Hey everyone, Jason Griffith here! As the festive season approaches, there’s nothing quite like the aroma of freshly baked cookies filling your home. And today, I’m bringing you a true holiday gem: Melt-In-Your-Mouth Christmas Raspberry Shortbread Cookies. These aren’t just any shortbread; they’re incredibly tender, buttery, and adorned with a vibrant pop of raspberry jam, making them both beautiful and unbelievably delicious. They’re absolutely perfect for sharing, gifting, or simply savoring with a warm cup of cocoa.
Why I Love This Recipe
What’s not to love about a cookie that delivers pure bliss with every delicate bite? I am completely obsessed with these Raspberry Shortbread Cookies because they are the epitome of simple elegance. Their signature “melt-in-your-mouth” texture comes from a generous amount of butter and careful handling, resulting in a tender crumb that practically dissolves. The bright, tart raspberry jam cuts through the richness of the shortbread beautifully, adding a festive burst of color and flavor that screams Christmas. They’re straightforward to make, hold their shape well, and look absolutely stunning on any holiday cookie platter. Plus, they make your kitchen smell divine!
The Enduring Charm of Shortbread
Shortbread, a classic biscuit or cookie, originated in Scotland and has been a beloved treat for centuries. Its name comes from the high proportion of “shortening” (fat, typically butter) used in its preparation, which inhibits gluten development, resulting in a crumbly, tender texture rather than a chewy or crisp one. Traditionally made with just three ingredients—flour, butter, and sugar—shortbread is celebrated for its rich, buttery flavor and delicate melt-in-your-mouth quality.
In modern baking, shortbread often serves as a versatile base for various additions. The incorporation of vibrant raspberry jam not only adds a festive visual appeal perfect for Christmas but also introduces a delightful sweet-tart contrast that elevates the buttery richness of the shortbread. These cookies are a nod to that timeless tradition, offering a simple yet incredibly satisfying treat that’s perfect for holiday gatherings and sharing.
Ingredients
Here’s what you’ll need to create these beautiful Melt-In-Your-Mouth Christmas Raspberry Shortbread Cookies:
- 1 cup (2 sticks) unsalted butter, very cold and cut into small cubes
- 1/2 cup powdered sugar, sifted, plus more for dusting
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup raspberry jam or raspberry preserves
Swaps and Notes
- Butter: The key to true melt-in-your-mouth shortbread is very cold unsalted butter. Do not substitute with margarine or softened butter, as this will change the texture significantly.
- Powdered Sugar: Sifting the powdered sugar ensures a smooth dough and prevents lumps. Granulated sugar can be used, but powdered sugar contributes to the melt-in-your-mouth texture.
- Vanilla Extract: Good quality vanilla enhances the buttery flavor. Almond extract (1/4 teaspoon) can be added for a complementary flavor profile.
- Flour: All-purpose flour works perfectly here.
- Salt: A small amount of salt balances the sweetness and enhances the overall flavor.
- Raspberry Jam: Use a good quality raspberry jam or preserves. Seedless is often preferred for a smoother eating experience, but regular jam works too. You can also use other fruit jams like strawberry, apricot, or even lemon curd for different variations.
- Optional Flavors: A pinch of lemon zest in the dough would also complement the raspberry beautifully.
Steps for the Recipe
Let’s bake up these holiday beauties!
- Prepare Oven & Pan: Preheat your oven to 325°F (160°C). Line a large baking sheet with parchment paper.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour and salt.
- Cream Butter & Sugar: In a large mixing bowl, beat the very cold, cubed unsalted butter with an electric mixer on medium speed for about 1 minute until it starts to break down slightly.
- Add Powdered Sugar & Vanilla: Gradually add the sifted powdered sugar to the butter, beating until just combined. Stir in the vanilla extract. The mixture will be crumbly.
- Add Flour Mixture: Add the flour mixture to the butter mixture, beating on low speed until the dough just comes together and forms a cohesive ball. Do not overmix – overmixing develops gluten and can make shortbread tough.
- Chill Dough (Crucial!): Divide the dough in half. Gently shape each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days). Chilling makes the dough easier to work with and helps prevent spreading.
- Roll & Cut Dough: On a lightly floured surface, roll out one disc of chilled dough to about 1/4-inch thickness. Using a 2-inch round cookie cutter, cut out shapes. Use a smaller (about 1/2-inch to 3/4-inch) round cutter to cut out the centers of half of the cookies (these will be your “tops”).
