Raspberry Swirl Shortbread Cookies Recipe
If you adore buttery, melt-in-your-mouth treats with a burst of fruity goodness, then Raspberry Swirl Shortbread Cookies are about to become your new obsession. These delightful cookies combine the rich, crumbly texture of classic shortbread with the vibrant swirls of sweet-tart raspberry jam, creating a beautiful and irresistible treat that’s perfect for any occasion. Whether you’re serving them at a cozy tea party or gifting them to loved ones, Raspberry Swirl Shortbread Cookies offer a perfect balance of simplicity and elegance that will keep everyone coming back for more.
Ingredients You’ll Need
These Raspberry Swirl Shortbread Cookies rely on a handful of simple, high-quality ingredients that work together to bring out their signature flavor and texture. Each component plays a vital role in creating cookies that are tender, flavorful, and beautifully swirled with raspberry goodness.
- Unsalted butter: Using softened unsalted butter ensures a rich, creamy base and lets you control the saltiness.
- Powdered sugar: This gives the shortbread a delicate sweetness and helps create a smooth, tender crumb.
- Vanilla extract: Adds a warm, comforting depth to the buttery dough.
- All-purpose flour: The backbone of the cookies, providing structure while keeping them soft.
- Salt: Balances the sweetness and enhances the dough’s flavor.
- Raspberry jam: Choose a good quality, slightly stirred to loosen for those gorgeous fruity swirls inside each cookie.
How to Make Raspberry Swirl Shortbread Cookies
Step 1: Preheat and Prepare
Begin by heating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This prevents sticking and ensures even baking for those perfectly golden edges.
Step 2: Cream Butter and Sugar
In a mixing bowl, beat the softened butter and powdered sugar until the mixture becomes light and fluffy. This is the foundation of your cookie, and taking the time to cream properly is key to that classic shortbread texture.
Step 3: Add Vanilla
Mix in the vanilla extract to infuse the dough with a sweet, aromatic note that enhances every bite.
Step 4: Combine Dry Ingredients
Whisk together the flour and salt in a separate bowl, then gradually add this to the butter mixture. Stir until just combined to avoid overworking the dough, which can toughen your cookies.
Step 5: Chill Half the Dough
Divide the dough in half and roll one half into a rectangle about half an inch thick. Wrap it tightly in plastic wrap and chill it for about 30 minutes to firm up. This step makes rolling and swirling with jam much more manageable.
Step 6: Prepare the Raspberry Swirl
While your dough chills, stir the raspberry jam gently to loosen it. This will make it easier to swirl into the dough later on without clumping.
Step 7: Roll Out the Dough
Take your chilled dough and roll it on a lightly floured surface until it’s about a quarter inch thick. This smooth surface is the canvas for your raspberry masterpiece.
Step 8: Add and Swirl the Jam
Dollop the raspberry jam across the rolled dough and gently swirl it in using the back of a spoon or an offset spatula. Aim for beautiful streaks rather than blending it completely, so each bite bursts with raspberry flavor.
Step 9: Fold and Roll Again
Fold the dough over to encase the jam and roll it out again to about a quarter inch thick. This technique layers the jam throughout without making the dough too sticky or messy.
Step 10: Cut Out Cookies
Using a cookie cutter of your choice, cut shapes from the dough and carefully transfer them to your prepared baking sheet. They’ll bake evenly and keep their pretty shapes.
Step 11: Bake to Golden Perfection
Bake the cookies for 12 to 15 minutes, watching carefully for lightly golden edges. This slight browning signals a perfect balance between crispy and tender.
Step 12: Cool and Enjoy
Let the cookies rest on the baking sheet for a few minutes before moving them to a wire rack to cool completely. This prevents breakage and ensures they set just right.
How to Serve Raspberry Swirl Shortbread Cookies
Garnishes
For an extra touch of charm, dust your Raspberry Swirl Shortbread Cookies with a light sprinkle of powdered sugar or a thin drizzle of melted white chocolate. Fresh raspberries on the side can also highlight the fruitiness beautifully.
Side Dishes
Pair these cookies with a hot cup of tea or coffee for a classic snack, or serve alongside a scoop of vanilla ice cream for an indulgent dessert. Their rich texture and fruity notes balance creamy and warm beverages wonderfully.
