There’s a certain kind of cookie that feels like sunshine wrapped in butter. The first time I bit into a black raspberry and lemon shortbread cookie, I was transported to my grandmother’s kitchen in late July—when the berry bushes out back were heavy with fruit, and the lemon trees near the porch gave off the brightest fragrance in the heat of the day. This recipe is born from those moments, the kind that mix childhood wonder with timeless flavors.
Black raspberry and lemon shortbread cookies are more than just a sweet treat. They’re a nod to late-summer harvests, those precious weeks when berries reach their deepest hue and citrus is at its freshest. The combination of black raspberries and lemon is bright, tart, and bold—yet softened by a melt-in-your-mouth buttery shortbread base. These cookies are a perfect fit for afternoon tea, bridal showers, gift baskets, or simply a quiet pause in your day.
The recipe has found its way into many family celebrations over the years. It’s a tradition now, a staple during spring and summer when lighter desserts take center stage. But truthfully, these cookies know no season. One bite and you’re warmed from the inside, whether it’s a breezy spring morning or a cozy winter evening.
Why You’ll Love This Recipe
- Seasonal and vibrant: Packed with juicy black raspberries and fresh lemon zest.
- Elegant yet easy: Looks bakery-worthy but uses simple pantry ingredients.
- Buttery and tender: Classic shortbread texture with a citrusy twist.
- Perfectly balanced: Just the right harmony of tart, sweet, and creamy.
- Crowd-pleaser: Great for parties, tea time, gifting, or snacking.
INGREDIENTS YOU’LL NEED:
For the Cookies:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- 1 cup fresh or frozen black raspberries
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 tablespoon milk (optional for consistency)
How to Make Black Raspberry and Lemon Shortbread Cookies
This recipe feels like an afternoon stroll through a berry orchard. It’s easy to make, incredibly satisfying, and fills your kitchen with the comforting aroma of summer.
STEP-BY-STEP INSTRUCTIONS:
1. Cream the Butter and Sugar
In a large bowl, cream together softened butter and powdered sugar until light and fluffy. This step sets the base for that signature melt-in-your-mouth shortbread texture.
2. Add Lemon Flavor
Stir in the lemon zest and juice. The fragrance alone at this stage is like opening a window on a warm spring day.
3. Mix the Dry Ingredients
In a separate bowl, whisk together the flour and salt. Slowly incorporate this into the butter mixture. Mix until a soft dough forms—be gentle and don’t overwork it.
4. Fold in the Black Raspberries
Carefully fold in the black raspberries. If you’re using frozen ones, keep them frozen until the last moment so they don’t bleed too much into the dough.
5. Chill the Dough
Wrap the dough in plastic wrap and refrigerate for 1 hour. Chilling makes the dough easier to handle and keeps the cookies from spreading.
6. Shape the Cookies
Preheat the oven to 350°F (175°C). Roll the dough into tablespoon-sized balls and place on a parchment-lined baking sheet. Gently flatten with your fingers or the bottom of a glass.
7. Bake
Bake for 12–15 minutes, or until the edges are just golden. Let them rest on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
8. Glaze
While the cookies cool, whisk together powdered sugar and lemon juice to create a smooth glaze. Add a splash of milk if you’d like a thinner drizzle. Drizzle or spread the glaze over each cookie and allow it to set.
HELPFUL TIPS:
- Don’t skip the chill time: Cold dough helps preserve the cookie shape and prevents over-spreading.
- Handle berries gently: This keeps them from turning your dough purple.
- Storage tip: Store cookies in an airtight container at room temperature for 3–5 days, or freeze for longer.
DETAILS:
- Prep Time: 20 minutes (+ 1 hour chill)
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
NOTES:
- For a more intense lemon flavor, add 1 extra teaspoon of zest.
- You can substitute black raspberries with blackberries or red raspberries.
NUTRITIONAL INFORMATION (per cookie):
- Calories: 120
- Fat: 7g
- Carbohydrates: 14g
- Sugars: 6g
- Protein: 1g
FREQUENTLY ASKED QUESTIONS:
What are raspberry cookies?
Raspberry cookies are soft, buttery treats typically made with fresh or freeze-dried raspberries for a sweet-tart burst of flavor. Their pillowy texture and fruity zing make them a favorite for spring and summer baking. They’re often combined with lemon or white chocolate and are easy to make in under 30 minutes.
What are raspberry shortbread cookies?
Raspberry shortbread cookies are crisp, buttery biscuits enriched with freeze-dried raspberries for a tangy twist. Their tender texture pairs perfectly with a ruby chocolate drizzle or a simple glaze. These cookies are a vibrant and elegant option for afternoon tea or holiday platters.
