Description
These Raspberry Shortbread Cookies with White Chocolate Drizzle are buttery, crumbly, and bursting with vibrant raspberry flavor. Topped with a smooth white chocolate drizzle, they’re the perfect balance of tart, sweet, and indulgent.
Ingredients
1 cup unsalted butter (softened)
½ cup granulated sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup raspberries (fresh or thawed frozen)
1 cup white chocolate (for drizzle)
Instructions
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Cream butter and sugar together until light and fluffy, about 3–5 minutes.
3. Add vanilla extract and mix to combine.
4. Gradually add flour, mixing until just incorporated.
5. Gently fold in raspberries. If using frozen, thaw and drain excess liquid first.
6. Scoop tablespoons of dough onto the baking sheet, spacing them 2 inches apart.
7. Bake for 12–15 minutes, until edges are lightly golden.
8. Cool cookies on the tray for 5 minutes, then transfer to a wire rack.
9. Melt white chocolate in the microwave in 30-second intervals, stirring until smooth.
10. Drizzle melted white chocolate over cooled cookies using a spoon or piping bag.
11. Let chocolate set before serving.
Notes
Use room temperature butter for better creaming results.
For extra brightness, add a touch of lemon zest to the dough.
Swap raspberries for strawberries or blueberries when desired.
Store in an airtight container at room temperature up to 1 week or freeze for up to 3 months.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 135
- Sugar: 9g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
Keywords: Raspberry Shortbread Cookies, White Chocolate Drizzle, Easy Cookie Recipe, Homemade Shortbread