When you think of timeless desserts, shortbread always comes to mind. Add a touch of tangy raspberry and a delicate white chocolate drizzle, and you’ve got something truly special. This Raspberry Shortbread with White Chocolate Drizzle recipe is an elegant twist on a classic, bringing buttery richness, fruity brightness, and a whisper of sweetness—all in one beautiful bite.
Whether you’re baking for a cozy winter tea party or creating a fresh treat for summer brunch, these shortbread cookies are wonderfully versatile. This is the kind of recipe that’s simple enough to bake on a quiet afternoon but impressive enough to share at weddings, showers, and holiday gatherings.
Why You’ll Love Raspberry Shortbread with White Chocolate Drizzle
- Perfect Texture: Crisp at the edges, tender in the center—classic shortbread perfection.
- Bright Raspberry Flavor: The pop of raspberry adds a fresh, fruity twist.
- Beautiful for Gifting: These cookies look bakery-worthy with minimal effort.
- All-Season Treat: Ideal for both chilly days and sunny celebrations.
Ingredients (Makes 7 Servings)
For the Shortbread Dough
- 1 cup (2 sticks) unsalted butter, softened
- ⅔ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- ¼ teaspoon salt
For the Raspberry Filling
- ⅓ cup raspberry jam or preserves (preferably seedless)
For the White Chocolate Drizzle
- ½ cup white chocolate chips or chopped white chocolate
- ½ teaspoon coconut oil or shortening (optional, for smoother drizzle)
Optional Garnishes
- Freeze-dried raspberries, crushed
- Lemon zest
- Edible flowers or gold leaf for presentation
Prep, Bake, and Cool Time
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Bake Time: 14–16 minutes
- Total Time: Approx. 1 hour
Tools You’ll Need
- Mixing bowl
- Electric mixer (optional but helpful)
- Rubber spatula
- Baking sheet
- Parchment paper
- Small spoon or piping bag
- Wire cooling rack
- Microwave-safe bowl (for melting chocolate)
Step-by-Step Instructions
Step 1: Make the Shortbread Dough
- In a mixing bowl, cream the softened butter and sugar together until light and fluffy.
- Add in the vanilla extract and mix well.
- Gradually add the flour and salt, mixing until the dough comes together. It may seem crumbly at first, but will form a soft dough.
- Divide dough into two discs, wrap in plastic wrap, and chill for at least 30 minutes.
Chilling helps firm up the dough, making it easier to shape and bake without spreading.
Step 2: Shape and Fill the Cookies
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Remove dough from the fridge and roll into 1-inch balls. Flatten slightly with your fingers or the bottom of a glass.
- Use your thumb or a teaspoon to gently press an indent in the center of each cookie.
- Fill each indent with about ½ teaspoon of raspberry jam.
Step 3: Bake the Shortbread
Bake in preheated oven for 14–16 minutes, or until the edges are lightly golden. Don’t overbake—they should still look pale on top.
Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Step 4: Add the White Chocolate Drizzle
- In a microwave-safe bowl, melt the white chocolate in 15-second bursts, stirring between each until smooth.
- If needed, stir in the coconut oil to thin the chocolate for easier drizzling.
- Drizzle over cooled cookies using a fork, spoon, or piping bag.
Allow the chocolate to set before serving or storing.
Tips for Perfect Raspberry Shortbread with White Chocolate Drizzle
- Use Room Temperature Butter: Cold butter will make the dough harder to work with; too soft can make it greasy.
- Avoid Overbaking: Shortbread should remain light in color for the best texture.
- Use Quality Jam: A high-quality raspberry preserve brings the best flavor—bonus points for homemade!
- Let the Drizzle Set: Chill the cookies briefly after drizzling if you need the chocolate to firm up faster.
Make-Ahead & Storage
- Store: Keep cookies in an airtight container at room temperature for up to 5 days.
- Freeze: Freeze baked cookies (without drizzle) in a sealed container for up to 2 months.
- Make-Ahead Dough: You can make and refrigerate the dough up to 3 days in advance.
Serving Ideas
- Tea Time Elegance: Serve on a platter with floral teacups for a stunning presentation.
- Holiday Cookie Platters: These cookies look gorgeous with sugar cookies, biscotti, and gingerbread.
- Summer Garden Parties: Pair with a chilled glass of raspberry lemonade or Prosecco.
- Afternoon Coffee: A buttery treat alongside your favorite latte or cappuccino.
Variations & Twists
Almond Raspberry Shortbread
Add ½ teaspoon almond extract to the dough and top with sliced almonds.
Chocolate-Dipped
Instead of drizzling, dip half the cookie in melted white or dark chocolate.
Lemon Raspberry Shortbread
Add 1 tablespoon lemon zest to the dough and a touch to the drizzle for a citrusy twist.
Heart-Shaped Version
Perfect for Valentine’s Day—use a heart-shaped cutter and fill with raspberry jam.
Nutrition (Per Serving, Approx.)
- Calories: 260
- Fat: 14g
- Carbohydrates: 30g
- Sugar: 12g
- Protein: 2g
Values may vary depending on chocolate quantity and jam type.
Frequently Asked Questions
Can I use other jam flavors?
Absolutely! Strawberry, apricot, or even blueberry jam works beautifully.
Why is my shortbread dough crumbly?
That’s normal at first. Keep mixing—it will come together. You can add a teaspoon of milk if needed.
Can I skip the chill time?
It’s not recommended. Chilling keeps the cookies from spreading and helps the flavors develop.
How do I make the drizzle look professional?
Use a small piping bag or zip-top bag with the tip snipped off for clean lines.