There’s just something magical about the way these Raspberry Swirl Shortbread Cookies manage to look utterly adorable and taste wholly decadent at the same time. Buttery shortbread dough, kissed with a bright swirl of sweet-tart raspberry jam, comes together in a dazzling spiral that’s both impressive and effortless. Whether you’re making these for a holiday platter, afternoon tea, or simply because you deserve a treat, this is one recipe that will have friends and family begging for “just one more.”
Ingredients You’ll Need
With only a handful of kitchen basics and a bit of jam, you’ll be amazed at how much flavor and elegance you get from each bite. Every ingredient here is chosen for its purpose — nothing extra, just the essentials to achieve that perfect crumb and signature swirl in your Raspberry Swirl Shortbread Cookies.
- Unsalted butter (1 cup, softened): The heart of all great shortbread, butter brings the rich, melt-in-your-mouth texture that makes these cookies irresistible.
- Powdered sugar (2/3 cup): Dissolves beautifully for a tender, delicate crumb; plus, it lends the cookies their signature buttery sweetness.
- Vanilla extract (1 tsp): A splash of vanilla enhances the buttery notes and deepens the cookie’s aroma.
- All-purpose flour (2 cups): The backbone of shortbread, flour provides structure while keeping every bite light.
- Salt (1/4 tsp): Just enough to make the butter and jam flavors truly pop without overwhelming the delicate balance.
- Raspberry jam, seedless preferred (1/4 cup): The star ingredient delivers those lovely, eye-catching swirls and provides bracing fruity brightness.
- Lemon zest (optional, 1/2 tsp): Adds just a hint of fresh zing—highly recommended if you love a cookie that wakes up your tastebuds!
How to Make Raspberry Swirl Shortbread Cookies
Step 1: Cream Butter and Sugar
Start by placing your softened butter into a large mixing bowl, then add the powdered sugar. Use an electric mixer or a strong wooden spoon to beat them together for several minutes, until the mixture is pale, fluffy, and impossibly creamy. This is your chance to get a little arm workout, but it’s worth it—the airier, the better for those dreamy, light cookies.
Step 2: Add Vanilla and Lemon Zest
Once your butter and sugar have reached billowy perfection, blend in the vanilla extract and, if you’re using it, the lemon zest. That little bit of citrus zest is optional, but it lifts all the other flavors, making your Raspberry Swirl Shortbread Cookies taste like pure sunshine.
Step 3: Mix in Dry Ingredients
Scatter the flour and salt evenly over your wet mixture. Stir gently at first, then more vigorously as the flour absorbs. The dough will come together and look soft, slightly crumbly, and easy to press into shape—just what you want for classic shortbread. Try not to overmix; stop as soon as the dough binds.
Step 4: Divide and Chill the Dough
For flawless swirls, divide the dough in half. Flatten each half into a rough rectangle, wrap tightly in plastic wrap, and pop them into the fridge for about 30 minutes. Chilling helps the dough set up so it rolls beautifully and keeps its crisp edges.
Step 5: Roll and Spread Jam
Unwrap one portion of dough and set it on a lightly floured work surface. Roll it out into a neat rectangle about 1/4 inch thick. Take your raspberry jam and gently spread a thin, even layer on top. Be careful not to go right to the edges; about 1/4 inch border keeps the swirls clean when you slice.
Step 6: Roll the Dough into a Log
Working from the long side, carefully roll the dough up into a tight spiral. Don’t worry if a bit of jam peeks out—that just adds character! Wrap the log well and return it to the fridge for at least an hour, so the jam sets and the dough firms for perfect slicing. Repeat with the second half of the dough.
Step 7: Slice and Bake
Preheat your oven to 350°F (175°C). Take the chilled dough logs and use a sharp knife to cut them into 1/4-inch thick slices. Arrange the cookies on a parchment-lined baking sheet, leaving space for a little spreading. Bake for 10 to 12 minutes until the edges are just starting to turn golden. Cool on a wire rack—if you can resist eating them warm!
How to Serve Raspberry Swirl Shortbread Cookies
Garnishes
To make your Raspberry Swirl Shortbread Cookies even more special, dust them lightly with powdered sugar just before serving. A scattering of freshly grated lemon zest or a delicate drizzle of white chocolate can also dress them up beautifully for a festive occasion or elegant tea party.
