Raspberry Jam Filled Shortbread Cookies

Picture a tray of buttery shortbread, pale-gold and tender, their edges crisp and clean, sandwiching jewel-bright raspberry jam that glows like stained glass.

Imagine the first bite: a delicate crumb that melts, the jam’s tart-sweet perfume blooming with hints of lemon, and a snowfall of sugar that whispers comfort.

These cookies matter to me because they’re the kind I reach for when home needs to feel like home—small, beautiful gestures that make an ordinary afternoon feel special.

They’ve rescued me on more than one occasion: once, a last-minute school bake sale had me rolling, cutting, and dusting in under an hour, and they disappeared from the table before I’d hung up my apron.

They’re perfect for busy weeknights when you want a treat without fuss, elegant enough for Sunday suppers, and festive for holidays or tea with friends.

Ready? Let’s cook!

Why You’ll Love It

• Delivers bright, buttery shortbread with vibrant raspberry sweetness
• Uses simple pantry ingredients and basic kitchen tools
• Assembles easily with make-ahead dough for stress-free baking
• Freezes beautifully; sandwich with jam just before serving
• Stays tender and crumbly, not overly sweet

Ingredients

• 1 cup unsalted butter, softened — room temp for easy creaming
• 3/4 cup granulated sugar — fine granules dissolve better
• 1 large egg, room temperature — helps dough emulsify
• 1 teaspoon vanilla extract — pure extract for best flavor
• 2 1/4 cups all-purpose flour, spooned and leveled — avoid packing
• 1/4 teaspoon baking powder — light lift without puffiness
• 1/2 teaspoon fine sea salt — balances sweetness
• 3/4 cup raspberry jam, seedless preferred — smooth finish
• 1 teaspoon fresh lemon juice — brightens the jam
• 2 tablespoons powdered sugar, for dusting — fine, lump-free sieve if needed

Step-by-Step Method

Cream Butter & Sugar

Beat softened butter with granulated sugar on medium speed until pale and fluffy, about 2 minutes. Scrape the bowl to guarantee even mixing. Proper creaming traps air and creates tender shortbread. Avoid overbeating to prevent spread. Set aside while you prepare the egg mixture so the texture stays consistent.

Combine Egg & Vanilla

Whisk the egg with vanilla in a small bowl until smooth. Add to the creamed butter-sugar mixture. Beat on low until fully incorporated and emulsified. Scrape down the bowl.

Keep the mixture cohesive and glossy; curdling signals ingredients are too cold—mix gently until it comes together.

Whisk Dry Ingredients

Whisk flour, baking powder, and fine sea salt in a separate bowl to evenly distribute leavening and seasoning. Break up any flour lumps. This guarantees a uniform dough texture.

Measure flour by spooning and leveling to avoid a dense cookie. Set the dry mixture near the mixer for easy addition.

Form Soft Dough

Add dry ingredients to the wet mixture. Mix on low just until a soft dough forms and no dry streaks remain. Don’t overmix or gluten will develop and toughen the cookies.

The dough should be smooth and pliable, not sticky. If needed, finish bringing it together with a spatula.

Chill the Disks

Divide dough in half. Flatten each portion into a 1-inch-thick disk. Wrap tightly and chill for 30 minutes.

Chilling relaxes gluten and firms butter, yielding clean edges and minimal spread. Keep dough slightly chilled as you work, especially in warm kitchens, for the sharpest cutouts.

Heat Oven & Prep Pans

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper for easy release and even browning. Set up a lightly floured rolling surface and have your 2.5-inch round cutter and 1-inch mini cutter ready.

Prepare a wire rack for cooling to prevent soggy bottoms.

Loosen the Jam

Warm raspberry jam with lemon juice over low heat in a small saucepan just until loosened and glossy. Don’t boil. Stir frequently to prevent scorching.

Remove from heat and let it cool slightly. If using seeded jam, press through a sieve for a smooth finish and neat appearance.

Roll & Cut Bases

Roll one chilled disk on a lightly floured surface to 1/4-inch thickness. Rotate dough and dust lightly to prevent sticking. Cut 24 rounds with the larger cutter, gathering scraps to re-roll once chilled.

Transfer rounds to prepared sheets, spacing slightly. Keep dough cool for clean edges.

Roll & Cut Tops

Roll the second disk to 1/4 inch. Cut 24 rounds, then punch a small center shape from each using the mini cutter to create windowed tops. Chill scraps before re-rolling to avoid spreading.

Arrange tops on baking sheets. Work swiftly if the kitchen is warm to keep shapes sharp.

Bake to Pale Gold

Bake cookies 10–12 minutes until edges are just turning pale golden, not brown. Rotate sheets halfway for even baking if needed. Let cookies cool on the sheets for 5 minutes to set, then transfer to a wire rack.

Avoid overbaking to preserve a tender, classic shortbread crumb.

Dust the Tops

Once completely cool, dust the cutout tops lightly with powdered sugar. Use a fine-mesh sieve for an even, delicate coating.

Dusting before assembly keeps the sugar pristine and prevents melting into the jam. Set the tops aside while you warm the jam slightly if it has thickened.

Assemble & Sandwich

Warm jam briefly if firm. Spread about 1 teaspoon onto each solid base, leaving a small border. Top with a dusted cutout cookie and press gently to adhere, letting jam peek through the window.

Assemble in small batches if warm to prevent running. Store airtight up to 3 days.

