Christmas baking is all about cozy flavors, festive colors, and treats that feel as magical as the season itself. These Christmas Raspberry Shortbread Cookies with White Chocolate Drizzle check every single box. Buttery, melt-in-your-mouth shortbread meets sweet raspberry jam and a stunning white chocolate drizzle that makes each cookie look like it came straight from a bakery window.

They’re elegant enough for a holiday dessert tray, simple enough for everyday baking, and delicious enough to become a yearly Christmas tradition. These cookies are soft, crumbly, and full of buttery goodness—with just the right amount of fruity sweetness and creamy white chocolate.

Whether you’re preparing for a cookie exchange, a holiday party, or festive gifting, this recipe guarantees compliments and empty plates!

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⭐ Why You’ll Love These Cookies

• Classic buttery shortbread that melts in your mouth
• Festive raspberry filling adds a pop of color and flavor
• Drizzled white chocolate makes them extra special and gift-worthy
• Easy to make, even for beginner bakers
• Perfect for Christmas baking, gifting, cookie swaps, and holiday dessert platters

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🧾 Ingredients

For the Shortbread Dough

• 1 cup unsalted butter, softened
• ½ cup granulated sugar
• 2 ¼ cups all-purpose flour
• ½ teaspoon vanilla extract
• ¼ teaspoon almond extract (optional, but adds amazing flavor)
• ¼ teaspoon salt

For the Filling

• ½ cup raspberry jam (seedless preferred)

For the Drizzle

• ½ cup white chocolate chips or chopped white chocolate
• 1 teaspoon coconut oil (optional, for smooth melting)

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👩‍🍳 How to Make Christmas Raspberry Shortbread Cookies

1. Make the Shortbread Dough

1. In a large bowl, cream together the butter and sugar until light and fluffy.
2. Add vanilla extract and almond extract if using.
3. Add flour and salt, mixing until a soft dough forms.
4. If the dough seems crumbly, keep mixing—shortbread comes together slowly.

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2. Shape the Cookies

1. Scoop about 1 tablespoon of dough and roll it into a smooth ball.
2. Place on a parchment-lined baking sheet.
3. Use your thumb or the back of a teaspoon to press an indentation in the center.
4. Fill the indentation with a small spoonful of raspberry jam.

Repeat until all dough is used.

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3. Bake

Bake in a 350°F (175°C) oven for 12–14 minutes, or until edges are lightly golden.

Let the cookies cool completely before adding the drizzle.

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4. Melt the White Chocolate

1. Microwave white chocolate + coconut oil in 20–25 second increments.
2. Stir between each interval until smooth and creamy.

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5. Drizzle the Cookies

Use a spoon or piping bag to drizzle the melted white chocolate over the cooled cookies.

Let chocolate set before storing or serving.

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🎄 Holiday Baking Tips

✔ Use room-temperature butter

Soft butter creates the perfect tender shortbread texture.

✔ Chill the dough for 15 minutes

Helps prevent spreading while baking.

✔ Don’t overfill with jam

A little goes a long way—too much can bubble over and burn.

✔ White chocolate burns easily

Heat gently and stir often.

✔ Add sprinkles for extra Christmas charm

Gold sugar, white pearls, or festive sprinkles look magical.

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🎁 How to Store and Gift These Cookies

Storage

• Keep in an airtight container for up to 5 days.
• Refrigerate for longer freshness.
• Freeze un-drizzled cookies for up to 2 months.

Gifting Ideas

• Pack in a festive tin
• Wrap in clear cellophane bags
• Add holiday ribbon + gift tag
• Perfect for teacher gifts, neighbors, friends, and coworkers

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🌟 Variations

Lemon Raspberry Shortbread

Add lemon zest to the dough and top with lemon-glazed white chocolate.

Chocolate Raspberry

Use dark or milk chocolate drizzle instead of white.

Strawberry or Apricot Shortbread

Swap raspberry jam for your favorite fruit preserves.

Gluten-Free Option

Use a high-quality 1:1 gluten-free flour blend.

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❄️ Serving Suggestions

These cookies pair beautifully with:

• Hot chocolate
• A mug of tea
• Christmas morning coffee
• Holiday party dessert platters

They’re also the perfect addition to:

• Christmas cookie exchange
• Bake sales
• Holiday gift boxes

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🎅 Frequently Asked Questions

1. Can I make these cookies ahead of time?

Absolutely! Shortbread holds up wonderfully. Bake them 1–2 days before gifting or serving.

2. Why did my shortbread spread?

Your butter may have been too soft. Chilling the dough helps prevent spreading.

3. Can I use freeze-dried raspberries in the dough?

Yes! Crush and fold them into the dough for extra raspberry flavor.

4. Can I use white chocolate bark instead of chips?

Yes—the melt is even smoother.

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🎉 Conclusion

Christmas Raspberry Shortbread with White Chocolate Drizzle is the kind of recipe that instantly brings holiday cheer to your kitchen. With a buttery shortbread base, vibrant raspberry centers, and a festive white chocolate finish, these cookies are as beautiful as they are delicious.

Elegant enough for gifting and easy enough for everyday holiday baking, this recipe truly captures the sweet magic of the season.

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