Raspberry Swirl Shortbread Cookies (Print version)

Buttery shortbread swirled with tangy raspberry jam creates crisp, melt-in-your-mouth cookies perfect for sharing.

# What You'll Need:

→ 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

# How-To 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 thoroughly until fully combined.
04 - In a separate bowl, whisk together flour and salt. Gradually add to creamed mixture, mixing until just combined without 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 and 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, being careful not to overfill.
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.
11 - Once fully cooled, dust with granulated sugar if desired.

# Tips from the pros:

01 -
  • The buttery dough practically melts in your mouth while the jam adds just enough tartness to keep things interesting.
  • You can make the dough ahead and slice it straight from the fridge whenever a craving hits.
  • They look like you spent hours decorating, but the swirl does all the work for you.
  • One batch makes enough to fill a tin for gifting and still keep a few hidden for yourself.
02 -
  • If your butter is too cold, the dough will be crumbly and hard to shape, so let it soften at room temperature for at least an hour before you start.
  • Chilling the dough is not optional, I learned this the hard way when my first batch spread into one giant cookie blob.
  • Don't press the jam wells too deep or the bottoms will be thin and fragile, a shallow dimple is all you need.
  • Watch the oven closely in the last few minutes because shortbread can go from perfect to overdone in a blink.
03 -
  • Use a ruler to measure your dough log diameter so every cookie bakes evenly and looks uniform.
  • Warm your jam slightly in the microwave before spooning it into the wells, it spreads more easily and creates a smoother swirl.
  • If the dough gets too soft while you're working, pop it back in the fridge for 10 minutes to firm up again.
  • For a fancier finish, brush the edges of each cookie with a little beaten egg white before baking, they'll come out with a subtle sheen.
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