When I first baked these raspberry shortbread bars with a silky drizzle of white chocolate, I had no idea how quickly they’d disappear from the plate. The soft, buttery base melts in your mouth, and the tart raspberries keep every bite lively. It’s the kind of dessert that doesn’t shout for attention but always gets it anyway. I’ve always had a soft spot for cheesecake cookies recipes, and this version feels like the lovechild of shortbread and cheesecake. Whether you’re hunting for strawberry cheesecake cookies recipes, testing a strawberry shortcake cookies recipe, or daydreaming of a strawberry shortcake cheesecake recipe, you’ll find this one hits that sweet spot. It plays well with the same crowd that loves blueberry cheesecake recipes and chocolate cheesecake recipes, and let’s not forget it shares DNA with classic biscuit dessert recipes. The drizzle of white chocolate is more than decoration—it’s the finishing hug. The kind of touch that makes a plain slice turn into a celebration. And if you’re anything like me, you’ll probably add a little more than the recipe calls for. Who’s counting anyway?
Table of Contents
- 1) Key Takeaways
- 2) Easy Raspberry Shortbread Recipe
- 3) Ingredients for Raspberry Shortbread
- 4) How to Make Raspberry Shortbread
- 5) Tips for Making Raspberry Shortbread
- 6) Making Raspberry Shortbread Ahead of Time
- 7) Storing Leftover Raspberry Shortbread
- 8) Try these desserts next!
- 9) Raspberry Shortbread Recipe
- 10) Nutrition
1) Key Takeaways
- This recipe combines buttery shortbread with tangy raspberry jam.
- The white chocolate drizzle adds a smooth and sweet touch.
- It’s easy to make with simple pantry ingredients.
- You can adapt the jam flavor to match the season.
2) Easy Raspberry Shortbread Recipe
I’ve baked many cookies over the years, but there’s something special about this one. It’s buttery and soft, with a layer of jam that feels both sweet and a little tart. I like to think of it as the cookie that tries to act like a cheesecake. That’s why it ties perfectly with cheesecake cookies recipes. The moment you drizzle the white chocolate on top, it transforms into something you’d proudly serve at any table.
You know those recipes where you need to dig out five different bowls, three mixers, and every spoon in the drawer? This is not one of them. The ingredient list is short, and the steps are clear. If you can press dough into a pan and spoon jam, you’re good to go. This is what makes it approachable even for people who avoid baking.
And when it comes out of the oven, golden at the edges, the smell fills the room with pure comfort. For me, it’s not just dessert—it’s a small reminder that simple food often makes the best memories.
3) Ingredients for Raspberry Shortbread
Butter: Use unsalted butter that’s softened. It holds the dough together and creates that melt-in-your-mouth texture.
Sugar: Just the right sweetness. It balances the tart raspberries and works with the butter to give a tender bite.
Almond Extract: A little goes a long way. It adds depth, almost like a hidden note of flavor that makes people ask what your secret is.
Flour: All-purpose flour is the base. It gives the dough its shape and ensures the bars hold together.
Raspberry Jam: The star of the show. Tangy, colorful, and full of flavor. You can swap in strawberry if you’re leaning toward strawberry cheesecake cookies recipes or even blueberry to echo blueberry cheesecake recipes.
White Chocolate: Melted and drizzled on top. It’s the finishing touch that makes it look bakery-worthy and taste even sweeter.
4) How to Make Raspberry Shortbread
Step 1. Preheat the oven to 350°F and grease a square pan. I like to use parchment paper too, which makes lifting the bars easier after baking.
Step 2. Cream the butter and sugar together until smooth and pale. Add almond extract and mix again. The smell alone will make you want to grab a spoon.
Step 3. Stir in the flour. The dough will look a little crumbly, but that’s exactly what you want. Press about two-thirds of it into the prepared pan.
Step 4. Spread the raspberry jam evenly across the base. Use the back of a spoon to cover every corner so each bite gets some jam.
Step 5. Sprinkle the remaining dough crumbles on top. Don’t worry about it being perfect—it looks prettier when it’s rustic.
Step 6. Bake for 25 to 30 minutes until the top is lightly golden. Let it cool completely before you drizzle the melted white chocolate across the top.
5) Tips for Making Raspberry Shortbread
I’ve learned a few tricks while baking this dessert. First, let the butter soften naturally instead of microwaving it. It blends better that way and helps the dough hold together. If you want to play around with flavors, swap the raspberry jam for strawberry to nod at a strawberry shortcake cookies recipe or even fold in a little chocolate drizzle if chocolate cheesecake recipes are your thing.
Another tip is to chill the dough for about ten minutes before pressing it into the pan. It makes handling easier and gives the shortbread a bit more structure while baking. I promise it’s worth the extra wait.
And finally, don’t skimp on the white chocolate drizzle. That’s the detail that turns this from a simple bar into something you’ll find yourself bragging about later.
6) Making Raspberry Shortbread Ahead of Time
If you’re planning to serve this for a gathering, you can bake it the day before. I’ve done this plenty of times, and the flavors actually deepen a bit overnight. Just keep the bars in the pan and cover them with foil once they’ve cooled. The texture stays soft, and the jam holds its brightness.
One thing to keep in mind is the drizzle. Melted chocolate can harden too much in the fridge, so I prefer to add it right before serving. That way, it’s glossy and fresh. If you want to save time, melt the chocolate ahead, keep it in a small container, and reheat gently before drizzling.
When you bring it out to the table, nobody will guess you made it yesterday. They’ll just notice the buttery crust, the jewel-like jam, and the sweet finish.
7) Storing Leftover Raspberry Shortbread
These bars store well, which makes them perfect for snack emergencies. Keep them in an airtight container at room temperature for up to three days. If you’d like them to last longer, you can refrigerate them for a week.
They also freeze beautifully. Slice them into bars, wrap them in parchment, and place them in a freezer-safe bag. They’ll keep for a couple of months. When you’re ready to enjoy one, let it thaw at room temperature. The texture stays buttery, and the jam doesn’t lose its flavor.
I like to freeze a batch and pull out a few at a time. That way, there’s always a little treat waiting without the temptation of eating the whole pan in one sitting.
8) Try these desserts next!
9) Raspberry Shortbread Recipe
Cheesecake Cookies Recipes Raspberry Shortbread with White Chocolate
Ingredients
- 1 cup unsalted butter, softened
- 2/3 cup sugar
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 cup raspberry jam
- 1/2 cup white chocolate chips, melted for drizzle
Instructions
- Preheat oven to 350°F and lightly grease a square baking pan.
- Cream butter and sugar until light and fluffy. Stir in almond extract.
- Mix in flour until dough forms. Press two-thirds into the pan.
- Spread raspberry jam evenly over the base.
- Crumble remaining dough over the jam layer.
- Bake for 25–30 minutes until lightly golden. Cool completely.
- Drizzle melted white chocolate across the top. Slice into bars.
10) Nutrition
Serving Size: 1 bar, Calories: 210, Sugar: 14 g, Sodium: 70 mg, Fat: 11 g, Saturated Fat: 7 g, Carbohydrates: 25 g, Fiber: 1 g, Protein: 2 g, Cholesterol: 30 mg
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