White Chocolate Raspberry Shortbread Cookies
Equipment
- 2 Mixing bowl
- 1 stand mixer or hand mixer
- 1 Rubber spatula
- 2 Baking sheet
- 2 silicone baking mat or sheets of parchment paper
- 1 Cooling rack
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 Kitchen scale optional
- 1 small microwave-safe bowl
Ingredients
- 227 gram unsalted butter softened
- 150 gram granulated sugar
- 60 gram powdered sugar sifted
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract optional
- 300 gram all-purpose flour
- 1/2 teaspoon fine salt
- 1/2 teaspoon baking powder
- 90 gram white chocolate chips roughly chopped
- 90 gram freeze-dried raspberries lightly crushed
- 1 tablespoon milk if needed, for dough consistency
- 120 gram white chocolate melting wafers for drizzle
- 1 teaspoon neutral oil for melting chocolate
- 1 tablespoon coarse sugar optional, for topping
Instructions
- Line baking sheets with silicone mats or parchment and preheat the oven to 350°F (175°C).
- In a mixing bowl whisk together flour, salt, and baking powder and set aside.
- Beat softened butter, granulated sugar, and powdered sugar on medium speed until light and creamy, about 2 minutes.
- Mix in the egg, vanilla extract, and almond extract until fully combined and smooth.
- Add the dry ingredients to the wet ingredients and mix on low just until a soft dough forms, adding milk only if the dough seems dry or crumbly.
- Fold in chopped white chocolate chips and crushed freeze-dried raspberries with a spatula until evenly distributed.
- Chill the dough in the refrigerator for 20 to 30 minutes to firm slightly for easier scooping.
- Scoop 1.5-tablespoon portions of dough, roll into balls, and place them 2 inches apart on prepared baking sheets.
- Gently flatten each dough ball to about 1/2-inch thickness and sprinkle with coarse sugar if using.
- Bake one sheet at a time for 10 to 12 minutes until edges are set and barely golden while centers look pale.
- Cool cookies on the sheet for 5 minutes, then transfer to a cooling rack to cool completely.
- Melt white chocolate wafers with neutral oil in a microwave-safe bowl in 20-second bursts, stirring until smooth.
- Drizzle or dip cooled cookies with melted white chocolate and let set at room temperature for 10 to 15 minutes.
Notes
Use freeze-dried raspberries for bright flavor and no extra moisture, crushing them gently so you get both powder for color and small nuggets for pops of fruit; if using frozen or fresh raspberries, blot well and fold in at the end, expecting a softer dough and slightly puffier cookie. Weighing flour prevents a dry, crumbly dough; target 300 g and stop mixing as soon as the flour disappears to keep the shortbread tender. If the dough feels greasy or too soft to scoop cleanly, extend the chill by 10 to 15 minutes. Bake just until set and pale to keep the shortbread melt-in-your-mouth; overbaking makes them hard. For clean white chocolate drizzles, let cookies cool fully and add a teaspoon of oil to keep the chocolate fluid and shiny.
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