Raspberry Swirl Shortbread Cookies
Buttery shortbread cookies with a vibrant raspberry swirl offer a delicate and elegant treat.
Why You’ll Love This Recipe
They are visually stunning, tender, and perfect for gifting.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
-
Butter
-
Sugar
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Flour
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Raspberry jam
-
Vanilla extract
Directions
Prepare dough, spread jam, roll, slice, and bake.
Servings and Timing
Serves 24 cookies.
Preparation time: 20 minutes.
Cooking time: 15 minutes.
Variations
Use apricot or strawberry jam.
Storage/Reheating
Store in airtight container for 1 week.
FAQs
Can I freeze the dough?
Yes.
Is jam required?
Yes.
Can I reduce sugar?
Yes.
Are these soft or crisp?
Tender and crumbly.
Can I glaze them?
Optional.
Are they suitable for holidays?
Yes.
Can I use margarine?
Butter is preferred.
Can children help?
Yes.
Can I double the recipe?
Yes.
Do they spread much?
No.
Conclusion
Raspberry swirl shortbread cookies combine elegance with classic flavor.
PrintRaspberry Swirl Shortbread Cookies
Buttery shortbread cookies swirled with sweet-tart raspberry jam, creating a tender, melt-in-your-mouth cookie with a beautiful marbled finish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 20 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup raspberry jam
Instructions
- Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
- Cream together the butter and powdered sugar until smooth and fluffy.
- Mix in the vanilla extract.
- In a separate bowl, whisk together flour and salt.
- Gradually add the dry ingredients to the butter mixture until a soft dough forms.
- Gently swirl the raspberry jam into the dough, being careful not to fully mix.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet.
- Bake for 12–15 minutes until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Chill the dough for 15 minutes if it feels too soft.
- You can substitute strawberry or apricot jam for variation.
- Store cookies in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 6g
- Sodium: 35mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 25mg
Keywords: raspberry swirl shortbread cookies, shortbread cookies, jam swirl cookies