How do you make lemon shortbread cookies?
To make lemon shortbread cookies, blend sugar with lemon zest to release citrus oils, then mix with flour and butter until crumbly. Press the dough into a pan or roll and cut, then bake until golden. The result is a buttery, melt-in-your-mouth cookie with bright lemon flavor.
Are raspberry lemon cookies good?
Yes, raspberry lemon cookies are a delightful blend of sweet and tart, with soft, chewy centers and buttery richness. The bright lemon zest enhances the fresh raspberry taste, making them a refreshing and irresistible treat for any occasion. They’re especially popular during spring and summer.
STORAGE INSTRUCTIONS:
Store in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in layers separated by parchment paper. Thaw before serving.
Related Recipes:
If you liked this recipe, you’ll definitely enjoy these other fruity, buttery delights:
- Apricot Thumbprint Cookies
- Mango Coconut Lime Scones
- A Slice of Summer: The Story Behind the Vegan Baked Raspberry Cheesecake
- The Comfort of Cardamom Plum Sorbet: A Summer Memory in Every Bite
CONCLUSION:
These black raspberry and lemon shortbread cookies are more than just a dessert—they’re a celebration of flavor, season, and memory. Whether you’re baking for a loved one or savoring them with a hot cup of tea on your own, this recipe delivers comfort and joy in every bite. Happy baking, and may your kitchen always smell this sweet.
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Black Raspberry and Lemon Shortbread Cookies
Description
There’s a certain kind of cookie that feels like sunshine wrapped in butter. The first time I bit into a black raspberry and lemon shortbread cookie, I was transported to my grandmother’s kitchen in late July—when the berry bushes out back were heavy with fruit, and the lemon trees near the porch gave off the brightest fragrance in the heat of the day. This recipe is born from those moments, the kind that mix childhood wonder with timeless flavors.
Black raspberry and lemon shortbread cookies are more than just a sweet treat. They’re a nod to late-summer harvests, those precious weeks when berries reach their deepest hue and citrus is at its freshest. The combination of black raspberries and lemon is bright, tart, and bold—yet softened by a melt-in-your-mouth buttery shortbread base. These cookies are a perfect fit for afternoon tea, bridal showers, gift baskets, or simply a quiet pause in your day.
The recipe has found its way into many family celebrations over the years. It’s a tradition now, a staple during spring and summer when lighter desserts take center stage. But truthfully, these cookies know no season. One bite and you’re warmed from the inside, whether it’s a breezy spring morning or a cozy winter evening.
Ingredients
- For the Cookies:
-
1 cup unsalted butter, softened
-
1/2 cup powdered sugar
-
2 cups all-purpose flour
-
1/4 teaspoon salt
-
1 tablespoon lemon zest
-
1 tablespoon fresh lemon juice
-
1 cup fresh or frozen black raspberries
- For the Lemon Glaze:
-
1 cup powdered sugar
-
2 tablespoons lemon juice
-
1 tablespoon milk (optional for consistency)
Instructions
1. Cream the Butter and Sugar
In a large bowl, cream together softened butter and powdered sugar until light and fluffy. This step sets the base for that signature melt-in-your-mouth shortbread texture.
2. Add Lemon Flavor
Stir in the lemon zest and juice. The fragrance alone at this stage is like opening a window on a warm spring day.
3. Mix the Dry Ingredients
In a separate bowl, whisk together the flour and salt. Slowly incorporate this into the butter mixture. Mix until a soft dough forms—be gentle and don’t overwork it.
4. Fold in the Black Raspberries
Carefully fold in the black raspberries. If you’re using frozen ones, keep them frozen until the last moment so they don’t bleed too much into the dough.
5. Chill the Dough
Wrap the dough in plastic wrap and refrigerate for 1 hour. Chilling makes the dough easier to handle and keeps the cookies from spreading.
6. Shape the Cookies
Preheat the oven to 350°F (175°C). Roll the dough into tablespoon-sized balls and place on a parchment-lined baking sheet. Gently flatten with your fingers or the bottom of a glass.
7. Bake
Bake for 12–15 minutes, or until the edges are just golden. Let them rest on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
8. Glaze
While the cookies cool, whisk together powdered sugar and lemon juice to create a smooth glaze. Add a splash of milk if you’d like a thinner drizzle. Drizzle or spread the glaze over each cookie and allow it to set.
Notes
-
For a more intense lemon flavor, add 1 extra teaspoon of zest.
-
You can substitute black raspberries with blackberries or red raspberries.
