Buttery, crisp, and vibrant, Raspberry Swirl Shortbread Cookies are the kind of treat that disappears from the cookie plate in a flash. Imagine delicate shortbread spiraled with sweet-tart raspberry jam, each bite beautifully marbled in pink hues and meltingly tender in texture. These cookies are a delight for the eyes as much as the taste buds, perfect for sharing during holidays, teatime, or any occasion that calls for a little extra joy. Raspberry Swirl Shortbread Cookies are my go-to recipe whenever I want a cookie that’s both impressive and utterly irresistible!
Ingredients You’ll Need
Baking Raspberry Swirl Shortbread Cookies proves that you don’t need a long shopping list to create something extraordinary. Each ingredient here is purposeful, helping build that buttery melt-in-your-mouth structure, vibrant color, and sweet berry flavor. Here’s what you’ll need, along with tips for getting the best results:
- Unsalted butter (1 cup, softened): The foundation of shortbread — use high-quality butter for the richest, most tender crumb.
- Granulated sugar (2/3 cup): Adds gentle sweetness and helps create that signature lightness in the dough.
- Vanilla extract (1 teaspoon): A touch of aromatic vanilla turns these cookies into pure comfort.
- All-purpose flour (2 cups): Gives the cookies their sturdy yet delicate structure that’s essential for slicing those pretty swirls.
- Salt (1/4 teaspoon): Just enough to balance the sweetness and highlight the buttery flavor.
- Seedless raspberry jam (1/3 cup): Go for seedless to ensure smooth, seamless swirls; stir well before spreading.
- Red or pink gel food coloring (optional): Use if you want a more dramatic raspberry hue, especially for festive occasions.
How to Make Raspberry Swirl Shortbread Cookies
Step 1: Cream the Butter and Sugar
Start by placing the softened butter and granulated sugar in a large mixing bowl. Beat them together using an electric mixer until the mixture is light, fluffy, and almost pale in color. This step is crucial because giving the butter enough air now ensures your Raspberry Swirl Shortbread Cookies bake up tender with a melt-away texture.
Step 2: Add Vanilla and Dry Ingredients
Next, beat the vanilla extract into the creamed butter for extra aroma. In a separate bowl, whisk together the flour and salt, then gradually add these dry ingredients to the butter mixture. Mix just until a soft, slightly crumbly dough comes together; avoid over-mixing, since that can make your cookies tough.
Step 3: Prepare the Raspberry Jam Filling
Spoon the seedless raspberry jam into a small bowl and give it a good stir to make it easily spreadable. If you want a bolder color, add a little gel food coloring and mix until you reach your desired shade. The jam should be vibrant and stirrable, not runny—this will make your swirls defined and pretty.
Step 4: Roll and Fill the Dough
Divide the dough in half. Roll each half between two sheets of parchment paper into a rectangle (about 9×6 inches). Carefully spread a thin, even layer of the jam over each rectangle, leaving a half-inch border bare around the edges. This border keeps the jam from leaking as you roll, so don’t skip it!
Step 5: Shape into Logs and Chill
Starting on the long side, gently and as tightly as possible, roll up each rectangle into a log (much like making cinnamon rolls). Wrap each log snugly in parchment or plastic wrap, then refrigerate for at least 2 hours—or longer, if you need to plan ahead. Chilling is key for neat slices and crisp, flaky cookies.
Step 6: Slice and Bake
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Unwrap the chilled logs and slice them into rounds, about a quarter-inch thick. Arrange the slices on the tray with space between (they won’t spread much). Bake for 10 to 12 minutes—just until the edges are set and barely golden. Let cool for five minutes on the tray, then transfer to a wire rack to cool completely.
How to Serve Raspberry Swirl Shortbread Cookies
Garnishes
Give your Raspberry Swirl Shortbread Cookies a sparkly upgrade by rolling the dough logs in coarse or sparkling sugar before slicing. A dusting of powdered sugar after cooling looks elegant, while a drizzle of melted white chocolate adds an extra layer of decadence and shine to each swirl.
Side Dishes
These cookies pair beautifully with a hot cup of tea or coffee, their buttery richness shining against delicate beverages. For a more elaborate tea party, serve alongside fresh berries, lemon curd, or a simple fruit sorbet—the tanginess cuts perfectly through the mellow sweetness of the shortbread.
