Raspberry Shortbread White Chocolate

This raspberry shortbread with a white chocolate drizzle recipe brings bakery quality cookies right into your kitchen in less than an hour, perfect for anyone craving easy homemade treats that look fancy but use only simple ingredients. In just 25 minutes of prep and 30 to 45 minutes to bake and cool, you’ll have gorgeous white chocolate raspberry thumbprint cookies with a tender, melt in your mouth shortbread base, a tangy raspberry jam center, and a smooth white chocolate finish.

I first made these raspberry shortbread cookies with white chocolate drizzle for my sister’s birthday, and every guest begged for the recipe because they tasted just like bakery cookies. Even with no decorating experience required, the pretty drizzle makes them look store bought. Whether you’re planning an easy weeknight baking project or need an impressive dessert for a holiday cookie tray, these easy white chocolate raspberry cookies are always a crowd pleaser at parties or at home.

Gather Your Ingredients

• Unsalted butter softened: Ensures a creamy, tender shortbread with easy mixing. Use high quality European style butter for the richest flavor. If only salted butter is available, omit added salt in the recipe.
• Pure vanilla extract: Delivers authentic bakery style aroma and warmth. Always use pure extract for the best result; imitation can fall flat. Almond extract is a good alternative for a twist.
• Granulated white sugar: Creates a light crumb and mild sweetness that lets the raspberry and chocolate shine. Superfine sugar can substitute for a slightly finer texture if desired.
• All purpose flour: Forms the classic shortbread structure that holds shape but still melts in the mouth. You can swap in a gluten free one to one baking blend to make these cookies celiac friendly.
• Seedless raspberry jam: Infuses sweet and tart berry flavor and a jewel like sheen in every bite. Choose a good quality jam with a tart punch for best contrast against the rich dough. Any berry jam may be substituted for a flavor twist.
• White chocolate chips: Melts for a glossy, creamy drizzle that enhances the cookies’ bakery finish. Brands with real cocoa butter melt and taste best. To avoid added ingredients, look for high quality couverture white chocolate.

How to Make Raspberry Shortbread With White Chocolate Drizzle

Cream the Butter and Sugar Until Fluffy:

Beat softened butter and sugar with an electric mixer on medium speed for about three minutes, until the mixture turns pale and airy. This helps the shortbread rise slightly for melt in your mouth texture and keeps the cookies light and never dense.

Add Vanilla Extract and Incorporate:

Blend in vanilla extract by mixing until just combined. Use a quality vanilla to provide a classic bakery aroma and deep flavor; take care not to overmix at this stage or the cookies may bake up tough.

Gradually Add Flour for the Perfect Dough:

Add flour slowly, half a cup at a time, with the mixer on low speed until a soft, pliable dough forms. The dough should come together in clumps and remain tender when pinched—if overmixed, the cookies can become crumbly and dry, so stop mixing as soon as it holds together.

Shape the Shortbread and Make Thumbprints:

Roll dough into one inch balls and space evenly on a parchment lined baking sheet. Use your thumb to press a well in the center of each, but don’t go all the way through. These thumbprints hold the raspberry jam and keep the cookies thick for that signature bite.

Fill With Raspberry Jam:

Spoon about half a teaspoon of seedless raspberry jam into each well. Fill carefully—if the wells are overfilled, jam may bubble over and spill, so a conservative amount keeps the cookies tidy and beautiful.

Bake Cookies to Just Golden:

Preheat your oven to 350 degrees Fahrenheit. Bake for around twelve minutes or until the edges just begin to turn light golden and the tops look set. Don’t overbake—the cookies should be soft in the center and firm as they cool.

Cool Completely on a Wire Rack:

Transfer baked cookies to a wire rack to cool fully. Allowing the shortbread to cool ensures the white chocolate drizzle won’t melt or slide off, giving a neat, professional finish.

Melt the White Chocolate and Drizzle:

Chop white chocolate or pulse in a food processor, then melt in a sturdy Ziploc freezer bag using ten second microwave bursts, kneading between each. Snip a tiny bag corner and pipe thin lines across cookies for a glossy, creamy drizzle that solidifies as it cools.

