Black Raspberry and Lemon Shortbread Cookies Recipe

If you’re looking for a cookie that practically sings with bright berry flavor and irresistible buttery texture, these Black Raspberry and Lemon Shortbread Cookies will absolutely win your heart. Each bite marries tangy black raspberries with vibrant lemon, all wrapped in a melt-in-your-mouth shortbread that’s as beautiful as it is delicious. Whether you’re baking for a special occasion or simply treating yourself, these cookies promise to turn any ordinary moment into a celebration of sweet-tart magic.

Ingredients You’ll Need

Ingredients You’ll Need

You won’t believe how such simple ingredients create such an enchanting treat! Every component here brings its own little sparkle, whether it’s the jammy hit of berries, that zing of fresh lemon, or the lushness of real butter—all playing important roles in the texture, color, and flavor of your cookies.

• Unbleached Flour (2 1/2 cups): The foundation for perfectly crumbly and tender shortbread.
• Powdered Sugar (1 cup): For sweetness with a melt-in-your-mouth texture—nothing gritty here!
• Melted Butter or Vegan Butter (1 cup): Gives the cookies their dreamy, tender bite and a rich flavor.
• Mashed Black Raspberries (1/3 cup): Packs in beautiful color and real fruit tang; fresh or frozen berries both work.
• Fresh Squeezed Lemon Juice (2 tbsp): Brightens the entire batch with a hit of citrus sparkle.
• Pinch of Salt: Just enough to balance and enhance all the sweet and tangy notes.

How to Make Black Raspberry and Lemon Shortbread Cookies

Step 1: Prep Your Baking Sheet

Line a baking sheet with parchment paper and set it aside. This simple step is key not just for easy cleanup, but for ensuring your Black Raspberry and Lemon Shortbread Cookies lift off the pan perfectly without sticking or crumbling.

Step 2: Preheat the Oven

Set your oven to 375 degrees F. Giving your oven plenty of time to come up to temperature means your cookies will bake evenly right from the start, delivering that delicate shortbread crumb.

Step 3: Sift the Flour

In a large bowl, sift your flour. Sifting may seem old-fashioned, but it gives these cookies their classic light and tender texture by ensuring the flour is airy and clump-free—totally worth the extra minute!

Step 4: Combine Wet Ingredients

In another mixing bowl, pour in your melted butter (or plant-based alternative if you prefer), then add the powdered sugar. Stir them together until smooth and creamy, then add the lemon juice, mashed black raspberries, and a pinch of salt. Mix well to combine; watch the colors swirl together—so satisfying!

Step 5: Form the Dough

Gradually add your sifted flour into the wet mixture, blending as you go. The dough will look and feel buttery; don’t overmix, just go until everything is incorporated. This is the secret to those crumbly, shortbread edges we all crave!

Step 6: Shape and Flatten the Cookies

Scoop out blobs of dough, rolling each into a ball just smaller than a golf ball. Place them on your prepared baking sheet, then use your fingertips to gently press them down to about 1/4 inch thick. For a classic touch, optionally score the tops with a fork.

Step 7: Bake

Bake your Black Raspberry and Lemon Shortbread Cookies for 8 to 10 minutes, but start checking at 8 minutes. You’re aiming for cookies that stay pale; a hint of golden brown at the edges is fine and adds character!

Step 8: Chill and Cool

Allow the cookies to cool on the baking sheet for a few minutes—they’ll be delicate at first. Then, using a flat spatula, transfer them to a wire rack to finish cooling and achieve that perfect shortbread snap.

Step 9: Enjoy!

Once cool, pour yourself something lovely—a cup of tea, perhaps—and revel in the joy of biting into these vibrant treats. They’re every bit as delicious as they look.

How to Serve Black Raspberry and Lemon Shortbread Cookies

Garnishes

For an extra flourish, dust the cookies with a little more powdered sugar right before serving, or even drizzle them with a simple lemon glaze. A few curls of fresh lemon zest or a scattering of extra black raspberries on the side will beautifully echo the flavors inside.

Side Dishes

Pair your Black Raspberry and Lemon Shortbread Cookies with a pitcher of iced lemon tea or a bowl of vanilla bean ice cream for an effortless dessert spread. They’re also perfect alongside fresh fruit or even as an indulgent treat with your morning coffee.

Creative Ways to Present

Stack the cookies in glass jars for gifting, or arrange them on a platter with edible flowers and slices of lemon for a brunch table centerpiece. For special occasions, consider sandwiching two cookies together with a bit of berry or lemon curd in the middle for an unforgettable twist!

Make Ahead and Storage

Storing Leftovers

Keep leftover Black Raspberry and Lemon Shortbread Cookies in an airtight container at room temperature for up to 4 days. Separate layers with parchment paper to prevent them from sticking or losing their delicate crumb.

Freezing

These cookies freeze beautifully! You can freeze them, fully baked and cooled, in a single layer before transferring them to a zip-top bag. When ready to eat, just let them come to room temp—or steal one straight from the freezer for a cool treat.

Reheating

To revive that freshly-baked magic, pop cookies in a 300°F oven for a few minutes until just warmed. This also crisps them up nicely if you find they’ve softened a bit in storage.

FAQs

Can I substitute other berries for black raspberries?

Absolutely! Feel free to use whatever edible berry is in season—blackberries, raspberries, or even blueberries can all step in and shine. Each adds its own unique flavor and color, so play around and find your favorite.

Is there a vegan option for these cookies?

Yes, these cookies turn out beautifully with vegan butter in place of regular butter. All the same buttery texture and flavor, but completely plant-based.

Why do my cookies sometimes spread too much?

Usually, spreading is due to the dough being too warm or using overly melted butter. Try chilling the shaped dough balls for 10 minutes before baking to help them keep their shape.

How do I know when the cookies are done?

Shortbread is ready when it’s set but still pale on top—don’t wait for a deep golden color. A slight brown tinge at the edges is totally fine.

Can I double the recipe for a crowd?

Absolutely! The recipe scales easily. Just use a larger bowl for mixing and batch out your cookies in multiple trays if needed. Perfect for parties or gifting.

Final Thoughts

Give these Black Raspberry and Lemon Shortbread Cookies a try the next time you want to bake something a bit special, but still easy and joyful. With their unique combination of fruity tang and buttery crumb, they’re destined to be a new favorite—just wait till you see the smiles!

Print