These Raspberry Swirl Shortbread Cookies are simple and sweet. They have a soft shortbread base and a ribbon of raspberry jam inside. They look pretty and taste light.
Table of Contents
Why make this recipe
This recipe is easy and uses few ingredients. You can make it with basic pantry items. The jam swirl adds bright fruit flavor. The cookies are good for snacks, gifts, or tea time.
How to make Raspberry Swirl Shortbread Cookies
Make the dough, spread jam, roll, chill, slice, and bake. Work clean and keep the jam inside when you roll.
Ingredients :
- 1 cup unsalted butter, softened (for the shortbread base)
- ½ cup granulated sugar (to sweeten the shortbread)
- 2 cups all-purpose flour (for structure in the cookies)
- ½ teaspoon vanilla extract (to flavor the shortbread dough)
- ½ cup raspberry jam (for a fruity swirl inside the cookies)
- ¼ cup white chocolate, melted (for a decorative drizzle)
Directions :
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, cream the softened butter and sugar together until the mixture is light and fluffy. Add the vanilla extract and mix in the flour gradually until a dough forms.
- On a lightly floured surface, roll the dough to about ¼ inch thickness. Spread the raspberry jam evenly over the rolled dough.
- Carefully roll the dough into a log, ensuring the jam stays inside. Wrap the log in plastic wrap and refrigerate for 30 minutes to firm up the dough for easier slicing.
- After the dough has chilled, slice the log into ¼ inch thick rounds. Place the slices on the prepared baking sheet.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Allow the cookies to cool completely on a wire rack. Once cooled, drizzle with melted white chocolate for a sweet, decorative finish.
- Your Raspberry Swirl Shortbread Cookies are ready to be enjoyed!
Raspberry Swirl Shortbread Cookies
These cookies feature a soft shortbread base with a vibrant raspberry jam swirl, making them a perfect treat for snacks, gifts, or tea time.
- Total Time: 30 minutes
- Yield: 24 cookies 1x
Ingredients
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ½ teaspoon vanilla extract
- ½ cup raspberry jam
- ¼ cup white chocolate, melted
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the softened butter and sugar until light and fluffy, then mix in the vanilla extract.
- Gradually add the flour until a dough forms.
- Roll the dough on a lightly floured surface to about ¼ inch thickness and spread the raspberry jam evenly over it.
- Carefully roll the dough into a log, keeping the jam inside, and wrap it in plastic wrap. Refrigerate for 30 minutes.
- Slice the log into ¼ inch thick rounds and place on the prepared baking sheet.
- Bake for 12-15 minutes or until edges are lightly golden.
- Allow to cool completely on a wire rack and drizzle with melted white chocolate before serving.
Notes
Soften the butter but do not melt it for better texture. Chill the log well for clean slicing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
How to serve Raspberry Swirl Shortbread Cookies
Serve these cookies at room temperature. They go well with tea, coffee, or milk. Put them on a small plate for guests or stack them in a jar for a gift.
How to store Raspberry Swirl Shortbread Cookies
Keep cookies in an airtight container to stay fresh. Store at room temperature for up to 5 days. For longer storage, freeze in a sealed bag for up to 2 months.
Tips to make Raspberry Swirl Shortbread Cookies
- Soften the butter but do not melt it. Soft butter gives better texture.
- Spread jam thinly to avoid leaks when you roll the dough.
- Chill the log well before slicing; it makes clean rounds.
- Use a sharp knife and wipe it between cuts for neat slices.
- Let cookies cool fully before drizzling chocolate.
Variations
- Use strawberry or apricot jam instead of raspberry.
- Swap white chocolate drizzle for melted dark chocolate.
- Add a little lemon zest to the dough for a citrus note.
FAQs
Q: Can I use frozen jam?
A: Yes. Let it thaw first and stir well so it spreads easily.
Q: Can I make the dough ahead?
A: Yes. Wrap the dough log and keep it in the fridge for up to 2 days, or freeze for longer.
Q: Why did the jam leak out?
A: The jam may be too thick or you spread too much. Chill the log well and spread a thinner layer next time.
Q: Can I make smaller or larger cookies?
A: Yes. Just adjust the baking time. Smaller rounds need less time, larger ones need more.
Conclusion
These Raspberry Swirl Shortbread Cookies are easy to make and taste great. Follow the steps, chill the dough, and bake until the edges are light gold. Enjoy them with a drink or give them as a simple homemade treat.
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