Indulge in a delightful combination of buttery shortbread and tart raspberry jam with these Raspberry Shortbread Sandwich Cookies .
These melt-in-your-mouth cookies are perfect for afternoon tea parties, bake sales, or simply satisfying your sweet tooth.
A Timeless Classic with a Fruity Twist
These Raspberry Shortbread Sandwich Cookies elevate the classic shortbread cookie by adding a layer of sweet and tart raspberry jam. The crumbly, melt-in-your-mouth shortbread pairs perfectly with the vibrant raspberry filling, creating a delightful flavor contrast.
Simple Ingredients, Delightful Results
The beauty of this recipe lies in its use of everyday ingredients. You don’t need any hard-to-find items to create these delicious cookies.
For the Vanilla Shortbread:
- 280g all-purpose flour
- 8g cornstarch
- ½ tsp salt
- 227g butter (unsalted or vegan butter)
- 150g granulated sugar
- 2 tsp vanilla extract
For the Filling:
- 70g raspberry jam or raspberry preserves (store-bought works well)
Optional:
- Powdered sugar for dusting
Step-by-Step to Delicious Sandwich Cookies
- Create the Creamy Shortbread Base: In a mixing bowl, cream together the butter and granulated sugar using a paddle attachment or an electric whisk on low speed for 2-3 minutes. Scrape down the sides occasionally to ensure everything is well incorporated. Then, add the vanilla extract and mix well.
- Dry Ingredients and Chilling: Next, add the all-purpose flour, cornstarch, and salt to the butter mixture. Mix on low speed for 1-2 minutes until a soft dough forms. Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour.
- Prepare to Bake: While the dough chills, preheat your oven to 330°F (165°C) and line a baking sheet with parchment paper. Lightly flour a clean surface, your rolling pin, and a piece of parchment paper.
- Roll and Cut the Dough: Roll out the chilled dough to a ¼-inch thickness. Use a fork to dock the dough (poke small holes) to prevent air bubbles while baking. Use a 2-inch round cookie cutter to cut out circles from the dough.
- Shaping the Cookies (Optional): If desired, use a ½-inch wider round flower-shaped cookie cutter or a piping tip to cut out centers from half of the cookies, creating a cutout design for the sandwich. Gather any dough scraps to re-roll and cut out more cookies. Alternatively, you can freeze the dough scraps for later use.
- Bake and Cool: Carefully transfer the cut-out cookies to the prepared baking sheet. Bake for 10-11 minutes, or until the edges are golden brown. Remove the cookies from the oven and let them cool completely on the baking sheet.
- Assemble the Sweet Sandwiches: Once the cookies are cool, spread 2 teaspoons of raspberry jam on the bottom of a whole cookie. Top it with a cookie with a cutout center to create a sandwich. Repeat for all the cookies.
- Finishing Touches: Dust the tops of the assembled cookies with powdered sugar, if desired. Store the Raspberry Shortbread Sandwich Cookies in an airtight container in the refrigerator for up to 2-3 days.
Tips & Variations
- For a richer flavor, substitute brown butter for the regular butter in the shortbread dough.
- Don’t have raspberry jam? You can use other fruit jams or preserves like strawberry, apricot, or blueberry.
- Want to create a visually stunning presentation? Pipe a small dollop of whipped cream or frosting onto the top of each assembled cookie before dusting with powdered sugar.
These Raspberry Shortbread Sandwich Cookies are a delightful treat that everyone will enjoy.
With their simple preparation and delicious flavor combination, they’re a perfect addition to your cookie jar or dessert repertoire.
So, why not whip up a batch today and experience the delightful taste of buttery shortbread and sweet raspberry jam?
Raspberry Shortbread Sandwich Cookies
This recipe creates 15-17 delicious Raspberry Shortbread Sandwich Cookies, featuring a classic vanilla shortbread base filled with your favorite raspberry jam or preserve.
Ingredients
Vanilla Shortbread
- 15-17 Sandwich Cookies
- 280 g all-purpose flour
- 8 g Corn Starch
- 1/2 tsp Salt
- 227 g Bu:er Vegan bu:er or any bu:er of your choice
- 150 g Granulated sugar
- 2 tsp vanilla extract
- 70 g Raspberry Jam or Raspberry Preserve (store bought will
- work)
Instructions
- For the shortbread, in a mixing bowl combine bu:er and,granulated sugar.
- Mix using either a paddle a:achment or an electric whisk on a low speed for 2-3 minutes.
- Scrape,down the sides in between as it is mixing to make sure it is creamy and fully incorporated. Then add vanilla extract,and mix.
- Next add all-purpose flour, cornstarch, and salt to the bu:er mixture. Mix on low speed for 1-2 minutes unTl the dough comes together.
- Place the dough in a plastic wrap making sure it is Tightly wrapped and chill it in the refrigeratorfor 1 hour at least.
- While the dough is chilling, grease a baking tray with baking spray and line it with parchment paper.
- Then lightly flour a piece of parchment paper or a clean surface as well as the dough and the rolling pin.
- Roll the shortbread dough about ¼ inch thick. Dock the rolled dough with a fork.
- Then, use a round cookie cutter about 2 inch wide to cut out circles of the shortbread cookies.
- If the dough becomes soft, then you can chill it for 15-20 minutes otherwise peel back the dough and use a spatula to transfer the precut cookies to your prepared baking tray.
- Cut out the centers of half the cookies with a ½ inch wide round flower shaped cu:er or use the end of a piping Tip.
- You can gather all the scraps and roll the dough to prepare more cookies. Alternatively, you can wrap the dough in plasTc wrap and freeze it for future use.
- Preheat the oven to 330 F. Chill the precut cookies in the refrigerator unTl you preheat the oven.
- Then bake the cookies in the oven for 10-11 minutes or unTl the edges are golden brown.
- Carefully remove the baking tray from the oven and let the cookies cool completely.
- When the shortbread cookies have cooled, you can place 2 tsp of raspberry jam on the bo:oms of whole cookie.
- Then top it with the cut-out cookie to sandwich them together. Repeat for all cookies.
- Lightly dust the tops with powdered sugar on all the raspberry shortbread sandwich cookies and place in an airTght container and store in the refrigerator for up to 2-3 days.
