Bright, buttery, and undeniably show-stopping, Raspberry Swirl Shortbread Cookies bring the best of both shortbread and jam cookies together in a stunning, spiraled treat. The crisp, melt-in-your-mouth texture of classic shortbread gets a beautiful boost from a sweet raspberry swirl, all wrapped up in buttery layers. Whether you’re baking for the holidays, a birthday, or just because you’re craving something special, this delightful cookie never fails to spark joy. With minimal, pantry-friendly ingredients and an easy-to-follow method, they’re as fun to make as they are to devour. Welcome to your new favorite cookie twist!
Ingredients You’ll Need
The beauty of Raspberry Swirl Shortbread Cookies is how a handful of everyday ingredients come together to create something extraordinary. Each component brings a distinct flavor, texture, or pop of color—so let’s savor what makes them shine!
- Butter (1 cup, unsalted, softened): The heart of any good shortbread, butter guarantees a melt-in-your-mouth texture and irresistible richness.
- Powdered Sugar (⅔ cup): Offers a smooth sweetness and helps create that delicate crumb we adore in shortbread cookies.
- Vanilla Extract (1 teaspoon): Rounds out the flavors with warmth and depth—don’t skip it!
- All-Purpose Flour (2 cups): The structure-maker of our dough, it balances out the butter for the perfect bite.
- Salt (¼ teaspoon): Just a pinch heightens all the other flavors and keeps the sweetness in check.
- Seedless Raspberry Jam (⅓ cup): Adds that signature berry swirl—smooth, seedless jam makes for the prettiest spirals and a perfectly tart-sweet pop.
- White Chocolate Chips (½ cup, optional): A simple drizzle creates a festive finish, adding creamy sweetness and a professional touch.
How to Make Raspberry Swirl Shortbread Cookies
Step 1: Cream the Butter and Sugar
Start by beating your softened butter and powdered sugar together in a large mixing bowl until the mixture is fluffy and pale. This step is essential—it whips air into the dough, yielding that signature tender, crumbly shortbread texture. Adding in the vanilla extract at this stage infuses every bite with sweet aroma. Don’t rush this process; a few minutes of mixing here pays off later!
Step 2: Mix in the Dry Ingredients
Add the all-purpose flour and salt to your butter mixture. Blend everything until a soft dough forms—it should pull together without being sticky. If it feels crumbly, keep mixing just until it comes together. Shortbread dough is forgiving, but you don’t want to overwork it and lose that melt-in-your-mouth feel.
Step 3: Roll and Swirl
Divide the dough into two equal portions. On a lightly floured surface, gently roll out one half into a rectangle about ¼ inch thick. Now, carefully spread a thin layer of seedless raspberry jam across the dough, making sure to keep it away from the very edges to prevent leakage during rolling. This is where the magic happens—the swirl!
Step 4: Shape Into Logs and Chill
Roll the jam-topped dough up tightly into a log, starting from the long edge. Wrap it securely in plastic wrap so it holds its shape, and pop it into the fridge to chill for at least an hour. Repeat with the second half of the dough. Chilling helps the cookies keep their shape while baking and makes slicing neat, beautiful spirals a breeze.
Step 5: Slice and Bake
Once firm, unwrap your dough logs and use a sharp knife to slice them into ¼-inch thick cookies. Arrange the slices on a parchment-lined baking sheet, spacing them out to allow for a little spreading. Bake in a preheated 350°F (175°C) oven for 10–12 minutes, or until you see just the faintest hint of gold around the edges. Let them cool on a wire rack—they crisp up as they cool and become even more irresistible.
Step 6: Drizzle with White Chocolate (Optional)
If you’re in the mood for a touch of extra sweetness, melt your white chocolate chips and use a spoon or fork to drizzle the creamy white ribbons over your completely cooled Raspberry Swirl Shortbread Cookies. This step is optional, but it adds a gorgeous finish that makes each cookie look bakery-perfect.
How to Serve Raspberry Swirl Shortbread Cookies
Garnishes
A simple dusting of powdered sugar or a handful of fresh raspberries scattered around your serving platter instantly elevates the look. If you went for the white chocolate drizzle, let it shine on its own! For a festive touch, edible flower petals or a sprinkle of freeze-dried raspberries on top will wow your guests.
