Raspberry Swirl Shortbread Cookies Recipe
If you’re looking for a dessert that’s as beautiful as it is delicious, Raspberry Swirl Shortbread Cookies are your perfect match. These cookies combine buttery, melt-in-your-mouth shortbread with a vibrant swirl of sweet-tart raspberry jam, creating a treat that’s as stunning on a holiday platter as it is with your afternoon tea. Each bite brings together delicate vanilla notes, the tender crumb of classic shortbread, and that irresistible pop of berry flavor. Whether you’re baking for a special occasion or just because, Raspberry Swirl Shortbread Cookies promise to add a touch of elegance and a burst of fruity joy to your table.
Ingredients You’ll Need
You’ll be amazed at how just a handful of basic ingredients can create something so striking and flavorful! Each element in these Raspberry Swirl Shortbread Cookies plays its own important role, from the rich butter base to the jewel-toned jam that gives these cookies their signature swirl.
- Unsalted Butter (1 cup, softened): The heart of the shortbread, providing richness and that classic tender texture.
- Powdered Sugar (2/3 cup): Lends a melt-in-your-mouth sweetness and keeps the cookies soft and delicate.
- Vanilla Extract (1 teaspoon): Adds a subtle warmth and depth that makes the cookie dough truly sing.
- All-Purpose Flour (2 cups): The backbone of the dough, ensuring just the right amount of structure while keeping things crumbly and light.
- Salt (1/4 teaspoon): A pinch to enhance all the other flavors, making the buttery and fruity notes pop.
- Seedless Raspberry Jam (1/3 cup): The star swirl! Choose a good-quality jam for the prettiest color and brightest flavor.
- Powdered Sugar, for dusting (optional): A finishing touch that adds a hint of extra sweetness and a snowy, festive look.
How to Make Raspberry Swirl Shortbread Cookies
Step 1: Cream the Butter and Sugar
Start by beating the softened butter and powdered sugar together in a large bowl until the mixture is pale, light, and fluffy—about two to three minutes. This step is key for creating that signature shortbread texture, so don’t rush it! The air you whip in now will make your cookies wonderfully tender.
Step 2: Add Vanilla and Dry Ingredients
Mix in the vanilla extract, then gradually add the flour and salt. Stir just until everything comes together into a soft dough. Be careful not to overmix once you add the flour, or your shortbread could turn out tough instead of tender.
Step 3: Divide and Roll Out the Dough
Split the dough into two equal portions. On a lightly floured surface, roll one portion out into a rectangle about 1/4-inch thick. Keeping the dough even helps ensure your Raspberry Swirl Shortbread Cookies bake uniformly and look gorgeous.
Step 4: Spread the Jam and Roll Up
Spread a thin, even layer of seedless raspberry jam over the surface of the dough. Less is more here! Too much jam can cause the cookies to spread or leak during baking. Starting from the long edge, roll up the dough tightly into a log, locking in that beautiful swirl of jam. Repeat with the second portion of dough.
Step 5: Chill the Dough Logs
Wrap each dough log snugly in plastic wrap and chill in the refrigerator for at least 30 minutes. This step is crucial—it firms up the dough, making it easier to slice neat rounds and helps the cookies hold their shape in the oven.
Step 6: Slice and Bake
Preheat your oven to 350°F and line two baking sheets with parchment paper. Using a sharp knife, slice each chilled log into 1/4-inch rounds. Arrange them on the prepared baking sheets, leaving a little space between each cookie. Bake for 10 to 12 minutes, or until the edges are just turning golden. The aroma at this point is irresistible!
Step 7: Cool and Finish
Let the cookies cool on the pan for about five minutes before transferring them to a wire rack to cool completely. Once they’re cool, dust with a touch of powdered sugar if you’d like. Now, stand back and admire those stunning raspberry swirls!
How to Serve Raspberry Swirl Shortbread Cookies
Garnishes
A light dusting of powdered sugar is the classic finishing touch for Raspberry Swirl Shortbread Cookies. If you want to get extra fancy, a few fresh raspberries or a sprig of mint on the serving platter can instantly elevate the presentation and add a pop of color.
Side Dishes
These cookies are dreamy alongside a cup of tea or coffee, making them the perfect afternoon treat. For a dessert platter, pair with other fruity cookies or delicate pastries. They also shine next to a scoop of vanilla bean ice cream for a simple, elegant dessert.
