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Three halved raspberry shortbread cookies nestled in a tray of cookies.
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Raspberry Shortbread Cookies Recipe

Buttery, bright and bursting with berry flavor, these raspberry shortbread cookies are anything but ordinary. Freeze-dried raspberries are pulverized and blended into the dough, giving each bite a naturally vibrant pink hue and an intense, tangy-sweet raspberry flavor.
Prep Time30 minutes
Cook Time20 minutes
Chilling Time1 hour 15 minutes
Total Time2 hours 5 minutes
Course: Cookies, Dessert
Cuisine: American
Servings: 36 cookies
Author: Trang Doan

Equipment

Ingredients

Raspberry shortbread dough

  • 1 bag of freeze-dried raspberries 1.25 oz, see note
  • 12 oz unsalted butter softened
  • 1 cup granulated sugar
  • 1 ½ teaspoon pure vanilla extract
  • ¼ rounded teaspoon kosher salt
  • 3 ⅓ cup all-purpose flour
  • 3 tablespoon cornstarch

For coconut raspberry shortbread

  • ½ cup sweetened shredded coconut

For macadamia raspberry shortbread

  • ½ cup macadamia nuts roasted and unsalted or raw, chopped

Topping

  • Extra granulated sugar for topping
US Customary - Metric

Instructions

  • Roast the macadamias - In a skillet over medium heat, roast the macadamia nuts for 3 to 5 minutes until toasty and fragrant. Spread them on a cutting board to cool and then chop into small pieces.
    ½ cup macadamia nuts
    Macadamia nuts in a large blue skillet with a wooden spoon.
  • Process the freeze-dried raspberry - Grind one 1.25-oz (35 g) bag of freeze-dried raspberry in your food processor or high speed blender until a fine powder forms. Set aside. Drape a towel over the food processor in this step to prevent the powder from puffing up.
    1 bag of freeze-dried raspberries
    Freeze-dried raspberries being ground into powder in a food processor.
  • Cream wet ingredients together - Add softened butter, sugar, vanilla and salt to a stand mixer bowl fitted with the paddle attachment. Beat on medium speed until the mixture is thoroughly incorporated and creamy.
    12 oz unsalted butter, 1 cup granulated sugar, 1 ½ teaspoon pure vanilla extract, ¼ rounded teaspoon kosher salt
    Creaming butter with sugar and vanilla.
  • Sift dry ingredients - Sift flour and cornstarch into a medium mixing bowl. Then sift the freeze-dried raspberry powder to remove the seeds. Whisk to distribute evenly.
    3 ⅓ cup all-purpose flour, 3 tablespoon cornstarch, 1 bag of freeze-dried raspberries
    Sift raspberry powder into a bowl with other dry ingredients.
  • Add dry ingredients - Add the dry ingredient mixture into the stand mixer bowl with the creamed butter. Stir to combine, then increase the mixer speed and beat until no trace of flour remains and the dough is formed.
    Mix dry ingredients with creamed butter to form raspberry shortbread dough.
  • Divide the dough - Scoop out the dough and divide into 3 equal portions, about 347 g each. Store them on a tray or in smaller bowls.
  • Make the coconut raspberry shortbread dough - Place one portion back into the stand mixer and add the sweetened coconut. Stir to incorporate and slowly increase the mixer speed and beat until the coconut is fully incorporated and evenly distributed. Remove the dough.
    ½ cup sweetened shredded coconut
    Mix in coconut for raspberry coconut shortbread dough.
  • Make the macadamia raspberry shortbread dough - Place the second portion back into the stand mixer and add the roasted and chopped macadamia nuts. Stir to incorporate and slowly increase the mixer speed and beat until the macadamia is fully incorporated and evenly distributed.
    ½ cup macadamia nuts
    Mix in chopped macadamia nuts for macadamia raspberry shortbread dough.
  • Form the logs - Roll each portion on top a piece of plastic wrap into a log about 6” in length. Wrap them up and refrigerate for at least 1 hour.
    Three logs of raspberry shortbread dough.
  • Slice the cookies - Use a sharp knife to slice each cookie dough log into 12 cookies about ½” thick. Wrap the cookies back up and freeze for at least 15 minutes before baking, while the oven preheats.
  • Preheat the oven - Set the oven rack in the middle of the oven and preheat to 350°F.
  • Bake - Place 12 cookies on a large lined baking sheet, about 2 inches apart. Sprinkle granulated sugar on top and bake 1 batch at a time for about 20 minutes, until the edges on the cookies are golden brown.
    Extra granulated sugar for topping
    Baking raspberry shortbread cookies.
  • Cool - Remove the baking sheet from the oven, but allow the cookies to sit on the baking sheet to finish baking from the residual heat for 5-10 minutes before removing them to a wire rack to cool completely.

Notes

  • Raspberry powder weight: once sifted with seeds removed, you’ll end up with about 23 grams of freeze-dried raspberry powder. Use this weight if you are using packaged freeze-dried raspberry powder directly instead of making your own powder from whole freeze-dried raspberries.
  • Storing baked cookies: store your raspberry shortbread cookies in an airtight container at room temp for up to a week.
  • Storing cookie dough: Unbaked shortbread dough can be kept refrigerated for 3-4 days, or freeze for 3-6 months. It is best to slice the dough before freezing for long term storage.
  • Baking frozen dough: no need to thaw frozen cookie dough, you can bake directly from the freezer.

Nutrition

Calories: 158kcal | Carbohydrates: 16g | Protein: 1g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 5mg | Potassium: 26mg | Fiber: 1g | Sugar: 6g | Vitamin A: 236IU | Vitamin C: 0.03mg | Calcium: 6mg | Iron: 1mg
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