Raspberry Swirl Shortbread Cookies Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://nayabaker.com/raspberry-swirl-shortbread-cookies-recipe/
