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5 from 5 votes

Raspberry Shortbread Cookies with Raspberry Salt

These raspberry shortbread cookies were a huge hit in my house and I think a perfect sandwich cookie to give to your co-workers, friends or loved ones for Valentine’s Day!
Prep Time20 mins
Cook Time17 mins
Total Time37 mins
Course: Dessert
Cuisine: American
Servings: 24 cookies
Calories: 289kcal
Author: Eden


  • 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



  • 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.


  • 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.


  • 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.


Calories: 289kcal | Carbohydrates: 38g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 37mg | Sodium: 627mg | Potassium: 32mg | Fiber: 1g | Sugar: 25g | Vitamin A: 426IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg