If you’re dreaming of a buttery, melt-in-your-mouth treat with a hint of fruited elegance, Raspberry Swirl Shortbread Cookies are your new best friend. Each cookie is a tender bite of delicate shortbread rippled through with tangy raspberry jam, making it the prettiest cookie tray star or everyday indulgence. This recipe is a wonderful showcase for how just a few simple ingredients come together to create dazzling flavor and texture that’s surprisingly easy to master at home.
Ingredients You’ll Need
There’s nothing complicated about the ingredient list for Raspberry Swirl Shortbread Cookies—that’s part of their magic. Every component has a crucial role, from softening the dough to creating those tempting raspberry ribbons. Let’s take a closer look at why each is essential.
- Unsalted butter (1 cup, softened): The backbone of classic shortbread, butter adds rich flavor and creates an irresistibly tender crumb.
- Powdered sugar (2/3 cup): Adds sweetness while keeping the dough smooth and light—no gritty texture here!
- Vanilla extract (1 teaspoon): A dash of vanilla deepens the aromatic notes, giving the cookies a warm, cozy background.
- All-purpose flour (2 cups): The main structure-giver, flour rounds out the cookie and ensures the perfect balance between sturdy and delicate.
- Salt (1/4 teaspoon): Even a pinch makes all the difference, amplifying sweetness and highlighting those buttery notes.
- Seedless raspberry jam (1/3 cup): The heart of our swirl—look for a smooth, vibrant jam for the best taste and most eye-catching results.
- Almond extract (1/4 teaspoon, optional): For a subtle, nutty undertone that plays beautifully with the raspberry (highly recommended if you love a little bit of extra complexity).
- Granulated sugar (1/4 cup, for sprinkling): A gentle dusting gives extra sparkle and the slightest sweet crunch.
How to Make Raspberry Swirl Shortbread Cookies
Step 1: Cream the Butter and Sugar
Grab a big mixing bowl and settle in for one of the most satisfying parts—creaming together the softened butter and powdered sugar until the mixture is light, fluffier, and you can almost hear your sweet tooth cheering. This gives the cookies their signature airy-shortbread softness.
Step 2: Mix in Extracts
Add in the vanilla extract and, if you’re feeling a little fancy, the almond extract too. Both bring out a lovely fragrance and add subtle depth to your Raspberry Swirl Shortbread Cookies.
Step 3: Add Flour and Salt
Gradually mix in all-purpose flour and that little pinch of salt, combining just until you have a soft dough. Try not to overwork it—shortbread loves being a little shy and gentle.
Step 4: Roll Out and Spread the Jam
Divide the dough in two and roll each half between sheets of parchment to about 1/4-inch thick. Smooth a thin layer of seedless raspberry jam across the surface. Next, take a butter knife or toothpick and swirl the jam just slightly into the dough—it’s not only tasty but creates those beautiful marbled patterns.
Step 5: Shape and Chill
Carefully roll each jam-swirled rectangle into a log (starting from the long edge), using the parchment to help you keep things tidy. Wrap the dough logs snugly in plastic wrap and pop them into the fridge for at least 30 minutes. This chilling step is key—your slices will be so much prettier, and the dough won’t spread in the oven.
Step 6: Slice, Sprinkle, and Bake
Preheat your oven to 350°F and prepare two baking sheets with parchment. Slice the logs into 1/4-inch rounds and lay them out on the trays. Sprinkle with a gentle touch of granulated sugar for that iconic sparkle. These bake for 10–12 minutes: you want just a slight kiss of golden color on the edges, not a deep tan.
Step 7: Cool and Enjoy
Let the cookies cool on the pan for five minutes (they’re fragile at first!), then transfer to a wire rack. As they cool completely, the crisp, buttery texture settles in—by the time they reach room temp, you’ll have the irresistible Raspberry Swirl Shortbread Cookies you’ve been waiting for.
How to Serve Raspberry Swirl Shortbread Cookies
Garnishes
A little extra flourish never hurts! Try a dusting of powdered sugar after cooling, or drizzle with a bit of melted white chocolate for elegance. A single fresh raspberry on the side of a serving plate is also a sweet, simple nod to the bright jam swirl within.
