie recipes, you land on shortbread thumbprint cookies with a buttery base and raspberry preserves in the center of the cookie. But I wanted to make a true shortbread over a thumbprint.
The dough is super easy to make with freeze-dried raspberries. After rolling it into a log and chilling it, you'll brush it with egg wash, sprinkle coarse sugar on it and slice it. Then you'll bake the cookies, let them cool, and then dip in icing and more freeze-dried raspberries.
These cookies will be a hit at any spring or summer gathering, but since you're using freeze-dried fruit, they can be made all year long.
They'd even be perfect during the Christmas season thanks to the pretty red color. And, of course, they're the ideal Valentine's Day cookie of love!
The ingredients for these shortbread cookies are pretty basic ingredients and easy to obtain. Here's everything you need (be sure to check out the recipe card at the bottom of this post for ingredient amounts and full recipe instructions):
- Unsalted butter
- Granulated sugar
- Raspberry extract
- Vanilla extract
- All-purpose flour
- Freeze-dried raspberries
- Large egg
- Coarse/decorative sugar
Here's what you need for the cookie icing:
- Confectioners' sugar
- Raspberry extract
- Freeze-dried raspberries: for decorating
🍪 How to make raspberry shortbread cookies
These are slice and bake shortbread cookies and they're so easy to make!
To start, make sure your freeze-dried raspberries are crushed a bit. I say lightly crushed because you want them to be able to see them in the cookies.
I have tried making these cookies with totally crushed/powdered raspberries and they were a pretty red, but the bottoms end up burning a bit due to all the sugar.
Now, in the bowl of a stand mixer with paddle attachment or in a large bowl with a hand mixer, beat butter, sugar, and salt on medium-high speed until light and fluffy, 3-5 minutes.
Mix in raspberry and vanilla extract.
And with the mixer running on low speed, add flour and crushed freeze-dried raspberries to the bowl and beat until just combined, taking care not to over-mix. Dough may be a little bit crumbly.
Using your hands to pull the dough together, divide it in half and place each half on large pieces of plastic wrap.
Fold plastic wrap over dough to completely cover and use your hands to shape dough into a smooth log, roughly 1 ½" in diameter.
Repeat with second half of dough and then place in fridge to chill until firm, about 2 hours.
Now you're ready to preheat the oven to 350 degrees and line two rimmed baking sheets with parchment paper.
Taking one dough log out of the fridge at a time, brush the outside of each log with egg wash and roll in coarse sugar.
Slice each log into roughly ½"-thick rounds.
No cookie cutter required!
and arrange on the prepared baking sheet about 1" apart.
Put in preheated oven and bake for 10-13 minutes, until edges are just beginning to turn golden brown. Let the cookies cool slightly on pan before moving to a wire rack to cool completely before icing.
🧁 How to make raspberry glaze
This powdered sugar glaze is super easy to make! Just whisk confectioners’ sugar, raspberry extract, and milk together in a small bowl.
Once the raspberry shortbread cookies are cooled and the glaze is ready, dip the cookies in the glaze, coating about ½ of cookie.
Sprinkle on additional crushed freeze-dried raspberries. Let glaze harden before enjoying.
Of course, you can feel free to decorate the cookies however you want, but this technique is both easy and pretty.
These crisp cookies are so unique and tasty. Raspberry cookies seem to be pretty rare, so this feel quite special. And trust me, they're absolutely packed with sweet raspberry flavor! But they also have that classic shortbread taste so many love.
I love that the cookies are nice and small, so they make a great addition to a cookie party or for a fun little teatime.
⏲️ How to store
Shortbread cookies are super easy to store and this raspberry version is no exception.
Once they are completely cooled, you should store them in an airtight container at room temperature. When stored properly they should keep fresh for about 5 days.
You can also freeze the cooled cookies - I recommend putting them in a large freezer-safe bag with layers of waxed or parchment paper separating them.
🎉 Variations on recipe
I love these raspberry shortbread cookies as is, but there's also so much you can do to make them your own. Here are some fun ideas:
- Add a little lemon juice or lemon zest to the cookie or use a lemon glaze for raspberry lemonade shortbread cookies. Lime works, too!
- Dip in melted chocolate for a yummy chocolate-covered raspberry cookie.
- Add ground or fresh ginger, ground cinnamon, fresh thyme, or fresh raspberry for an extra unique and tasty treat.
- Add almond extract for some more depth of flavor.
- Decorate with sprinkles.
- Sprinkle crushed pistachios or walnuts over glaze.
No matter how you make these raspberry shortbread cookies, I have a feeling they'll be a major hit at all your warm weather parties and gatherings!
If you're craving chocolate, try these chocolate chip pecan cookies instead.
😍 More raspberry treats
If you wish raspberries were incorporated into more desserts, drinks, and baked goods, I'm with you! Here are some of my favorite raspberry desserts and treats:
- Raspberry White Chocolate Cookies
- Raspberry, Mango, and Ginger Muffins
- Raspberry Simple Syrup
- Lemon Raspberry Cupcakes
- Raspberry Coconut French Toast Casserole
- Raspberry Cream Sandwich Cookies
- Raspberry and Dark Chocolate Muffins
- Raspberry Vodka Lemonade
- Spicy Raspberry Whiskey Sour
- Raspberry White Chocolate Layer Cake (from Food Duchess)
I love that these raspberry shortbread cookies can be fancy special occasion cookies (can't you just see them being served at a high tea?), but can also simply be a fun afternoon snack with a glass of milk.
It's always the right occasion for buttery shortbread cookies, especially when there's raspberry involved! I hope this cookie recipe becomes a part of your regular rotation.
Raspberry Shortbread Cookies
- 1 cup (2 sticks) unsalted butter, room temperature
- ¾ cup granulated sugar
- ½ tsp salt
- ½ tsp raspberry extract
- ½ tsp vanilla extract
- 1 ¾ cups all-purpose flour
- 1 cup lightly crushed freeze-dried raspberries, plus more for sprinkling
- 1 egg, lightly beaten
- ¼ cup coarse/decorative sugar
- 1 ½ cups confectioners' sugar
- 1 ½ tsp raspberry extract
- 3 Tbsp milk
- In the bowl of a stand mixer with paddle attachment or in a large bowl with a hand mixer, beat butter, sugar, and salt on medium-high speed until light and fluffy, 3-5 minutes. Mix in raspberry and vanilla extract.
- With mixer running on low speed, add flour and crushed freeze-dried raspberries to mixture and beat until just combined, taking care not to over-mix. Dough may be crumbly.
- Using your hands to pull together, divide dough in half and place each half on large pieces of plastic wrap. Fold plastic wrap over dough to completely cover and use your hands to roll the dough into a smooth log, roughly 1 ½" in diameter. Repeat with second half of dough and then place in fridge to chill until firm, about 2 hours.
- Preheat oven to 350 degrees and line two rimmed baking sheets with parchment paper. Taking one dough log out of the fridge at a time, brush the outside of each log with egg wash and roll in coarse sugar.
- Slice each log into ½"-thick rounds and arrange on prepared baking sheet about 1" apart. Bake for 10-13 minutes, until edges are just beginning to turn golden. Let cool slightly on pan before moving to a cooling rack to cool completely before icing.
- Dip cooled cookies in raspberry glaze, coating about ½ of cookie. Sprinkle on additional crushed freeze-dried raspberries. Let glaze harden before enjoying.
- In a small bowl, whisk together confectioners’ sugar, raspberry extract, and milk.