Lemon Raspberry Shortbread Cookies

These heart shaped cookies are the perfect Valentine’s Day treat. There are two layers of buttery lemon shortbread, filled with sweet raspberry jam, topped with white chocolate. This combination of sweet and tart cannot be beat. These cookies may look hard to make, but are super easy. You can also just make the lemon shortbread cookies and skip the filling and drizzle. They are delicious either way. Happy Valentines Day!


  • 1 cup butter, softened
  • 1 cup icing sugar
  • 1/2 tsp vanilla
  • 1 tbsp lemon zest
  • 1 tsp lemon juice
  • 2 cups all purpose flour
  • 1/4-1/2 cup raspberry jam (depends on the size of your cookies)
  • 1/3 cup white chocolate chips


  • Preheat oven to 350F
  • In a large bowl, cream softened butter and sugar until light and fluffy, about 2 minutes
  • Add lemon zest, lemon juice and vanilla and mix until blended
  • Slowly add flour and mix until soft dough ball forms
  • Form the dough into a ball and then flatten. Wrap in plastic wrap and chill for 20 min
  • Remove from fridge onto lightly floured surface
  • Using a rolling pin, roll dough until it is 1/4 inch thick
  • Use a cookie cutter and cut out desired shape
  • Place cookies 1/2 inch apart on a lined baking sheet and chill in the fridge for 10 minutes
  • Bake for 10-12 minutes or until edges of cookies are starting to brown
  • Remove from oven, let cool on baking sheet for 5 minutes and then transfer to wire cooling rack
  • Once cookies are completely cool, top one with a tsp of raspberry jam and carefully place another cookie on top to make a sandwich
  • Place white chocolate into a heatproof bowl and microwave in 30 second increments. Stir after each increment and continue until chocolate is completely melted
  • Using a fork, knife or toothpick, drizzle melted chocolate over cookies and let set
  • Enjoy!

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