There are certain cookies that instantly feel like home, and Black Raspberry & Lemon Shortbread Cookies are one of them. The first time I baked these, the smell alone made me pause — that buttery shortbread base lifting in the oven, kissed with the brightness of lemon zest and swirled with deep purple ribbons of black raspberry. They’re the kind of cookie that looks elegant enough for a bridal shower, yet cozy enough for a rainy afternoon when you want something special with your cup of tea.
What I love most is how they surprise you. At first glance, you expect something simple — a classic shortbread. But one bite in, and the richness of butter collides with the zing of lemon and the subtle, juicy sweetness of black raspberries. It’s the kind of treat that makes you close your eyes for a second, just to make the moment last.
If you love fruity breakfast treats, you might also enjoy my Blueberry Coffee Cake Muffins — they’re another favorite on my blog.
Why You’ll Love This Black Raspberry & Lemon Shortbread Cookies
They balance buttery richness with fruity brightness — so each bite feels indulgent yet refreshing.
The black raspberry swirls give them a jewel-like look, turning an everyday cookie into something almost too pretty to eat.
They’re slice-and-bake friendly, which means you can prep the dough ahead, chill, and bake when the craving strikes.
These cookies are versatile — perfect for holiday platters, summer picnics, or an elegant afternoon tea spread.
They’re versatile — perfect for holiday platters, summer picnics, or an elegant afternoon tea spread. If you’re looking for another brunch-style hit, check out the Perfect Fluffy Pancakes – Best Homemade Pancake Recipe for a crowd-pleasing breakfast.
The Secret to Great Black Raspberry & Lemon Shortbread Cookies
The real magic comes down to two things: quality butter and restraint with the fruit filling. Shortbread lives and dies by its butter, so choose the best you can. As for the black raspberry, less is more. You don’t want a jammy flood; you want just enough to create delicate streaks that bake into the dough without overpowering it. Pair that with a healthy hit of fresh lemon zest, and suddenly, what could have been a plain butter cookie turns into something lively, colorful, and completely irresistible.
Pro Tips to Nail It Every Time
Chill the dough fully. This isn’t a step to skip. Cold dough holds its shape better and gives you that clean slice-and-bake look.
Use zest, not just juice. Lemon juice adds brightness, but it’s the oils in the zest that carry the most fragrant flavor. Grate it fresh, right over the dough, so the oils hit directly.
Don’t overwork the jam. A gentle swirl with the back of a spoon or a butter knife is all you need. Too much mixing and the dough turns muddy instead of marbled.
Watch the bake time closely. Shortbread doesn’t need a deep golden color; pull them out just as the edges begin to turn lightly golden for the best texture.
Fun Variations to Try
Blackberry & Lime: Swap black raspberry for blackberry preserves and lemon zest for lime. The tropical twist is unexpectedly addictive.
Raspberry Rose: Stir a drop of rose water into the dough along with the lemon zest, then swirl in classic raspberry jam for a delicate floral note.
Cranberry Orange: Around the holidays, switch to cranberry preserves and a burst of orange zest for a festive spin that looks just as stunning.
Final Thoughts
Black Raspberry & Lemon Shortbread Cookies are more than just a sweet bite. They’re a little piece of comfort, wrapped up in buttery layers and brightened with fresh, fruity flavor. They carry the elegance of something you’d proudly gift in a tin, yet they’re simple enough to whip up on a quiet Saturday when you just need a little joy.
Every time I make them, I’m reminded that baking doesn’t have to be complicated to feel special. Sometimes, it’s the simple pairings — butter and sugar, fruit and citrus — that leave the biggest mark. And trust me, once you’ve tried these, they’ll find their way into your regular baking rotation.
Black Raspberry & Lemon Shortbread Cookies
These Black Raspberry & Lemon Shortbread Cookies are buttery, tender, and lightly sweet with a vibrant swirl of black raspberry preserves and the brightness of fresh lemon zest. They’re easy slice-and-bake cookies that look elegant but come together with minimal effort. Perfect for afternoon tea, holiday platters, or a simple treat with coffee.
- Total Time: 27 minutes
- Yield: About 20 cookies 1x
Ingredients
1 cup (226 g) unsalted butter, softened
2/3 cup (80 g) powdered sugar
2 cups (240 g) all-purpose flour
1/2 teaspoon salt
1 tablespoon fresh lemon zest
1 teaspoon vanilla extract
3–4 tablespoons black raspberry preserves (or jam)
Instructions
In a large mixing bowl, cream the butter and powdered sugar until smooth and fluffy.
Add the lemon zest and vanilla extract, mixing until just combined.
Whisk together flour and salt, then add gradually to the butter mixture. Mix until a soft dough forms.
Transfer dough to parchment paper. Flatten slightly and spread black raspberry preserves in thin streaks over the surface. Gently fold or roll the dough to create swirls, without overmixing.
Shape into a log, wrap in parchment, and chill for at least 1 hour (or overnight).
Preheat oven to 350°F (175°C). Slice chilled dough into 1/4-inch rounds and arrange on a parchment-lined baking sheet.
Bake for 10–12 minutes, until edges are just turning golden.
Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For sharper swirls, avoid spreading too much jam — thin streaks look best.
Dough can be frozen up to 2 months; slice and bake straight from frozen, adding 1–2 minutes to baking time.
If using seedless preserves, the cookies will have a smoother look, but the texture of seeded jam adds charm.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 125 kcal
- Sugar: 5g
- Sodium: 55mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5 g
- Protein: 1.5g
- Cholesterol: 20mg
