White Chocolate Raspberry Shortbread Cookies

Picture a tray of pale-golden shortbread, freckled with ruby raspberry shards and creamy flecks of white chocolate, releasing a buttery, vanilla aroma that fills the kitchen with calm.

Imagine the first bite: tender-crisp edges yielding to a melt-in-your-mouth center, sweet cream meeting tangy berry in a cozy, fireside balance.

These cookies matter to me because they’re a small, dependable joy—simple to make, beautiful to share, and just special enough to turn an ordinary moment into a celebration.

I first baked them on a stormy afternoon when plans fell through; a single warm pan of cookies turned my family’s disappointment into a quiet, candlelit treat.

They’re ideal for busy weeknights when you need a quick win, for Sunday suppers as a sweet finale, or for gifting—sturdy enough to pack, pretty enough to delight.

You’ll love how approachable the steps are and how polished the result looks. Ready? Let’s cook!

Why You’ll Love It

• Delivers bright raspberry pops with creamy white chocolate richness
• Bakes tender, melt-in-your-mouth shortbread every time
• Mixes quickly with simple, pantry-friendly ingredients
• Chills and slices easily for neat, uniform cookies
• Drapes beautifully with glossy white chocolate drizzle

Ingredients

• 227 g unsalted butter softened — room temp for easy creaming
• 150 g granulated sugar — fine white for best texture
• 60 g powdered sugar sifted — prevents lumps
• 1 large egg room temperature — binds and enriches
• 1 tsp vanilla extract — pure extract for best flavor
• 1/2 tsp almond extract optional — adds a subtle nutty note
• 300 g all-purpose flour — weigh for accuracy
• 1/2 tsp fine salt — balances sweetness
• 1/2 tsp baking powder — light lift without puffing too much
• 90 g white chocolate chips roughly chopped — smaller bits distribute well
• 90 g freeze-dried raspberries lightly crushed — bright flavor without moisture
• 1 tbsp milk if needed, for dough consistency — add only if dough is dry
• 120 g white chocolate melting wafers for drizzle — smooth, easy melting
• 1 tsp neutral oil for melting chocolate — keeps drizzle fluid and shiny
• 1 tbsp coarse sugar optional, for topping — adds sparkle and crunch

Step-by-Step Method

Cream the Butter and Sugars

Beat softened butter with granulated and powdered sugars on medium speed until pale and fluffy, about 2 minutes. Scrape the bowl to make certain even mixing.

Proper aeration creates a tender shortbread crumb. Avoid overbeating, which can make cookies spread. Set up lined baking sheets and preheat the oven to 350°F (175°C) before proceeding.

Combine the Dry Ingredients

Whisk together flour, fine salt, and baking powder in a separate bowl until uniform. This prevents pockets of leavening and makes certain even texture.

Keep the mixture light by not compacting the flour. Have it ready to add immediately after the wet mixture is finished to avoid losing the butter’s creamed structure.

Blend in Egg and Extracts

Add the egg, vanilla extract, and optional almond extract to the creamed butter mixture. Mix on medium-low until smooth and fully incorporated.

Scrape down the bowl as needed. The mixture should look cohesive and satiny. Don’t overmix; you want just enough blending to integrate the liquids without warming the butter.

Form the Dough Gently

Add the dry ingredients to the wet mixture. Mix on low just until a soft dough forms and no dry streaks remain.

If the dough looks dry or crumbly, add milk, a little at a time, until it holds together. Stop mixing as soon as combined to keep the shortbread tender and prevent toughness.

Fold in the Mix-Ins

Use a rubber spatula to fold in the roughly chopped white chocolate chips and lightly crushed freeze-dried raspberries. Aim for even distribution without smashing the berries to dust.

Gentle folding preserves visible speckles and small nuggets for bursts of flavor. Avoid overmixing to prevent bleeding color or melting chocolate.

Chill to Firm

Cover and chill the dough in the refrigerator for 20 to 30 minutes. This firms the butter and makes scooping cleaner.

If the dough still feels too soft or greasy after chilling, extend by 10 to 15 minutes. Proper chilling helps the cookies hold shape and bake with neat edges and a short, delicate bite.

Portion and Arrange

Scoop 1.5-tablespoon portions of dough and roll into smooth balls. Place them 2 inches apart on lined baking sheets to allow gentle spread.

Lightly flatten each ball to about 1/2-inch thickness. Sprinkle with coarse sugar if using for sparkle and crunch. Keep remaining dough chilled between batches if your kitchen is warm.

Bake Until Just Set

Bake one sheet at a time for 10 to 12 minutes. Look for set edges that are barely golden while centers remain pale.

Don’t overbake; shortbread should stay light to remain melt-in-your-mouth. Rotate the sheet once if your oven bakes unevenly. Remove and cool on the sheet for 5 minutes.

Cool Completely

Transfer cookies from the baking sheet to a cooling rack. Let them cool completely before decorating.

This prevents the white chocolate from sliding off or turning streaky. Cooling also allows the shortbread texture to set, enhancing the delicate crumb and making certain clean drizzles later.

Melt and Drizzle

Microwave white chocolate melting wafers with neutral oil in 20-second bursts, stirring until smooth and fluid.

Drizzle over cooled cookies with a spoon or piping bag, or dip edges for a thicker finish. Let the chocolate set at room temperature for 10 to 15 minutes before serving or storing.

