Raspberry Swirl Shortbread Cookies Recipe
If there’s one treat guaranteed to impress both friends and family, it’s Raspberry Swirl Shortbread Cookies. Imagine buttery, melt-in-your-mouth shortbread laced with bright magenta ribbons of tangy raspberry jam—these cookies are as gorgeous as they are irresistible! Whether you’re baking something special for the holidays, a tea party, or just to treat yourself, this recipe transforms a handful of simple ingredients into something truly magical. Each cookie boasts pops of fruity flavor nestled in rich, tender shortbread—these are the kind of bites that disappear almost as fast as you bake them!
Ingredients You’ll Need
The beauty of Raspberry Swirl Shortbread Cookies lies in the simplicity of the ingredients—each one is chosen to play a starring role in taste, texture, or color. Gather these pantry basics and get ready for a batch of cookies that are both stunning and scrumptious.
- Unsalted butter (1 cup, softened): The foundation of classic shortbread, giving cookies their tender, melt-away texture and buttery richness.
- Powdered sugar (2/3 cup): Dissolves seamlessly to create that signature delicate crumb.
- Vanilla extract (1 teaspoon): Adds subtle warmth and depth to the dough, balancing the brightness of the jam.
- All-purpose flour (2 cups): Forms the structure of the cookies while allowing them to stay light and crumbly.
- Salt (1/4 teaspoon): Just enough to enhance all the other flavors—never underestimate salt in sweet baking!
- Seedless raspberry jam (1/4 cup): Swirls in a burst of vibrant color and tangy fruitiness; go seedless for an extra-smooth look.
- Lemon zest (1/2 teaspoon, optional): A zest of lemon brings a fresh, citrusy lift to the raspberry flavor. Highly recommended if you have a lemon on hand!
How to Make Raspberry Swirl Shortbread Cookies
Step 1: Cream the Butter and Sugar
Start by beating the softened butter with powdered sugar in a large bowl. Mix until the combination turns extra light and fluffy—this airiness is what creates that dreamy shortbread texture. Add the vanilla extract and mix until just combined.
Step 2: Combine Dry Ingredients
In another bowl, whisk together the flour and salt. This quick step ensures even seasoning throughout your cookies and prevents clumps. Gradually add the flour mixture to your creamed butter and sugar, blending gently until a soft dough forms.
Step 3: Swirl in the Raspberry Jam
Now for the fun part: in a small bowl, give your raspberry jam a quick stir to loosen it up—mix in the lemon zest if you’re using it. Dollop little spoonfuls of this jam on top of your cookie dough, then use a butter knife or spatula to gently swirl it through. Be careful not to overmix; stopping when you see pretty raspberry ribbons is key for stunning Raspberry Swirl Shortbread Cookies.
Step 4: Shape and Chill the Dough
Divide the dough in half. On a lightly floured surface, roll each portion into a log about 2 inches in diameter. Wrap each log tightly in plastic wrap, then chill them in the refrigerator for at least 1 hour, or until firm. This step makes slicing the perfect cookies easy (and helps the shortbread hold its shape).
Step 5: Slice and Bake
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Unwrap your chilled dough logs and slice them into 1/4-inch rounds. Arrange the cookies on the baking sheets, leaving a little space between each. Bake for 10–12 minutes, just until the edges are lightly golden and the cookies are set, but still pale in the center. Cool on the pan for about 5 minutes before transferring to a wire rack.
How to Serve Raspberry Swirl Shortbread Cookies
Garnishes
A simple dusting of powdered sugar is always a hit, highlighting those gorgeous raspberry swirls and delivering extra sweetness. For added flair, zest a little more lemon right over the cookies before serving, or add a few fresh raspberries on the plate as a colorful touch.
Side Dishes
These cookies shine alongside a cup of hot tea, coffee, or chilled milk. During the holidays, a mug of mulled wine or spiced cider makes for a festive cookie pairing. If you’re hosting an afternoon tea, platter them up with Earl Grey or delicate herbal blends to let the Raspberry Swirl Shortbread Cookies truly pop.
