Print

Irresistibly Easy Black Raspberry and Lemon Shortbread Cookies

Black Raspberry and Lemon Shortbread Cookies Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A delightful Black Raspberry and Lemon Shortbread Cookies Recipe that captures the essence of summer with a perfect balance between sweetness and citrusy brightness.

Ingredients

Scale
  • 2 cups unbleached flour
  • 1 cup powdered sugar
  • ½ cup melted butter (or vegan butter)
  • 1 cup mashed black raspberries
  • ½ fresh squeezed lemon juice
  • 1 pinch of salt

Instructions

  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Sift together 2 cups of unbleached flour and a pinch of salt. Set aside.
  3. In a separate bowl, combine ½ cup of melted butter with 1 cup of powdered sugar, then add the lemon zest and juice along with 1 cup of mashed black raspberries.
  4. Gradually add the dry mixture to the wet ingredients, stirring until just combined.
  5. Roll the dough into balls slightly smaller than a golf ball, about 1.5 inches in diameter.
  6. Flatten each ball to about ¼ inch thick on the prepared baking sheet.
  7. Bake for 8-10 minutes, starting to check at the 8-minute mark for light golden edges.
  8. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  9. After cooling, the cookies are ready to enjoy!

Notes

  • Use fresh black raspberries for vibrant flavor; if out of season, substitute with blueberries or strawberries.
  • Mix wet and dry ingredients carefully to avoid tough cookies.
  • Unsalted butter offers more control over sweetness; high-quality vegan butter can be used for a vegan version.
  • Check cookies at the 8-minute mark for doneness.
  • Cool on the baking sheet for about 5 minutes before transferring to a wire rack.
  • Scoring cookies lightly with a fork before baking can enhance texture.

Nutrition

Find it online: https://www.heavenlyrecipe.com/black-raspberry-and-lemon-shortbread-cookies-recipe/