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shortbread cutout cookies with raspberry glaze

Shortbread Cut Out Cookies With Raspberry Glaze

A simple recipe for shortbread cutout cookies with a delicious and easy raspberry glaze on top.
Course Dessert
Keyword cookies
Prep Time 10 minutes
Cook Time 15 minutes
Servings 24 cookies
Calories 140kcal


Shorbread Cookies

  • 1 cup butter softened or room temperature
  • 1 tsp vanilla extract
  • 1/2 cup Powdered Sugar
  • 1/4 tsp salt
  • 2 cups all purpose flour

Raspberry Glaze

  • 1 cup powdered sugar
  • 1 tbsp milk
  • 2 tbsp raspberry preserves


  • Place the butter in a mixer and beat until soft and fluffy. Add vanilla and powdered sugar. Beat for another 2-3 minutes.
  • Gradually add salt and flour to the butter and sugar mixture. Scrape down the sides and mix until well combined.
  • Form dough into a flat disk, wrap and chill in the fridge for 15 minutes.
  • While the dough is chilling, preheat oven to 350 degrees fehrenheit.
  • Once the dough has chilled, place on a lightly floured surface. Using a rolling pin, roll out to 1/4" thick. Use heart shaped cookie cutters to cut out dough. Place on a parchment lined baking sheet about 1" apart. Bake for 15-18 minutes.
  • Remove from the oven and place on a cooling rack.

Raspberry Glaze

  • To make the raspberry glaze for the cookies, place the powdered sugar in a bowl. Add the milk first, stirring to combine. Next, add the raspberry preserves. Adjust as needed with more or less powdered sugar or milk. You want the glaze to be thick but not too sticky.

Glazing the Cookies

  • Once the cookies have cooled (about 1-2 hours), place the cookies upside down into the bowl of glaze. You want to just dip the tops and then place them on a wire rack to dry. Let icing set for 4-5 hours before storing.


Serving: 1cookie | Calories: 140kcal | Carbohydrates: 17g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 93mg | Potassium: 16mg | Fiber: 1g | Sugar: 8g | Vitamin A: 237IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg