If you’re looking to dazzle your cookie jar with a treat that’s as pretty as it is delicious, Raspberry Swirl Shortbread Cookies are the answer! Picture melt-in-your-mouth buttery shortbread, ribboned with a gorgeous swirl of vibrant raspberry jam. They’re redolent of vanilla, slightly tangy from the fruity filling, and so eye-catching you almost hate to eat them (almost!). These cookies are perfect for gifting, holiday platters, tea parties, or any time you want to treat yourself to a little edible elegance. From their pillowy texture to the pop of raspberry, Raspberry Swirl Shortbread Cookies are pure baking joy in every bite.
Ingredients You’ll Need
With just a handful of pantry essentials and a jar of raspberry jam, these cookies come together in a snap. Each ingredient plays a key role in building the flavor, crumbly-yet-tender texture, and signature swirl that sets Raspberry Swirl Shortbread Cookies apart.
- Unsalted butter (1 cup, softened): The backbone of any great shortbread; makes every bite rich and tender, so let yours come to room temp for easy mixing.
- Granulated sugar (2/3 cup): Sweeter than your best friend, sugar not only brings the sweetness but also helps create that delicate crumb.
- Vanilla extract (1 teaspoon): Adds warm, aromatic notes that make the cookies taste truly homemade.
- All-purpose flour (2 1/4 cups): Provides just enough structure to hold those beautiful swirls without making them dry.
- Salt (1/4 teaspoon): Just a pinch heightens all the flavors and keeps the cookies from tasting flat.
- Raspberry jam, seedless preferred (1/3 cup): The star swirl—choose a good-quality jam for the brightest color and purest fruit flavor.
- Powdered sugar (1/4 cup, for dusting, optional): For that bakery-fancy finish and a little extra sweetness on top.
How to Make Raspberry Swirl Shortbread Cookies
Step 1: Cream the Butter and Sugar
Start by combining your softened butter and granulated sugar in a large mixing bowl. Beat these together until the mixture is pale, light, and fluffy—think of it as the cloud-like base where all that raspberry magic will sit. Don’t rush this step; well-creamed butter and sugar make for exceptional shortbread.
Step 2: Add Vanilla, Flour, and Salt
Mix in the vanilla extract next, letting its cozy aroma work right into the butter. Gradually add the flour and salt, mixing slowly so the dough remains light. As the dough forms, it should be soft but not sticky, perfect for rolling and swirling later on.
Step 3: Chill the Dough
Divide your dough into two equal portions and press each into a rectangle. Wrap them up in plastic wrap and let them chill in the refrigerator for about 30 minutes. This brief rest makes the dough easier to handle and helps prevent spreading when you bake the cookies later.
Step 4: Roll Out and Add the Raspberry Swirl
Take out one portion of chilled dough and place it between two sheets of parchment paper. Roll it into a rectangle roughly 1/4 inch thick. Spread a thin layer of raspberry jam over the surface, keeping a 1/2-inch border around the edges clear. This guarantees the perfect swirl without jam oozing out as you roll.
Step 5: Roll Up and Chill Again
Now comes the fun part! Carefully roll up the dough from the long edge, jelly-roll style, aiming for a tight swirl but gentle enough to keep the dough intact. Wrap the log in plastic wrap and refrigerate for at least 2 hours, until nice and firm. Repeat with the second rectangle.
Step 6: Slice and Bake
Preheat your oven to 350°F (175°C) and line baking sheets with parchment. Slice your chilled logs into 1/4-inch thick rounds—every slice reveals those glorious raspberry swirls. Place them on the prepared sheets and bake for 12 to 14 minutes, until the edges just start to turn golden. Let them cool completely on wire racks to set their delicate crumb.
Step 7: Finish and Enjoy!
Once cool, dust your Raspberry Swirl Shortbread Cookies with a shower of powdered sugar for a touch of elegance. Now comes the absolute best part—enjoying these buttery, raspberry-streaked wonders!
How to Serve Raspberry Swirl Shortbread Cookies
Garnishes
A little dusting of powdered sugar is classic, but why not take things up a notch? Try a sprinkle of freeze-dried raspberry powder for added tang and color, or dip half the cookies in melted white chocolate for a pretty (and decadent) accent. Edible flowers are lovely for spring gatherings, too.
