Raspberry Swirl Shortbread Cookies

I’ve always had a soft spot for melt-in-your-mouth cookies, especially the kind that look just as beautiful as they taste. One afternoon, while experimenting with leftover raspberry jam and my go-to shortbread dough, I stumbled upon this irresistible treat. The result? Raspberry Swirl Shortbread Cookies — a delightful fusion of buttery richness and fruity sweetness that instantly became a hit in my kitchen. These cookies are now one of my favorite bakes to share, whether it’s for the holidays, an afternoon tea, or just a cozy day indoors.

There’s something incredibly comforting about these cookies. The tender shortbread base gives a subtle buttery flavor, while the raspberry swirls add just the right amount of tartness and visual charm. Every time I bake a batch, I’m reminded of how simple ingredients can create something truly special. Whether you’re new to baking or a seasoned pro, this recipe is one you’ll come back to again and again.

Why You Will Love This Recipe

These Raspberry Swirl Shortbread Cookies have a unique combination of textures and flavors that make them stand out from other classic cookie recipes. Here’s why they’ll win you over:

• Delicate yet rich – The shortbread is perfectly tender, almost melting on your tongue.

• Burst of raspberry flavor – The swirl of raspberry jam provides a sweet-tart contrast to the buttery dough.

• Elegant appearance – The swirl effect creates a bakery-quality look that’s sure to impress guests.

• Simple ingredients – No complicated components, just pantry staples and jam.

Versatile

You can easily make this recipe your own. Don’t have raspberry jam on hand? Try substituting with strawberry, apricot, or even blueberry preserves. Want to add texture? Sprinkle some finely chopped nuts on top before baking. These cookies adapt well to whatever you have available, making them a perfect go-to recipe for all seasons.

Affordable

One of the best things about this recipe is its budget-friendly nature. You don’t need exotic ingredients or expensive tools. With a few basic staples — butter, sugar, flour, and jam — you can bake a batch of cookies that feel like a luxury.

Ingredients for the Recipe

Here’s everything you’ll need to make Raspberry Swirl Shortbread Cookies:

• 1 cup (225 g) unsalted butter, softened

• ⅔ cup (85 g) powdered sugar

• 1 tsp pure vanilla extract

• 2¼ cups (280 g) all-purpose flour

• ¼ tsp salt

• ⅓ cup raspberry jam (seedless or regular, depending on preference)

How to Prepare This Recipe

Making Raspberry Swirl Shortbread Cookies is an easy and rewarding process. With only a few ingredients and a little patience, you’ll achieve tender, buttery cookies with beautiful raspberry swirls. These cookies come together quickly and are perfect for both everyday treats and special occasions.

Step-by-Step Instructions for Preparation

Step 1: Prepare the Shortbread Dough

In a large mixing bowl, cream the softened butter and powdered sugar together until the mixture is light and fluffy. This will take about 2–3 minutes with an electric hand mixer on medium speed. Add the vanilla extract and mix until incorporated.

Step 2: Add the Dry Ingredients

In a separate bowl, whisk together the flour and salt. Gradually add the flour mixture to the butter mixture, beating on low speed until the dough starts to come together. Do not overmix — stop as soon as there are no visible dry spots.

Step 3: Form the Dough

Use your hands to gently shape the dough into a smooth ball. Place the dough on a sheet of parchment paper and flatten it slightly into a rectangle or square, depending on your desired cookie shape. Cover with another sheet of parchment and roll out the dough to about ½-inch (1.2 cm) thickness.

Step 4: Add the Raspberry Swirl

Remove the top sheet of parchment. Gently spread the raspberry jam evenly over the surface of the dough, using the back of a spoon or an offset spatula. Avoid pressing too hard so the jam stays on the surface.

Step 5: Create the Swirl Effect

Carefully roll the dough into a tight log, starting from one edge (as you would with cinnamon rolls). Roll slowly to prevent the jam from leaking. Once rolled, wrap the log in parchment paper or plastic wrap and refrigerate for 1 hour to firm up the dough.

Step 6: Slice and Bake

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Remove the dough log from the fridge and use a sharp knife to cut it into ½-inch (1.2 cm) thick slices. Place the slices on the prepared baking sheets, spacing them about 1 inch apart.

Bake the cookies for 12–15 minutes, or until the edges are lightly golden. Do not overbake, as you want the cookies to remain soft and tender.

Step 7: Cool and Serve

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The raspberry jam will set as the cookies cool, giving them a beautiful, glossy swirl.

Quick and Easy

Although the dough needs time to chill, the hands-on time is minimal. You can prepare the dough in under 15 minutes, and the cookies bake in just over 10. If you’re short on time, you can prepare the dough in advance and keep it refrigerated for up to 2 days.

Customizable

This recipe lends itself well to variation. You can substitute the raspberry jam with another fruit preserve or even lemon curd for a citrus twist. If you prefer a crunchier texture, mix in finely chopped nuts such as almonds or pistachios. For an extra indulgent finish, drizzle the cooled cookies with melted white chocolate.

Popular with Many People

These cookies are always a hit. Whether I bring them to a bake sale or serve them at a tea party, they disappear quickly. Their eye-catching swirl pattern, tender bite, and rich flavor appeal to kids and adults alike. You’ll likely find yourself making double batches just to keep up with demand.

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FAQs

Can I make the dough in advance?
Yes, you can prepare the shortbread dough ahead of time. After rolling it into a log with the raspberry swirl, wrap it tightly and refrigerate for up to 48 hours. You can also freeze it for up to 2 months. Simply thaw in the fridge before slicing and baking.

What type of raspberry jam works best?
Seedless raspberry jam provides the smoothest texture and clearest swirl pattern, but regular raspberry jam with seeds works just as well if you enjoy a little extra texture. Make sure the jam is not too runny, or it may leak during rolling.

Can I use another type of fruit preserve?
Absolutely. This recipe works beautifully with other types of jam, such as strawberry, apricot, blueberry, or even lemon curd. Just be sure to choose a thick, high-quality preserve for the best swirl effect.

My cookies spread too much during baking. What went wrong?
If your dough was too soft, the cookies may spread. Be sure to chill the dough log thoroughly before slicing, and if needed, chill the slices again for 10–15 minutes before baking. Using softened, not melted, butter is also important.

Do these cookies store well?
Yes, they store wonderfully. Once fully cooled, keep the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in layers separated by parchment paper for up to 2 months.

Can I make these gluten-free?
You can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure the blend contains xanthan gum or add ½ teaspoon per 2¼ cups of flour for structure.

How do I keep the swirl from smearing when slicing?
Use a very sharp knife and slice the chilled dough log slowly and gently. If the jam seems too soft, place the log in the freezer for 10–15 minutes to firm it up before slicing.