Raspberry Swirl Shortbread Cookies (Printable Version)

Rich, buttery shortbread swirled with tangy raspberry jam creates crisp edges and soft centers that melt in your mouth.

# 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)

# How to Prepare:

01 - Preheat the oven to 350°F and line two baking sheets with parchment paper.
02 - In a large mixing bowl, cream the softened butter with powdered sugar using an electric mixer until light and fluffy, about 2 to 3 minutes.
03 - Add the vanilla extract and mix well to combine.
04 - In a separate bowl, whisk together the flour and salt. Gradually add to the creamed mixture, mixing until just combined. Do not overwork the dough.
05 - Turn the dough out onto a lightly floured surface. Shape into a log about 1.5 inches in diameter. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes, until firm.
06 - Slice the chilled dough into 1/4-inch thick rounds. 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 about 1/2 teaspoon of raspberry jam into each indentation, being careful not to overfill.
09 - Bake for 12 to 15 minutes, or until the edges are light golden brown.
10 - Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
11 - Once fully cooled, dust with granulated sugar if desired.

# Expert Suggestions:

01 -
  • The dough is forgiving and comes together in minutes, no chilling drama or fancy equipment needed.
  • Each cookie has a jammy center that stays put and doesn't run all over the pan.
  • They look impressive but feel effortless, perfect when you want homemade without the hassle.
  • The buttery crumb pairs beautifully with tea, coffee, or a glass of cold milk.
02 -
  • Don't skip the chilling step, warm dough spreads too much and loses its shape in the oven.
  • Use thick jam or preserves, the runny stuff will bubble over and make a sticky mess on your pan.
  • Let the cookies cool completely before storing or they'll get soft and lose their crisp edges.
03 -
  • Use a bench scraper or sharp knife dipped in flour to slice the dough cleanly without squishing it.
  • If the dough feels too soft to slice, pop it back in the fridge for 10 minutes.
  • Rotate your baking sheets halfway through for even browning, especially if your oven has hot spots.
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