- Assemble Cookies: Carefully transfer the full-circle cookies (bottoms) and the cut-out cookies (tops) to your prepared baking sheet, spacing them about 1 inch apart. Gently re-roll any scraps and cut out more cookies.
- Bake: Bake for 12-15 minutes, or until the edges are very lightly golden and the cookies are set. They should still be pale in the center.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.
- Fill & Dust: Once completely cooled, spread about 1/2 to 1 teaspoon of raspberry jam onto the flat side of each full-circle cookie (the bottoms). Gently place a shortbread cookie with the cut-out center (the tops) on top of the jam, lining them up. Lightly dust the assembled cookies with extra sifted powdered sugar for a festive touch.
Tips for Success
- Cold Butter is Non-Negotiable: This is the absolute most important tip for tender, melt-in-your-mouth shortbread. Don’t use soft or melted butter.
- Don’t Overmix: Mix only until the dough comes together. Overmixing develops gluten, making the shortbread tough.
- Chill the Dough: Chilling solidifies the butter, which helps the cookies hold their shape and prevents them from spreading too much during baking.
- Bake Low and Slow: Shortbread is typically baked at a lower temperature to ensure even cooking and prevent excessive browning, keeping it pale and tender.
- Cool Completely: Always allow shortbread to cool fully before handling and assembling, as it can be fragile when warm.
- Jam Consistency: If your jam is very thick, you can warm it gently in the microwave for a few seconds to make it easier to spread.
Serving Suggestions and Pairings
Melt-In-Your-Mouth Christmas Raspberry Shortbread Cookies are a delightful treat on their own, but they also pair beautifully with:
- Hot Beverages: A warm cup of tea, coffee, hot chocolate, or mulled cider is the perfect accompaniment.
- Holiday Dessert Platters: A beautiful and festive addition to any cookie platter, alongside other holiday favorites like The Easter Cookies Everyone Will Be Talking About (and Asking the Recipe For) (easily adaptable for Christmas with different sprinkles/colors!).
- Ice Cream: Crumble over vanilla ice cream for a textural delight.
- Gifts: Package them in festive tins or bags for a thoughtful homemade holiday gift.
Storage and Leftover Tips
Melt-In-Your-Mouth Christmas Raspberry Shortbread Cookies store well, allowing you to bake them ahead for the holidays!
- Room Temperature: Store filled shortbread cookies in an airtight container at room temperature for up to 5-7 days. If stacking, place parchment paper between layers to prevent sticking.
- Freezing (Unfilled): You can freeze the baked, unfiilled shortbread cookies. Once completely cooled, store them in an airtight, freezer-safe container or bag for up to 2-3 months. Thaw at room temperature, then fill with jam and dust with powdered sugar before serving.
- Freezing Dough: The unbaked dough can also be frozen, wrapped tightly, for up to 1 month. Thaw in the refrigerator, then roll, cut, and bake as directed.
More Recipes You Will Love
If you enjoyed creating these delightful holiday cookies, you might also like these other sweet treats and baked goods:
- For a truly indulgent chocolatey treat, you have to try These Chocolate Chip Cookie Dough Brownie Bombs Are My Favorite Sweet Obsession.
- If you’re a fan of classic peanut butter and chocolate, my recipe for The Best Peanut Butter Brownies I’ve Ever Made (and I’ve Made a Lot) is a definite winner.
- For a simple yet satisfying bite-sized cookie, check out These Chocolate Chip Cookie Bites Are My Favorite Little Treat to Bake Anytime.
- And for an incredibly easy three-ingredient cookie, don’t miss These Easy Coconut Macaroons Are My Favorite 3-Ingredient Treat.
Final Thoughts
These Melt-In-Your-Mouth Christmas Raspberry Shortbread Cookies are more than just a holiday treat; they’re a celebration of simple, buttery goodness, infused with festive cheer. Their tender crumb and bright raspberry pop make them truly irresistible and a delightful addition to your holiday baking traditions.
I hope you give this amazing recipe a try and enjoy every delicate, flavorful bite! Let me know in the comments below if these become your new favorite Christmas cookie, or what other holiday treats you’re baking this season. I always love hearing from you! Happy baking!
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