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Blackberry Glazed Shortbread Cookies

Tender, melt-in-your-mouth buttery shortbread cookies half-dipped in a vibrant, tart fresh blackberry glaze and finished with white chocolate and sea salt.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, British
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

Shortbread Dough
  • 1 cup unsalted butter softened
  • 0.5 cup powdered sugar
  • 2 cups all-purpose flour
  • 1 tsp vanilla extract
  • 0.25 tsp salt
Blackberry Glaze
  • 1 cup fresh blackberries
  • 1 tbsp lemon juice
  • 1.5 cups powdered sugar sifted
  • 1 tbsp flaky sea salt for topping
  • 0.25 cup white chocolate chips melted (optional)

Equipment

  • Stand Mixer or Hand Mixer
  • Baking sheets
  • Wire cooling rack
  • Fine-mesh sieve

Method
 

  1. Cream softened butter and 0.5 cup powdered sugar until light and fluffy (approx. 3 mins).
  2. Mix in vanilla extract. Gradually add flour and salt, mixing just until dough comes together.
  3. Roll dough to 1/4 inch thickness on a floured surface. Cut into rounds.
  4. Place cookies on parchment-lined baking sheet and chill in fridge for 30 minutes.
  5. Preheat oven to 325°F (165°C). Bake chilled cookies for 12-15 minutes until edges are barely golden.
  6. Simmer blackberries and lemon juice in a saucepan until broken down. Strain through a sieve to remove seeds.
  7. Whisk 1.5 cups powdered sugar into the blackberry juice until a smooth glaze forms.
  8. Dip cooled cookies halfway into glaze. Drizzle with melted white chocolate and sprinkle with sea salt.

Notes

Ensure cookies are completely cool before dipping. Store in an airtight container at room temperature for up to 5 days.