If you’re looking for a delightfully simple yet showstopping treat, Shortbread Cookies with Raspberry Preserves are truly unbeatable. These cookies strike a dreamy balance: buttery, crumbly shortbread meets the bright, tangy sweetness of raspberry preserves in every bite. Whether you’re hoping to impress at a gathering or simply craving a sweet homemade pick-me-up, these little sandwich cookies deliver all the comfort and joy of classic baking, with a gorgeous jewel-toned twist.

Shortbread Cookies with Raspberry Preserves Recipe - Recipe Image

Ingredients You’ll Need

Just a handful of classic ingredients stand between you and a batch of Shortbread Cookies with Raspberry Preserves. Each component plays a vital role, from the rich, creamy butter to the vibrant preserves that make every bite sing.

All-purpose flour: Provides a sturdy yet tender base for the cookies, giving them that hallmark shortbread crumb.
Granulated sugar: Sweetens the cookies just enough and helps create their subtle snap.
Unsalted butter (room temperature): The star of the show, lending richness and that melt-in-your-mouth texture; soft butter ensures it creams smoothly.
Pure vanilla extract: Adds a gentle, aromatic warmth and balances the overall flavor.
Salt: A teeny bit goes a long way to accentuate the sweetness and lift all the flavors.
Raspberry preserves: Offers a gorgeous color and a lovely tart-sweet filling that perfectly complements the buttery cookie.
Powdered sugar (for dusting): Adds a beautiful, snowy finish and a hint of additional sweetness.

How to Make Shortbread Cookies with Raspberry Preserves

Step 1: Cream the Butter and Sugar

Start by combining your room-temperature butter and granulated sugar in a mixer with the paddle attachment. Whipping them together until smooth transforms gritty sugar and soft butter into a creamy, almost fluffy base. Don’t forget to blend in the vanilla extract at the end for a subtle richness that sets the tone for the entire cookie.

Step 2: Mix Dry Ingredients

In a separate bowl, whisk together the flour and salt. This simple step helps evenly disperse the salt. Gradually adding the dry mix into your creamed butter-sugar mixture on low speed ensures the dough comes together without overworking, preserving that signature shortbread tenderness.

Step 3: Chill the Dough

Once your dough forms, shape it into a disk, wrap tightly in plastic, and pop it into the fridge for 30 minutes. Chilling firms up the butter and makes the dough much easier to roll and cut, helping your cookies hold their shape and bake up crisp rather than spread.

Step 4: Preheat the Oven

Preheat your oven to 350°F so it’s nice and hot once your cookies are ready. An even, accurate oven temperature is crucial for shortbread to bake evenly and develop those gorgeous golden edges.

Step 5: Roll and Cut the Dough

Work with one-quarter of the dough at a time, keeping the rest chilled. Roll it out on a floured surface to about 1/8 inch thick. Use your favorite cookie cutters for shapes, and remember: for that classic sandwich look, punch a small hole in half the cookies for the preserves to peek through. A straw works perfectly!

Step 6: Bake

Arrange the cut cookies on an ungreased baking sheet, giving them a little space to breathe. Bake for 10 to 12 minutes, watching for those telltale golden brown edges. Let them cool completely on a rack—this step is key for easy filling assembly.

Step 7: Assemble the Cookies

Once cooled, spread a thin layer of raspberry preserves on the flat side of half the cookies. Gently sandwich with the remaining cookies (the ones with holes will show off that eye-catching ruby center). Finish with a light dusting of powdered sugar—the final touch! Store them in an airtight container in the fridge so they stay fresh and fabulous.

How to Serve Shortbread Cookies with Raspberry Preserves

Garnishes

A classic dusting of powdered sugar is elegant and effortless, but you can also sprinkle a touch of finely grated lemon or orange zest on top to add citrusy fragrance. For a festive twist, add a few edible flowers or fresh raspberries nearby; they make your Shortbread Cookies with Raspberry Preserves absolutely irresistible on the plate.

Side Dishes

These cookies pair beautifully with a wide range of beverages. Try them alongside a piping hot cup of Earl Grey, coffee, or even a glass of cold milk for pure nostalgia. For something more refined, offer them with a dessert wine or a pretty pink lemonade at a brunch spread.

