Raspberry Swirl Shortbread Cookies Recipe
There’s something irresistible about watching the deep pink ribbons of fruit swirl their way through buttery shortbread—which is exactly why Raspberry Swirl Shortbread Cookies are truly a delight for all the senses. These cookies capture the balance of bright, tangy jam and melt-in-your-mouth richness, creating a treat that’s as beautiful as it is crave-worthy. With just a handful of pantry-friendly ingredients, you’ll produce a batch of cookies that dazzle on any dessert table, whether for a holiday, special occasion, or cozy afternoon snack.
Ingredients You’ll Need
Let’s start with the essentials—simple ingredients that each play a starring role in these gorgeous cookies. Every component matters, from the richness of the butter to the vibrant sweetness of the raspberry jam, ensuring every bite is brimming with flavor, color, and that irresistible crumbly-yet-tender texture.
- Unsalted butter (1 cup, softened): The heart of classic shortbread, giving these cookies their signature melt-in-your-mouth feel.
- Powdered sugar (â…” cup): Provides a fine, delicate sweetness and helps create the tender crumb.
- Vanilla extract (1 teaspoon): Adds warmth and a subtle floral note that enhances every other flavor.
- All-purpose flour (2 cups): Forms the sturdy base, allowing the cookies to hold their shape while keeping them light.
- Salt (¼ teaspoon): A small touch that makes the butter and raspberry flavors pop.
- Raspberry jam, seedless preferred (⅓ cup): Gives a tart, fruity contrast and those signature swirls—cold jam works best for pretty ribbons.
- Red food coloring, optional (1–2 drops): For truly striking swirls, a drop or two will intensify that raspberry hue (totally optional, but fun!).
How to Make Raspberry Swirl Shortbread Cookies
Step 1: Cream the Butter and Sugar
Start by using a large bowl and an electric mixer to cream together the softened unsalted butter and powdered sugar until the mixture is fluffy and pale. This creates the base for a tender, crumbly cookie. Don’t rush: the fluffier this gets, the lighter your shortbread will turn out.
Step 2: Add Vanilla and Dry Ingredients
Once the butter and sugar have reached peak creaminess, mix in the vanilla extract for flavor. Next, gradually introduce the all-purpose flour and salt, mixing just until a soft dough forms. Avoid overmixing here; a gentle hand keeps the cookies delicate.
Step 3: Swirl in the Raspberry Jam
Dollop the cold raspberry jam over your dough. If you’re feeling playful and want more vivid color, add a drop or two of red food coloring as well. Gently fold the jam into the dough—just a couple of careful turns with a spatula—so you get pronounced swirls but don’t blend everything. Too much mixing means you’ll lose those striking stripes!
Step 4: Shape and Chill the Dough
Divide the dough in half and, with your hands, shape each portion into a log about 2 inches in diameter. Wrap each log snugly in plastic wrap, then chill in the fridge for at least 1 hour until the dough is firm enough to slice. Chilling ensures your cookies hold their shape and bake up tender.
Step 5: Slice and Bake
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Unwrap the chilled logs and slice into ¼-inch thick rounds, revealing those stunning raspberry swirls in each piece. Place the slices on your prepared baking sheet, spacing them about an inch apart. Bake for 12 to 14 minutes, just until the edges start to turn golden.
Step 6: Cool and Enjoy
When the cookies are just barely golden at the edges, remove the tray from the oven. Let the Raspberry Swirl Shortbread Cookies cool on the baking sheet for five minutes before transferring them to a wire rack. This helps them set up perfectly—then they’re ready to enjoy!
How to Serve Raspberry Swirl Shortbread Cookies
Garnishes
These cookies are picture-perfect already, but if you’d like to dress them up, a dusting of powdered sugar right before serving adds a gentle snowy finish. For a fancier twist, a light drizzle of melted white chocolate or a sprinkle of crushed freeze-dried raspberries look (and taste) delightful.
Side Dishes
Raspberry Swirl Shortbread Cookies shine beside a cup of tea, coffee, or hot cocoa. If you’re serving a cookie platter, pair them with lemon bars, dark chocolate squares, or fresh berries to create a beautiful array of flavors and textures for dessert lovers.
