Raspberry White Chocolate Cookies
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These raspberry white chocolate cookies are a simple take on raspberry shortbread cookies that feels gourmet without a ton of work. An easy 6 ingredient recipe that can be made in half an hour and produce raspberry cookies you’d be happy to serve to guests…or keep all for yourself.
Shortbread cookies are my go-to for every season, event, and holiday. They’re SO simple to make, and if you’ve checked out my Shortbread Cookie guide post, you know that once you have the ratio down, you can pretty much customize them however you like. I’ve made a chocolate-dipped espresso version, spiced shortbread, classic chocolate, maple cream sandwich shortbreads, and even use a shortbread cookie crust for desserts like my berry crumble bars.
With just a few key additions to classic shortbread ingredients, a buttery shortbread cookie transforms into an elegant little raspberry cookie drizzled with white chocolate. They’re perfect on a dessert plate, a holiday cookie box, that potluck at work, or if you just enjoy raspberry as much as I do!
Recipe Highlights
- Shortbread cookies are a long-lasting cookie that are great for baking ahead during the holidays or for parties.
- It’s EASY! This cookie recipe is fast to assemble, bake, and decorate.
- They look elegant despite needing only 30 minutes to make.
Ingredients & Substitutions
The basic five shortbread ingredients, plus a few extras, are all that is needed to make raspberry and white chocolate-flavored shortbread. I’ve shared any substitutions you can use where possible.
- All-purpose Flour
- Butter – Unsalted preferred, OR skip the salt if using salted butter.
- Sugar – Granulated white sugar, cane sugar, or powdered (icing) sugar can all be used. Brown sugar is also successful but does change the color of the dough.
- Salt
- Vanilla Extract – Make vanilla extract yourself to save money on your baking!
- Freeze Dried Raspberries – Any freeze-dried fruit will work. Please note that this is not ‘dried’ fruit like the chewy mangoes you get; this is FREEZE-DRIED, so the texture should be dry and crumbly.
- White Chocolate – You don’t need much, just 2 ounces! You can also use milk or dark chocolate. I prefer a bar to chocolate chips, which do not set up as hard.
Freeze-dried Raspberries
A big component of a raspberry cookie is…the raspberry. Unfortunately, adding fresh raspberries (meaning wet and juicy!) to a shortbread can really ruin the texture of the dough.
Use freeze-dried raspberries instead. This is not a gourmet item; you should be able to find them in the baking aisle, health aisle, or near the dried fruits at your grocery store (Target, Walmart, Trader Joes, and Safeway have all had them!). If you can’t find them, use a freeze-dried berry you can find or order them from Amazon for just a few dollars. They keep forever, so it’s worth it!
How to make White Chocolate Raspberry Shortbread
Making shortbread cookies is a really simple process, and these are hardly any more difficult than the classic ones. Just a bit of mixing, cutting, and then baking! After that a quick drizzle of chocolate, and you’re ready to eat! This recipe makes about 20 1×1 inch cookies, and should only take 30 to 45 minutes, cooling and drizzling included!
Step One – Make raspberry shortbread dough
Cream together softened butter and sugar until light and fluffy. Add the salt and vanilla and mix briefly. Add in flour and begin to fold it in. When the dough is almost formed, add the crushed freeze-dried raspberries and continue to fold the dough gently.
Turn the dough onto a clean surface (I love using this silicone baking mat) and gently roll it into a 1/4-inch thick square. Use a knife or a bench scraper to square off the edges, then cut it into 20 squares. That’s three cuts one way, then four across the other. If there is a substantial amount of dough left from creating straight edges, gently reform and cut any extra squares you can.
Step 2 – Bake & Cool
Line a baking sheet with parchment paper or a silicone mat and place the cookies on, leaving a little space between them. They don’t puff much, but at least 1/4 to 1/2 inch. Bake at 350°F for 8-10 minutes. The edges should be set and BARELY golden brown. If browned, pull the cookies immediately.
Cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
Melt your chocolate by using a double boiler or glass bowl set over gently simmering water. Make sure the water doesn’t touch the bowl or get into the chocolate, and stir frequently until melted. Or microwave in short 10-15 second bursts, stirring between each.