Ingredient Swaps

• No almond extract: use extra 1/2 tsp vanilla or 1/4 tsp almond bakery emulsion; or skip entirely.
• Dairy-free: swap butter with vegan block butter (not spread) and use dairy-free white chocolate; skip milk or use plant milk.
• Gluten-free: replace flour with a 1:1 gluten-free baking blend that contains xanthan gum.
• No freeze-dried raspberries: use 60–90 g finely chopped dried raspberries or cranberries; or 90 g raspberry baking chips; fresh/frozen raspberries work but make a softer dough—chill longer.
• White chocolate: sub with chopped ruby chocolate or semi-sweet chips for a tangier contrast.
• Budget/availability: replace powdered sugar with an extra 30–40 g granulated sugar; vanilla can be swapped for 1 tsp vanilla bean paste or 1/2 tsp vanilla powder.

You Must Know

Doneness • If edges look barely colored but centers feel soft when tapped, pull the tray now; shortbread firms as it cools. Aim for pale overall with a thin golden rim and no gloss on top at 10–12 minutes.

Troubleshoot • If dough crumbles or won’t hold a ball, sprinkle in 1–2 tsp milk and fold just until it comes together; under-hydrated dough was likely from heavy flour. Target a smooth, pliable ball that doesn’t crack at the edges.

Troubleshoot • If cookies spread thin or look greasy, chill the portioned dough 15–20 minutes longer; warm butter is the culprit. You want dough that’s cool to the touch and holds its pressed shape at 1/2-inch thickness.

Flavor Boost • For louder raspberry notes, sift out 1–2 tsp of the raspberry powder from the bag and reserve; dust it over the white chocolate drizzle while still tacky. Look for a rosy sheen and specks, no wet patches.

Scale • For a half batch, divide every ingredient by 2 and use 1 small egg beaten, adding 25–30 g (about 2 tbsp) of it by weight; the rest can be saved. Dough should weigh ~600 g for a full batch, ~300 g for half.

Serving Tips

• Serve with hot Earl Grey or chamomile tea to complement citrusy raspberry notes.
• Plate on a tiered stand; drizzle extra white chocolate just before serving.
• Pair with vanilla bean ice cream and fresh raspberries for a simple dessert.
• Offer alongside a glass of Prosecco or rosé for a celebratory touch.
• Gift in cellophane bags with a dusting of raspberry powder for color.

Storage & Make-Ahead

Store cookies airtight at room temperature 3–4 days or in the fridge up to 1 week.

Dough can be made ahead: chill tightly wrapped up to 48 hours.

Both baked cookies and dough freeze well—wrap airtight; freeze cookies up to 2 months, dough up to 3 months.

Thaw refrigerated overnight.

Reheating

Reheat gently: microwave 5–10 seconds per cookie on low power.

Oven at 300°F for 3–5 minutes on a sheet.

Stovetop warm in covered skillet briefly.

Avoid overheating to preserve shortbread tenderness.

Holiday Cookie Swap Favorite

I always watch these White Chocolate Raspberry Shortbread Cookies vanish first at a holiday cookie swap—their buttery crumb melts as tart raspberry sparks against creamy white chocolate.

I slide the tin open and the room shifts: eyes brighten, conversations pause, someone whispers, “Those ones.” The cookies look like winter confetti—crushed rubies of raspberry, snowy drizzles of glossed white chocolate, a glitter of coarse sugar.

I bring them slightly chilled so the snap of chocolate contrasts the tender center. One bite and the butter blooms, vanilla hums, and the raspberry tang cuts through the sweetness like sleigh bells.

I stack them in parchment-lined layers, then set a plate near the cider. Minutes later, only sugar crystals remain and a chorus of recipe requests.

Final Thoughts

Ready to bake a batch? Give these melt-in-your-mouth cookies a try as written, or tweak them with a touch more almond extract, extra raspberry crunch, or your favorite drizzle pattern to make them your own.

Frequently Asked Questions

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

Yes—you can. I swap in a 1:1 gluten-free flour with xanthan, add 1 tablespoon cornstarch, and chill longer. The dough feels plush, bakes tender, not gritty—crumbly edges, fragrant vanilla, raspberries sparkling like jeweled confetti.

How Do Altitude Adjustments Affect Baking Time and Spread?

At altitude, I bake longer, reduce sugar slightly, and chill dough more so cookies spread less. I’ll raise oven temp 15°F, add a splash of milk, and savor buttery edges setting like sunrise on snow.

Are There Nut-Free Alternatives to Almond Extract Flavor?

Yes—use vanilla, a touch of butter or rum extract, or a whisper of orange blossom water. I’d also add crushed freeze-dried raspberries or lemon zest. Your kitchen will smell warm, bright, and inviting.

Can I Freeze the Dough Pre-Portioned for Later Baking?

Yes—you can. I scoop, flatten slightly, and freeze on a sheet until firm, then bag airtight. Bake from frozen, adding 2–3 minutes. The kitchen fills with buttery perfume, ruby flecks glowing as edges set tenderly.

What’s the Best Way to Package for Mailing Without Melting?

Pack cooled cookies in snug tins, layered with parchment, separated by bubble wrap. I add parchment between cookies, include a frozen gel pack, and ship priority. Avoid heat, mail early week—your treats arrive crisp, fragrant, and safe.