Creative Ways to Present
For special occasions, arrange the cookies in a scalloped pattern on a vintage serving tray, or package them in cellophane bags tied with ribbon for a gorgeous homemade gift. Try stacking them in a tall glass jar to showcase those swirled edges—instant visual appeal at any bake sale or party!
Make Ahead and Storage
Storing Leftovers
Once baked and cooled, Raspberry Swirl Shortbread Cookies keep wonderfully on your counter. Store them in an airtight container at room temperature for up to five days, making them a perfect make-ahead treat for busy weeks or impromptu guests.
Freezing
For longer storage, these cookies freeze beautifully. Place the cooled cookies in a single layer in a freezer-safe container, using parchment paper between layers to prevent sticking. They’ll stay fresh for up to two months—just thaw at room temperature when you’re ready to indulge.
Reheating
If you adore the taste of warm cookies, pop a few Raspberry Swirl Shortbread Cookies in a 300°F (150°C) oven on a baking sheet for 3 to 5 minutes. They’ll be just slightly warmed through, fragrant, and as inviting as the day you made them.
FAQs
Can I use homemade raspberry jam?
Absolutely! If you have a favorite homemade raspberry jam (especially if it’s seedless), use it here. Just be sure it’s not too runny, as a thicker consistency helps create more distinct swirls in the dough.
Is it okay to use salted butter instead of unsalted?
Yes, if that’s what you have! If you use salted butter, simply skip the added salt in the recipe. The cookies will still deliver a fantastic balance of sweet and salty flavor.
Can I substitute another fruit jam?
Definitely! Strawberry or blackberry jam makes a wonderful substitute if you want to experiment, but keep in mind the key phrase experience centers on the tart-sweet punch of raspberries for Raspberry Swirl Shortbread Cookies.
Why do my swirls disappear when baking?
This usually happens if the jam was too warm or mixed too vigorously into the dough. Use cold jam and fold it in gently—no more than a couple of turns—to keep those pretty lines distinct.
Do I need to chill the dough?
Chilling the dough is crucial for neat slices and well-shaped cookies. It gives the dough time to firm up, making it easier to cut clean rounds while preserving those lovely raspberry swirls.
Final Thoughts
If you’re looking for a cookie recipe that combines eye-catching beauty with luscious, bright flavor, Raspberry Swirl Shortbread Cookies are destined to be a hit in your kitchen. Invite some friends, brew a pot of tea, and enjoy sharing these sweet, buttery bites—you’ll find they disappear faster than you think!
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Raspberry Swirl Shortbread Cookies Recipe
- Total Time: 1 hour 29 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Raspberry Swirl Shortbread Cookies are a delightful treat with a buttery, melt-in-your-mouth texture and a sweet raspberry jam swirl. Perfect for any occasion, these cookies are easy to make and even easier to enjoy.
Ingredients
Shortbread Cookie Dough:
- 1 cup unsalted butter, softened
- â…” cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
Raspberry Swirl:
- â…“ cup raspberry jam (seedless preferred)
- Optional: 1–2 drops red food coloring for deeper swirl color
Instructions
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Mix in Vanilla: Mix in the vanilla extract.
- Add Flour: Gradually add the flour and salt, mixing until a soft dough forms.
- Add Raspberry Swirl: Drop spoonfuls of raspberry jam over the dough and gently fold it a few times to create swirls—do not overmix.
- Shape and Chill Dough: Divide the dough in half and shape each half into a log, about 2 inches in diameter. Wrap in plastic wrap and chill for at least 1 hour or until firm.
- Preheat and Slice: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Slice the chilled dough into ¼-inch rounds and place on the prepared baking sheet.
- Bake: Bake for 12–14 minutes, or until the edges are just starting to turn golden.
- Cool and Enjoy: Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For cleaner swirls, use cold jam and a light hand when folding into the dough.
- Cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for longer storage.
- Prep Time: 15 minutes (plus 1 hour chilling)
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 5g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
