Raspberry Swirl Shortbread Cookies

The kitchen smelled like warm butter and sugar the afternoon I decided to tackle shortbread for the first time. I had no idea how forgiving the dough would be, or how that little thumbprint of jam would turn something simple into something people asked for by name. My friend tasted one still warm from the oven and said it reminded her of her grandmother's house in Scotland. I've been making them ever since, tweaking the jam and the shape until they felt like mine.

I brought a tin of these to a holiday party once, and they disappeared faster than anything else on the dessert table. Someone asked if I'd ordered them from a bakery, which made me laugh because I'd been covered in flour and jam just an hour before. There's something about a homemade cookie that makes people lean in closer, ask for the recipe, and linger a little longer over tea.

Ingredients

• Unsalted butter (1 cup, softened): This is the heart of shortbread, so use good quality butter and let it come to room temperature naturally for the creamiest texture.
• Powdered sugar (1/2 cup): It dissolves more smoothly than granulated, giving you that delicate, melt-in-your-mouth crumb without any grit.
• Vanilla extract (1 teaspoon): A splash of pure vanilla rounds out the buttery richness and makes the whole kitchen smell like a hug.
• All-purpose flour (2 cups): The structure of the cookie, but don't overmix or you'll end up with tough rounds instead of tender bites.
• Salt (1/4 teaspoon): Just a pinch balances the sweetness and makes the butter taste even more buttery.
• Raspberry jam (1/3 cup): I prefer seedless preserves for a smoother swirl, but chunky jam adds a rustic charm if that's your style.
• Granulated sugar (2 tablespoons, optional): A light dusting after baking gives them a subtle sparkle and a hint of extra sweetness on the fingertips.

Instructions

Prep your oven and sheets:

Set the oven to 350°F and line two baking sheets with parchment so nothing sticks. This step seems small, but it saves you from scraping cookies off the pan later.

Cream the butter and sugar:

Beat the softened butter with powdered sugar until it looks pale and fluffy, about 2 to 3 minutes. You want it light and airy, almost like frosting.

Add the vanilla:

Pour in the vanilla extract and mix until it disappears into the butter mixture. The smell alone will make you want to skip ahead.

Combine the dry ingredients:

Whisk the flour and salt together in a separate bowl, then add it to the butter mixture a little at a time. Mix just until the dough comes together and no streaks of flour remain.

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 until it feels firm to the touch.

Slice the cookies:

Use a sharp knife to cut the chilled log into 1/4-inch rounds, working quickly so the dough stays cold. Space them an inch apart on your prepared baking sheets.

Create the jam wells:

Press the back of a teaspoon gently into the center of each round to make a small indentation. Don't press all the way through, just enough to hold the jam.

Fill with raspberry jam:

Spoon about half a teaspoon of jam into each well, resisting the urge to overfill. Too much jam will bubble over and burn on the pan.

Bake until golden:

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

Cool in stages:

Let the cookies rest on the baking sheets for 5 minutes to firm up, then transfer them to a wire rack. They'll crisp up as they cool completely.

Dust with sugar:

Once the cookies are cool, sprinkle a little granulated sugar over the tops if you want that extra touch of sparkle. It's optional, but it makes them look bakery-perfect.

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My neighbor stopped by one afternoon and caught me pulling a tray of these out of the oven. She stayed for tea and three cookies, and we ended up talking for an hour about nothing in particular. It's funny how a simple recipe can turn into an excuse to slow down and sit together.

Choosing Your Jam

Raspberry is classic, but I've swirled in apricot, strawberry, and even a spoonful of lemon curd when I felt adventurous. Seedless preserves give you a smooth, glossy finish, while chunky jam adds texture and a homemade look. Whatever you choose, make sure it's thick enough not to run all over the pan, thin jams will bubble and burn before the cookies are done.

Storage and Gifting

These cookies keep beautifully in an airtight container at room temperature for up to a week, though they rarely last that long in my house. I like to layer them between sheets of parchment paper so the jam doesn't stick to the lid. For gifting, stack them in a small tin lined with wax paper and tie it with a ribbon, they travel well and always make people smile.

Make-Ahead Magic

The dough log can live in your fridge for up to three days or in the freezer for a month, which means you can slice and bake cookies whenever the mood strikes. I keep a roll wrapped in the freezer and slice off a few rounds on busy weeknights when I need something sweet without the fuss. Let frozen dough sit at room temperature for about 10 minutes before slicing so it doesn't crack.

• Add a pinch of lemon zest to the dough for a citrusy lift that pairs beautifully with berry jam.
• Try drizzling cooled cookies with a thin glaze made from powdered sugar and milk for an extra layer of sweetness.
• If you're making these for a crowd, double the batch and freeze half the baked cookies for later, they thaw in minutes.

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There's something quietly satisfying about pulling a tray of these from the oven and watching them cool into perfect little rounds. They're the kind of cookie that makes an ordinary afternoon feel a little more special.

Recipe FAQs

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

Absolutely. Strawberry, apricot, blackberry, or even lemon curd work wonderfully. The tartness of berries pairs exceptionally well with the buttery shortbread base, but any fruit preserve you enjoy will create a delicious variation.

→ How should I store these raspberry swirl shortbread cookies?

Keep them in an airtight container at room temperature for up to one week. Place parchment paper between layers to prevent sticking. For longer storage, freeze the unbaked cookie dough logs wrapped tightly in plastic wrap for up to three months.

→ Why does the dough need to chill before baking?

Chilling firms the butter, making the dough easier to slice into neat rounds without losing shape. It also enhances flavor development and prevents excessive spreading during baking, ensuring those characteristic crisp edges and tender centers.

→ Can I make the dough ahead of time?

Yes, the dough can be prepared and refrigerated for up to three days before baking. You can also freeze the prepared logs for several months. Simply thaw in the refrigerator overnight, slice, and bake when ready.

→ What's the best way to get perfect circles when slicing?

Use a sharp knife and wipe it clean between slices. Rotate the dough log slightly after each cut to maintain an even shape. If the dough becomes too soft while slicing, return it to the refrigerator for 10-15 minutes.

→ Why are my cookies spreading too much in the oven?

This usually happens when the dough isn't chilled thoroughly before baking. Ensure the log is firm to the touch before slicing. Also, verify your oven temperature with an thermometer and use room-temperature butter for proper creaming.