Raspberry Swirl Shortbread Cookies

The kitchen was quiet except for the hum of the mixer when I first shaped these cookies on a rainy afternoon. I had half a jar of raspberry jam in the fridge and a craving for something buttery that didn't require too much fuss. The dough came together so easily, and when I pressed my thumb into each round, it felt oddly satisfying, like leaving a tiny signature. That batch disappeared before dinner, and I've been making them ever since.

I brought a tin of these to a friend's birthday once, and she called me the next day asking for the recipe. She said her kids kept sneaking them from the counter, and she couldn't blame them. There's something about the contrast between the crisp edge and the soft, fruity middle that makes them hard to resist. I've made them for book club, holiday swaps, and lazy Sundays when I just want the house to smell like butter and sugar.

Ingredients

• Unsalted butter (softened): This is the soul of shortbread, so use good quality butter and let it sit at room temperature until it's soft enough to leave a fingerprint.
• Powdered sugar: It dissolves smoothly into the butter and gives the cookies their delicate, melt-in-your-mouth texture without grittiness.
• Vanilla extract: A teaspoon is all you need to add warmth and round out the buttery richness.
• All-purpose flour: Measure it carefully and avoid packing the cup, you want a tender crumb, not a tough one.
• Salt: Just a pinch balances the sweetness and brings out the flavor of the butter.
• Raspberry jam or preserves: Use a thick jam so it doesn't run, seedless works if you prefer a smoother look.
• Granulated sugar (optional): A light dusting after baking adds a little sparkle and extra sweetness.

Instructions

Preheat and Prep:

Set your oven to 350°F and line two baking sheets with parchment paper. This keeps the cookies from sticking and makes cleanup a breeze.

Cream the Butter and Sugar:

Beat the softened butter and powdered sugar together until the mixture is pale and fluffy, about 2 to 3 minutes. You'll see it lighten in color and texture.

Add Vanilla:

Stir in the vanilla extract and mix until it's evenly distributed. The smell alone will make you want to skip ahead.

Combine Dry Ingredients:

Whisk the flour and salt together in a separate bowl, then gradually fold it into the butter mixture. Stop mixing as soon as the dough comes together to keep it tender.

Shape and Chill:

Turn the dough onto a floured surface and shape it into a log about 1.5 inches thick. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes until firm.

Slice the Dough:

Once chilled, use a sharp knife to cut the log into 1/4-inch rounds. Arrange them on the prepared baking sheets, leaving about an inch between each.

Make the Indentations:

Use the back of a teaspoon to gently press a small well into the center of each cookie. Don't press all the way through, just enough to hold the jam.

Add the Jam:

Spoon about 1/2 teaspoon of raspberry jam into each indentation. Less is more here, overfilling makes them messy.

Bake:

Slide the trays into the oven and bake for 12 to 15 minutes, until the edges just start to turn golden. The centers will still look pale, and that's perfect.

Cool:

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

Finish with Sugar:

If you like, dust the cooled cookies with a bit of granulated sugar for a sweet finishing touch. It's optional but pretty.

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I remember packing these in a small box tied with string and leaving them on a neighbor's porch during a tough week. She texted me a photo of her kids with jam-smudged smiles, and it made my whole day. Food has a way of saying things we don't always know how to put into words.

Storing and Gifting

These cookies keep beautifully in an airtight container at room temperature for up to a week. I've also frozen the dough log before slicing, then baked them straight from the freezer by adding a minute or two to the baking time. If you're giving them as gifts, layer them in a tin with parchment between each row so the jam doesn't stick.

Flavor Variations

I've swapped the raspberry jam for apricot, strawberry, and even lemon curd with great results. A pinch of lemon zest in the dough adds a bright note that pairs especially well with berry jams. You could also try orange zest or a tiny bit of almond extract if you want to play around.

Serving Suggestions

These are perfect alongside a cup of Earl Grey or a simple black coffee. I've served them at afternoon tea, tucked them into lunchboxes, and set them out on a plate during movie nights. They're fancy enough for company and comforting enough for a Tuesday.

• Pair them with a pot of loose leaf tea and good conversation.
• Pack a few in a small bag for a sweet midday surprise.
• Serve them on a pretty plate with fresh berries on the side.

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There's something deeply satisfying about pulling a tray of golden, jam-centered cookies from the oven and knowing you made them with your own hands. I hope these become a favorite in your kitchen, too.

Recipe FAQs

→ Can I use other fruit jams instead of raspberry?

Absolutely. Strawberry, apricot, blackberry, or even lemon curd work beautifully. The key is choosing preserves with a thick consistency that won't spread too much during baking.

→ Why must the dough be chilled before slicing?

Chilling firms the butter, ensuring clean slices that hold their shape. Without this step, the soft dough would stick to your knife and lose those defined round edges.

→ How do I know when the cookies are done?

Look for light golden brown edges. The centers should appear set but slightly pale. They'll continue firming up during the 5-minute cooling period on the baking sheet.

→ Can I freeze the dough for later?

Yes. Wrap the log tightly in plastic wrap, then foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before slicing and baking.

→ What's the purpose of the indentation?

The shallow well creates a dedicated space for the jam, preventing it from running off the edges during baking. It also ensures each cookie gets an even amount of filling.