Delicate, buttery, and bursting with a ribbon of fruity brightness, Raspberry Swirl Shortbread Cookies are a show-stopping treat perfect for any occasion. Imagine the tender melt of classic shortbread, laced with sweet-tart raspberry jam and spun into pretty swirls—these cookies are as joyous to bake as they are to share. Whether you’re looking to brighten a holiday platter or simply indulge your afternoon tea, this recipe could easily become your new household favorite.
Ingredients You’ll Need
Ingredients You’ll Need
You only need a handful of quality ingredients to create these Raspberry Swirl Shortbread Cookies, but each one plays an essential role in the final magic. From the lush creaminess of butter to the ruby swirl of jam, every component brings its own special texture and flavor to the party.
- Unsalted butter: The backbone of classic shortbread, it creates that signature melt-in-your-mouth texture—make sure it’s softened for easy creaming.
- Powdered sugar: Yields a delicate sweetness and helps keep the cookies super tender.
- Vanilla extract: Adds a warm, inviting aromatic note that rounds out the flavors perfectly.
- All-purpose flour: Provides just the right amount of structure, keeping each swirl defined yet tender.
- Salt: Enhances all the other flavors, keeping the cookies from tasting flat or dull.
- Raspberry jam (seedless preferred): For that vivid sweet-tart swirl and a pop of gorgeous color—the star of the show!
- Lemon zest (optional): A whisper of citrus can amplify the raspberry notes and refresh the overall flavor.
How to Make Raspberry Swirl Shortbread Cookies
Step 1: Cream Butter and Sugar
Start your adventure by creaming the softened butter with powdered sugar in a large mixing bowl. Beat them together using an electric mixer or some good old-fashioned elbow grease until the mixture becomes light and fluffy—this creates a creamy base that ensures each bite of your Raspberry Swirl Shortbread Cookies is melt-in-your-mouth tender.
Step 2: Add Vanilla (and Lemon Zest, if using)
Pour in the vanilla extract, and if you’re opting for a little extra zing, add the lemon zest at this stage too. Stir well to incorporate. The result? A dreamy, fragrant backdrop that sets the stage for the jammy swirl to come.
Step 3: Mix in Flour and Salt
Gradually add the flour and salt, mixing on low just until a soft, cohesive dough forms. Resist the urge to overmix—this is key to keeping your Raspberry Swirl Shortbread Cookies tender and not tough.
Step 4: Roll Out the Dough
Divide the dough in half. Lay out two sheets of parchment paper and roll each piece into a neat rectangle, about 1/4 inch thick. The parchment keeps things tidy, and rolling even thickness is the secret to beautiful, even swirls.
Step 5: Spread the Jam and Layer
Carefully spread a thin, even layer of raspberry jam over one rectangle of dough. Then, gently lift the second sheet and lay it right on top, aligning the edges best you can—don’t worry if it’s rustic!
Step 6: Roll into a Swirl
Starting from the long side, use the parchment as a guide to roll the stacked dough into a log, creating those luscious signature swirls. Go slow and steady, peeling away the paper as you go if needed.
Step 7: Chill the Dough
Snugly wrap the dough log in plastic wrap and tuck it into the fridge for at least 2 hours, or until it’s firm to the touch. This helps the Raspberry Swirl Shortbread Cookies bake up neatly, holding their gorgeous pinwheels.
Step 8: Slice and Bake
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment. Using a sharp knife, slice the chilled dough into 1/4-inch rounds. Place them on your prepared sheet, spacing them about an inch apart. Bake for 12–14 minutes, just until the edges are barely turning golden.
Step 9: Cool and Enjoy
Let the cookies cool on the pan for 5 minutes (they’ll firm up as they rest), then transfer to a wire rack. Now, step back and admire your handiwork before sneaking your first nibble of those stunning swirls!
How to Serve Raspberry Swirl Shortbread Cookies
Garnishes
Dress up your Raspberry Swirl Shortbread Cookies with a light dusting of powdered sugar for an elegant, wintry look, or drizzle them with a thin zigzag of extra melted raspberry jam for a glossy finish that grabs attention. A few fresh raspberries arranged on the platter make for a delightful finishing touch.