Creative Ways to Present
Pack them in festive tins lined with parchment for a heartfelt homemade gift, or stack them neatly in cellophane bags tied with ribbon. For dessert tables, arrange the cookies in a circular pattern on a platter to show off those striking swirls. Don’t forget to mix them with an assortment of other buttery cookies for a show-stopping holiday tray!
Make Ahead and Storage
Storing Leftovers
Store your Raspberry Swirl Shortbread Cookies in an airtight container at room temperature. They’ll stay delicious and tender for up to a week, making them perfect for tucking into lunchboxes or desserts on the go. Layering sheets of parchment between rows will keep the swirls looking fresh and prevent sticking.
Freezing
If you want to make a big batch ahead of time, good news: these cookies freeze beautifully! Place baked and cooled cookies in layers (separated by parchment) in a freezer-safe container or zipped bag. They’ll keep their flavor and texture for up to three months—just thaw at room temperature before enjoying.
Reheating
Shortbread cookies don’t need reheating, but if you love them ever-so-slightly warm, pop a few onto a baking sheet and heat in a 300°F oven for 2–3 minutes. This will bring back that just-baked aroma and nudge the buttery texture even closer to perfection.
FAQs
Can I use another type Dessert
Absolutely! While raspberry keeps the signature look and tart-sweet contrast of Raspberry Swirl Shortbread Cookies, feel free to experiment with strawberry, blueberry, or even apricot jam. Just be sure to use a seedless variety for the tidiest swirls.
Do I have to chill the dough?
Chilling is essential. It firms up the butter, making the dough easier to slice cleanly and helping the cookies keep their shape in the oven. The extra time also allows the flavors to meld beautifully.
My dough seems too soft to handle. What should I do?
If your dough is sticky, pop it into the refrigerator for 20–30 minutes before shaping into logs. Cold dough is much easier to roll and slice, especially with all that luscious jam swirled inside!
Can I make Raspberry Swirl Shortbread Cookies gluten-free?
Yes! Try swapping the all-purpose flour for a high-quality 1:1 gluten-free baking blend. The cookies may be a touch more delicate but will still be delicious and pretty.
Why are my cookies spreading too much?
Over-softened butter or under-chilled dough can make the cookies spread more than you’d like. For best results, make sure the dough is thoroughly chilled before slicing, and keep the butter just soft, not melting.
Final Thoughts
If you’re craving a treat that offers both elegant flair and pure comfort, you can’t do better than these Raspberry Swirl Shortbread Cookies. They’re simple to make, fun to share, and guaranteed to bring a pop of color and joy to your table. Give them a try—you might just discover your new signature cookie!
Print
Raspberry Swirl Shortbread Cookies Recipe
- Total Time: 32 minutes (plus chilling)
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in the buttery goodness of these Raspberry Swirl Shortbread Cookies. A delightful treat with a tangy raspberry twist, perfect for any occasion.
Ingredients
Main Ingredients:
- 1 cup unsalted butter (softened)
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Raspberry Swirl:
- 1/4 cup raspberry jam (seedless)
- 1/2 teaspoon lemon zest (optional)
Instructions
- Cream Butter and Sugar: In a large bowl, cream together the butter and powdered sugar until light and fluffy. Mix in the vanilla extract.
- Prepare Dough: Whisk together the flour and salt. Gradually add to the butter mixture and mix until a soft dough forms.
- Make Raspberry Swirl: In a small bowl, stir the raspberry jam until smooth. Add lemon zest if desired. Drop spoonfuls of jam over the dough and gently swirl it through.
- Chill and Bake: Divide the dough, roll into logs, chill, slice, and bake at 350°F. Cool on a wire rack.
Notes
- For a holiday twist, use raspberry-cranberry jam.
- Cookies can be stored in an airtight container for up to 1 week or frozen for longer storage.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 6g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