Side Dishes
These cookies shine alongside almost any hot beverage—think a fragrant pot of earl grey, a frothy cappuccino, or even fresh lemonade for a warm-weather treat. They also make a beautiful addition to an afternoon tea spread with scones, finger sandwiches, and fresh fruit.
Creative Ways to Present
Arrange Raspberry Swirl Shortbread Cookies on a vintage cake stand for instant charm, or box them up with parchment and ribbon for a heartfelt homemade gift. For special occasions, stack them in glass jars or layer them with contrasting colored cookies for an eye-catching dessert board.
Make Ahead and Storage
Storing Leftovers
Store any uneaten Raspberry Swirl Shortbread Cookies in an airtight container at room temperature for up to 5 days. Their flavor and texture hold beautifully, making them a fantastic make-ahead treat for busy weeks or entertaining.
Freezing
Short on time? You can freeze both the unbaked dough logs and the baked cookies! Wrap the unbaked dough logs tightly in plastic and freeze for up to 2 months; just thaw in the fridge overnight before slicing and baking. Finished cookies freeze well, too—just layer with parchment in an airtight container.
Reheating
To revive day-old or thawed cookies, simply pop them in a 300°F (150°C) oven for 2-3 minutes to refresh their crispness. Let them cool a few minutes before serving for that just-baked texture.
FAQs
Can I use a different jam besides raspberry?
Absolutely! While raspberry brings a lovely tartness and signature color, feel free to swap in strawberry, apricot, or even blackberry jam for a fun twist on Raspberry Swirl Shortbread Cookies.
Why do my cookies spread too much in the oven?
This is usually due to the dough being too soft. Be sure to thoroughly chill the dough logs before slicing and baking—cold dough holds its shape and gives you neat, defined swirls.
Can I make these vegan?
Yes, you can substitute a good-quality vegan butter and ensure your jam is plant-based. The results are still delicious and buttery, and they make wonderful vegan Raspberry Swirl Shortbread Cookies.
How can I make the raspberry swirl even more intense?
To turn up the fruity zing, add a teaspoon or two of freeze-dried raspberry powder to the jam before spreading. It intensifies both the flavor and color beautifully.
Is it better to use seedless jam?
Seedless jam creates the smoothest, prettiest swirl and is easier for slicing neat rounds. If you love a bit of texture, though, go ahead and use your favorite jam—just expect a touch more rustic charm in your Raspberry Swirl Shortbread Cookies.
Final Thoughts
If you’re craving cookies that deliver both style and substance, Raspberry Swirl Shortbread Cookies truly have it all. Whether you’re baking for a special gathering or just brightening a weekday afternoon, these beauties are sure to win smiles. Treat yourself and share the love—happy baking!
Print
Raspberry Swirl Shortbread Cookies Recipe
- Prep Time: 20 minutes (plus chilling time)
- Cook Time: 14 minutes
- Total Time: 34 minutes active, 2 hours chilling
- Yield: About 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Raspberry Swirl Shortbread Cookies are a delightful treat perfect for any occasion. Buttery shortbread dough is rolled up with a sweet raspberry jam filling, creating a beautiful swirl pattern. These cookies are then baked to golden perfection and dusted with powdered sugar for a finishing touch.
Ingredients
Shortbread Dough:
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
Filling and Topping:
- 1/3 cup raspberry jam (seedless preferred)
- 1/4 cup powdered sugar (for dusting, optional)
Instructions
- Cream Butter and Sugar: In a large bowl, cream together the butter and granulated sugar until light and fluffy.
- Mix in Vanilla: Add the vanilla extract to the butter mixture and mix well.
- Add Flour and Salt: Gradually add the flour and salt to the mixture, stirring until a soft dough forms.
- Chill Dough: Divide the dough into two portions, flatten into rectangles, wrap in plastic wrap, and refrigerate for 30 minutes.
- Roll Out Dough: Roll out each portion into rectangles, spread raspberry jam, roll up, and chill.
- Bake: Slice the chilled dough, place on baking sheets, and bake at 350°F (175°C) for 12–14 minutes.
- Cool and Dust: Cool the cookies on wire racks and dust with powdered sugar if desired.
Notes
- For a more intense raspberry flavor, swirl in freeze-dried raspberry powder with the jam.
- Variation: Try using strawberry or apricot jam for a different twist.
Your email address will not be published. Required fields are marked *