Looking for a delightful treat that’s as beautiful as it is delicious? These raspberry swirl shortbread cookies are the perfect blend of buttery crunch and fruity sweetness, with eye-catching swirls that make them irresistible. Keep reading to discover how easy it is to bake a batch of cookies that look like they came straight from a bakery window!
| Servings: | 24 cookies |
| Prep Time: | 20 minutes |
| Cook Time: | 18 minutes |
| Total Time: | 38 minutes |
| Serving Size: | 1 cookie |
Ingredients
- 1 cup unsalted butter softened
- half cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- quarter teaspoon salt
- quarter cup raspberry preserves
Equipment
- Mixing bowl
- Hand mixer or stand mixer
- Rubber spatula
- Plastic wrap
- Baking sheet
- Parchment paper
- Small spoon or butter knife
- Wire rack
Instructions
- Cream the butter and sugar: In a large mixing bowl, beat the softened butter with granulated sugar using a hand mixer or stand mixer on medium speed. You’ll want the mixture to look pale and airy — that takes about 2 to 3 minutes. It’s laying the groundwork for a tender bite.
- Add vanilla: Add in the vanilla extract and mix just until combined. This is your flavor backbone, so use pure vanilla if you can.
- Incorporate the dry ingredients: Slowly add the flour and salt. Mix on low speed and watch as the dough gently comes together. Once the dry bits disappear, stop mixing to avoid overworking the dough.
- Gently knead: Turn the dough out onto a clean surface and use your hands to bring it into a smooth ball. It should be soft and cohesive, not sticky.
- Add the jam swirl: Flatten the dough into a rectangle about half an inch thick. Dot it with small dollops of raspberry preserves. Use a butter knife or the back of a spoon to spread them lightly — do not cover every inch, just enough that you’ll get layers of flavor when swirling.
- Create the swirl: Fold the dough once or twice over itself, then give it a short knead just to marble the jam. The swirl is easier to control if you go gentle. A few folds is plenty.
- Form logs and chill: Divide the dough in half and roll each into a log roughly 1.5 inches in diameter. Wrap both logs snuggly in plastic wrap and refrigerate for at least an hour until firm. This firms up the butter and lets the flavors come together.
- Preheat and prep: Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- Slice the cookies: Once chilled, slice the dough logs into rounds about a quarter-inch thick. If they get squished during slicing, just reshape the edges with your fingers.
- Bake: Place the cookies on your baking sheet around 2 inches apart. Bake for 16 to 18 minutes or until the bottoms are lightly golden. Keep an eye toward the end — shortbread can go from pale to overbaked fast.
- Cool: Let the cookies sit on the baking sheet for 5 minutes. Then carefully transfer them to a wire rack to cool completely. They’ll be delicate at this stage but will firm up as they cool.
Nutrition per serving
| Calories | 130 |
| Protein | 1g |
| Carbohydrates | 13g |
| Fat | 8g |
| Sugar | 5g |
| Fiber | 0g |
| Sodium | 40mg |
Description
Buttery, crumbly, and kissed with ribbons of fruity raspberry, these raspberry swirl shortbread cookies are the lovechild of a classic tea-time treat and a summer berry jam. Each bite is a contrast of rich, melt-in-your-mouth shortbread and the tangy brightness of raspberry preserves. The gorgeous swirl not only adds a pop of color but also delivers pockets of sweet tartness in every nibble.
These cookies are like a cozy hug in dessert form — the kind of nostalgic goodness that reminds you of holiday cookie tins and flour-dusted kitchens. The tender shortbread crumbles delicately, making a delightful mess that you don’t mind licking from your fingers. They’re beautiful enough for gifting and simple enough for weekday baking, making them your next go-to cookie recipe.
Why You’ll Love This Recipe
These cookies come together with just a few pantry staples and a spoonful of good-quality raspberry jam. The dough is easy to work with, making this a wonderful recipe for both novice and seasoned bakers. What makes these truly special is how you can get bakery-quality results without any fancy tools or techniques.
Whether you’re baking for a cookie exchange, a cozy weekend at home, or as a sweet addition to your holiday dessert table, raspberry swirl shortbread cookies offer both elegance and nostalgia in one delightful cookie.
Serving and Storage Tips
Serve these cookies with a hot cup of tea or as a sweet finish to your lunch or dinner. They also make a beautiful addition to dessert platters and holiday cookie boxes.
Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate them for up to 10 days. They can also be frozen in a freezer-safe container for up to 3 months. To thaw, let the cookies sit at room temperature for about 30 minutes. The dough can be made ahead and refrigerated for up to 3 days or frozen for later use.
Recipe Notes
For best results, use a high-quality raspberry preserve with real fruit for the filling. Other flavors like strawberry or apricot also work beautifully for a twist on this recipe. To keep the swirl looking sharp, avoid overmixing once the jam is added. A few folds is all you need.
FAQ
Can I use store-bought raspberry jam instead of preserves?
Yes, you can substitute raspberry preserves with jam or jelly. However, preserves usually provide richer texture and flavor due to the bits of real fruit.
Can I make the dough ahead of time?
Absolutely. The dough can be made up to 3 days in advance and stored in the refrigerator. You can also freeze the dough logs for up to 3 months.
Why is my shortbread crumbly?
Shortbread is naturally tender and delicate. Be sure to measure the flour correctly and avoid overbaking to maintain the soft crumbly texture.
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Raspberry Swirl Shortbread Cookies
Ingredients
- 1 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup raspberry preserves
Instructions
- In a large mixing bowl, cream the softened butter and sugar together using a hand mixer or stand mixer on medium speed until light and fluffy, about 2 to 3 minutes.
- Add in the vanilla extract and mix until fully incorporated.
- Gradually add the flour and salt, mixing on low speed until a soft dough forms.
- Transfer the dough to a clean surface and gently knead it into a smooth ball.
- Flatten the dough into a rectangle about half an inch thick, then spread the raspberry preserves over the top in thin dollops.
- Gently fold the dough over itself once or twice and lightly knead just enough to create visible swirls. Do not overmix or the swirls will disappear.
- Shape the dough into two logs, each about 1.5 inches in diameter. Wrap them in plastic wrap and refrigerate for at least 1 hour until firm.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Remove chilled dough and slice into quarter-inch thick rounds using a sharp knife.
- Arrange cookies on the prepared baking sheet about 2 inches apart.
- Bake for 16 to 18 minutes or until the edges are just turning golden.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
