These easy to make Raspberry Shortbread Cookies are a buttery shortbread cookie filled with freeze-dried raspberries and topped with a ruby chocolate glaze. They're the perfect buttery tart cookie. These cookies are easy to make and the first batch is ready in an hour. Read on to learn how to make this yummy cookie.
Why This Recipe Works
These Raspberry Shortbread Cookies are a simple butter cookie to which freeze-dried raspberries are added for a wonderful tart and fruity flavor. The ruby chocolate glaze is smooth and creamy with a subtle tart flavor that complements the raspberry cookie.
Raspberry Shortbread Cookie Ingredients
This raspberry cookie recipe has just a few ingredients and is very easy to make:
- All-Purpose Flour
- Unsalted Butter
- Granulated Sugar
- Whole Egg
- Freeze-Dried Strawberries
This recipe is based on my 3-2-1 Shortbread Recipe and works best if the flour, sugar, and butter are weighed. If you don't have a kitchen scale see the recipe notes for measuring the ingredients by volume. However I recommend buying a scale if you don't have one.
What is Ruby Chocolate
Ruby chocolate is a variety of chocolate introduced in 2017 by Barry Callebaut. Regular cocoa beans have gone through a modified process to make the ruby cocoa. The pink color is all-natural due to the processing technique.
In cocoa bean processing, the beans are put out to dry after the fermentation process. At this stage, they are a deep red, wet, and intensely sour from the bacterial fermentation. This sourness fades as the beans dry.
To create ruby chocolate Callebaut prematurely stops the fermentation and drying stage and treats the unfermented cocoa beans with an acid for 24 hours or more in order to form a vibrant red colour. These beans are mixed with white cocoa butter and ruby chocolate is created.
What Does Ruby Chocolate Taste Like
Ruby Chocolate has is fruity and tart and the taste is similar to raspberries which is why it goes so well with these cookies as a glaze. The texture is very smooth and creamy and just about melts on your tongue as you eat it.
How to Make the Cookies
The ratio between the flour, sugar, and butter is what produces such a delicious cookie that holds its shape when baked. An egg is added for moisture and freeze-dried raspberries for flavor and color.
Once the ingredients are weighed place the sugar, butter, and salt into the bowl of an electric mixer and beat with the paddle attachment on medium speed until the ingredients are combined and the mixture is creamy about 2 minutes. Add the egg and the vanilla and mix on medium speed until combined.
Add the flour and mix the dough at low speed until all the flour is mixed in and the dough starts to come together. Mixing the flour in at low speed is important to prevent the development of too much gluten which can toughen the cookie.
Add the freeze-dried raspberries and mix them in at low speed just until they are mixed in. The goal is to mix the freeze-dried berries in just until the dough is marbled with streaks of red.
Use your hands to lightly knead the dough until it forms a uniform mass, then roll out to a 1/4-inch circle. Use a 2-inch or 2.5-inch heart-shaped cookie cutter to cut out the cookies and reroll the dough scraps to cut out the remaining cookies.
Chill the unbaked cookies for at least 20 minutes or up to 2 days before baking. The cookies are baked at 300 degrees F to prevent them from browning and maintain the pretty raspberry color.
Remove the cookies from the oven, allow them to cool briefly on the baking pan then move them to a cooling rack to finish cooling before adding the chocolate glaze.
How to Glaze the Raspberry Shortbread Cookies
Melt the chocolate in a double boiler. To make a double boiler fill a small saucepan halfway with water. Bring the water to a boil and then reduce to a simmer. Place the chocolate in a heatproof bowl and place the bowl over the simmering water.
Let the chocolate sit undisturbed for 6 minutes. Stir the chocolate with a silicone spatula. If the chocolate is still solid, let it sit for another 5 minutes and then stir until the chocolate is smooth.
Line a cutting board or baking sheet with parchment paper. Place the melted chocolate in a measuring cup or narrow container. Dip the cookies in the chocolate and place them on the parchment paper to dry.
Sprinkle the wet chocolate with freeze-dried berries or chopped nuts. As you dip the cookies you may need to tilt the container to partially cover the cookie.
Frequently Asked Questions
The recipe was only tested with freeze-dried fruit. Using fresh or frozen fruit will change the moisture content of the cookie which will change the final texture.
If you don't have ruby chocolate you can make the glaze that I use for my Strawberry Shortbread Cookies and replace the strawberries with raspberries.
Yes, once the cookies are cut out, place them on a cookie sheet and freeze. Once they are frozen place them in a freezer bag in single layers with parchment paper between each layer. The cookies can be frozen for up to 2 months.
