Raspberry Swirl Shortbread Cookies are the perfect blend of buttery richness and fruity brightness. These cookies melt in your mouth, with delicate shortbread laced with sweet-tart raspberry swirls that look as good as they taste. I first made these for a holiday cookie swap, and they quickly became a favorite—elegant, delicious, and surprisingly simple.
Whether you're baking for a celebration, gifting a batch, or just craving a tender cookie with a pop of berry flavor, this recipe is a guaranteed delight.
Why You’ll Love This Recipe
- Beautiful and Impressive: Raspberry swirls make these cookies look bakery-worthy.
- Simple Ingredients: Everything you need is probably already in your pantry.
- Perfect Texture: Crisp edges and a melt-in-your-mouth center.
- Versatile Flavor: Try different jams or add a hint of almond extract.
- Freezer-Friendly: Make ahead and bake fresh when needed.
Ingredients You'll Need
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- Pinch of salt
- ⅓ cup seedless raspberry jam
- 1 teaspoon cornstarch
- 1 teaspoon fresh lemon juice
Tip: Use a high-quality jam for the best flavor and smooth swirl.
Step-by-Step Instructions
1. Make the Raspberry Swirl
In a small saucepan over low heat, combine raspberry jam, cornstarch, and lemon juice. Stir until smooth and slightly thickened. Let cool completely.
2. Cream Butter and Sugar
In a large bowl, cream together softened butter and sugar until light and fluffy. Beat in vanilla extract.
3. Mix the Dough
Gradually add flour and salt to the butter mixture, mixing just until combined. The dough will be soft but should hold together.
4. Shape the Cookies
Divide dough into small balls (about 1 tablespoon each). Place on a parchment-lined baking sheet. Flatten slightly and use your thumb or the back of a spoon to make an indent in the center.
5. Fill and Swirl
Spoon a small amount of the cooled raspberry mixture into each indent. Use a toothpick to gently swirl the jam into the dough.
6. Chill
Chill the tray of cookies for 15–20 minutes in the fridge while you preheat the oven to 350°F (175°C).
7. Bake
Bake for 12–15 minutes, or until the edges are lightly golden. Let cool on the pan for a few minutes, then transfer to a wire rack.
Serving and Storage Tips
Serve these cookies with a cup of tea, a scoop of vanilla ice cream, or simply enjoy them on their own. They’re perfect for cookie trays, parties, or gifting.
Store in an airtight container at room temperature for up to 5 days. Freeze unbaked dough balls or baked cookies for up to 2 months.
Helpful Notes
- Don’t Skip Chilling: This helps cookies keep their shape.
- Jam Alternatives: Try apricot, strawberry, or blueberry jam.
- Even Swirls: Use a skewer or toothpick to gently marble the jam into the dough.
- Double the Batch: These cookies disappear fast—make extra!
Frequently Asked Questions
- Can I use frozen raspberries?
Not directly. For best results, use seedless jam for smooth swirls. - Do I need to chill the dough first?
No, but chilling the shaped cookies helps them bake evenly. - Can I skip the cornstarch?
It helps thicken the jam, but you can omit it if your jam is thick. - How do I prevent spreading?
Chill before baking and don’t over-soften the butter. - Can I make them gluten-free?
Yes, use a 1:1 gluten-free flour blend.
Final Thoughts
These Raspberry Swirl Shortbread Cookies are as beautiful as they are delicious. With their rich, buttery base and bright berry swirls, they’re sure to charm any cookie lover.
Have you tried these yet? Let me know your favorite jam or swirl pattern to use!
Leave a Reply