Raspberry Swirl Shortbread Cookies Recipe

Introduction

Raspberry Swirl Cookies with Butter Shortbread combine the rich, buttery texture of classic shortbread with a bright and tangy raspberry swirl. These delicate cookies are perfect for tea time or as a charming homemade gift. Their beautiful marbled appearance makes them as lovely to look at as they are to eat.

Ingredients

• 1 cup (2 sticks) unsalted butter
• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/4 cup powdered sugar
• 1/4 cup raspberry jam or puree
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions

1. Step 1: Start by creaming the butter and granulated sugar together until the mixture is light and fluffy, about 3 minutes using an electric mixer. Add vanilla extract and mix until smooth. Gradually add the all-purpose flour, powdered sugar, and salt, mixing just until the dough comes together. Avoid overworking to keep the cookies tender.
2. Step 2: Warm the raspberry jam slightly for easier spreading. If using fresh raspberries, purée and strain them to remove seeds. Sweeten the purée with a tablespoon of sugar if desired.
3. Step 3: Roll out the dough on a lightly floured surface to about 1/4 inch thickness. Spread a thin layer of raspberry jam or purée over the surface, leaving a half-inch border around the edges. Roll the dough into a log shape, ensuring the raspberry swirl is evenly distributed or gently swirled for a marble effect.
4. Step 4: Wrap the dough log in plastic wrap and chill in the refrigerator for at least 1 hour. Preheat the oven to 350°F (175°C). Slice the chilled dough into 1/4-inch thick rounds and place them on a parchment-lined baking sheet.
5. Step 5: Bake for 10-12 minutes until the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• For a more intense raspberry flavor, add a teaspoon of lemon zest to the dough.
• Try using different berry jams like strawberry or blackberry for a new twist.
• If you prefer a smoother texture, purée fresh raspberries and strain out the seeds before using.
• Chilling the dough thoroughly is key to clean slices and neat swirl patterns.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the sliced dough log before baking or freeze baked cookies for up to 2 months. Reheat baked cookies briefly in a low oven to refresh their texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought raspberry jam instead of fresh raspberries?

Yes, store-bought raspberry jam works well and can be warmed slightly to make spreading easier. Just ensure it’s not too runny to keep the swirl intact.

How do I prevent the raspberry swirl from bleeding too much into the dough?

Chilling the dough before slicing and baking helps maintain distinct swirl patterns. Also, spread the raspberry jam in a thin, even layer and avoid overmixing when rolling the dough.

Raspberry Swirl Shortbread Cookies Recipe

Print Recipe

★★★★★

4.7 from 138 reviews

These Raspberry Swirl Cookies with Butter Shortbread combine a rich, buttery base with a vibrant raspberry swirl that adds a burst of fruity sweetness. The cookies are tender and crumbly with a perfectly balanced raspberry flavor swirled throughout the dough, making them ideal for a delightful teatime treat or gift.

• Author: Naya
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 27 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Shortbread Dough

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1/4 cup powdered sugar
• 1/4 tsp salt

Raspberry Swirl

• 1/4 cup raspberry jam or purée (strained if using fresh raspberries)
• Optional: 1 tbsp sugar (if using fresh raspberry purée and a sweeter swirl is desired)

Instructions

1. Prepare the Shortbread Dough: Cream the softened butter and granulated sugar with an electric mixer for about 3 minutes until light and fluffy. Add the vanilla extract and mix until smooth. Gradually incorporate the all-purpose flour, powdered sugar, and salt, mixing just until the dough comes together. Avoid overmixing to keep the cookies tender.
2. Prepare the Raspberry Swirl: Warm the raspberry jam slightly for easier spreading, or purée fresh raspberries and strain out the seeds to create a smooth purée. Add a tablespoon of sugar to the purée if a sweeter swirl is preferred.
3. Assemble the Cookies: Roll out the shortbread dough on a lightly floured surface to about 1/4 inch thickness. Spread a thin, even layer of the raspberry jam or purée over the dough, leaving a half-inch border around the edges. Carefully roll the dough into a log, ensuring the raspberry swirl is evenly distributed or gently swirled for a marbled effect.
4. Chill and Cut the Dough: Wrap the rolled dough log in plastic wrap and chill in the refrigerator for at least 1 hour to firm up. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Slice the chilled dough into 1/4 inch thick rounds, placing them evenly spaced on the baking sheet.
5. Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes until the edges turn lightly golden. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

• Do not overmix the dough to prevent tough cookies.
• If using fresh raspberries, straining the purée removes seeds for a smoother swirl.
• Chilling the dough log is essential for clean slices and maintaining cookie shape.
• Keep an eye on the cookies while baking as oven temperatures can vary.
• Store cooled cookies in an airtight container at room temperature for up to 5 days.

Keywords: Raspberry Swirl Cookies, Butter Shortbread, Raspberry Jam Cookies, Shortbread Cookies, Homemade Cookies