These Christmas Raspberry Shortbread Cookies are buttery, festive, and filled with sweet raspberry jam. Perfect for holiday baking and gifting!

Introduction

Christmas Raspberry Shortbread Cookies are a holiday classic that truly live up to their name. These buttery, melt-in-your-mouth cookies are tender, crumbly, and have a delightful raspberry jam center. Their rich flavor and delicate texture make them irresistible for any holiday gathering.

These cookies not only taste amazing but also add a festive touch to your holiday dessert table. With their jewel-like raspberry filling, they are as beautiful as they are delicious. Perfect for gifting, cookie swaps, or a cozy treat with a cup of hot cocoa, these cookies are sure to be a hit with family and friends.

Ingredients

For the Cookies:

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt

For the Filling:

• 1/2 cup raspberry jam (seedless preferred)
• 1 teaspoon lemon juice (optional, for brightness)

For the Glaze (Optional):

• 1/2 cup powdered sugar
• 1-2 tablespoons milk or cream
• 1/2 teaspoon almond extract

Directions

1. Prepare the Dough:

1. In a large bowl, beat the softened butter and powdered sugar until light and fluffy.
2. Mix in the vanilla extract.
3. Gradually add the flour and salt, mixing until a soft dough forms.

2. Chill the Dough:

1. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up.

3. Shape the Cookies:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Roll the dough into 1-inch balls and place them on the baking sheet, about 2 inches apart.
3. Use your thumb or the back of a small spoon to make an indentation in the center of each ball.

4. Fill with Jam:

1. Stir the raspberry jam and lemon juice (if using) until smooth.
2. Spoon a small amount of jam into each cookie indentation.

5. Bake:

1. Bake the cookies for 12-15 minutes, or until the edges are just lightly golden.
2. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

6. Add the Glaze (Optional):

1. In a small bowl, mix powdered sugar, milk, and almond extract until smooth.
2. Drizzle the glaze over the cooled cookies for an extra festive touch.

How to Prepare

1. Chill the Dough: Ensures the cookies hold their shape while baking.
2. Use Seedless Jam: For a smoother texture and easier filling.
3. Don’t Overfill: Too much jam can spill over during baking.

Preparation Time

• Prep Time: 20 minutes
• Chill Time: 30 minutes
• Bake Time: 12-15 minutes
• Total Time: 1 hour 10 minutes

Servings

Makes about 24 cookies.

FAQs

1. Can I use other types of jam?
Yes! Try strawberry, apricot, or blackberry jam for different flavors.

2. Can I freeze the dough?
Absolutely. Wrap it tightly and freeze for up to 3 months. Thaw in the refrigerator before using.

3. How do I store these cookies?
Store in an airtight container at room temperature for up to 5 days or in the fridge for 7 days.

4. Can I make these cookies gluten-free?
Yes, substitute the all-purpose flour with a gluten-free baking flour blend.

5. Do I need to glaze the cookies?
No, the glaze is optional but adds a lovely sweetness and festive touch.

Conclusion

Melt-In-Your-Mouth Christmas Raspberry Shortbread Cookies are everything you could want in a holiday treat—rich, buttery, and beautifully festive. Their delicate texture and sweet raspberry center make them a crowd favorite and an essential addition to any Christmas cookie platter.

Whether you’re baking for loved ones or simply indulging in some holiday cheer, these cookies are sure to delight. Easy to prepare and endlessly customizable, they’re a recipe you’ll come back to year after year. Enjoy the joy of holiday baking with these irresistible shortbread cookies!