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