If you’re craving a cookie that feels like a tender hug dipped in a burst of fruity sweetness, then you’re going to fall head over heels for this Raspberry Swirl Shortbread Cookies Recipe. These cookies combine the buttery, crumbly goodness of classic shortbread with a vibrant swirl of luscious raspberry jam, creating a perfect harmony of flavors and textures that’s truly irresistible. Whether you’re baking for a cozy afternoon tea or impressing friends at a gathering, these cookies are guaranteed to brighten every bite with their delightful raspberry zing and melt-in-your-mouth crumb.
Ingredients You’ll Need
This Raspberry Swirl Shortbread Cookies Recipe calls for simple, pantry-friendly ingredients that work together to create a deliciously rich and tender cookie, with the raspberry swirl lending a fresh, fruity pop. Each ingredient plays its part—whether it’s the butter bringing that signature shortbread richness, or the cornstarch helping the raspberry jam thicken to a perfect spreadable consistency.
- 1 cup unsalted butter, softened: Provides the rich and creamy base essential for tender shortbread texture.
- 1/2 cup granulated sugar: Adds just the right amount of sweetness without overpowering the raspberry.
- 1 teaspoon vanilla extract: Enhances the overall flavor, giving the cookies a warm, aromatic depth.
- 2 1/4 cups all-purpose flour: The foundation of the cookie’s structure, creating that perfect crumbly bite.
- 1/4 teaspoon salt: Balances the sweetness and highlights the butter’s richness.
- 1/3 cup raspberry jam (seedless preferred): Brings in the vibrant, tangy flavor and beautiful color swirl.
- 1 teaspoon cornstarch: Helps thicken the raspberry jam for easier spreading and crisp edges.
- 1 teaspoon lemon juice: Adds a subtle burst of brightness, elevating the raspberry’s natural tartness.
How to Make Raspberry Swirl Shortbread Cookies Recipe
Step 1: Prepare the Raspberry Swirl
Start by mixing the raspberry jam with cornstarch and lemon juice in a small bowl until smooth and well combined. This step ensures the jam thickens slightly, preventing it from running when baked and keeping that beautiful swirl intact within every cookie.
Step 2: Make the Dough
Using a hand mixer or stand mixer, cream the softened butter and granulated sugar together until the mixture is light and fluffy—this aerates the dough and is key to achieving that delicate shortbread crumb. Add the vanilla extract, then gradually stir in the flour and salt, mixing just until the dough comes together. Over-mixing can toughen the dough, so it’s best to stop once everything is combined.
Step 3: Layer the Dough
Divide the dough into two equal parts. Roll each portion into a 1/4-inch thick rectangle on a lightly floured surface. Carefully spread the raspberry mixture evenly over one rectangle, leaving a small 1/4-inch border around the edges to prevent the jam from oozing out. Then, gently place the second rectangle on top, creating a layered effect that will form the signature swirl.
Step 4: Roll and Chill
Starting from one edge, roll the layered dough into a tight log, making sure to keep the layers pressed together. Wrap this log tightly in plastic wrap and refrigerate for 1 to 2 hours until the dough is firm. Chilling is essential for clean slices and helps the cookies maintain their shape during baking.
Step 5: Slice and Bake
Preheat your oven to 350°F (175°C). Remove the chilled dough log from the fridge and slice it into 1/4-inch thick rounds using a sharp knife. Place the slices on baking sheets lined with parchment paper, spacing them evenly to allow for slight spread. Bake for 10 to 12 minutes or until the edges turn a lovely golden brown. Let the cookies cool completely on the baking sheet before transferring to a wire rack, so they hold their delicate shape and crisp texture.
How to Serve Raspberry Swirl Shortbread Cookies Recipe
Garnishes
While these cookies are beautiful and delicious on their own, a dusting of powdered sugar or a few fresh raspberries on the side adds an extra touch of elegance and freshness. A light drizzle of white chocolate can also complement the raspberry swirl beautifully without overpowering the shortbread’s buttery richness.
Side Dishes
Pairing your Raspberry Swirl Shortbread Cookies Recipe with a warm cup of tea—like Earl Grey or chamomile—creates a comforting treat perfect for afternoon breaks. For coffee lovers, a mild roast coffee or a vanilla latte balances the tartness of the raspberry while enhancing the sweet buttery notes.
