Raspberry Shortbread Cookies 🍇 | White Chocolate Drizzle Perfection

Name: Raspberry Shortbread Cookies 🍇 | White Chocolate Drizzle Perfection
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 24 cookies
Ingredients: 1 cup unsalted butter, softened; 1/2 cup powdered sugar; 2 cups all-purpose flour; 1/4 cup cornstarch; 1/2 teaspoon salt; 1 cup fresh raspberries; 1/2 cup white chocolate chips; 1 teaspoon vegetable oil

Highlighted under: Everyday Baking Favorites

Indulge in the delightful combination of buttery shortbread cookies and tangy raspberries, topped with a luscious white chocolate drizzle. Perfect for any occasion!

Created by

Chloe Baker

Last updated on 2025-12-19T16:30:56.836Z

These raspberry shortbread cookies are a delightful treat that combines the richness of buttery shortbread with the tartness of fresh raspberries. The addition of a white chocolate drizzle elevates them to a whole new level of deliciousness.

Why You'll Love These Cookies
A deliciously sweet and tangy flavor combination
Buttery texture that melts in your mouth
Beautiful presentation with white chocolate drizzle

The Perfect Treat for Any Occasion

Raspberry shortbread cookies are not just a delicious dessert; they are a versatile treat that fits perfectly into any occasion. Whether you're hosting a tea party, celebrating a birthday, or simply enjoying a cozy afternoon at home, these cookies are sure to impress. Their delightful blend of sweetness and tartness makes them a crowd-pleaser, and they can be served alongside a cup of tea or coffee for a complete experience.

These cookies also make a wonderful gift! Package them in a decorative box or jar, and they transform into a thoughtful present for friends and family. The vibrant raspberry color and elegant white chocolate drizzle add a touch of sophistication that shows you care. No one can resist the charm of homemade cookies, especially when they look as good as they taste!

Baking Tips for Success

To achieve the best results with your raspberry shortbread cookies, it's essential to use high-quality ingredients. Opt for unsalted butter to control the saltiness and ensure your cookies have that rich, buttery flavor. Additionally, using fresh raspberries will enhance the taste and texture of the cookies, providing that delightful burst of flavor in every bite.

Another key tip is to avoid overmixing the dough after adding the flour. Overmixing can lead to tough cookies, while gently folding in the raspberries maintains the tender, crumbly texture that shortbread is known for. Remember, the goal is to create a delicate cookie that melts in your mouth!

Storing Your Cookies

Once your raspberry shortbread cookies are baked and drizzled with white chocolate, you'll want to store them properly to maintain their freshness. Place the cookies in an airtight container at room temperature, where they can last for up to a week. If you live in a humid climate, it's best to keep them in the refrigerator to prevent them from becoming soggy.

For longer storage, consider freezing the cookies. Arrange them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe container or bag. They can be frozen for up to three months! When you're ready to enjoy, simply let them thaw at room temperature or warm them slightly in the oven for a freshly-baked taste.

Ingredients

For the Cookies

1 cup unsalted butter, softened
1/2 cup powdered sugar
2 cups all-purpose flour
1/4 cup cornstarch
1/2 teaspoon salt
1 cup fresh raspberries

For the White Chocolate Drizzle

1/2 cup white chocolate chips
1 teaspoon vegetable oil

Instructions

Prepare the Dough

Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. Gradually add in the flour, cornstarch, and salt, mixing until a dough forms. Gently fold in the raspberries.

Shape and Bake

Using a tablespoon, scoop the dough and roll it into balls. Place them on a parchment-lined baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with a fork. Bake in the preheated oven for 18-20 minutes, or until the edges are lightly golden.

Prepare the Drizzle

While the cookies are cooling, melt the white chocolate chips with the vegetable oil in a microwave-safe bowl. Heat in 30-second intervals, stirring in between until smooth.

Drizzle and Serve

Once the cookies are completely cooled, drizzle the melted white chocolate over the top using a fork or a piping bag. Allow the chocolate to set before serving.

Pro Tips

For a fun twist, add some lemon zest to the dough for an extra burst of flavor.

Nutritional Information

Each raspberry shortbread cookie is a delightful treat that balances flavor and nutrition. While they are indulgent, they can be enjoyed in moderation as part of a balanced diet. The inclusion of fresh raspberries adds dietary fiber, vitamins, and antioxidants, making each bite not only tasty but also a bit healthier.

Keep in mind that portion control is key. While it's tempting to indulge in these cookies, a single cookie can satisfy your sweet tooth without overdoing it. Pair them with a glass of milk or a cup of herbal tea for a nutritious snack that feels like a treat!

Variations and Customizations

Feel free to get creative with this raspberry shortbread cookie recipe! You can swap out the raspberries for other fruits like blueberries, strawberries, or even chopped nuts for added texture and flavor. Each variation will bring a unique twist to the classic cookie, allowing you to customize them to your taste preferences.

For a more decadent experience, consider adding a sprinkle of sea salt on top of the white chocolate drizzle. This contrast of flavors will enhance the sweetness of the chocolate and the tartness of the raspberries, creating a gourmet experience in every bite.

Questions About Recipes

→ Can I use frozen raspberries?

Yes, you can use frozen raspberries, but drain any excess moisture before adding them to the dough.

→ How should I store these cookies?

Store the cookies in an airtight container at room temperature for up to a week.

→ Can I substitute the white chocolate?

Absolutely! Feel free to use dark chocolate or milk chocolate if you prefer.

→ Can I make these cookies in advance?

Yes, the dough can be made ahead of time and stored in the refrigerator for up to 3 days before baking.