Side Dishes
Shortbread cookies are charming on their own but truly shine alongside a cup of tea, a latte, or a pitcher of homemade lemonade. For a richer pairing, savor them with vanilla ice cream or a scoop of raspberry sorbet for a refreshingly fruity, creamy combo.
Creative Ways to Present
Arrange Raspberry Swirl Shortbread Cookies on a vintage platter for an afternoon tea party, pop them in a colorful tin for gift-giving, or stack them neatly in jars tied with ribbon as a festive edible centerpiece. Their swirl pattern makes them picture-perfect for holiday cookie boxes, too!
Make Ahead and Storage
Storing Leftovers
Store any leftover Raspberry Swirl Shortbread Cookies in an airtight container at room temperature for up to five days. They stay fresh and flavorful, making them perfect for days when you need a little pick-me-up treat.
Freezing
These cookies freeze beautifully. You can freeze the sliced dough rounds before baking (separated by parchment paper) or freeze fully baked and cooled cookies. Just be sure to keep them in a sealed, freezer-safe container—they’ll taste freshly baked for up to two months.
Reheating
If you prefer your cookies slightly warm, reheat the baked cookies in a 300°F oven for 3–5 minutes. This revives their texture and gives you that freshly-baked aroma all over again.
FAQs
Can I use a different flavor of jam for Raspberry Swirl Shortbread Cookies?
Absolutely! While raspberry is classic and gives that gorgeous pop of color, strawberry, blackberry, or even apricot jam work beautifully here. Just choose a seedless variety for that smooth swirl.
Why is chilling the dough so important?
Chilling helps the cookies keep their shape during slicing and baking, minimizing spreading in the oven. It also helps the flavors meld and gives you cleaner, prettier swirls in every Raspberry Swirl Shortbread Cookie.
Is almond extract necessary?
Almond extract is optional but highly recommended if you love a subtle nutty note. It pairs wonderfully with raspberry and gives the cookies a gentle aromatic lift, but the cookies are still delightful without it.
Can I make the dough in advance?
Yes, you can prepare the dough up to two days ahead, chilling the logs in the refrigerator until you’re ready to slice and bake. You can also freeze the shaped dough for longer storage—perfect for holiday planning!
How do I know when the cookies are done baking?
Keep an eye out for just-barely golden edges and a pale center; this means the Raspberry Swirl Shortbread Cookies are perfectly baked. They’ll be delicate at first but will firm up as they cool, so resist the urge to overbake for the best texture.
Final Thoughts
I think you’re going to fall in love with these Raspberry Swirl Shortbread Cookies—they have all the nostalgia of classic shortbread and the eye-catching beauty and flavor of a bakery treat. Give these a try, share them with friends, and absolutely don’t forget to sneak a few for yourself. Happy baking!
Print
Raspberry Swirl Shortbread Cookies Recipe
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 37 minutes (plus chilling time)
- Yield: 30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in the buttery, crumbly goodness of these Raspberry Swirl Shortbread Cookies. A perfect balance of sweetness and tartness in every bite, these cookies are a treat for any occasion.
Ingredients
Shortbread Dough:
- 1 cup unsalted butter (softened)
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Raspberry Swirl:
- 1/3 cup seedless raspberry jam
- 1/4 teaspoon almond extract (optional)
- 1/4 cup granulated sugar (for sprinkling)
Instructions
- Preheat and Prepare: Preheat oven to 350°F and line baking sheets with parchment paper.
- Mix Butter and Sugar: Cream butter and powdered sugar until light and fluffy. Add vanilla and almond extract (if using).
- Add Flour: Gradually mix in flour and salt until dough forms.
- Roll and Swirl: Divide dough, roll into rectangles, spread jam, swirl, roll into logs, and chill.
- Slice and Bake: Cut into rounds, sprinkle with sugar, and bake for 10–12 minutes.
- Cool and Enjoy: Cool on pan, then transfer to wire rack to cool completely.
Notes
- You can use different jams for variety.
- Chill dough for clean slices and shape.
- For added texture, dip cookies in melted white chocolate.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 35mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
