When Afternoon Cravings Strike: Shortbread Cookies with Raspberry Filling

There’s something quietly irresistible about a cookie that balances richness and fruitiness just right. These shortbread cookies with raspberry filling bring that familiar comfort, like a little pause button on a busy day. The buttery dough has a soft crumb that melts in your mouth, while the raspberry jam adds a tangy surprise that wakes up your taste buds without overwhelming them.

I remember one afternoon when I tried making these for the first time. I was a bit distracted—half-listening to a podcast and juggling a toddler—and ended up rolling the dough a bit unevenly. Some cookies baked crispier than others, which honestly made the whole experience more enjoyable. The slightly uneven edges and the jam that sometimes peeked out from the sides made every bite feel homemade in the best way.

Why you’ll love it:

• Buttery shortbread feels indulgent without being overly sweet—great for pairing with tea or coffee.
• The raspberry filling brings a fresh, tangy contrast that keeps you coming back for more.
• It’s simple—and that’s kind of the point. No complicated steps or fancy ingredients.
• They hold up well, so you can bake ahead and enjoy throughout the week (if they last that long!).

If you’re new to baking cookies like this, don’t worry about perfect shapes. The charm is in the little imperfections that make each cookie unique.

Shortbread Cookies with Raspberry Filling

Print Recipe

Delicious buttery shortbread cookies sandwiched with a sweet and tangy raspberry jam filling. Perfect for tea time or festive occasions.

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

Ingredients

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1 cup unsalted butter, softened
2/3 cup granulated sugar
1/2 teaspoon pure vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
3/4 cup raspberry jam

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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 3-4 minutes.
Add the pure 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 in the preheated oven for 20-25 minutes or until the edges are lightly golden. Remove from oven and let cool completely on the baking sheets.
Once cooled, spread about 1 teaspoon of raspberry jam on the bottom side of half the cookies.
Top each jam-covered cookie with another cookie to form a sandwich. Press gently to spread the filling evenly.
Serve immediately or store in an airtight container.

Kitchen Notes: You don’t need any special equipment beyond a baking sheet and something to roll out the dough. Serving these alongside a light tea or a glass of milk makes for an easy but satisfying snack. I sometimes swap raspberry jam for apricot or cherry, depending on what’s in the fridge, and that works well too—though raspberry feels like the classic sweet-tart match. If you want to get a bit adventurous, a sprinkle of finely chopped nuts on the jam before sandwiching adds a nice texture, but I haven’t tried that enough to be sure it’s a hit every time.

FAQ: How long do these cookies keep their texture? They stay fresh for about five days at room temperature, but I usually prefer them within two days for the best crumbly softness. Can I freeze them? Yes, freezing works well, and they thaw quickly at room temperature. Is the jam sticky? The amount of jam is just enough to be flavorful without making the cookies soggy or messy.

Give these a try next time you want a simple sweet treat with a little twist. Once you take that first bite, you might find it’s the kind of cookie you want to keep on hand for all those afternoons when you need a tiny moment of indulgence.