Creative Ways to Present

For gifting, layer the cookies between parchment in a clear box tied with ribbon—it’s a sweet, personal touch for holidays or thank-yous. At a party, stack them in a tiered stand so everyone can admire those jeweled raspberry centers. Shortbread Cookies with Raspberry Preserves also make a stunning addition to cookie platters alongside other bite-sized treats.

Make Ahead and Storage

Storing Leftovers

Keep any uneaten Shortbread Cookies with Raspberry Preserves in an airtight container in the refrigerator for up to 3 days. The shortbread stays crisp, and the raspberry filling remains fresh and vibrant. Stack them with sheets of parchment paper to prevent sticking.

Freezing

For longer storage, you can freeze assembled cookies or unbaked dough. Wrap finished cookies tightly and store for up to one month. If freezing dough, shape it into a disk and double-wrap to prevent freezer burn—just thaw in the refrigerator overnight when ready to bake.

Reheating

If you prefer your cookies just a little warm, pop them in a 250°F oven for 3-5 minutes. This perks up the shortbread and brings out the flavors of the preserves. Be sure not to overheat, as this can cause the filling to ooze out.

FAQs

Can I use different fruit preserves instead of raspberry?

Absolutely! While raspberry gives the iconic flavor and color, strawberry, apricot, or even blackberry preserves work beautifully in these cookies for a fun twist.

How can I keep the shortbread from spreading too much?

Chilling the dough before rolling and again before baking helps maintain crisp edges. Make sure your butter is just room temperature and avoid overmixing the dough for the best results.

Are these Shortbread Cookies with Raspberry Preserves gluten-free?

By default, this recipe uses all-purpose flour and isn’t gluten-free. However, you can easily substitute a good cup-for-cup gluten-free flour blend to make them suitable for gluten-sensitive friends or family.

How do I get the preserves to stay put and not seep out?

Spread only a thin layer of preserves, leaving a little border around the edge of the cookie. Press the top cookie gently so they adhere without squeezing out the filling.

Can I make the dough in advance?

Definitely! The dough can be made up to 2 days ahead and kept in the fridge, or even longer in the freezer. Chilled dough also makes rolling and cutting much easier.

Final Thoughts

There’s just something magical about homemade Shortbread Cookies with Raspberry Preserves—the way the buttery cookies melt on your tongue, the surprise pop of fruity jam at the center, and the shower of snowy sugar on top. I hope you treat yourself and those you love to a batch soon. Happy baking!

Shortbread Cookies with Raspberry Preserves Recipe

Print Recipe

★★★★★

5.3 from 6 reviews

Delicate and buttery shortbread cookies filled with sweet raspberry preserves, these treats are perfect for any occasion.

Author: Rita
Prep Time: 45 minutes
Cook Time: 10-12 minutes
Total Time: 1 hour
Yield: Makes about 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Shortbread Cookies:

3 ½ cups all-purpose flour
1 cup granulated sugar
¾ pound unsalted butter (3 sticks), at room temperature
1 teaspoon pure vanilla extract
¼ teaspoon salt

Additional:

¾ cup raspberry preserves
Powdered sugar, for dusting

Instructions

Cream the Butter and Sugar: In the bowl of an electric mixer with the paddle attachment, cream together the butter and sugar on medium speed until smooth. Add the vanilla extract and mix to combine.
Mix Dry Ingredients: In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter-sugar mixture, mixing on low speed until the dough begins to come together. The sides of the bowl should be clean when done.
Chill the Dough: Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for about 30 minutes.
Preheat the Oven: Preheat your oven to 350°F.
Roll and Cut the Dough: Remove the dough from the fridge and roll out one-quarter of it at a time on a floured surface to about 1/8 inch thickness. Use cookie cutters to stamp out shapes, and a straw to make a hole in the center of half of the cookies. Use a spatula or food scraper to transfer them to a baking sheet.
Bake: Place the cookies on an ungreased baking sheet and bake for 10–12 minutes, or until the edges turn golden brown.
Assemble the Cookies: Once the cookies have cooled to room temperature, spread a thin layer of raspberry preserves on the flat side of half the cookies. Top with the remaining cookies and dust with powdered sugar. Store in an airtight container in the fridge for up to 3 days.