If you’re searching for a treat that brings together buttery shortbread, sweet and tangy fruit, and a touch of elegance all in one bite, Raspberry Swirl Shortbread Cookies are your perfect match. These delightful cookies feature a melt-in-your-mouth shortbread base swirled with vibrant raspberry jam, then finished with an optional drizzle of silky white chocolate. Whether you’re baking for the holidays, a gathering, or simply to brighten up your day, these beauties are guaranteed to charm every cookie lover who tries them!
Ingredients You’ll Need
The ingredient list for Raspberry Swirl Shortbread Cookies is simple, but each element plays a crucial role in creating their incredibly tender texture and gorgeous appearance. There’s no need for fancy add-ins here—the magic comes from a handful of high-quality basics and a swirl of raspberry jam that steals the show!
- Unsalted butter (1 cup, softened): The essential foundation for that rich, crumbly shortbread texture—make sure it’s room temperature for easy creaming.
- Granulated sugar (1/2 cup): Adds just the right amount of sweetness and helps the cookies hold their shape.
- All-purpose flour (2 cups): Provides the structure for the cookies—be careful not to overwork for the most tender crumb.
- Vanilla extract (1/2 tsp): Rounds out the flavors and adds a hint of warmth; quality vanilla really shines through.
- Raspberry jam (1/2 cup): Swirls a burst of fruity flavor and a beautiful ribbon of color into every slice—seedless jam makes for the cleanest look!
- White chocolate (1/4 cup, melted, optional for drizzle): For a finishing touch that looks elegant and adds a creamy layer of sweetness; use good-quality white chocolate for best results.
How to Make Raspberry Swirl Shortbread Cookies
Step 1: Cream Butter and Sugar
Start off by creaming together your softened unsalted butter and granulated sugar in a large mixing bowl. Use a hand mixer or stand mixer on medium speed until the mixture looks pale and fluffy—usually about two to three minutes. This step is key for airy, tender cookies, so don’t rush it!
Step 2: Add Vanilla and Flour
Next, blend in the vanilla extract, then gradually add the all-purpose flour, beating on low speed until it just comes together into a soft dough. Be patient and resist the urge to overmix! Overworking the dough can lead to tough cookies, and what we want here is melt-in-your-mouth tenderness.
Step 3: Roll Out the Dough
Lightly flour your work surface and rolling pin. Gently roll out the dough to about 1/4-inch thickness, forming as even a rectangle as you can—don’t worry about perfection. The dough will be soft, and a little patience goes a long way to keep the cookies light and puffy.
Step 4: Spread Raspberry Jam
Evenly spread the raspberry jam over the surface of the rolled dough, reaching as close to the edges as possible without overflowing. The jam is what brings those irresistible swirls and a sweet-tart punch that sets Raspberry Swirl Shortbread Cookies apart from your average slice-and-bake!
Step 5: Roll, Chill, and Slice
Carefully roll the jam-covered dough into a snug log, starting from one long side. Wrap the log snugly in plastic wrap and transfer it to the refrigerator for about 30 minutes. Chilling helps the log firm up, making cleaner slices and ensuring the cookies keep their beautiful swirl while baking.
Step 6: Bake the Cookies
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Unwrap your chilled dough log and slice it into 1/4-inch thick rounds. Place them gently on the prepared baking sheet, leaving a little space between each cookie. Bake for 12 to 15 minutes until the edges are lightly golden—keep a close eye so they don’t overbake!
Step 7: Cool and Drizzle with Chocolate
Once the cookies are out of the oven, let them cool completely on a wire rack. If you like a touch of luxury, drizzle the cooled cookies with melted white chocolate. Let the drizzle set before serving, and for extra wow-factor, a light dusting of powdered sugar is simply divine!
How to Serve Raspberry Swirl Shortbread Cookies
Garnishes
For that picture-perfect finish, a little garnish goes a long way. Try a zigzag of white chocolate drizzle, a sprinkle of powdered sugar, or even a fresh raspberry on the side for a touch of color and elegance. These toppings add both beauty and a delicious contrast of flavors.
Side Dishes
Serve Raspberry Swirl Shortbread Cookies alongside a steaming cup of tea or rich hot coffee—shortbread and warm drinks are made for each other! For a dessert plate, pair with fresh berries or a scoop of vanilla ice cream to play with color and temperature contrasts.
