Raspberry Shortbread Cookies

Raspberry Shortbread Cookies

  • 1 1/2 Teaspoons fresh lemon juice
  • Decorative sprinkles, optional
  • 170 gram Driscoll's raspberries
  • 1 Tsp. vanilla extract
  • 113 gram unsalted butter, at room temperature
  • 560 gram confectioners' sugar
  • 325 gram all-purpose flour
  • 225 grams unsalted butter, at room temperature
  • 115 gram granulated sugar
  • 3 Tablespoons lemon zest
  • 2 Teaspoons fresh lemon juice
  • 1/2 Tsp. vanilla extract

15 minutes plus chilling | 18 cookies | holiday and events | kid friendly

Raspberry Shortbread Cookies

Two crisp, buttery lemon shortbread cookies filled with fresh raspberry buttercream make for a delightfully delicious treat! Pink, delicate and perfect to surprise your beloved ones.


LINE two rimmed baking sheets with parchment paper.
PLACE 225 gram butter into the bowl of an electric mixer.
BEAT until creamy, about 3 minutes.
ADD 115 gram granulated sugar and continue to BEAT for about 3 minutes until very light and fluffy and SCRAPE DOWN sides of bowl as needed.
ADD 1/2 teaspoon vanilla extract, 3 tablespoons lemon zest, and 2 teaspoons lemon juice.
BEAT to combine ingredients.
ADD 325 gram flour and beat just until blended. Do not over mix.
ROLL OUT dough to 3 mm thickness on a lightly floured surface.
CUT OUT about 36 cookies using a 7 cm heart shaped cookie cutter.
PLACE cookies onto baking sheets and LEAVE about 2.5 cm between cookies.
CHILL in refrigerator about 1 hour.
PREHEAT oven to 165°C.
BAKE 15 to 20 minutes or until bottoms are just turning golden and tops of are still pale. 
ALLOW cookies to cool completely on pans set on wire racks.
Filling and Assembly
PLACE raspberries into a food processor and PUREE until smooth.
PRESS puree through a strainer into a bowl and DISCARD seeds.
SET ASIDE puree.
PLACE 113 gram butter into the bowl of an electric mixer.
BEAT on medium speed until creamy, about 2 minutes.
ADD 560 gram confectioners' sugar gradually while BEATING until light and fluffy, about 3 minutes and SCRAPE DOWN sides of bowl as needed.
ADD 1 teaspoon vanilla extract, 1 ½ teaspoons lemon juice, and 100 gram raspberry puree.
BEAT on high speed until silky smooth and evenly colored.
FLIP OVER half of cookies so rough side is facing up.
SPREAD frosting over flipped cookies.
SPREAD a small amount of remaining puree over frosted halves if desired.
PRESS remaining cookie halves onto frosted cookie bottoms.
POUR decorative sprinkles into small bowl if using.
PRESS cookie edges into sprinkles so they stick to sides of cookies.
SERVE immediately or store at room temperature until using.

Leafs Raspberry

Berries are more our thing, but cookies taste good too ;) On our website we make use of cookies (non-edible ones) to ensure a customer experience most relevant to your interest. Please check out cookie policy. If you accept, you understand the policy terms and agree to them.