Try These Other Cookie Recipes
I've used this recipe as the basis for several of my favorite cookies on the blog including:
- Shortbread Cookies
- Hazelnut Toffee Chocolate Chip Cookies
- Strawberry Shortbread Cookies
- Chocolate Shortbread Sandwich Cookies
Please leave me a note in the comments and let me know what you think about these Raspberry Shortbread cookies or ask any questions that you have. If you make this recipe I would love to see your pictures and if you post it to Instagram tag me @bakesbybrownsugar and #bakesbybrownsugar.
Raspberry Shortbread Cookies
Raspberry Shortbread Cookies
- 4 ounces (114 grams) granulated sugar
- 8 ounces (227 grams) unsalted butter room temperature
- 1/2 teaspoon kosher salt
- 1/2 teaspoon vanilla extract
- 1 (50 grams) large egg room temperature
- 12 ounces (340 grams) all-purpose flour
- 1/2 ounce freeze-dried raspberries
Ruby Chocolate Glaze
- 6 ounces Ruby Chocolate
Raspberry Shortbread Cookie
- Place 1/2 ounce of freeze-dried raspberries in a plastic bag. Lightly tap the bag with rolling pin until the freeze-dried berries are broken up into the size of small beads. You don't want to turn the berries into a powder. Set the berries aside.
- Place the butter, sugar, and salt in the bowl of a stand mixer with the paddle attachment and mix on medium speed until the mixture is smooth about 2 minutes. Stop the mixer, scrape the sides and bottom of the bowl.
- Add the egg and vanilla extract and mix the dough on medium speed just until the egg is mixed in.
- Add all of the flour at once, turn the mixer to low speed and mix until all the flour is mixed in and the dough is soft but still slightly crumbly. Scrape the sides and bottoms of the bowl. Add the freeze-dried raspberries and mix on low speed until the berries are barely mixed into the dough. The dough will be marbled red and white with visible bits of freeze-dried berries.
- Turn the cookie dough out onto a lightly floured surface. You can also use a large piece of parchment paper or Silpat.
- Use your hands to shape the dough into a rectangle and lightly flour (just a sprinkle) the top of the dough. Do not use too much flour, just enough to keep the rolling pin from sticking.
- Roll the dough out to 1/4-inch thick. Use a 2-inch or 3-inch heart-shaped or round cookie cutter to cut out the cookies. Place the cookies on a parchment-lined cookie sheet about 1-inch apart.
- Reroll the cookie dough and continue to cut out cookies until all the dough has been used. You might have a small piece left over.
- Chill the dough in the refrigerator for at least 20 minutes. Chilling the dough will help the cookies hold their shape when baking.
- While the cookies are chilling preheat the oven to 300 degrees F and line a half baking sheet with parchment paper.
- Bake the cookies for 20-25 minutes. The bottom of the cookies will be lightly golden brown. 2-inch cookies will usually take 20 minutes and 3-inch cookies 25 minutes.
- Take the cookies out of the oven and allow them to cool for about 5 minutes on the cookie sheet before moving them to a cookie rack to completely cool.
- The shortbread cookies can be stored in an airtight container for 1 week.
Ruby Chocolate Glaze
- The ruby chocolate bars are usually 3 ounces. Break the bars into small squares and melt the chocolate double boiler.
- To make a double boiler fill a small saucepan halfway with water. Bring the water to a boil and then reduce to a simmer. Place the chocolate in a heatproof bowl and place the bowl over the simmering water.
- Let the chocolate sit undisturbed for 6 minutes. Stir the chocolate with a silicone spatula. If the chocolate is still solid, let it sit for another 5 minutes and then stir until the chocolate is smooth.
How to Coat the Cookies
- Line a cutting board or baking sheet with parchment paper. Place the melted chocolate in a measuring cup or narrow container. Dip the cookies in the chocolate and place them on the parchment paper to dry. Sprinkle the wet chocolate with freeze-dried berries or chopped nuts. As you dip the cookies you may need to tilt the container to cover the cookie.
- Store any leftover chocolate in an airtight container.
- When all the cookies are done, allow the chocolate to set. The chocolate will take about 90 minutes to set at room temperature, but you can speed the drying by refrigerating the cookies. The cookies can be stored at room temperature in an airtight container for up to 2 weeks.
- All-Purpose Flour - 2 1/2 cups + 2 tablespoons
- Unsalted Butter - 1/2 cup (16 tablespoons)
- Granulated Sugar - 1/2 cup + 2 tablespoons