Side Dishes
These cookies are perfect alongside a cup of English breakfast tea, hot coffee, or cocoa. If you want to lean into the fruity notes, try pairing them with a handful of fresh raspberries or a scoop of vanilla ice cream for a simple dessert.
Creative Ways to Present
Stack Raspberry Swirl Shortbread Cookies on a pretty platter for easy snacking, or package a few in a cellophane bag with ribbon for a delightful homemade gift. For parties, serve them as part of a cookie board with contrasting treats like dark chocolate truffles or lemon bars to highlight their swirled charm.
Make Ahead and Storage
Storing Leftovers
Once your cookies have cooled completely, store them in an airtight container at room temperature for up to five days. They hold their flavor and texture nicely, staying crisp and buttery without going stale (though good luck making them last that long!).
Freezing
You can freeze Raspberry Swirl Shortbread Cookies either before or after baking. For unbaked logs, wrap tightly and freeze for up to three months; slice and bake straight from the freezer, just adding an extra minute or two to the baking time. Baked cookies can be frozen in layers separated by parchment paper, ready to thaw for a quick treat anytime.
Reheating
To refresh the texture of leftover cookies, pop them in a 300°F (150°C) oven for five minutes. This brief warm-up brings back that just-baked crispness and makes the jam filling extra fragrant.
FAQs
Can I make these with a different type Dessert
Absolutely! While raspberry jam gives Raspberry Swirl Shortbread Cookies their signature tart-sweet kick and beautiful color, you can easily swap in apricot, strawberry, or even blackberry jam for a twist. Just stick with seedless varieties for the cleanest swirl.
Why is it important to chill the dough?
Chilling is the secret to neat, defined swirls and easy slicing. Cold dough is firmer and less sticky, so your knife glides through, and the cookies hold their spiral shape in the oven without spreading too much.
Can I use salted butter?
Yes, you can substitute salted butter—just reduce the added salt in the recipe to a pinch. The cookies may have a slightly more pronounced buttery-salty note, which some people love!
How thick should I slice the cookies?
For the best results, aim for slices about 1/4 inch thick. This ensures the Raspberry Swirl Shortbread Cookies bake up golden and crisp at the edges but stay deliciously tender inside, with that signature raspberry spiral showing through.
Do I need to use parchment paper?
Parchment makes cleanup a breeze and helps the cookies bake evenly without sticking. If you don’t have parchment, lightly grease your baking sheet or use a silicone baking mat as a backup.
Final Thoughts
If you’re craving a buttery, jammy, truly show-stopping treat, these Raspberry Swirl Shortbread Cookies are calling your name. Don’t let the beautiful swirls fool you—the process is surprisingly easy and the results are always delightful. Make a batch soon, share a few (or not!), and enjoy every last crumb!
Print
Raspberry Swirl Shortbread Cookies Recipe
- Total Time: 1 hour 32 minutes (including chill time)
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
These Raspberry Swirl Shortbread Cookies are a delightful treat with a buttery, tender crumb and a sweet-tart raspberry swirl. Perfect for holiday gatherings or afternoon tea.
Ingredients
Cookies:
- 1 cup unsalted butter, softened
- 2/3 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp salt
Raspberry Swirl:
- 1/4 cup raspberry jam (seedless preferred)
- Optional: 1/2 tsp lemon zest for brightness
Instructions
- Cream Butter and Sugar: In a large mixing bowl, cream 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 mix in the flour and salt until a soft dough forms.
- Chill Dough: Divide dough, flatten into rectangles, wrap, and refrigerate for 30 minutes.
- Roll and Swirl: Roll out dough, spread jam, roll into logs, and chill again.
- Bake: Preheat oven, slice dough, bake at 350°F for 10-12 minutes until golden.
- Cool and Serve: Cool cookies on a wire rack before serving.
Notes
- Chilling the dough is essential for clean swirls and easy slicing.
- Use seedless jam for a smoother swirl; try other flavors like apricot or strawberry.
- Cookies can be frozen before or after baking for convenience.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 6g
- Sodium: 35mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
