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5 from 6 votes

Raspberry Shortbread Cookies

This is an easy delicious buttery shortbread cookie with the sweet tart taste of raspberries and a lovely ruby chocolate glaze.
Prep Time15 mins
Cook Time50 mins
Chilling Time20 mins
Total Time1 hr 25 mins
Course: Dessert
Cuisine: American
Servings: 25 cookies
Calories: 179kcal


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.


Use any shape cookie cutter you want for cutting out the cookies.
The amount of ruby chocolate called for in the recipe is enough to partially cover the cookies.  If you want to coat the entire top of the cookie increase the chocolate to 12 ounces.
Imperial Measurements
If you don’t have a scale to weigh ingredients use the following measurements:
  • All-Purpose Flour - 2 1/2 cups + 2 tablespoons
  • Unsalted Butter - 1/2 cup (16 tablespoons)
  • Granulated Sugar - 1/2 cup + 2 tablespoons
The cookie dough can also be frozen for up to 2 months after cutting out the shapes. Freeze the cookies on a baking sheet in single layers with parchment paper between each layer, then place the cookies in a freezer bag. Bake the cookies straight from the freezer allow an extra 5 minutes for baking.


Calories: 179kcal | Carbohydrates: 20g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 59mg | Potassium: 40mg | Fiber: 1g | Sugar: 9g | Vitamin A: 248IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg