Raspberry Shortbread Cookies 🍇 | White Chocolate Drizzle Perfection

Name: Raspberry Shortbread Cookies 🍇 | White Chocolate Drizzle Perfection
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 24 cookies
Ingredients: 1 cup unsalted butter, softened; 3/4 cup powdered sugar; 2 cups all-purpose flour; 1/2 cup cornstarch; 1/2 cup fresh raspberries; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 1/2 cup white chocolate chips; 1 teaspoon coconut oil

Highlighted under: Baking & Desserts

Indulge in the delightful combination of buttery shortbread, tart raspberries, and a silky white chocolate drizzle with these Raspberry Shortbread Cookies.

Created by

Imogen Price

Last updated on 2025-12-18T13:19:21.350Z

These Raspberry Shortbread Cookies are a perfect treat for any occasion. The sweet and tangy raspberries beautifully contrast with the rich, buttery shortbread, while the white chocolate drizzle adds a touch of elegance.

        Why You'll Love This Recipe
        Rich buttery flavor with a burst of raspberry sweetness
A beautiful presentation with the white chocolate drizzle
Perfect for gifting or enjoying with tea

      

The Perfect Treat for Any Occasion

Raspberry Shortbread Cookies are not only a delightful indulgence but also an excellent choice for various occasions. Whether you're hosting a tea party, celebrating a birthday, or just craving a sweet treat, these cookies are sure to impress. Their rich buttery flavor, combined with the tartness of fresh raspberries, creates a balance that is both satisfying and refreshing.

These cookies also make for an elegant gift. Package them beautifully in a decorative box or tin, and you have a thoughtful and homemade present that friends and family will cherish. Their visually appealing white chocolate drizzle adds a touch of sophistication, making them perfect for any celebration.

Baking Tips for Success

To achieve the best results with your Raspberry Shortbread Cookies, it's essential to use high-quality ingredients. Fresh raspberries are key to providing that burst of flavor and natural sweetness. Additionally, using unsalted butter allows you to control the salt content in the recipe, ensuring a balanced taste.

When mixing your dough, be careful not to overwork it. Overmixing can lead to tough cookies rather than the tender, melt-in-your-mouth texture you desire. Gently folding in the raspberries helps maintain their shape and keeps the cookies light and airy.

Storing Your Cookies

Once baked, these cookies can be stored in an airtight container at room temperature for up to a week. If you want to prolong their freshness, consider refrigerating them. However, make sure to bring them to room temperature before serving to enjoy their full flavor and texture.

For longer storage, you can freeze the cookies. Place them in a single layer on a baking sheet, freeze until solid, then transfer them to a freezer-safe bag. They can be frozen for up to three months. When you're ready to enjoy them, simply thaw at room temperature and drizzle with white chocolate before serving.

Ingredients

Gather your ingredients before you start baking!

For the Cookies

1 cup unsalted butter, softened
3/4 cup powdered sugar
2 cups all-purpose flour
1/2 cup cornstarch
1/2 cup fresh raspberries
1 teaspoon vanilla extract
1/4 teaspoon salt

For the Drizzle

1/2 cup white chocolate chips
1 teaspoon coconut oil

Once you have everything ready, you can start making your cookies!

Instructions

Follow these simple steps to create your delicious cookies.

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Prepare the Dough

In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. Mix in the vanilla extract.

Combine Dry Ingredients

In a separate bowl, whisk together the flour, cornstarch, and salt. Gradually add this to the butter mixture and mix until just combined.

Fold in Raspberries

Gently fold in the fresh raspberries, being careful not to crush them.

Shape and Bake

Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 18-20 minutes, or until the edges are lightly golden.

Cool and Drizzle

Allow the cookies to cool completely on a wire rack. Meanwhile, melt the white chocolate chips with coconut oil in a microwave-safe bowl, stirring until smooth. Drizzle over the cooled cookies.

Let the drizzle set before serving your cookies!

Pro Tips

For an extra pop of flavor, consider adding a sprinkle of sea salt on top of the white chocolate drizzle.

Embracing Seasonal Flavors

One of the most delightful aspects of baking is the opportunity to embrace seasonal flavors. Raspberry Shortbread Cookies shine particularly in the summer months when fresh raspberries are at their peak. This recipe can easily adapt to other fruits as well, such as strawberries or blueberries, allowing you to experiment and find your favorite combination.

Incorporating seasonal fruits not only enhances the flavor but also adds a vibrant color to your cookies. This versatility makes the recipe fun and allows for creativity in the kitchen, encouraging bakers to try new things while sticking to the core shortbread technique.

Pairing Suggestions

These Raspberry Shortbread Cookies pair wonderfully with a variety of beverages. Enjoy them with a hot cup of tea or coffee to balance the sweetness and tartness. For a more decadent experience, try serving them alongside a scoop of vanilla ice cream, allowing the rich flavors to complement each other beautifully.

If you’re looking to elevate your dessert experience, consider pairing these cookies with a fruity dessert wine or a light sparkling beverage. The combination of flavors will enhance your tasting experience, making any gathering a memorable occasion.

Questions About Recipes

→ Can I use frozen raspberries?

Yes, you can use frozen raspberries, but be sure to thaw and drain them well before adding to the dough.

→ How should I store the cookies?

Store the cookies in an airtight container at room temperature for up to one week.

→ Can I substitute the white chocolate?

Absolutely! You can use dark chocolate or milk chocolate if you prefer.

→ What can I use instead of cornstarch?

You can substitute cornstarch with an equal amount of all-purpose flour, though the texture may be slightly different.