Side Dishes
These cookies are charming with a cup of tea, creamy hot chocolate, or a flute of sparkling wine. For a summertime gathering, pair Raspberry Swirl Shortbread Cookies with lemon sorbet, or serve alongside luscious vanilla ice cream for a playful, elegant dessert plate.
Creative Ways to Present
Arrange the cookies in a spiral pattern on a pretty cake stand, interspersed with fresh mint leaves for color. For homemade gift giving, stack a handful in clear cellophane bags tied with a raspberry-colored ribbon. Or create a cheerful afternoon tea tray, featuring your Raspberry Swirl Shortbread Cookies beside sliced fruit and delicate finger sandwiches.
Make Ahead and Storage
Storing Leftovers
Store completely cooled Raspberry Swirl Shortbread Cookies in an airtight container at room temperature for up to one week. Separate layers with parchment paper to keep the cookies looking picture-perfect and to prevent sticking.
Freezing
These cookies freeze beautifully, making them an ideal make-ahead treat! Freeze baked cookies on a tray, then transfer to a freezer-safe bag or container for up to 2 months. You can also freeze the unbaked, sliced dough—just bake directly from the freezer, adding an extra 2-3 minutes to the baking time.
Reheating
If you love a warm cookie, pop a few in a 300°F oven for 3 to 4 minutes to perk them up. Just be careful not to overbake. Allow the reheated cookies to cool for a couple of minutes before enjoying that irresistible, buttery bite.
FAQs
Do I have to use seedless raspberry jam?
Seedless jam is recommended for the smoothest swirl and best texture, but regular raspberry jam works in a pinch. Just aim for a jam that’s not too runny, as excess liquid can cause spreading during baking.
Can I use a different type Dessert
Absolutely! While raspberry brings a tart brightness, strawberry, blackberry, or even apricot jam are delicious variations that pair beautifully with the buttery shortbread base.
How thin should I spread the jam?
Go for a very thin and even layer—just enough for a visible swirl. Too much jam may leak during baking, but too little will mute the berry flavor. Aim for 1-2 tablespoons per batch of dough.
Do Raspberry Swirl Shortbread Cookies need to be refrigerated?
Once baked and cooled, there’s no need to refrigerate them. Just store in an airtight container at room temperature. Only the dough logs need chilling before baking to create those perfect spirals.
Can I make the dough ahead of time?
Yes, you can! Prepared dough logs will keep in the refrigerator for up to 3 days or in the freezer for several weeks. Slice and bake when you’re ready for fresh-baked cookies on demand.
Final Thoughts
If you’ve been searching for a cookie that’s as delightful to look at as it is to eat, Raspberry Swirl Shortbread Cookies are sure to charm. There’s something magical about the way buttery shortbread and tangy raspberry come together—and the swirl never fails to impress. Give this recipe a try and see these gorgeous treats disappear before your eyes. Happy baking!
Print
Raspberry Swirl Shortbread Cookies Recipe
- Total Time: 32 minutes (plus chilling)
- Yield: 30 cookies
- Diet: Vegetarian
Description
These Raspberry Swirl Shortbread Cookies are a delightful treat perfect for any occasion. Buttery shortbread dough is rolled with sweet raspberry jam for a beautiful swirl effect. Drizzle with white chocolate for an extra touch of indulgence.
Ingredients
Shortbread Dough:
1 cup unsalted butter (softened), ⅔ cup powdered sugar, 1 teaspoon vanilla extract, 2 cups all-purpose flour, ¼ teaspoon salt
Filling and Topping:
⅓ cup seedless raspberry jam, ½ cup white chocolate chips (optional, for drizzling)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C).
- Cream butter and sugar: In a large mixing bowl, cream the butter and powdered sugar together until light and fluffy. Mix in the vanilla extract.
- Add dry ingredients: Add the flour and salt, mix until a soft dough forms.
- Prepare dough: Divide the dough in half. Roll out one half into a rectangle. Spread raspberry jam, roll into a log, and chill. Repeat with the other half.
- Slice and bake: Slice chilled logs, place on baking sheet, bake for 10–12 minutes until lightly golden.
- Cool and drizzle: Cool cookies on a wire rack. Drizzle with melted white chocolate if desired.
Notes
- Ensure jam is thick to prevent excess spreading.
- Experiment with different fruit jams for variety.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6 g
- Sodium: 30 mg
- Fat: 7 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 0.2 g
- Protein: 1 g
- Cholesterol: 15 mg
