Buttery Raspberry Swirl Shortbread Cookies Recipe

Introduction

These Buttery Raspberry Swirl Shortbread Cookies are a delightful treat featuring a tender, crumbly texture and a burst of fruity sweetness. Perfect for afternoon tea or a sweet snack, they blend classic shortbread richness with vibrant raspberry preserves.

Ingredients

• 2 ¼ cups (280 g) all-purpose flour
• 1 cup (225 g) unsalted butter, softened
• ½ cup (100 g) granulated sugar
• 1 tsp vanilla extract
• ¼ cup (60 g) raspberry preserves (or your favorite jam)

Instructions

1. Step 1: Whip the softened butter and sugar together until the mixture is fluffy and light, then incorporate the vanilla extract until smooth and well combined.
2. Step 2: Gently fold the all-purpose flour into the creamed butter and sugar mixture until a cohesive dough forms, taking care not to overmix.
3. Step 3: Divide the dough into two equal portions and roll each portion into thin, uniform rectangles about 1/4-inch thick on parchment paper.
4. Step 4: Spread a thin, even layer of raspberry preserves over one dough rectangle. Carefully place the second dough sheet on top, then roll the layered dough tightly from the long edge into a compact log. Wrap it securely in plastic wrap and chill for one hour.
5. Step 5: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Remove the chilled dough log and slice it into delicate 1/4-inch thick rounds with a sharp knife.
6. Step 6: Arrange the cookie slices on the prepared baking sheets with space between each. Bake for 10-12 minutes, or until the edges are just turning a subtle golden brown.
7. Step 7: Let the cookies rest briefly on the baking sheets before transferring them to a wire rack to cool completely. This enhances their flavor and texture.

Tips & Variations

• For a different twist, try substituting raspberry preserves with other fruit jams like apricot or strawberry.
• Chilling the dough is key to clean slices and helps maintain the cookie shape during baking.
• Use a sharp, serrated knife or kitchen twine to achieve cleaner, even slices.

Storage

Store the cookies in an airtight container at room temperature for up to one week. They can also be frozen for up to three months. To refresh, warm slightly in a low oven before serving to restore that buttery texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce any additional salt in the recipe if using salted butter to avoid an overly salty taste.

How do I prevent the jam from leaking during baking?

Spread a thin, even layer of preserves and avoid overfilling to keep the jam contained within the dough layers while baking.

Buttery Raspberry Swirl Shortbread Cookies Recipe

---

★★★★★

4.4 from 105 reviews

• Author: Ella
• Total Time: 1 hour 32 minutes
• Yield: About 24 cookies 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

Indulge in these Buttery Raspberry Swirl Shortbread Cookies, featuring a tender, flaky shortbread base with a delightful swirl of sweet raspberry preserves. Perfectly crisp on the edges and tender inside, these cookies blend classic vanilla and buttery richness with a fruity jam twist, making them a dreamy treat for any occasion.

---

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 ¼ cups (280 g) all-purpose flour
• ½ cup (100 g) granulated sugar

Wet Ingredients

• 1 cup (225 g) unsalted butter, softened
• 1 tsp vanilla extract
• ¼ cup (60 g) raspberry preserves (or your favorite jam)

---

Instructions

1. Creaming: Whip the softened butter and granulated sugar together until the mixture becomes fluffy and cloud-like in texture. Add the vanilla extract and continue mixing until smooth and fully incorporated.
2. Dough Formation: Gently fold the all-purpose flour into the butter-sugar mixture, blending carefully until a cohesive dough forms. Avoid overmixing to keep the dough tender.
3. Layering Preparation: Divide the dough evenly into two portions. Roll each portion out on parchment paper into thin rectangles about ¼-inch thick, ensuring uniform thickness for even baking.
4. Filling and Rolling: Spread a thin, even layer of raspberry preserves over one dough rectangle. Carefully place the second dough rectangle on top, then roll the layered dough tightly from the long edge into a compact log. Wrap the log securely in plastic wrap and chill it in the refrigerator for one hour to firm up.
5. Prepping and Slicing: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Remove the chilled dough log from the fridge and slice it into delicate ¼-inch rounds with a sharp knife, working precisely to maintain the swirl pattern.
6. Baking Process: Arrange the cookie rounds on the prepared baking sheets, spacing them ample distance apart to allow for slight spreading. Bake in the preheated oven for 10 to 12 minutes, or until the cookie edges turn a gentle golden brown.
7. Cooling and Finishing: Let the cookies rest briefly on the baking sheets after removing them from the oven, then transfer to a wire rack to cool completely. Cooling ensures optimal texture and flavor before serving.

Notes

• Use chilled butter for the best dough consistency if your kitchen is warm.
• Raspberry preserves can be substituted with any favorite jam or fruit preserves for different flavor variations.
• Ensure even rolling thickness for uniform baking results.
• Slicing chilled dough log with a sharp knife helps maintain pretty swirls in the cookies.
• Store baked cookies in an airtight container at room temperature for up to one week.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: shortbread cookies, raspberry swirl cookies, buttery cookies, jam swirl cookies, easy dessert, homemade cookies