Ingredient Swaps

• Butter: Use plant-based butter sticks for dairy-free; for budget, use salted butter and omit added salt.
• Egg: Replace with 1 tbsp ground flaxseed + 3 tbsp water (rest 5–10 min) or 3 tbsp aquafaba for egg-free/vegan.
• Flour: Swap with a 1:1 gluten-free baking flour blend; chill dough longer and handle gently.
• Sugar: Coconut sugar works but darkens flavor/color; superfine sugar can improve texture if available.
• Raspberry jam: Any firm jam or preserves (strawberry, apricot, blackberry); budget-friendly store brand is fine.
• For regional availability, use rose hip, lingonberry, or quince paste loosened with a bit of water.
• Vanilla: Sub 1/2 tsp almond extract or 1 tsp vanilla bean paste; or omit and add lemon zest for brightness.
• Lemon juice: Use orange juice, a splash of vinegar, or omit if jam is already tart.
• Powdered sugar dusting: Make your own by blending granulated sugar with a bit of cornstarch; or skip for less sweetness.

You Must Know

Doneness • If edges brown beyond pale straw color, pull the tray and switch to the cooler oven rack; pale rims with just-kissed gold and centers set but tender after 10–12 minutes signal ideal shortbread texture.

Troubleshoot • If cutouts spread or lose shape, re-chill cut pieces on the sheet for 10–15 minutes until firm to the touch; colder dough holds crisp edges and limits spread by ~20–30%.

Flavor Boost • For brighter berry pop, stir 1–2 teaspoons finely grated lemon zest into the jam after loosening; taste should shift from sweet to sweet-tart with a lightly fragrant citrus aroma.

Swap • For a nutty twist, replace 1/4 cup (30 g) of flour with finely ground almonds and add a pinch (1/8 tsp) almond extract; expect a slightly more tender crumb and deeper toasty notes.

Scale • For 12 sandwiches, make a half batch by dividing all ingredients by 2; roll to the same 1/4-inch thickness and aim for about 1 teaspoon jam per base (roughly 12 teaspoons total).

Serving Tips

• Stack on a tiered stand; dust tops again tableside for sparkle.
• Pair with Earl Grey tea or Champagne for a refined treat.
• Serve alongside vanilla bean ice cream and fresh raspberries.
• Plate three cookies with a drizzle of warm raspberry sauce.
• Offer with a cheese board—triple-cream brie complements the buttery shortbread.

Storage & Make-Ahead

Store assembled cookies in an airtight container at room temperature for up to 3 days. Refrigeration can dry them.

Make ahead by baking cookies, cooling, and freezing unfilled layers up to 2 months.

Thaw at room temperature, then sandwich with jam just before serving.

Jam-filled cookies don’t freeze as cleanly.

Reheating

Reheat gently: microwave 5–10 seconds to soften, not melt.

Oven at 300°F for 3–5 minutes to refresh crispness.

Stovetop: warm jam in a small saucepan, then assemble with cooled cookies.

Hogmanay Biscuit Tins

By the glow of year’s-end lanterns, I tuck these raspberry jam shortbread into a sturdy tin, the way Scots have filled Hogmanay biscuit tins for generations.

I line the bottom with parchment, then arrange the cookie bases in a snug, single layer.

Cutout tops go in a separate layer above, dusted and kept dry.

I slip a square of parchment between tiers so the jam doesn’t kiss the sugar and smudge.

Choose a tin with a tight seal; you want that buttery crumb to stay tender through midnight toasts.

If your room runs warm, chill the filled tin 10 minutes before guests arrive, then set it by the door with drams and candles.

When the bells ring, lift the lid—sweet welcome, shared luck.

Final Thoughts

Ready to bake a batch? Give these raspberry jam shortbread cookies a try as written, or make them your own with different jams, citrus zests, or fun cutout shapes to match the season!

Frequently Asked Questions

How Can I Make These Cookies Gluten-Free Without Gritty Texture?

Use a quality 1:1 gluten-free blend with sorghum, rice, and starches plus 1/2 teaspoon xanthan. Chill dough well, roll cool, avoid overmixing, and bake pale. The result’s tender, sandy, never gritty—like snowfall melting on your tongue.

What’s the Best Way to Ship These Cookies Safely?

Ship them snug. I cool cookies fully, wrap pairs back-to-back, cushion with parchment, then nestle layers in a tin. Fill gaps with crumpled paper, seal tight, label “fragile,” and choose fast shipping. They’ll arrive like sweet little moons.

Can I Adapt This Recipe for High-Altitude Baking?

Yes—you can. I’d reduce sugar slightly, add 1–2 tablespoons extra flour, and bump oven to 365°F. Chill dough longer, keep cookies thicker, and watch doneness early. The dough stays tender; the jam glows.

How Do I Scale the Recipe for a Crowd?

Scale by multiplying all ingredients evenly; I prefer 2x or 3x batches. Bake in waves, rotate sheets, and keep dough chilled. Weigh ingredients for accuracy, warm jam gently, and assemble swiftly—sweet little jewels for every hand.

Are There Kid-Friendly Tasks for Helping With This Recipe?

Yes—invite little hands to whisk, measure, roll, and stamp shapes. I’ll handle mixing and oven work. They can dust sugar, spread loosened jam, and press sandwiches together. Keep dough cool, rotate tasks, and praise every sprinkle.