Get ready to fall in love with a cookie that’s as gorgeous as it is delicious! Raspberry Swirl Shortbread Cookies bring together melt-in-your-mouth buttery shortbread and bright, jammy raspberry swirls in every bite. Each cookie is a delightful combination of tender texture and fruity flavor, making them absolutely irresistible on dessert trays or paired with your afternoon tea. The beautiful red swirls make these sweets look as special as they taste, and they’re simple enough for weeknight baking yet elegant enough for gifting or holiday parties.
Ingredients You’ll Need
Raspberry Swirl Shortbread Cookies rely on a handful of pantry staples, each playing a crucial role in their texture, flavor, and swirl. Don’t be tempted to rush or skip—these ingredients all bring something special to your baking experience!
- Unsalted butter: Softened butter provides the melt-in-your-mouth richness and structure that defines classic shortbread.
- Granulated sugar: This sweetens the dough and helps create that perfectly light, tender bite.
- Vanilla extract: Just a touch brings a warm undertone that complements the berries perfectly.
- All-purpose flour: The base of our dough, ensuring every cookie keeps its shape while staying delicate and crumbly.
- Salt: Just a pinch brings balance and enhances all the other flavors.
- Raspberry jam (seedless preferred): This is the star swirl! It adds a fresh, tangy brightness and beautiful color—pick a high-quality jam for the best results.
- Lemon zest (optional): For those who love a zippy twist, a little zest lifts and brightens each bite.
How to Make Raspberry Swirl Shortbread Cookies
Step 1: Cream Together Butter and Sugar
Start by beating the softened unsalted butter and sugar together until the mixture is light and fluffy. This step is key for that signature shortbread texture—airy and tender, never dense. Take your time so everything is creamy and well incorporated!
Step 2: Add the Vanilla Extract
Once your butter-sugar base is perfectly creamy, stir in the vanilla extract. This little detail seems simple, but a good vanilla makes all the difference in bringing warm, inviting flavor to every cookie.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk the flour and salt together. This ensures your dough stays perfectly even without those pesky clumps! Gradually add the dry mix to your wet ingredients, blending just until everything comes together—overmixing would steal away that delicate texture.
Step 4: Add Lemon Zest (Optional)
If you’re craving something extra bright, fold in the lemon zest now. It’s optional, but that hint of citrus works wonders with the raspberry, adding a sunshiny lift to the flavor profile.
Step 5: Shape and Chill the Dough
Divide the dough in half and press each half into a rough rectangle. Wrap them up in plastic and pop in the fridge for at least 30 minutes. This chilling step is what makes the dough easy to roll out and helps create those distinct, gorgeous swirls later on.
Step 6: Roll Out and Spread the Jam
Roll out one dough rectangle between parchment paper to about 1/4-inch thick—don’t stress about perfect edges. Spread a thin, even layer of raspberry jam across the surface of the dough. A thin layer gives you vibrant swirls without soggy spots. Feel free to use a small offset spatula for this; it makes life easier!
Step 7: Roll Into a Log and Chill Again
With the long side facing you, gently roll the dough (jam-side in) into a tight log, using the parchment paper to help. This is where the magic happens: those future swirls! Wrap the log tightly and repeat with the second piece of dough and the rest of the jam. Both logs need to chill for at least 1 hour, so the dough is beautifully firm for slicing.
Step 8: Slice and Bake
Preheat your oven to 350°F (175°C). With a sharp knife, slice the logs into 1/4-inch rounds to reveal those dazzling raspberry spirals. Arrange your cookies on a parchment-lined baking sheet and bake for 10–12 minutes, just until the edges are barely golden. Don’t overbake; the shortbread should stay pale with just a hint of color on the edges for perfect tenderness.
Step 9: Cool and Enjoy
Let the Raspberry Swirl Shortbread Cookies cool on the pan for about 5 minutes before gently transferring them to a wire rack to cool completely. This short rest allows them to set up just right and makes transferring them a breeze.
How to Serve Raspberry Swirl Shortbread Cookies
Garnishes
For a bakery-worthy finish, dust your Raspberry Swirl Shortbread Cookies with a whisper of powdered sugar before serving. If you’d like to add extra flair, sprinkle a little finely grated lemon zest or drizzle a bit of white chocolate across the tops—just be sure the cookies are cool first!
