Raspberry Shortbread with White Chocolate Drizzle
A Buttery, Elegant Cookie with the Perfect Balance of Sweet and Tart
There is something truly special about classic shortbread cookies. Their rich, buttery texture and delicate crumb make them timeless. Now imagine that traditional shortbread elevated with a layer of vibrant raspberry flavor and finished with a smooth, glossy white chocolate drizzle. That’s exactly what you get with this Raspberry Shortbread with White Chocolate Drizzle recipe.
These cookies are perfect for holidays, Valentine’s Day, tea parties, bridal showers, cookie exchanges, edible gifts, or simply when you want to bake something beautiful and impressive. They look elegant and bakery-quality, yet they are surprisingly easy to make at home with simple ingredients.
The contrast between the crumbly, melt-in-your-mouth shortbread, the slightly tangy raspberry filling, and the creamy sweetness of white chocolate creates a perfectly balanced dessert that feels both luxurious and comforting.
Why You Will Love This Recipe
- Buttery and tender texture that melts in your mouth
- Beautiful presentation with white chocolate drizzle
- Sweet and slightly tart raspberry flavor
- Easy to prepare with basic pantry ingredients
- Perfect for gifting and special occasions
- Make-ahead friendly and freezer-friendly
Ingredients
For the Shortbread Dough
- 1 cup (226g) unsalted butter, softened to room temperature
- ½ cup (60g) powdered sugar
- 1 teaspoon pure vanilla extract
- 2 cups (250g) all-purpose flour
- ¼ teaspoon salt
For the Raspberry Layer
- ½ to ¾ cup high-quality raspberry jam or preserves (seedless preferred)
For the White Chocolate Drizzle
- 1 cup (170g) white chocolate chips or finely chopped white chocolate
- 1 teaspoon coconut oil or neutral vegetable oil (optional, for smoother melting)
Step-by-Step Instructions
Step 1: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter using an electric mixer on medium speed for about 2–3 minutes until smooth and creamy. Properly creamed butter is key to achieving that delicate shortbread texture.
Add the powdered sugar and continue beating until light, fluffy, and well incorporated. Scrape down the sides of the bowl as needed.
Mix in the vanilla extract until combined.
Step 2: Add the Dry Ingredients
In a separate bowl, whisk together the flour and salt.
Gradually add the dry ingredients to the butter mixture, mixing on low speed. Continue mixing just until the dough comes together. Avoid overmixing, as this can make the shortbread tough instead of tender.
The dough should be soft but not sticky.
Step 3: Chill the Dough
Shape the dough into a flat disk and wrap it tightly in plastic wrap.
Refrigerate for at least 30–60 minutes. Chilling is essential because it allows the butter to firm up, which prevents spreading and helps maintain clean cookie shapes during baking.
Step 4: Roll and Shape
Preheat your oven to 350°F (175°C).
Line baking sheets with parchment paper.
Lightly flour your work surface and roll the chilled dough to about ¼-inch thickness. Use cookie cutters to cut into desired shapes such as circles, squares, rectangles, or hearts.
Place cookies onto the prepared baking sheets, leaving a small amount of space between each cookie.
Step 5: Add Raspberry Filling
There are two popular methods:
Thumbprint Style
Use your thumb or the back of a spoon to gently press an indentation into the center of each cookie. Fill each indentation with about ½ teaspoon of raspberry jam.
Sandwich Style
Bake the cookies plain. After cooling, spread raspberry jam onto the bottom of one cookie and sandwich it with another.
Both styles are equally delicious — choose the one you prefer.
Step 6: Bake to Perfection
Bake for 12–15 minutes, or until the edges are lightly golden. The tops should remain pale — shortbread should not brown too much.
Remove from the oven and let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cooling fully before adding chocolate is very important.
Step 7: Prepare the White Chocolate Drizzle
Place the white chocolate in a microwave-safe bowl.
Microwave in 20-second intervals, stirring between each interval, until fully melted and smooth. Do not overheat, as white chocolate burns easily.
If needed, stir in 1 teaspoon of coconut oil to make the chocolate smoother and easier to drizzle.
Using a spoon, fork, or piping bag, drizzle the melted white chocolate over the cooled cookies in a decorative zigzag pattern.
Allow the chocolate to set at room temperature for about 30 minutes, or refrigerate briefly to speed up the process.
Flavor and Texture Profile
These cookies offer a delightful contrast of textures and flavors:
- Rich, buttery shortbread base
- Slightly tart raspberry filling
- Sweet and creamy white chocolate finish
- Delicate crumb that melts in your mouth
The balance between sweetness and tartness makes them irresistible without being overwhelming.
Expert Baking Tips
Use high-quality butter for the best flavor.
Always chill the dough before baking.
Do not overbake — pale cookies are perfect shortbread.
Use good-quality jam with thick consistency.
Allow cookies to cool completely before drizzling chocolate.
Storage Instructions
- Store in an airtight container at room temperature for up to 5 days.
- Refrigerate for up to 1 week for extended freshness.
- Freeze undecorated cookies for up to 2 months. Add raspberry filling and drizzle after thawing.
Variations and Creative Twists
Lemon Raspberry Shortbread
Add 1 teaspoon of fresh lemon zest to the dough for a bright citrus flavor.
Almond Raspberry Version
Replace vanilla extract with ½ teaspoon almond extract for a nutty aroma.
Dark Chocolate Drizzle
Substitute white chocolate with melted dark chocolate for a richer contrast.
Holiday Edition
Sprinkle crushed freeze-dried raspberries or festive sprinkles over the chocolate before it sets.
Frequently Asked Questions
Can I use fresh raspberries instead of jam?
Fresh raspberries contain too much moisture and may make the cookies soggy. Thick jam or preserves work best.
Why did my cookies spread?
The dough may not have been chilled long enough, or the butter was too soft.
Can I make the dough ahead of time?
Yes. The dough can be refrigerated for up to 48 hours before baking.
Final Thoughts
This Raspberry Shortbread with White Chocolate Drizzle recipe combines simplicity with elegance. The buttery shortbread provides a classic foundation, the raspberry filling adds vibrant flavor, and the white chocolate drizzle gives the cookies a polished, professional appearance.
Whether you are baking for a special occasion or simply treating yourself, these cookies are guaranteed to impress both visually and in taste.