Blackberry Glazed Shortbread Cookies
Buttery shortbread cookies topped with a glossy, sweet-tart blackberry glaze.
Equipment
- Mixing bowls
- Baking sheet
- Wire rack
- Hand mixer or stand mixer
Ingredients
Cookie Batter
- 2 cups all-purpose flour
- 0.25 tsp salt
- 1 cup unsalted butter softened
- 0.5 cup powdered sugar
- 1 tsp vanilla extract
Glaze
- 1 cup blackberries fresh or frozen
- 2 tbsp sugar
- 1 tsp lemon juice
- 0.75 cup powdered sugar
Instructions
- Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
- Cream butter and powdered sugar until light and fluffy.
- Add vanilla, then mix in flour and salt until dough forms.
- Roll into 1-inch balls, flatten, and place on baking sheet.
- Bake 14–16 minutes until edges are lightly golden. Cool completely.
- Simmer blackberries, sugar, and lemon juice. Strain and cool.
- Whisk syrup with powdered sugar to make glaze.
- Drizzle glaze over cooled cookies and let set.
Notes
Strain glaze for a smooth finish. Use room-temp butter for best texture.