Side Dishes
These cookies absolutely shine alongside a cup of tea or coffee, but if you want to create a dessert spread, offer them with bowls of fresh raspberries or a dollop of whipped cream. They also play beautifully on a holiday cookie platter, nestled with other treats like chocolate truffles or almond biscotti.
Creative Ways to Present
Show off those swirls by arranging the cookies on a tiered stand or in a clear cellophane bag tied with ribbon for a thoughtful homemade gift. For parties, try stacking a few Raspberry Swirl Shortbread Cookies and tying gently with kitchen twine, or serve them alongside mini bowls of extra raspberry jam for dipping.
Make Ahead and Storage
Storing Leftovers
Once completely cool, the Raspberry Swirl Shortbread Cookies can be kept at room temperature in an airtight container for up to 5 days. Their buttery texture stays perfect, and the jam remains vibrant—just keep them away from humidity to preserve their delightful crispness.
Freezing
Want to save some for later? Freeze the sliced, unbaked cookies in a single layer on a sheet tray, then transfer to a zip-top bag once solid. Bake straight from the freezer (adding an extra minute or two as needed), or freeze baked cookies and thaw at room temperature as the craving strikes.
Reheating
If your Raspberry Swirl Shortbread Cookies lose a bit of their magic, revive them by warming on a baking sheet at 300°F for 2–3 minutes. They’ll emerge with revived aroma and just a touch of fresh-from-the-oven crispness. Avoid microwaving, as this can make them soft instead of snappy.
FAQs
Can I use a different jam instead of raspberry?
Absolutely! While raspberry jam gives those beautiful bright swirls and tart flavor, strawberry, blackberry, or even apricot work wonderfully. For the best look and texture, pick a seedless, not-too-runny jam.
How can I make my swirls more vibrant?
Be sure your jam layer is thin but even, and make sure to chill the dough thoroughly before slicing. The firmer the dough, the cleaner your swirl will be after slicing and baking the Raspberry Swirl Shortbread Cookies.
Can I make the dough ahead and chill overnight?
Yes! Both dough logs can be prepared and refrigerated overnight or even up to two days. When you’re ready to bake, simply slice and proceed as directed—the extra chilling only enhances the flavor and swirl.
Do I need to grease the baking sheet?
No need—use parchment paper instead! It prevents sticking and ensures your cookies bake evenly with perfectly golden bottoms and easy release.
How do I stop the cookies from spreading too much?
The secret is in chilling! Don’t skip that second chill after assembling the logs. It keeps the Raspberry Swirl Shortbread Cookies perfectly shaped, so your beautiful swirls stay intact and the cookies have that tender bite you love.
Final Thoughts
I can’t wait for you to experience the joy of sharing a plate of Raspberry Swirl Shortbread Cookies—there’s just something magical about the combination of buttery shortbread and tangy raspberry. Whether you’re baking for a holiday, a friend, or just an afternoon treat, these cookies add a little extra happiness to any occasion. Give them a try and see how quickly they become a new favorite in your kitchen!
Print
Raspberry Swirl Shortbread Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 32 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Raspberry Swirl Shortbread Cookies are a delightful treat with a buttery, crumbly texture and a sweet-tart raspberry filling. Perfect for holiday gatherings or a sweet snack any time of year.
Ingredients
Shortbread Dough:
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- Optional: 1/2 teaspoon lemon zest for brightness
Raspberry Swirl:
- 1/3 cup raspberry jam (seedless preferred)
Instructions
- Cream Butter and Sugar: In a large bowl, cream together the butter and sugar until light and fluffy. Mix in the vanilla extract.
- Prepare Dough: In a separate bowl, whisk together the flour and salt, then gradually add to the butter mixture, mixing until just combined. Stir in the lemon zest if using. Divide the dough in half and chill.
- Roll and Fill: Roll out each dough portion, spread raspberry jam, roll into logs, and chill.
- Bake: Slice chilled logs, bake the cookies until golden.
- Cool: Let cool before serving.
Notes
- For best results, use a thin layer of jam and chill the dough.
- You can substitute raspberry jam with other flavors like strawberry or blackberry.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 15mg