Creative Ways to Present
Stack Raspberry Swirl Shortbread Cookies in clear cellophane bags and tie with a colorful ribbon for an eye-catching homemade gift. Arrange on a tiered platter for a baby shower or holiday spread. You can even use them as edible place cards by tucking a small cookie into a festive napkin at each setting—guaranteed to delight your guests!
Make Ahead and Storage
Storing Leftovers
Once fully cooled, keep your Raspberry Swirl Shortbread Cookies in an airtight container at room temperature. They’ll stay fresh for up to a week, holding onto their buttery flavor and delicate texture. For maximum crispness, avoid storing them with moister baked goods in the same container.
Freezing
These cookies are fabulous make-ahead treats! Freeze baked cookies in layers, separated by parchment paper, in a freezer-safe container. You can also freeze the unsliced logs, then slice and bake straight from the freezer (just add a couple extra minutes to the baking time). They keep well for up to two months without losing quality.
Reheating
If your Raspberry Swirl Shortbread Cookies lose a bit of their snap, simply pop them in a 300°F (150°C) oven for 3 to 5 minutes. This works wonders for refreshing both texture and flavor—just let them cool a few minutes before serving so they crisp up again.
FAQs
Can I use a different flavor of jam for these cookies?
Absolutely! While raspberry is classic, you can experiment with strawberry, apricot, or even blackberry jam—just be sure to opt for seedless and smooth varieties for the best swirl effect.
Can I make the dough ahead of time and bake later?
Yes, the dough can be prepared, rolled, filled, and refrigerated for up to 2 days before baking. You can also freeze the unbaked logs for longer storage (up to 2 months), then slice and bake whenever you need fresh cookies.
What’s the secret to getting neat, vivid swirls?
Make sure your jam is smooth and your dough is well-chilled before slicing. Using a very sharp knife and cleaning it between cuts helps those beautiful spirals stay crisp and defined.
Can I make these Raspberry Swirl Shortbread Cookies gluten-free?
For a gluten-free variation, use a cup-for-cup gluten-free flour blend that’s designed for baking. The texture may be a bit more delicate, but the swirls and flavor will shine through!
Why do my cookies sometimes spread or lose shape while baking?
This usually happens if the dough logs aren’t chilled long enough. Be sure to chill until very firm before slicing and baking. If your kitchen is particularly warm, you can even freeze the sliced cookies on the trays for 10 minutes before baking.
Final Thoughts
If you’re looking for a baking project that’s both stunning and straightforward, Raspberry Swirl Shortbread Cookies are a game changer. I hope you’ll give them a try, share them with friends, and let their buttery softness and jewel-toned swirls brighten your day. Trust me—once you taste one, you’ll be reaching for another!
Print
Raspberry Swirl Shortbread Cookies Recipe
- Total Time: 32 minutes plus chilling time
- Yield: 36 cookies 1x
- Diet: Vegetarian
Description
Delight your taste buds with these Raspberry Swirl Shortbread Cookies. Buttery shortbread dough rolled with a sweet raspberry jam filling creates a beautiful swirl pattern, perfect for holiday gatherings or anytime you crave a sweet treat.
Ingredients
Shortbread Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Raspberry Filling:
- 1/3 cup seedless raspberry jam
- Red or pink gel food coloring (optional)
Instructions
- Cream Butter and Sugar: In a large mixing bowl, cream together butter and sugar until light and fluffy. Beat in vanilla.
- Mix Dry Ingredients: In a separate bowl, whisk together flour and salt. Gradually add to butter mixture until a soft dough forms.
- Prepare Raspberry Filling: In a small bowl, stir jam until smooth. Tint with gel food coloring if desired.
- Roll Dough: Divide dough in half. Roll each half into a 9×6-inch rectangle between parchment paper.
- Add Filling: Spread jam evenly over each rectangle, leaving a border. Roll dough tightly into a log starting from a long side.
- Chill and Slice: Wrap logs and refrigerate for at least 2 hours. Preheat oven to 350°F (175°C). Slice logs into rounds, place on baking sheets, and bake for 10–12 minutes.
- Cool and Enjoy: Let cookies cool on baking sheet before transferring to a wire rack to cool completely.
Notes
- For a festive touch, roll the dough logs in sparkling sugar before slicing.
- Store cookies in an airtight container for up to a week or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 5 g
- Sodium: 30 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 15 mg
