Description
These Raspberry Swirl Shortbread Cookies are buttery, delicate, and filled with a burst of fruity flavor from raspberry jam. Perfect for the holidays or any time you crave a sweet treat!
Ingredients
Scale
Shortbread Cookies:
- 1 cup unsalted butter, softened
- 2/3 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp salt
Raspberry Swirl:
- 1/3 cup raspberry jam (seedless preferred)
- 1/2 tsp lemon zest (optional)
Optional Topping:
- 1/2 cup white chocolate chips, melted
Instructions
- Cream Butter and Sugar: In a large bowl, cream softened butter and powdered sugar until smooth and fluffy. Mix in vanilla extract.
- Prepare Dough: In a separate bowl, whisk together flour and salt. Gradually add dry ingredients to butter mixture and mix until a soft dough forms.
- Swirl Raspberry Jam: Stir lemon zest into jam. Drop spoonfuls of jam over dough and gently swirl it in. Do not overmix.
- Shape and Chill: Roll dough into a log or press into a baking dish. Chill for at least 1 hour.
- Bake: Preheat oven to 350°F (175°C). Slice chilled dough and bake for 12–15 minutes until lightly golden.
- Cool and Drizzle: Cool cookies on a wire rack. Drizzle with melted white chocolate if desired.
Notes
- Chilling the dough helps cookies keep shape.
- Any seedless jam can be used.
- Cookies freeze well before or after baking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 8g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
