There’s something about the quiet afternoon light filtering through the kitchen window that makes these shortbread cookies feel like a little celebration. I remember the last time I made them, the buttery aroma filled the air, and even though I was halfway distracted by a phone call, I couldn’t resist sneaking a cookie before they were completely cooled. The jam oozed just a bit on the edges, making each bite a perfect balance between crumbly and sweet-tart. It’s the kind of treat that doesn’t demand your full attention but rewards you generously if you give it a moment.
It’s not fancy, but that’s part of the charm. The dough is simple, buttery, and tender, while the raspberry jam adds a pop of tanginess that brightens every bite. I usually pair them with a cup of black tea or just enjoy them on their own when I need a little pick-me-up that feels like a hug in cookie form.
- Buttery texture meets tart raspberry jam in a nostalgic bite.
- Simple ingredients that come together with minimal fuss.
- Perfect for a relaxed afternoon or sharing with friends, though these cookies don’t last long once you start.
- It’s simple — and that’s kind of the point. No elaborate steps, just delicious results.
- Pairs well with a warm cup of tea or coffee, making snack time feel special.
If you’re new to making shortbread, don’t worry about perfect slices — some uneven edges add character. The jam filling can be adjusted to taste, so feel free to spread a little more or less depending on how sweet or tangy you want each bite.
PrintShortbread Cookies with Raspberry Jam Filling
Delightful buttery shortbread cookies sandwiched with sweet and tangy raspberry jam. Perfect for tea time or a sweet snack.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 24 cookies
Ingredients
1 cup unsalted butter, softened
1/2 cup granulated sugar
2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup raspberry jam
Instructions
Preheat the oven to 325°F (163°C). Line two baking sheets with parchment paper.
In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3 minutes.
Add the vanilla extract and mix until combined.
In a separate bowl, whisk together the all-purpose flour and salt.
Gradually add the flour mixture to the butter mixture, mixing on low speed until the dough comes together and is smooth.
Roll the dough into a log about 2 inches in diameter. Wrap in plastic wrap and refrigerate for 30 minutes to firm up.
Remove the dough from the refrigerator and slice into 1/4-inch thick rounds. Place the rounds on the prepared baking sheets about 1 inch apart.
Bake for 20 to 25 minutes, or until the edges are lightly golden. Remove from oven and let cool completely on a wire rack.
Once cooled, spread about 1 teaspoon of raspberry jam on the bottom side of half of the cookies.
Top each jam-spread cookie with a plain cookie to form a sandwich. Press gently to adhere.
Serve immediately or store in an airtight container.
These cookies bake wonderfully on a standard baking sheet—no special equipment needed. I’ve found that letting the dough chill first helps keep their shape, but if you’re pressed for time, a quick chill will still work. When it comes to serving, they’re delightful with afternoon tea or as a little addition to a brunch spread. Sometimes, I’ve experimented by swapping raspberry jam for other fruit preserves, though raspberry remains my favorite for the perfect balance.
As an extra twist, adding a pinch of lemon zest to the dough can brighten the flavor, though I haven’t tried it enough to say it’s a must. Also, if you like a bit of texture, sprinkling a tiny bit of coarse sugar on top before baking adds a nice crunch, but it’s totally optional.
FAQ
Can I use store-bought jam? Absolutely. Just pick one with a good balance of sweetness and tartness to complement the buttery cookies.
How long do these cookies stay fresh? They’re best eaten within a few days at room temperature, but you can refrigerate or freeze them if needed.
Can I make the dough ahead? Yes, the dough can be chilled overnight, which actually enhances the flavor and makes slicing easier.
What if my cookies spread too much? Make sure the dough is well chilled before baking, and avoid over-creaming the butter and sugar.
These shortbread cookies with raspberry jam filling are a small pleasure that’s easy to make and even easier to enjoy. Give them a try next time you want a homemade treat that feels just right.