Raspberry Swirl Shortbread Cookies Recipe

Introduction

Raspberry Swirl Shortbread Cookies are buttery, tender, and bursting with sweet-tart raspberry flavor. This easy-to-make treat combines crumbly shortbread with a vibrant jam swirl for a delightful dessert or snack.

Ingredients

• 1 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/3 cup raspberry jam (seedless preferred)
• 1/4 cup powdered sugar (for dusting, optional)

Instructions

1. Step 1: Preheat your oven to 325°F (163°C). Line a 9×9-inch square baking pan with parchment paper, leaving an overhang for easy removal.
2. Step 2: In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. Beat in the vanilla extract until combined.
3. Step 3: In a separate bowl, whisk together the flour and salt. Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Avoid overmixing.
4. Step 4: Press two-thirds of the dough evenly into the prepared pan, creating a smooth and compact base layer.
5. Step 5: Warm the raspberry jam slightly in the microwave for 10-15 seconds to soften. Spread the jam evenly over the pressed dough layer.
6. Step 6: Crumble the remaining dough over the jam layer, leaving gaps so the raspberry can show through, creating a swirl effect.
7. Step 7: Bake for 35-40 minutes, or until the top is lightly golden and the edges are set.
8. Step 8: Let the cookies cool completely in the pan. Use the parchment paper overhang to lift them out, then cut into squares or rectangles. Dust with powdered sugar if desired.

Tips & Variations

• Use seedless raspberry jam for a smoother spread and a more elegant swirl effect.
• For extra flavor, add a teaspoon of lemon zest to the dough before mixing.
• Swap raspberry jam for other fruit preserves like strawberry or apricot for a different twist.
• Chill the dough for 30 minutes before pressing it into the pan to make handling easier.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the refrigerator for up to two weeks. Reheat gently in a low oven or enjoy at room temperature. These cookies also freeze well—wrap them tightly and freeze for up to 3 months.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of jam?

While fresh or frozen raspberries can be used, jam is preferred for a smooth texture and easy spreading. Using whole berries might result in a wetter dough and less defined swirl.

What if I don’t have a 9×9-inch pan?

You can use a similar-sized square or rectangular baking pan. Adjust baking time slightly if your pan is larger or smaller—watch for the edges to turn lightly golden and set.

Raspberry Swirl Shortbread Cookies Recipe

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★★★★★

4.6 from 139 reviews

These Raspberry Swirl Shortbread Cookies combine buttery, tender shortbread with a vibrant swirl of sweet raspberry jam, perfect for an elegant tea time treat or a delightful dessert. The crumbly texture contrasts beautifully with the fruity filling, making these cookies irresistible and visually stunning.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 35-40 minutes
• Total Time: 50-55 minutes
• Yield: 16–20 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Shortbread Dough:

• 1 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon salt

Filling and Topping:

• 1/3 cup raspberry jam (seedless preferred)
• 1/4 cup powdered sugar (for dusting, optional)

Instructions

1. Prepare Your Workspace: Preheat your oven to 325°F (163°C). Line a 9×9-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal of the cookies after baking.
2. Make the Shortbread Dough: In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, which takes about 3-4 minutes. Then, beat in the vanilla extract until well incorporated.
3. Add Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this dry mixture to the butter-sugar mixture, mixing on low speed just until combined. Be careful not to overmix to keep the dough tender.
4. Press the Dough: Take two-thirds of the dough and press it evenly into the prepared baking pan, creating a smooth and compact base layer for the cookies.
5. Add Raspberry Swirl: Warm the raspberry jam slightly in the microwave for 10-15 seconds to loosen it up, then spread it evenly over the pressed dough base layer, ensuring full coverage.
6. Create the Top Layer: Crumble the remaining one-third of dough over the jam layer. Allow some gaps for the raspberry jam to show through, creating an attractive swirl effect.
7. Bake: Place the pan in the preheated oven and bake for 35-40 minutes, or until the top layer is lightly golden brown and the edges feel set and firm.
8. Cool and Cut: Let the cookies cool completely in the pan. Use the parchment paper overhang to lift the entire slab out of the pan, then cut into squares or rectangles with a sharp knife. Dust with powdered sugar if desired before serving.

Notes

• Use seedless raspberry jam for a smoother swirl and better bite.
• Make sure not to overmix the dough to prevent tough cookies.
• Cooling completely before cutting helps the cookies retain their shape.
• You can substitute raspberry jam with other fruit preserves for flavor variations.
• Store the cookies in an airtight container at room temperature for up to one week.

Keywords: Raspberry swirl, shortbread cookies, butter cookies, jam cookies, homemade cookies, easy dessert, tea time cookies