Raspberry Swirl Shortbread Cookies

The smell of butter and sugar creaming together always takes me straight back to a rainy Saturday morning when I decided to try something fancier than plain shortbread. I had a jar of raspberry jam in the fridge and a hunch that a tiny spoonful pressed into each round would turn simple cookies into something worth writing home about. The first batch came out with jam bubbling over the edges, but even those messy ones disappeared before they cooled. Now I make these whenever I need something that looks impressive but comes together without fuss.

I brought a tin of these to a friend's book club once, and three people asked for the recipe before I even sat down. One woman said they reminded her of the biscuits her grandmother used to bake in Scotland, except hers never had the jam swirl. I loved hearing that, because it made me realize how a small twist on a classic can spark a whole new memory for someone else.

Ingredients

• Unsalted butter (softened): The foundation of shortbread, it should be soft enough to cream but not melted, or the dough will spread too much in the oven.
• Powdered sugar: Dissolves quickly and gives the dough a finer, more tender crumb than granulated sugar ever could.
• Vanilla extract: A teaspoon is enough to add warmth without overpowering the buttery flavor.
• All-purpose flour: Measured lightly and stirred in gently so the cookies stay crumbly and short, not tough.
• Salt: Just a pinch balances the sweetness and makes the butter taste richer.
• Raspberry jam or preserves: Seedless or seeded, your choice, but look for one that is thick enough to stay put and not run all over the pan.
• Granulated sugar (optional): A light dusting after baking adds a sparkle and a hint of extra sweetness.

Instructions

Preheat and Prep:

Set your oven to 350°F (175°C) and line two baking sheets with parchment paper so nothing sticks. Having everything ready before you start mixing keeps the process smooth.

Cream the Butter and Sugar:

Beat the softened butter and powdered sugar with an electric mixer until the mixture looks pale and fluffy, about 2 to 3 minutes. This step traps air and gives the cookies their melt in your mouth texture.

Add the Vanilla:

Pour in the vanilla extract and mix just until it disappears into the butter. You will smell it right away.

Combine the Dry Ingredients:

Whisk the flour and salt together in a separate bowl, then add it to the creamed butter in two or three additions, stirring gently. Stop as soon as no streaks of flour remain, or the dough will turn dense.

Shape and Chill the Dough:

Turn the dough out onto a lightly floured counter and roll it into a log about 1.5 inches thick. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes so it firms up enough to slice cleanly.

Slice the Cookies:

Unwrap the chilled log and use a sharp knife to cut rounds about 1/4 inch thick. Place them on the prepared baking sheets, leaving an inch of space between each one.

Make the Indentations:

Press the back of a teaspoon gently into the center of each cookie to create a little well. Do not press all the way through, just deep enough to hold the jam.

Fill with Jam:

Spoon about half a teaspoon of raspberry jam into each well, being careful not to overfill or it will bubble over and burn on the pan. A little restraint here makes a big difference.

Bake Until Golden:

Slide the sheets into the oven and bake for 12 to 15 minutes, watching for the edges to turn light golden brown. The centers will still look pale and soft, and that is exactly right.

Cool and Dust:

Let the cookies rest on the baking sheets for 5 minutes, then move them to a wire rack to cool completely. Once they are cool, dust with granulated sugar if you want a little extra sparkle.

Save

One winter I packed a dozen of these into a tin lined with wax paper and gave them to my neighbor who had just had surgery. She called me the next day to say they were the first thing that tasted good to her all week, and that the jam reminded her of summers in her mother's garden. I still think about that conversation every time I press a spoonful of raspberry into the dough.

Storing and Gifting

These cookies keep beautifully in an airtight container at room temperature for up to a week, and they actually taste better the day after baking when the jam has had time to settle into the shortbread. If you are giving them as a gift, layer them between sheets of parchment or wax paper so they do not stick together, and choose a tin or box that feels special. A handwritten note tucked inside makes the whole thing feel even more personal.

Flavor Variations

Once you have made the classic version a few times, it is fun to experiment with different jams and small tweaks to the dough. I have used apricot preserves, blackberry jam, and even a spoonful of lemon curd, and every version has turned out delicious. A pinch of lemon zest stirred into the dough adds a bright note that pairs beautifully with berry jam, and a few drops of almond extract can replace the vanilla if you want something a little more sophisticated.

Serving Suggestions

These cookies are lovely with a pot of strong black tea or a cup of Earl Grey, and they also make a nice addition to a dessert platter when you are hosting a crowd. I have served them alongside fresh berries and whipped cream, and they held their own just fine.

• Pair with a cup of Earl Grey or English Breakfast tea for a classic afternoon treat.
• Serve on a platter with fresh raspberries and a small bowl of whipped cream for an easy dessert.
• Pack a few in a lunchbox or picnic basket for a sweet surprise that travels well.

Save

I hope you find as much joy in making these as I do, and that they become a recipe you turn to whenever you want something simple, beautiful, and deeply satisfying. There is something about a homemade cookie that makes any day feel a little more special.

Recipe Questions & Answers

→ Can I use other fruit preserves instead of raspberry jam?

Absolutely. Strawberry, blackberry, apricot, or cherry preserves all work beautifully in this shortbread. Choose a high-quality preserve with chunks of fruit for the best texture and flavor contrast.

→ Why does the dough need to chill before slicing?

Chilling firms the buttery dough, making it much easier to slice into clean, even rounds. Without this step, the dough would be too soft and might lose its shape when cut or during baking.

→ How do I know when the cookies are done baking?

The cookies are ready when the edges turn a light golden brown color. The centers should still appear pale and slightly soft—they'll firm up as they cool on the baking sheet. Avoid overbaking to maintain that tender, melt-in-your-mouth texture.

→ Can I freeze the dough or baked cookies?

Yes, both freeze well. Wrap the chilled dough log tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator before slicing and baking. Baked cookies can be frozen in an airtight container for up to 2 months.

→ What's the best way to store these shortbread cookies?

Keep cooled cookies in an airtight container at room temperature for up to 1 week. Place parchment paper between layers to prevent sticking. Avoid storing in the refrigerator, as this can make the buttery texture hard and cold.

→ Can I make this dough without an electric mixer?

Yes, you can cream the butter and sugar by hand using a sturdy wooden spoon. It will take a bit longer—about 5 minutes of vigorous mixing—to achieve that light, fluffy texture. Just make sure your butter is properly softened first.