Raspberry Swirl Shortbread Cookies Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
