Our raspberry shortbread cookies are perfect for Valentine’s Day! The dessert consists of a homemade, white chocolate raspberry filling that’s piped between two buttery shortbread cookies with a dash of raspberry sea salt on top!
Shortbread cookies are truly one of my favorite cookies. They’re buttery, crunchy and adaptable with flavor. We made a lemon and thyme shortbread cookie here and it’s also divine!
These are also perfect to gift for Valentine’s Day! Make them for friends, teachers, and coworkers!
How to Make Raspberry Shortbread Cookies
Ingredients
- Unsalted butter
- Sugar
- Vanilla bean paste or vanilla extract
- All-purpose flour
- Coarse Raspberry Sea Salt (see below on how to make this!)
Directions
- Preheat the oven to 350 degrees
- With an electric mixer, combine the butter and sugar and mix. Add in the vanilla bean paste or extract.
- In a large bowl, combine the flour and salt. Give it a little whisk then slowly add the flour mixture to the butter. Mix on low, just until combined.
- Prepare two baking sheets and place to the side.
- Place the dough on a floured surface and roll out to 1/4 inch thick.
- Cut the dough into hearts by using a small heart-shaped cookie cutter.
- Place the hearts on a cookie sheet and in the fridge for 10 minutes before baking.
- Bake for 17 minutes, until edges are slightly browned. Cool before frosting.
How to Make Raspberry Salt
Infusing salt is simple to do and adds color and a dash of flavor to a dessert! There are several flavor combinations you can make too. See our guide to infusing salt here!
For this raspberry-infused salt, add 2 tablespoons sea salt with 1/2 teaspoon raspberry puree and use a fork to blend until the salt turns pink!
Raspberry puree is made by blending raspberries in a blender or food processor. Make enough (at least 1 cup) since you’ll be using it in the filling too!
How to Make Raspberry Filling
This raspberry filling is made with white chocolate and it’s absolutely divine!
Ingredients
- White chocolate
- Butter
- Fresh raspberry puree,
- Vanilla Extract
- Powdered Sugar
- Whipping Cream
Directions
- Place the white chocolate in a bowl and melt in the microwave for a few seconds.
- In a mixing bowl, beat the butter until light and creamy. Add the raspberry puree and vanilla and continue to beat.
- Slowly add in the melted chocolate and powdered sugar.
- Add in the whipping cream to create a lighter consistency. Beat until smooth and fluffy.
- Place the raspberry filling in a piping bag. Cut off the tip and use it to fill the cookies.
What is the difference between a shortbread cookie and a sugar cookie?
The biggest difference is the ingredients. Sugar cookies tend to have less butter and the recipe uses eggs, milk and other ingredients making it a soft, sweeter cookie.
Shortbread is typically made with just flour, sugar and butter. We add extract to ours, but it’s always a simple recipe for a more biscuit, buttery type of cookie. Perfect for tea and coffee!
How do you know when a shortbread cookie is cooked?
The cookies are usually done baking once they begin to turn a light golden brown. I like to take mine out a few seconds before this happens or right when I see the edge of the cookie turn light brown.
If it’s dark brown, you have cooked them too long.
Do you have to refrigerate shortbread cookie dough?
We recommend refrigerating the dough as it makes for a better cookie. You can also freeze the dough for up to 3 months.
Just remember to thaw overnight in the refrigerator before you roll it out.
What type of sugar should I use to make shortbread cookies?
We use granulated sugar for shortbread cookies. It’s common to use confectioners sugar (powdered sugar) but after making several versions and testing sugars, granulated sugar wins!
More Cookie Recipes You’ll Love
Lemon and Thyme Shortbread Cookies
Easy Brushstroke Heart Shaped Cookies
The Best Chocolate Chip Cookies
Oatmeal Cookie with Ice Cream
More Valentine’s Ideas You’ll Love
14 Charming Valentine’s Day Crafts to Make at Home
Charming Valentine’s Day Party for Girlfriends
Valentine’s Day Charcuterie and Dessert Platters
Let us know if you make these Raspberry Shortbread Cookies with Raspberry Salt by leaving a comment and review below!
You can also tag your photos with @sugarandcharm on social so we can see and share! Happy baking!
Raspberry Shortbread Cookies with Raspberry Salt
Ingredients
- 3 sticks unsalted butter, at room temperature
- 1 cup sugar
- 1 teaspoon vanilla bean paste, vanilla extract will work too
- 3 1/4 cups all-purpose flour
- 1/4 teaspoon salt
Raspberry Filling
- 2 ounces white chocolate, chopped and melted
- 1/4 cup butter, softened
- 3.5 tablespoons fresh raspberry puree, blend 1/2 cup raspberries until smooth
- 1 teaspoon vanilla
- 3 cups powdered sugar
- 1.5 tablespoons whipping cream
Raspberry Salt
- 2 tablespoons sea salt
- 1/2 teaspoon raspberry puree
Instructions
Cookies
- Preheat the oven to 350 degrees
- With an electric mixer, combine the butter and sugar and mix. Add in the vanilla bean paste. In a large bowl, combine the flour and salt. Give it a little whisk then slowly add the flour mixture to the butter. Mix on low, just until combined.
- Prepare two baking sheets and place to the side.
- Place the dough on a floured surface and roll out to 1/4 inch thick.
- Cut the dough into hearts by using a small heart-shaped cookie cutter.
- Place the hearts on a cookie sheet and in the fridge for 10 minutes before baking.
- Bake for 17 minutes, until edges are slightly browned. Cool before frosting.
Filling
- Place the white chocolate in a bowl and melt in the microwave for a few seconds.
- In a mixing bowl, beat the butter until light and creamy. Add the raspberry puree and vanilla and continue to beat.
- Slowly add in the melted chocolate and powdered sugar.
- Add in the whipping cream to create a lighter consistency. Beat until smooth and fluffy.
- Place the raspberry filling in a piping bag. Cut off the tip and use to fill the cookies.
Salt
- Place both ingredients in a small bowl. Using a fork, mix them together until the salt turns pink and there are no clumps. Sprinkle a small amount on each cookie.
Courtney O'Dell says
These cookies were so delicious – loved the filling!
wilhelmina says
The filling in these cookies is out of this world delicious! It pairs perfectly with the shortbread. I made them for a gift and I am having a hard time sharing, haha!
Natalie says
I love raspberry flavor & the filling is so creamy & yummy! Shortbread cookies are one of my favorites, because of how buttery & soft they are, so adding a touch of raspberry takes them up a notch!