There are a few holiday treats that hit you right in the chest the moment you taste them, and these raspberry shortbread cookies are one of them. They have that melt-in-your-mouth softness, are just sweet enough but never too much, with a little burst of raspberry in the middle that feels like the season showing off. Every time I make them, I’m reminded of the years when the kitchen smelled like butter and sugar from morning to night, and there was always someone asking, “Are those ready yet?” long before they were cool enough to touch.
These cookies aren’t fancy or complicated. They’re the kind that look like they came straight from an old family tin, the type of recipe you’d discover scribbled on a card tucked inside a drawer. And honestly, that’s part of the charm. The dough comes together quickly, the raspberry jam makes the center glow, and the white chocolate drizzle sets them off in a way that feels effortless but still festive. There’s something really comforting about a treat that doesn’t rely on tricks—just real ingredients doing what they do best.
I’ve made these enough times now that the process feels like muscle memory, and each batch comes out with its own personality. Sometimes the wells sink a bit deeper, sometimes the jam bubbles over a touch, sometimes the drizzle runs thick and sometimes it’s barely a whisper. But that inconsistency is what makes homemade cookies so special. No two look exactly alike, and that’s precisely how it should be.
If you’re planning to make a treat to share, these are a safe bet. They travel well, they stay soft for days, and they look like something you’d proudly bring to a gathering even if you had no time to fuss with anything else. And if you want a batch that’s just for you, you won’t hear any judgment from me. A quiet night with a cup of tea and a plate of these cookies is a pretty lovely way to end a day.
The Secret Tip That Changes Everything
A lot of people stop at the raspberry jam and call it a day. But if you want something that really stands out—something people talk about after they leave—here’s the trick:
👉 Warm the raspberry jam before adding it to the wells.
Just 10–15 seconds in the microwave is enough. When it’s slightly warm, it melts into the cookie as it bakes instead of sitting thick and stiff. The center becomes glossy, richer, smoother, and it blends with the soft shortbread in a way that feels almost like a tiny tart. It’s a small detail that makes a big difference.
And here’s a second optional upgrade for anyone who loves a peppermint-meets-white-chocolate moment:
👉 Add one drop of peppermint extract to your melted white chocolate.
Not two. Not three.
Just one drop.
Any more and it takes over everything. One drop keeps it balanced and makes the drizzle taste like winter.
Why These Cookies Always Come Out Right
There are days when baking can feel like a gamble, but this recipe is forgiving. The dough doesn’t require chilling, the measurements aren’t delicate, and the cookies don’t rely on rising or spreading in a particular way. You mix, you shape, you fill, you bake. That’s it.
Here’s why they’re so reliable:
• Shortbread is naturally sturdy.
Even if you slightly over-mix, they stay tender.
• Jam keeps the center moist.
As the cookies cool, the jam helps the texture stay soft for days.
• White chocolate adds structure.
Once it sets, it locks in moisture and gives you that pretty finish.
• Simple ingredients = fewer surprises.
Butter, sugar, flour… everything behaves the same way every time.
These are the kind of cookies you can make in the middle of holiday chaos, when the oven is busy, the sink is full, and you don’t have time for recipes that require delicate timing or a degree in pastry science.
The Story These Cookies Carry
We all have one recipe that reminds us of someone. For me, it’s this one. A neighbor we had when I was growing up made a version of these every December. She’d walk over with a tin, always wrapped with the same red ribbon, and she’d stand at the doorway just long enough to say, “They’re still warm, don’t drop them.” My siblings and I never waited for permission — someone always lifted the lid before she was even back down the walkway.
Years later, when I started baking them myself, I realized why hers tasted so good. It wasn’t anything complicated. It was just care — the kind you can’t fake. When you cream butter long enough to make it fluffy, when you press the wells with your thumb so each one feels different, when you drizzle chocolate without worrying about perfect lines… the cookies end up carrying a little bit of you in them.
That’s what homemade baking does. It leaves fingerprints in the best way.
And these cookies? They’re the kind that make people stop mid-conversation and say, “Who made these?”
Ingredients
- Butter, softened (1 cup)
- Granulated sugar (1 cup)
- Vanilla (2 tsp)
- All-purpose flour (2½ cups)
- Seedless raspberry jam (1 jar)
- White chocolate chips, peppermint optional (5–6 oz)
How to Make Raspberry Shortbread Cookies
- Cream the butter, sugar, and vanilla in a bowl until the mixture looks pale and fluffy. This step helps the cookies stay soft.
- Add the flour and mix on low just until a soft dough forms. The dough should hold together without sticking to your hands.
- Roll the dough into small balls, about 1 inch each. Place them on a lined baking sheet and press a small well into the center using your thumb or the back of a spoon.
- Warm the raspberry jam for about 10–15 seconds so it loosens slightly, then spoon a little into each well.
- Bake at 350°F for 12 minutes, just until the bottoms look lightly golden. Avoid overbaking; they firm up as they cool.
- Let the cookies cool completely on a rack. This keeps the jam and centers from smearing.
- Melt the white chocolate in short microwave bursts or over a double boiler. Stir until smooth.
- Drizzle the melted white chocolate over the cooled cookies and let it set at room temperature before storing or gifting.
Troubleshooting & Tips
Here are a few things I’ve learned after many batches:
• If your dough feels crumbly, add a teaspoon of milk.
• If the wells puff up while baking, press them lightly right out of the oven.
• If your jam seems too thick, warm it a bit more.
• If your drizzle looks too thin, let the chocolate cool for 2 minutes before pouring.
• If your cookies brown too quickly, your oven runs hot—drop it to 335°F next time.
Serving & Storage
These cookies taste even better the next day. They store well in a container at room temperature for up to 5 days, and you can refrigerate them if you want them to stay extra firm.
They also freeze beautifully. Just freeze in a single layer, then transfer to a container with parchment in between.
Raspberry Shortbread Cookies Recipe
24
Cookie15
minutes12
minutes300
kcal27
minutesThese Raspberry Shortbread Cookies are soft, buttery, and filled with sweet raspberry jam, then finished with a white chocolate drizzle. A beautiful and easy treat for Christmas, holidays, or anytime you want something sweet
Ingredients
- Cookie Dough
1 cup butter, softened
1 cup granulated sugar
2 tsp vanilla extract
2½ cups all-purpose flour
- Filling
1 jar seedless raspberry jam (slightly warmed)
- Drizzle
5–6 oz white chocolate chips
tiny drop of peppermint extract
Directions
- Cream the butter, sugar, and vanilla until light and fluffy.
- Mix in the flour until a soft dough forms.
- Roll dough into balls and place on a lined baking sheet.
- Press a small well into each cookie and fill with warmed raspberry jam.
- Bake at 350°F for 12 minutes.
- Allow cookies to cool completely.
- Melt the white chocolate and drizzle over cooled cookies.
- Let the drizzle set before storing or serving.
Notes
- You can chill the dough for 15 minutes before shaping if it’s too soft.