Side Dishes
Pair your cookies with a steaming mug of tea or coffee for an afternoon treat, or serve them alongside fresh fruit for contrast. These cookies are gentle enough to complement other desserts—think lemon bars, fruit tarts, or even a scoop of vanilla ice cream on the side for an indulgent dessert plate.
Creative Ways to Present
Show off your Raspberry Swirl Shortbread Cookies stacked in a glass jar for a rustic homemade gift, or arrange them in delicate paper cups on a tiered stand for parties and showers. Try threading them with pretty ribbon through the center swirl for festive edible ornaments during the holidays!
Make Ahead and Storage
Storing Leftovers
Keep your Raspberry Swirl Shortbread Cookies fresh by storing them in an airtight container at room temperature—they’ll stay deliciously tender for up to 5 days. Layering parchment or wax paper between them helps preserve the swirl and prevents sticking.
Freezing
For fabulous cookies on demand, freeze the dough log tightly wrapped for up to one month. You can slice and bake straight from the freezer—just add an extra minute or two to the baking time. Baked cookies also freeze well; let them cool completely, then store in a single layer or with parchment between stacks in a freezer-safe container.
Reheating
If you want to enjoy your cookies a little warm, pop them in a 275°F (135°C) oven for 3–5 minutes. This perks them up and makes the raspberry swirl fragrant again—a lovely trick for serving guests or freshening up treats made ahead.
FAQs
Can I use a different kind of jam?
Absolutely! While raspberry jam is classic in Raspberry Swirl Shortbread Cookies, feel free to substitute with strawberry, blackberry, or even apricot for a twist. Just make sure to use a smooth, seedless variety for the best swirl effect.
Do I have to chill the dough?
Yes, chilling is crucial for both flavor and neat slicing. Chilled dough firms up, making the cookies easier to shape and helping the swirls hold their stunning definition as they bake.
What’s the best way to slice neat rounds?
A sharp, thin-bladed knife is your friend! For extra-perfect edges, try wiping the blade clean between each slice. If you run into crumbling, it may help to chill the dough a bit longer or even place it in the freezer for 10 minutes before slicing.
Can I make the dough ahead of time?
Definitely. The dough log can rest in the fridge for up to 3 days before baking. Or, freeze it for up to a month, then slice and bake right from frozen whenever you need an impromptu batch of Raspberry Swirl Shortbread Cookies.
Why did my cookies spread too much during baking?
If your cookies spread more than you’d like, the dough may not have been chilled long enough, or your oven might be running a bit hot. Make sure the dough is firm and your oven is properly preheated—the chill time really makes a difference in keeping those gorgeous, tidy swirls!
Final Thoughts
Baking up a batch of Raspberry Swirl Shortbread Cookies is pure kitchen joy—simple, satisfying, and show-stoppingly beautiful. With their melt-in-your-mouth crumb and delightful swirl, these cookies are sure to brighten any day. Gather your ingredients, have fun with the swirls, and don’t hesitate to make them your own. Happy baking!
Print
Raspberry Swirl Shortbread Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Total Time: 2 hours 34 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Raspberry Swirl Shortbread Cookies are a delightful treat perfect for any occasion. A buttery shortbread dough is rolled with a sweet raspberry jam filling to create a beautiful swirl effect. These slice-and-bake cookies are simple to make and bursting with fruity flavor.
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 Filling:
- 1/3 cup raspberry jam (seedless preferred)
- Optional: 1/2 teaspoon lemon zest
Instructions
- Cream Butter and Sugar: In a large bowl, cream together softened butter and powdered sugar until light and fluffy.
- Add Flavorings: Mix in vanilla extract and lemon zest (if using) until combined.
- Combine Dry Ingredients: Gradually add flour and salt, mixing until a soft dough forms.
- Roll Out Dough: Divide dough in half. Roll each half into a rectangle between parchment paper.
- Layer and Roll: Spread raspberry jam on one dough rectangle, then place the other on top. Roll into a log.
- Chill and Slice: Wrap log, chill for 2 hours, then slice into rounds.
- Bake: Preheat oven, bake cookies for 12–14 minutes until edges are golden.
- Cool and Serve: Cool on a wire rack after baking.
Notes
- Use a sharp knife for clean slicing.
- Freeze dough log for up to 1 month for easy slicing and baking.
- Try with strawberry or apricot jam for variation.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 45mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg
