Raspberry Swirl Shortbread Cookies (Print Version)

Buttery shortbread cookies swirled with tangy raspberry jam, featuring crisp edges and soft centers.

# Ingredient List:

→ 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 for dusting, optional

# Steps:

01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - In a large mixing bowl, cream softened butter with powdered sugar using an electric mixer until light and fluffy, approximately 2 to 3 minutes.
03 - Add vanilla extract and mix until fully combined.
04 - In a separate bowl, whisk together flour and salt. Gradually add to the creamed mixture, mixing until just combined. Avoid overworking the dough.
05 - Turn dough onto 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 with 1 inch spacing between each cookie.
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 to 15 minutes until edges are light golden brown.
10 - Cool on baking sheets for 5 minutes, then transfer to wire rack to cool completely. Dust with granulated sugar if desired once fully cooled.

# Expert Tips:

01 -
  • The buttery shortbread stays tender while the edges turn golden and crisp, giving you two textures in one bite.
  • A spoonful of tangy raspberry jam cuts through the richness and makes every cookie feel a little special.
  • You can shape, chill, and slice the dough ahead, then bake fresh cookies whenever company shows up.
  • They look bakery perfect but require no piping, no rolling pins, and no fancy cutters.
02 -
  • Chilling the dough log is not optional, because warm dough will squish and tear when you try to slice it, and the cookies will spread into puddles in the oven.
  • Do not overfill the jam wells, or you will end up with a sticky mess on the parchment and burnt edges that taste bitter.
  • Let the cookies cool on the pan for a few minutes before moving them, or they will crack and fall apart in your hands.
03 -
  • Use a ruler or bench scraper to measure the dough log so your slices come out even, and the cookies bake at the same rate.
  • If the dough gets too soft while you are slicing, pop it back in the fridge for 10 minutes to firm up again.
  • Warm the jam slightly in the microwave for a few seconds so it is easier to spoon into the wells without tearing the dough.
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