There’s a special kind of comfort in a cookie that feels like a warm hug—this shortbread cookie with raspberry jam does just that. The moment you bite into its delicate, buttery crumb, the tangy sweetness of raspberry jam bursts through, creating a little surprise that lingers long after the first bite. I remember a chilly afternoon when I tried these for the first time. I was halfway through a book, the soft light fading outside, and my mind wandering to other things. The cookie crumbled slightly in my fingers — not perfectly, but just enough to remind me that life’s little imperfections can be delicious. As the jam stuck lightly to my lips, I thought, maybe this is exactly the kind of treat that turns an ordinary day around.

Why You’ll Love It:

Buttery and tender, these cookies offer a satisfying melt-in-your-mouth texture that feels both indulgent and familiar.
The raspberry jam adds a bright, tangy contrast that cuts through the richness — but not so much that it overwhelms the cookie’s subtle flavor.
They’re straightforward to make, which means you don’t need to be a baking pro to enjoy a homemade sweet treat.
It’s simple — and that’s kind of the point. These cookies aren’t flashy, but they bring a comforting sweetness that’s hard to resist.

If you’re a bit nervous about rolling out dough or cutting perfect shapes, don’t sweat it. The charm is in the homemade feel, and a few uneven edges just add to their character.

Shortbread Cookies with Raspberry Jam

Print Recipe

Delightful buttery shortbread cookies filled with sweet and tangy raspberry jam. Perfect for tea time or as a sweet treat any time of day.

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 24 cookies

Ingredients

Scale

1 cup unsalted butter, softened
1/2 cup granulated sugar
2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup raspberry jam

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Instructions

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large bowl, cream the softened unsalted butter and granulated sugar together until light and fluffy, about 3-4 minutes.
In a separate bowl, whisk together the all-purpose flour and salt.
Gradually add the flour mixture to the butter mixture, mixing until just combined and a dough forms.
Divide the dough in half. Roll out one half on a lightly floured surface to about 1/4 inch thickness.
Using a round cookie cutter (about 2 inches in diameter), cut out half of the cookies. Place them on the prepared baking sheets.
Roll out the second half of the dough and cut out the same number of cookies.
On half of the cookies, use a smaller round cutter or a small cookie cutter to cut out a center hole to create a window for the jam.
Place the cookies with the holes on the baking sheets.
Bake the cookies for 12-15 minutes or until the edges are lightly golden. Remove from oven and let cool completely on wire racks.
Once cooled, spread about 1/2 teaspoon of raspberry jam on the whole cookies.
Top each jam-spread cookie with a cookie that has the cut-out hole, gently pressing to sandwich them together.
Dust the assembled cookies with powdered sugar if desired before serving.

Kitchen Notes: You don’t need any fancy gadgets here; a rolling pin and a couple of cookie cutters (or even a glass) will do just fine. These cookies pair beautifully with a cup of afternoon tea or a mild coffee, but honestly, they’re good anytime you want a moment to yourself. If you want to mix things up a bit, you could try swapping the raspberry jam for apricot or strawberry, although I haven’t tested all of these thoroughly. Another little twist might be adding a pinch of lemon zest to the dough for a subtle citrus hint. Just keep in mind that these cookies are best enjoyed fresh—though they keep nicely for a few days if stored properly.

FAQ

Can I make these cookies ahead of time? Yes! They hold up well for up to five days at room temperature in an airtight container.

Is it okay to use store-bought jam? Absolutely. I usually grab whichever raspberry jam I have on hand. Homemade is lovely but not necessary.

Can I freeze these cookies? You can freeze them, but it’s best to do so before assembling with jam to keep the texture intact. Thaw at room temperature before serving.

So next time you find yourself craving something sweet but uncomplicated, give these shortbread cookies with raspberry jam a try. They’re a quiet little joy, ready to brighten a lazy afternoon or an unexpected visit.