Creative Ways to Present
For a festive touch, arrange Raspberry Swirl Shortbread Cookies in a spiral pattern on a beautiful plate or stand. They make wonderful gifts—stack a few in a cellophane bag tied with a ribbon, or tuck them into a pretty tin for a homemade present that looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
Once cooled, keep your Raspberry Swirl Shortbread Cookies in an airtight container at room temperature. They’ll stay fresh and tender for up to a week, making them perfect for prepping ahead for holidays or gatherings.
Freezing
To freeze, layer the cooled cookies between sheets of parchment in a freezer-safe container. They’ll keep beautifully for up to three months. You can also freeze the unbaked dough logs, then thaw in the fridge before slicing and baking fresh cookies whenever you crave them.
Reheating
While these cookies are delightful at room temperature, you can refresh day-old cookies by warming them in a 300°F oven for a few minutes. This brings back their lovely texture and makes them taste just-baked!
FAQs
Can I use a different flavor of jam in this recipe?
Absolutely! While raspberry is classic and gives Raspberry Swirl Shortbread Cookies their signature tart-sweet flavor, feel free to swap in strawberry, apricot, or even blackberry jam. Just make sure it’s seedless and not too runny, so your swirls stay neat.
Why does the dough need to be chilled before slicing?
Chilling helps firm up the butter in the dough, which means your cookies will slice easily and hold their pretty spiral shape during baking. If you skip this step, the dough can be sticky and hard to handle.
Do I have to dust the cookies with powdered sugar?
Nope! The dusting is totally optional, but it adds a lovely snowy look and a light sweetness. If you prefer, you can skip it or even drizzle with a simple icing for a different touch.
How do I prevent the jam from leaking out during baking?
Spread just a thin layer of jam and roll the dough tightly. Too much jam or loose rolling can cause leaks. Chilling the logs thoroughly before slicing also helps keep everything neat as the cookies bake.
Can I make these cookies ahead for a party?
Definitely! Raspberry Swirl Shortbread Cookies are ideal for making ahead. Bake them up to a week in advance and store in a container, or freeze for even longer. Just be sure to hide a few for yourself—they tend to disappear fast at parties!
Final Thoughts
There’s something magical about baking a batch of Raspberry Swirl Shortbread Cookies: the simple ingredients, the swirl of vibrant berry jam, and the joy of sharing them with people you love. If you’re ready to brighten up your cookie jar, I hope you’ll give these a try—you might just discover your new favorite sweet treat!
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Raspberry Swirl Shortbread Cookies Recipe
- Total Time: 1 hour 2 minutes
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
Delight in these Raspberry Swirl Shortbread Cookies featuring buttery, tender shortbread with a sweet and tangy raspberry jam swirl. Perfect for holiday treats or anytime you crave a classic, elegant cookie.
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
Filling
- 1/3 cup seedless raspberry jam
For Serving (Optional)
- Powdered sugar for dusting
Instructions
- Preheat and Prepare: Preheat your oven to 350°F and line two baking sheets with parchment paper to prevent sticking and facilitate easy cleanup.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and powdered sugar together until the mixture is light and fluffy, about 2–3 minutes. This step creates the perfect texture for your shortbread.
- Add Vanilla: Mix in the vanilla extract thoroughly to infuse the dough with aromatic flavor.
- Incorporate Dry Ingredients: Gradually add the all-purpose flour and salt, stirring just until a soft dough forms. Avoid overmixing to keep the cookies tender.
- Divide Dough: Split the dough into two equal portions to make handling and rolling simpler.
- Roll and Add Jam: On a lightly floured surface, roll out one portion into a rectangle about 1/4-inch thick. Spread a thin, even layer of raspberry jam over the dough to create the swirl effect.
- Form Logs: Starting from the long edge, tightly roll the dough into a log to encase the jam inside. Repeat this process with the second dough portion.
- Chill Dough: Wrap each log in plastic wrap and refrigerate for 30 minutes to firm up. This step helps maintain the shape during baking.
- Slice and Arrange: Unwrap the chilled logs and slice into 1/4-inch rounds. Place the cookie slices evenly spaced on the prepared baking sheets.
- Bake: Bake for 10–12 minutes, or until the edges turn lightly golden, indicating they are perfectly baked.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Serve with a Dusting: Optionally, dust the cooled cookies with powdered sugar for an elegant finish.
Notes
- Ensure the raspberry jam layer is thin to prevent excessive spreading while baking and maintain clean swirls.
- These cookies keep well when stored in an airtight container for up to one week, making them great for advance preparation.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