Check the cookies; if they’re cool, fill a piping bag or parchment paper piping bag with melted chocolate. Drizzle back and forth over the cookies. Let the chocolate harden.
Store cookies in an airtight container or bag at room temperature. Use withing 7 days for best quality.
Pro Tips
- You can shape these any way that you like, I just like the square shapes!
- Double the chocolate and dip the cookies instead of drizzling it.
- I often find shortbread dough to be more successful when I mix the flour and raspberries in by hand. Using a mixer quickly leads to overworked dough and dry cookies.
FAQ’s
That’s tricky with shortbread. Don’t bake until they have true golden brown edges or they’ll be crunchy (unless you like that), instead they should appear set around the edges and the top should appear and feel dry. 8 mins should do.
I recommend using a pure white chocolate bar, not Hershey’s cookies and cream, for instance. You can also use white chocolate melting wafers if that’s what you have.
For more info on cooking with chocolate, read my guide here.
I’ve kept these raspberry cookies for a week without any trouble, so I generally advise keeping them for a maximum 7 days in an airtight container for the best quality and texture. They’re a great cookie to make in advance!
I always recommend freezing cookie dough raw for the best quality. Form and cut these cookies, then freeze them on a baking sheet. Once frozen, you can transfer them to a container or freezer bag. Then bake them from frozen at 350°F for 12 to 14 minutes, and drizzle with chocolate!
Add these to a cookie box with some lemon poppyseed cookies and classic peanut butter cookies, and you’ve got a delicious and crowd-pleasing gift for the holidays, housewarmings, potlucks, meetings, and more.
Love this recipe? Please consider leaving a 5 star rating in the recipe card below, or a comment to share your experience with fellow home cooks. I hope you enjoy and as always, Happy Eating!
White Chocolate and Raspberry Cookies
Ingredients
- 2 ounces granulated sugar heaping 1/4 cup
- 4 ounces butter, unsalted 1/2 cup
- 1/2 tsp vanilla extract
- 1/8 tsp kosher salt
- 6 ounces All purpose flour 1 1/4 cups, plus a tablespoon
- 2 Tbs freeze dried raspberries chopped, or crushed in chunks
- 2 ounces white chocolate
Instructions
- Preheat oven to 350°F.
- Cream butter and sugar together until pale and fluffy, 2 – 3 minutes. Add in the vanilla extract and salt and beat to mix together.
- Add in flour and use a spatula or wooden spoon to begin incorporating. Add in raspberries when dough is mostly, but not completely together.
- Continue to mix until dough is completely mixed. Use hands if necessary to bring dough together without over-mixing.
- Roll dough on lightly floured surface (or silicone mat) to a 1/4" thick rectangle.
- Use knife to cut dough into 20 squares and move to a baking sheet. Bake for 8-10 minutes. Remove from oven and let cool 2 minutes, and then move to cooling rack.
- While cooling, melt white chocolate in a double boiler over simmering water, or microwave it in 15-30 second bursts, mixing it between every burst until it's completely smooth.
- Place chocolate into a mixing bag fitted with a small piping tip. When cookies are cool to the touch, drizzle over the cookies. (Can also use a spoon or fork to drizzle but it won't be as uniform.)
- Let chocolate set before storing. Store in an airtight container for up to 7 days.
Notes
Nutrition
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Nutrition information and cooking times are provided as a best estimate. Values may vary based upon ingredients and equipment.
I have a question re: white chocolate raspberry shortbread…I dont understand the flour amount ? Never saw it ever written in any recioe as you have written here? Are you saying that 6 ounces of flour is the same as 1 1/4 cups etc…thank you
Hi, yes, 6 ounces by weight is equal to about 1 1/4 cups (volume) of flour if it is properly measured by spooning it into the measuring cup and leveling it off. You’re not the first one confused by that so I’m in the process of converting to grams instead because that seems to be easier! It’s 150 grams if that’s simpler for you. Hope you enjoy the recipe!
It is so easy and delicious. Such a perfect summer treat to make for my kids, yum!
I’m happy you and your kids liked the cookies and found them easy and delicious! Shortbread cookies are one of my top cookies to make and eat.