Allow to Set and Serve or Freeze:

Let the chocolate drizzle set at room temperature. Once firm, serve right away or store cookies in airtight containers. These white chocolate raspberry shortbread cookies freeze well for several weeks without losing texture or flavor.

The first time I tried blending raspberry and white chocolate in a shortbread cookie, I realized how much it elevates even the simplest dough. My kids can’t get enough of the tangy jam centers and always compete for the cookies with the most dramatic drizzle. These cookies are rich and buttery, yet feel light enough for a midday treat, and the energy from butter and flour makes them perfect for busy afternoons or festive gatherings.

Smart Swaps and Variations

Customize your raspberry shortbread with a white chocolate drizzle by swapping in strawberry or blackberry jam for a different fruit profile, or use a quality vegan butter and dairy free white chocolate chips for an allergy friendly batch. For gluten free cookies, substitute a one to one gluten free flour blend, and if you want a more decadent flavor, try drizzling with dark or milk chocolate instead of white. Add lemon zest or chopped pistachios for new textures, or use orange marmalade for a citrusy twist to suit your seasonal cravings.

How to Store and Reheat Raspberry Shortbread With White Chocolate Drizzle

For the best texture and taste, store fully cooled raspberry shortbread cookies in an airtight container at room temperature for up to five days. If refrigerating, let the cookies come to room temperature before serving to restore their soft crumb. For longer storage, freeze cookies in a single layer with parchment between for up to a month, then thaw at room temperature before enjoying so the shortbread remains buttery and delicate. If needed, bake cookies ahead and hold off on adding jam and drizzle until just before serving for the freshest appearance at events.

What to Serve with Raspberry Shortbread With White Chocolate Drizzle

These beautiful raspberry shortbread cookies with white chocolate drizzle pair perfectly with herbal tea, rich coffee, or even a chilled glass of milk for a cozy snack. Serve them on a tiered platter with a mix of other classic holiday cookies for a party centerpiece, or finish a brunch with a colorful berry salad and a scoop of vanilla bean ice cream. For a special presentation, stack cookies with parchment between each layer and garnish with fresh raspberries or edible flowers to highlight their jewel like centers at parties and celebrations.

Nutritional Benefits

Raspberry shortbread with white chocolate drizzle provides quick carbohydrates from flour and sugar, offering energy when you need a sweet pick me up. The white chocolate drizzle adds a touch of calcium and decadence without overwhelming the cookie, while each piece is naturally vegetarian and egg free, and can be adapted to gluten free or dairy free diets. Choose seedless jam for smoother texture and less chance of irritation, and enjoy just enough sweetness in every serving without overindulgence.

Recipe Success Tips

If cookies spread too much during baking, try chilling the shaped dough before filling and baking to achieve a thicker, bakery style result. For a professional look, pipe a very thin white chocolate drizzle over cooled cookies, which also keeps them from becoming too sweet. If the thumbprint wells close up while baking, gently press them back in with the back of a spoon while the cookies are still warm, then proceed with filling and drizzling for perfect results every time.

These raspberry shortbread cookies with white chocolate drizzle are a family favorite that never last more than a day in our house. Bake a batch soon and discover your own favorite variation—they are sure to impress at any gathering and become a most requested treat at your table.

Common Questions About This Recipe

→ How do I get the white chocolate drizzle smooth?

Melt white chocolate chips gently in short microwave bursts and stir well, then snip a small corner off a plastic bag for even drizzling over cooled cookies.

→ Can I use a different jam besides raspberry?

Yes, seedless jams like apricot or strawberry work well, but raspberry complements the rich shortbread and white chocolate flavors beautifully.

→ How do I store these shortbread cookies?

Place cooled cookies in an airtight container. Store at room temperature for up to a week, or freeze for longer freshness.

→ Do I need special equipment to make the thumbprint?

No, just use your thumb to create an indentation in the dough before filling with jam, then bake as instructed.

→ Why chop or pulverize white chocolate chips?

Finely chopping helps the chocolate melt quickly and evenly, ensuring a smooth drizzle without burns or clumps.

→ Can I make these cookies ahead of time?

Absolutely. The cookies freeze well once baked and drizzled, so you can prepare them in advance for special occasions.