Creative Ways to Present
Arrange your Raspberry Swirl Shortbread Cookies on a decorative platter or stack them in a clear jar tied with a ribbon for gift-giving. You can even layer them between sheets of parchment paper in a beautiful tin to keep them fresh and stunning.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Raspberry Swirl Shortbread Cookies in an airtight container at room temperature. They’ll stay fresh and crisp for up to one week, perfect for nibbling over several days.
Freezing
If you want to make a batch ahead of time, these cookies freeze beautifully. Place them in a freezer-safe container with parchment paper between layers, and freeze for up to three months. Thaw at room temperature before serving.
Reheating
To bring a little warmth back to your cookies, pop them in the oven at 300°F for 5 to 7 minutes. This will refresh their buttery crispness without drying them out—perfect for enjoying straight from the oven once more.
FAQs
Can I use seedless raspberry jam for these cookies?
Absolutely! Seedless jam works beautifully and creates a smoother swirl in the dough, perfect if you prefer a more even texture in your Raspberry Swirl Shortbread Cookies.
What if I don’t have vanilla extract?
If you’re out of vanilla, you can substitute a bit of almond extract or even lemon zest for a different but equally delightful flavor twist.
How thick should I roll out the dough?
Rolling the dough to about a quarter inch thick ensures the cookies bake evenly and maintain that tender, crumbly shortbread texture.
Can I make these cookies gluten-free?
Yes! Use a 1-to-1 gluten-free flour blend to replace the all-purpose flour. Just keep an eye on the dough’s consistency, as some blends absorb moisture differently.
Why do we fold the dough after adding the jam?
Folding the dough helps to incorporate the raspberry jam throughout without it leaking out, creating those gorgeous swirls and ensuring each cookie is perfectly balanced.
Final Thoughts
There’s something truly special about Raspberry Swirl Shortbread Cookies that makes them irresistible—whether it’s the rich buttery crumb or the joyful pop of raspberry in every bite. I encourage you to try this recipe soon; it’s a simple yet elegant way to brighten your baking and share a little sweet happiness with those you love.
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Raspberry Swirl Shortbread Cookies Recipe
- Total Time: 45 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Raspberry Swirl Shortbread Cookies combine buttery, tender shortbread with a fruity raspberry swirl for a delightful treat. Perfect for tea time or holiday baking, these cookies offer a sweet and tangy flavor with a melt-in-your-mouth texture.
Ingredients
Shortbread Dough
- 1 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Raspberry Swirl
- 1/2 cup raspberry jam (slightly stirred to loosen)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a mixing bowl, cream the softened butter and powdered sugar together until light and fluffy, about 3-5 minutes. This step incorporates air for a lighter cookie texture.
- Add Vanilla: Mix in the vanilla extract until well combined to infuse the dough with rich flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt. Gradually add these dry ingredients to the butter mixture, mixing until just combined to avoid overworking the dough.
- Chill Dough Half: Divide the dough in half. Roll one half into a rectangle about 1/2 inch thick, wrap in plastic wrap, and refrigerate for about 30 minutes until firm. This helps with easier handling later.
- Prepare Raspberry Jam: While the dough chills, slightly stir the raspberry jam to loosen it for easier swirling.
- Roll Out Dough: Remove the chilled dough from the refrigerator and roll it to about 1/4 inch thick on a lightly floured surface to prevent sticking.
- Add Jam Swirl: Dollop the raspberry jam over the rolled-out dough and gently swirl it in to create beautiful marbling and flavor throughout the cookies.
- Fold and Roll: Fold the dough over itself to enclose the jam, then roll it out again to about 1/4 inch thickness to evenly distribute the swirl.
- Cut Cookies: Use a cookie cutter of your choice to cut out the cookies and place them spaced on the prepared baking sheet.
- Bake: Bake for 12-15 minutes or until the edges are lightly golden, indicating a perfectly baked shortbread.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. This helps the cookies set and avoid breakage.
Notes
- Ensure butter is softened for smooth creaming with sugar.
- Do not overmix the dough to keep cookies tender.
- You can substitute raspberry jam with any other berry jam if desired.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a festive touch, dust with powdered sugar before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (approx. 25g)
- Calories: 120 kcal
- Sugar: 6 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 20 mg
Keywords: raspberry swirl, shortbread cookies, buttery cookies, jam swirl cookies, homemade cookies, dessert, tea time cookies
