Raspberry Swirl Shortbread Cookies (Print)

Buttery shortbread meets tangy raspberry jam in these crisp-edged, soft-centered cookies perfect for sharing.

# What You Need:

→ Shortbread Dough

01 - 1 cup unsalted butter, softened
02 - 1/2 cup powdered sugar
03 - 1 teaspoon vanilla extract
04 - 2 cups all-purpose flour
05 - 1/4 teaspoon salt

→ Filling & Topping

06 - 1/3 cup raspberry jam or preserves
07 - 2 tablespoons granulated sugar, optional

# Directions:

01 - Preheat the oven to 350°F and line two baking sheets with parchment paper.
02 - In a large mixing bowl, cream the softened butter with powdered sugar using an electric mixer until light and fluffy, approximately 2 to 3 minutes.
03 - Add the vanilla extract and mix well to combine.
04 - In a separate bowl, whisk together the flour and salt. Gradually add to the creamed mixture, mixing until just combined without overworking the dough.
05 - Turn the dough out onto a lightly floured surface and shape into a log approximately 1.5 inches in diameter. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes until firm.
06 - Slice the chilled dough into 1/4-inch thick rounds and place on prepared baking sheets, spacing 1 inch apart.
07 - Using the back of a teaspoon, make a small indentation in the center of each cookie.
08 - Spoon approximately 1/2 teaspoon of raspberry jam into each indentation, being careful not to overfill.
09 - Bake for 12 to 15 minutes, or until the edges are light golden brown.
10 - Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
11 - Once fully cooled, dust with granulated sugar if desired.

# Helpful Hints:

01 -
  • The dough is forgiving and comes together in minutes, even when your butter is slightly too cold.
  • Each cookie delivers that perfect contrast between crisp golden edges and a jammy, tender center.
  • They look impressive but require no fancy technique, just a teaspoon and a little patience.
  • You can swap the raspberry jam for any preserve hiding in your fridge and still get magic.
02 -
  • Don't skip the chilling step, the dough will be too soft to slice cleanly and the cookies will spread too much in the oven.
  • Use a gentle hand when making the indentations, if you press too hard the bottom of the cookie will crack.
  • Let the cookies cool on the sheet for a few minutes before moving them, they're fragile when hot and will break if you rush.
03 -
  • Freeze the shaped log for up to three months and slice off as many cookies as you need, baking them straight from frozen with an extra minute or two in the oven.
  • If you don't have an electric mixer, a wooden spoon and a little elbow grease will work just fine, the dough is forgiving.
  • For a deeper jam flavor, warm the preserves slightly before spooning them into the indentations so they settle smoothly.
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