Creative Ways to Present
Impress guests by arranging the cookies on a rustic wooden board lined with fresh mint leaves and clusters of raspberries for a fresh and inviting display. You can also stack a few cookies tied with a pretty ribbon as charming homemade gifts, or serve them alongside a scoop of vanilla ice cream for a delightful dessert combo.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Raspberry Swirl Shortbread Cookies Recipe in an airtight container at room temperature where they will stay fresh and crumbly for up to a week. Make sure they are completely cooled before storing to prevent sogginess.
Freezing
If you want to make these cookies ahead of time, the rolled dough log can be wrapped tightly and frozen for up to three months. When ready to bake, thaw overnight in the refrigerator and then slice and bake as directed. Baked cookies can also be frozen in an airtight container with parchment paper between layers to keep them from sticking.
Reheating
The Raspberry Swirl Shortbread Cookies Recipe tastes just as fantastic after reheating. Warm them gently in a preheated oven at 300°F (150°C) for about 3 to 5 minutes to restore their crisp edges and melt-in-your-mouth softness. Avoid microwaving, as this can make the cookies chewy.
FAQs
Can I use frozen raspberries instead of jam?
While fresh or frozen raspberries can be used, pure raspberry jam works best for this recipe because it spreads evenly and thickens correctly when combined with cornstarch. Using frozen berries might introduce extra moisture that could affect the dough’s texture.
Why do I need to chill the dough roll before baking?
Chilling helps firm up the dough, allowing for cleaner, neater slices while baking. Without chilling, the dough can become too soft and the cookies may spread too much, losing their beautiful swirl pattern.
Can I substitute cornstarch with something else?
If you don’t have cornstarch, you can use tapioca starch or potato starch as alternatives to thicken the raspberry jam mixture effectively. These will help prevent the jam from running during baking.
How long will these cookies stay fresh?
Stored in an airtight container at room temperature, these cookies will taste best within a week. After that, the shortbread might begin to lose its delicate texture and the raspberry swirl won’t be quite as fresh.
Is it possible to make these cookies gluten free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Just make sure it contains xanthan gum or another binder to help achieve the same shortbread texture.
Final Thoughts
If you’re looking to add a new, charming favorite to your cookie repertoire, the Raspberry Swirl Shortbread Cookies Recipe is an absolute winner. With its buttery base and bright raspberry zing, it’s a crowd-pleaser that feels special yet simple enough to whip up any day. I promise once you try baking these, they’ll become a beloved treat you’ll reach for again and again.
Print
Raspberry Swirl Shortbread Cookies Recipe
- Total Time: 1 hour 32 minutes
- Yield: 24 cookies 1x
Description
These Raspberry Swirl Shortbread Cookies combine tender, buttery shortbread with a sweet and tangy raspberry jam swirl, creating a delightful treat perfect for any occasion. The cookies feature a delicate crumb with a vibrant fruity center, making them an irresistible snack or dessert.
Ingredients
Shortbread Dough
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
Raspberry Swirl
- 1/3 cup raspberry jam (seedless preferred)
- 1 teaspoon cornstarch
- 1 teaspoon lemon juice
Instructions
- Prepare the Raspberry Swirl: In a small bowl, combine raspberry jam, cornstarch, and lemon juice. Mix until smooth and set aside to allow the flavors to meld.
- Make the Dough: In a large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. Add the vanilla extract, then gradually blend in the all-purpose flour and salt until the dough just comes together without overmixing.
- Layer the Dough: Divide the dough into two equal portions. Roll each portion into a rectangle about 1/4-inch thick. Spread the prepared raspberry mixture evenly over one rectangle, leaving a 1/4-inch border around the edges. Carefully place the second dough rectangle on top to create a sandwich.
- Roll and Chill: Gently roll the layered dough into a tight log shape. Wrap the log in plastic wrap and refrigerate for 1 to 2 hours or until the dough is firm enough to slice cleanly.
- Slice and Bake: Preheat your oven to 350°F (175°C). Remove the dough log from the refrigerator and slice into 1/4-inch thick rounds. Arrange the slices on parchment-lined baking sheets, leaving space between each cookie. Bake for 10 to 12 minutes, or until the edges turn a light golden brown. Allow the cookies to cool on the baking sheet before transferring them to a wire rack to cool completely.
Notes
- Use seedless raspberry jam for a smoother swirl without seeds.
- Ensure the dough is well chilled before slicing to maintain cookie shape during baking.
- Store cookies in an airtight container at room temperature for up to one week.
- For extra flavor, add a teaspoon of lemon zest to the raspberry swirl mixture.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
