Raspberry Swirl Cookies with Buttery Shortbread Base

Raspberry Swirl Cookies combine a buttery, melt-in-your-mouth shortbread base with a luscious swirl of sweet and tangy raspberry jam.

These cookies are as beautiful as they are delicious, making them perfect for holiday cookie trays, tea parties, or an everyday indulgence. The soft shortbread pairs perfectly with the vibrant flavor of raspberries, creating a treat that’s simply irresistible!

Kitchen Equipment Needed

• Mixing bowl
• Hand mixer or stand mixer
• Measuring cups and spoons
• Parchment paper
• Baking sheet
• Rolling pin
• Knife or bench scraper

Ingredients Overview

• Butter: The key to a tender, rich shortbread. Use high-quality unsalted butter for the best flavor.
• Sugar: Granulated sugar adds sweetness to the cookie dough.
• Flour: All-purpose flour forms the sturdy yet delicate cookie structure.
• Vanilla Extract: Enhances the buttery flavor of the shortbread.
• Raspberry Jam: Provides a fruity, tangy contrast to the rich cookie base.

Ingredients

• 1 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/3 cup raspberry jam (seedless for a smoother swirl)

Step-by-Step Instructions

1. Prepare the Dough

• In a mixing bowl, cream the softened butter and sugar together until light and fluffy. Add the vanilla extract and mix to combine.
• Gradually add the flour and salt to the butter mixture, mixing until a soft dough forms.

2. Chill the Dough

• Divide the dough into two equal portions. Flatten each portion into a disc, wrap in plastic wrap, and refrigerate for 30 minutes to 1 hour.

3. Roll and Layer

• On a lightly floured surface, roll out one disc of dough into a rectangle about 1/4-inch thick. Spread half of the raspberry jam evenly over the dough, leaving a small border around the edges.
• Carefully roll up the dough into a tight log, starting from the long edge. Repeat with the second disc of dough and remaining jam.

4. Chill Again

• Wrap each dough log in plastic wrap and refrigerate for at least 2 hours, or until firm. This step is crucial for clean, even slices.

5. Slice and Bake

• Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
• Unwrap the chilled dough logs and slice into 1/4-inch thick rounds. Arrange the cookies on the prepared baking sheet, spacing them about 2 inches apart.
• Bake for 12-15 minutes, or until the edges are lightly golden.

6. Cool and Enjoy

• Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Recipe Tips

• Jam Options: Swap raspberry jam for strawberry, apricot, or your favorite fruit preserve.
• Even Spread: Warm the jam slightly for easier spreading and smoother swirls.
• Chilling Is Key: Keep the dough chilled to ensure clean slices and prevent spreading during baking.
• Decorative Touch: Dust the cooled cookies with powdered sugar for a festive look.

What to Serve With This Recipe

• Pair with a cup of hot tea or coffee for an elegant snack.
• Serve alongside other cookies on a holiday dessert platter.
• Add a scoop of vanilla ice cream for a delightful dessert pairing.

Frequently Asked Questions

Can I freeze the dough logs?
Yes! Wrap the logs tightly in plastic wrap and freeze for up to 2 months. Thaw slightly before slicing and baking.

Can I use fresh raspberries instead of jam?
Fresh raspberries may release too much moisture. Stick with jam or preserves for best results.

How long do these cookies stay fresh?
Store them in an airtight container at room temperature for up to 5 days.

Serving Suggestions

• Package these cookies in a decorative tin for gifting.
• Enjoy them as a light dessert after a meal.
• Serve them at a tea party or special gathering for a delightful treat.

These Raspberry Swirl Cookies with their buttery shortbread base are not only delicious but also visually stunning, making them a standout addition to any occasion!

Raspberry Swirl Cookies

Raspberry Swirl Cookies combine a buttery, melt-in-your-mouth shortbread base with a luscious swirl of sweet and tangy raspberry jam. These cookies are as beautiful as they are delicious, making them perfect for holiday cookie trays, tea parties, or an everyday indulgence. The soft shortbread pairs perfectly with the vibrant flavor of raspberries, creating a treat that’s simply irresistible!

Print Recipe Pin Recipe

Ingredients

  

• 1 cup unsalted butter softened
• 2/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/3 cup raspberry jam seedless for a smoother swirl

Instructions

 

• Prepare the Dough
• In a mixing bowl, cream the softened butter and sugar together until light and fluffy. Add the vanilla extract and mix to combine.
• Gradually add the flour and salt to the butter mixture, mixing until a soft dough forms.
• Chill the Dough
• Divide the dough into two equal portions. Flatten each portion into a disc, wrap in plastic wrap, and refrigerate for 30 minutes to 1 hour.
• Roll and Layer
• On a lightly floured surface, roll out one disc of dough into a rectangle about 1/4-inch thick. Spread half of the raspberry jam evenly over the dough, leaving a small border around the edges.
• Carefully roll up the dough into a tight log, starting from the long edge. Repeat with the second disc of dough and remaining jam.
• Chill Again
• Wrap each dough log in plastic wrap and refrigerate for at least 2 hours, or until firm. This step is crucial for clean, even slices.
• Slice and Bake
• Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
• Unwrap the chilled dough logs and slice into 1/4-inch thick rounds. Arrange the cookies on the prepared baking sheet, spacing them about 2 inches apart.
• Bake for 12-15 minutes, or until the edges are lightly golden.
• Cool and Enjoy
• Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.