Can I make easy black raspberry and lemon shortbread cookies without a mixer?

Absolutely. You can use a wooden spoon or spatula to cream the butter and sugar by hand. Just be sure your butter is soft enough to mix smoothly. The dough doesn’t require intense mixing, making it perfect for a low-effort bake.

Are black raspberry and lemon shortbread cookies healthy?

These cookies are a treat, so while they’re not exactly health food, using freeze-dried fruit adds natural flavor and color without extra sugar. You can make small tweaks like reducing sugar slightly or using whole wheat pastry flour, but the buttery base is what gives shortbread its classic texture.

Can I use frozen black raspberries in this shortbread cookie recipe?

It’s best to avoid frozen berries here. They release moisture into the dough and can make the cookies soggy. Stick to freeze-dried black raspberries for the best flavor and texture. If using frozen berries, consider turning them into a jam filling instead.

Black Raspberry and Lemon Shortbread Cookies – A Buttery, Zesty Treat You’ll Crave

Name: Black Raspberry and Lemon Shortbread Cookies
Prep time: 15 min
Cook time: 14 min
Total time: 30 min
Yield: 24 cookies
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1/2 cup powdered sugar; 1/2 tsp vanilla extract; Zest of 1 lemon; 2 cups all-purpose flour; 1/4 tsp salt; 1/2 cup freeze-dried black raspberries

Description

These black raspberry and lemon shortbread cookies are buttery, citrusy, and filled with bright berry flavor. A melt-in-your-mouth treat perfect for tea time, holiday gifts, or simple everyday baking.

Ingredients

Scale

1 cup unsalted butter, softened

1/2 cup powdered sugar

1/2 tsp vanilla extract

Zest of 1 lemon

2 cups all-purpose flour

1/4 tsp salt

1/2 cup freeze-dried black raspberries

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Instructions

1. Cream butter and powdered sugar until smooth.

2. Add lemon zest and vanilla, mix to combine.

3. Stir in flour and salt until dough forms.

4. Gently fold in freeze-dried black raspberries.

5. Chill dough for 30 minutes.

6. Roll and cut cookies, then place on lined baking sheet.

7. Bake at 325°F for 12–14 minutes or until edges are golden.

8. Cool on tray for 5 minutes, then transfer to wire rack.

Notes

Do not use fresh or frozen berries as they may add too much moisture.

White chocolate drizzle adds a sweet finishing touch.

You can freeze dough up to 1 month.

Prep Time: 15 mins
Cook Time: 14 mins
Category: Cookies
Method: Baking
Cuisine: American

Nutrition

Serving Size: 2 cookies
Calories: 160
Sugar: 7g
Sodium: 45mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 1g
Protein: 1g
Cholesterol: 25mg