When the light shifts just right through the kitchen window, and you find yourself craving something sweet but not too complicated, these shortbread cookies with raspberry filling step in like an old friend. They’re the kind of treat that invites you to pause, maybe pull out a favorite book or simply sit by the window and watch the world go by. And the smell? That buttery scent mingled with the faintest hint of raspberry is a quiet promise of comfort.
I remember the first time I made these. I was halfway through rolling out the dough when the phone rang, and I got distracted trying to finish rolling while talking. The dough ended up a little thicker in some spots and thinner in others, but honestly, it just made the cookies feel homemade in the best way. When I finally spread the raspberry jam and pressed the cookies together, the filling was a little uneven, oozing out just slightly here and there. It felt less like a perfect pastry and more like a shared moment.
Why you’ll love it:
- The balance of buttery shortbread and tangy raspberry is surprisingly simple yet deeply satisfying.
- These cookies aren’t fussy — they embrace slight imperfections, which makes each one unique.
- They store well at room temperature, so you can enjoy a few now and save some for later.
- It’s simple — and that’s kind of the point. Sometimes you just want a treat without the fuss.
If you’re worried about the dough sticking or breaking, don’t sweat it. A little extra flour on your surface and gentle handling go a long way.
PrintShortbread Cookies with Raspberry Filling
Delicious buttery shortbread cookies sandwiched with a sweet and tangy raspberry filling. Perfect for tea time or as a delightful treat any time of day.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 24 cookies
Ingredients
2 cups (250 grams) all-purpose flour
1/2 cup (60 grams) powdered sugar
1 cup (226 grams) unsalted butter, softened
1/4 teaspoon salt
3/4 cup (240 grams) raspberry jam
Instructions
Preheat the oven to 325°F (163°C). Line two baking sheets with parchment paper.
In a large bowl, cream the softened unsalted butter and powdered sugar together until light and fluffy using an electric mixer on medium speed.
Add the salt and gradually mix in the all-purpose flour until the dough just comes together. Do not overmix.
Turn the dough onto a lightly floured surface and gently knead it a few times to form a smooth ball.
Roll out the dough to about 1/4 inch (6 mm) thickness.
Using a 2-inch (5 cm) round cookie cutter, cut out circles and place them on the prepared baking sheets about 1 inch apart.
Bake the cookies in the preheated oven for 20 to 25 minutes or until the edges are lightly golden.
Remove the cookies from the oven and allow them to cool completely on the baking sheets.
Once cooled, spread about 1 teaspoon of raspberry jam onto the flat side of half of the cookies.
Top each jam-covered cookie with another cookie, flat side down, to create a sandwich.
Press gently to spread the filling evenly and serve.
Kitchen Notes: I usually use a regular baking sheet lined with parchment, nothing fancy needed. These cookies pair beautifully with a cup of black tea or a mild coffee. If you want to switch things up, try swapping the raspberry jam for apricot or even lemon curd — I haven’t tested all of these, but they might add a nice twist. For a festive touch, dust the cookies lightly with powdered sugar before sandwiching. Also, if your kitchen is warm, refrigerate the dough for a bit before rolling to make it easier to work with.
FAQ: Will the cookies stay crisp with the filling inside? Yes, though the jam softens the cookie edges slightly over time, it’s part of their charm. Can I use frozen jam? Thawed works fine, just drain any excess liquid to avoid soggy cookies. How long do these keep? Up to five days at room temperature in an airtight container, longer if refrigerated. Can I freeze the assembled cookies? I’d recommend freezing the dough instead for best results.
Ready to bake? Scroll down, save the recipe, and treat yourself to a little moment of buttery, jammy bliss.