Creative Ways to Present
Get creative by stacking cookies in glass jars for gift-giving, arranging them on a tiered stand for parties, or cutting them into fun shapes before baking. However you showcase them, these cookies will turn heads and win hearts at any gathering.
Make Ahead and Storage
Storing Leftovers
These cookies store beautifully at room temperature. Once baked and fully cooled, place them in an airtight container, layering parchment between layers to prevent sticking. They’ll stay fresh for up to one week—perfect for tucking into lunchboxes or enjoying with an afternoon cup of tea.
Freezing
Raspberry Swirl Shortbread Cookies are freezer-friendly! You can freeze the fully baked cookies by cooling them completely and then layering them in a freezer-safe container. For extra convenience, freeze the shaped, unbaked dough log; just thaw in the fridge until sliceable and bake fresh when needed. Either way, they’ll keep well for a month.
Reheating
If you’d like to freshen up chilled or thawed cookies, a quick trip in a 300°F (150°C) oven for 2–3 minutes revives their crispness. Just keep an eye out to avoid melting the white chocolate drizzle if you’ve already decorated them!
FAQs
Do I need to chill the dough before cutting?
Yes, chilling the dough log is essential! It makes slicing much easier and keeps the beautiful swirl intact, helping the Raspberry Swirl Shortbread Cookies maintain shape as they bake.
Can I use a different jam instead of raspberry?
Absolutely! While raspberry jam gives the iconic crimson swirl and zesty flavor, feel free to experiment with apricot, strawberry, or blackberry. Make sure to use a jam with similar consistency for best swirling results.
Why do my cookies spread in the oven?
If your cookies spread too much, the dough might not have been chilled long enough. Make sure your dough log is firmly chilled before slicing and baking, especially if your kitchen is warm.
Is the white chocolate drizzle necessary?
It’s completely optional, but the white chocolate drizzle adds both a luxurious look and an extra layer of creamy sweetness that pairs wonderfully with the tart raspberry filling. If you love classic shortbread, they’re great without it too!
How can I make these cookies gluten-free?
Swap out the all-purpose flour for a 1:1 gluten-free flour blend designed for baking. Check that your jam and white chocolate are gluten-free, and enjoy Raspberry Swirl Shortbread Cookies suitable for gluten-free eaters!
Final Thoughts
If you’re looking for a cookie that’s as lovely to look at as it is to eat, you simply have to try baking a batch of Raspberry Swirl Shortbread Cookies. They’re charming, surprisingly easy, and guaranteed to make any occasion more delicious. Happy baking!
Print
Raspberry Swirl Shortbread Cookies Recipe
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in the buttery sweetness of these Raspberry Swirl Shortbread Cookies, where a tender shortbread dough is rolled with a vibrant raspberry jam filling and optionally drizzled with white chocolate for an extra touch of elegance.
Ingredients
Shortbread Dough:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 tsp vanilla extract
Filling and Topping:
- 1/2 cup raspberry jam
- 1/4 cup white chocolate, melted (optional for drizzle)
Instructions
- Preheat the Oven: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare the Dough: Cream together softened butter and sugar until light and fluffy. Mix in vanilla extract. Gradually add flour until a dough forms.
- Roll Out the Dough: On a lightly floured surface, roll the dough out to about 1/4-inch thickness.
- Add the Filling: Spread raspberry jam evenly over the rolled dough. Roll the dough into a log, wrap in plastic, and refrigerate for about 30 minutes.
- Slice and Bake: Slice the chilled log into 1/4-inch thick rounds and place on the prepared baking sheet. Bake for 12–15 minutes until lightly golden.
- Finish: Cool cookies on a wire rack. Drizzle with melted white chocolate if desired.
Notes
- Chilling the dough log before slicing helps cookies maintain shape.
- Try dusting with powdered sugar after the white chocolate drizzle for an elegant touch.
- Other fruit jams can be used as a raspberry substitute.
- Prep Time: 20 minutes
- Cook Time: 12–15 minutes
- Category: Dessert / Cookies
- Method: Baking / Assembly
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8 g
- Sodium: 2 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 20 mg
