Raspberry Swirl Shortbread Cookies (Printable Version)

Buttery shortbread meets tangy raspberry jam in these elegant cookies with crisp edges and soft, melting centers.

# Needed Ingredients:

→ 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 and Topping

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

# Preparation Steps:

01 - Preheat 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 2-3 minutes.
03 - Add vanilla extract and mix well until fully incorporated.
04 - In a separate bowl, whisk together flour and salt. Gradually add to the creamed mixture, mixing until just combined. Do not overwork the dough.
05 - Turn dough 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 chilled dough into 1/4-inch thick rounds. 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, avoiding overfilling.
09 - Bake for 12-15 minutes until edges are light golden brown.
10 - Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
11 - Once fully cooled, dust with granulated sugar if desired.

# Expert Advice:

01 -
  • The buttery shortbread practically dissolves on your tongue, leaving behind a hint of sweet raspberry.
  • They look impressive but come together with pantry staples and minimal fuss.
  • Perfect for gifting because they stay fresh for days and travel beautifully in a tin.
02 -
  • Do not skip the chilling step, warm dough spreads too fast and you will lose the neat shape and jam filled center.
  • Use a light hand when pressing the indentations, too deep and the bottoms will be too thin and break easily.
  • Watch the oven closely in the last few minutes, shortbread can go from perfect to overdone in a blink.
03 -
  • Freeze the shaped log of dough for up to three months, then slice and bake straight from the freezer, adding a minute or two to the baking time.
  • Use a small offset spatula to transfer the cookies to the wire rack without disturbing the jam centers.
  • If you want perfectly uniform cookies, measure the log diameter with a ruler before chilling.
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