Raspberry Swirl Cookies with Buttery Shortbread Base
These Raspberry Swirl Cookies combine a rich, buttery shortbread base with a sweet and tangy raspberry swirl for a cookie that’s as beautiful as it is delicious. With a crumbly, melt-in-your-mouth texture and a vibrant swirl of fruit flavor, these cookies are perfect for holidays, tea parties, or whenever you want a special treat!
The first time I made Raspberry Swirl Cookies, I wanted something elegant yet simple for a family gathering. My husband loved the balance of buttery shortbread and fruity raspberry, and my daughter thought they looked like little works of art. Now, they’ve become a staple in our holiday baking lineup!
Why You’ll Love Raspberry Swirl Cookies with Buttery Shortbread Base
•Rich & Buttery: Classic shortbread that melts in your mouth.
•Sweet & Tangy: Raspberry swirl adds the perfect fruity touch.
•Beautiful & Elegant: A stunning cookie for any occasion.
•Easy to Make: Simple ingredients with an impressive look.
Ingredients Notes For Raspberry Swirl Cookies
For the Shortbread Dough:
•Butter: Softened for a smooth, tender dough.
•Powdered Sugar: Adds sweetness while keeping the cookies soft.
•Vanilla Extract: Enhances the buttery flavor.
•All-Purpose Flour: Provides structure and that signature shortbread crumb.
•Salt: A touch to balance the sweetness.
For the Raspberry Swirl:
•Raspberry Jam: Seedless works best for a smooth swirl.
•Lemon Juice: Enhances the tartness of the raspberries.
•Cornstarch: Helps thicken the swirl for better texture.
Recipe Steps
1. Make the Shortbread Dough:
1.In a large bowl, beat butter and powdered sugar until light and fluffy.
2.Mix in vanilla extract and salt.
3.Gradually add flour and mix until a soft dough forms.
4.Shape the dough into a rectangle and refrigerate for 30 minutes.
WANT TO SAVE THIS RECIPE?
Just drop your email here and I'll send it right away! Plus you'll get new recipes from me every week. Yes please!
2. Prepare the Raspberry Swirl:
1.In a small saucepan, heat raspberry jam, lemon juice, and cornstarch over low heat. Stir until thickened. Let cool.
3. Roll & Swirl:
1.Roll out the chilled dough into a rectangle about ¼ inch thick.
2.Spread a thin layer of the raspberry mixture over the dough.
3.Carefully roll the dough into a log, wrap in plastic wrap, and refrigerate for another 30 minutes.
4. Slice & Bake:
1.Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2.Slice the chilled dough into ¼-inch thick rounds and place on the baking sheet.
3.Bake for 10-12 minutes or until the edges are lightly golden.
4.Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
5. Serve & Enjoy:
Enjoy these cookies as they are, or dust with powdered sugar for an extra elegant touch!
Storage Options
•Room Temperature: Store in an airtight container for up to 5 days.
•Freezer: Freeze the dough log before slicing for up to 2 months. Slice and bake straight from frozen.
Variations & Substitutions
•Different Fruit Swirls: Try strawberry, blackberry, or apricot jam.
•Chocolate Drizzle: Drizzle with white or dark chocolate for extra indulgence.
•Nutty Addition: Sprinkle finely chopped almonds or pistachios into the swirl.
Frequently Asked Questions
Can I use fresh raspberries instead of jam? Yes! Cook fresh raspberries with sugar and strain for a smooth consistency.
How do I keep the cookies from spreading? Chill the dough well before slicing and baking.
Can I make these gluten-free? Yes! Substitute all-purpose flour with a 1:1 gluten-free baking flour blend.
These Raspberry Swirl Cookies with Buttery Shortbread Base are the perfect balance of rich, buttery flavor and fruity sweetness—a must-try for any cookie lover!
Remember it later
Planning to try this recipe soon? Pin it for a quick find later!
Raspberry Swirl Cookies with Buttery Shortbread Base
Ingredients
- For the Shortbread Dough:
- 1 cup 0.5 lbs of unsalted butter, softened
- ¾ cup 0.4 lbs of granulated sugar
- 1 large egg yolk
- 1 teaspoon of vanilla extract
- 2 ¼ cups 1.1 lbs of all-purpose flour
- ¼ teaspoon of salt
- For the Raspberry Filling:
- ¾ cup 0.4 lbs of raspberry preserves or jam
- 1 teaspoon of cornstarch
- 1 teaspoon of lemon juice
- For the Glaze Optional:
- ½ cup 0.25 lbs of powdered sugar
- 1-2 tablespoons of milk or lemon juice
- ½ teaspoon of vanilla extract
Instructions
- Prepare the Raspberry Filling:
- In a small saucepan over medium heat, stir together raspberry preserves, cornstarch, and lemon juice.
- Simmer for 2-3 minutes, stirring constantly until slightly thickened.
- Remove from heat and let it cool completely.
- Make the Shortbread Dough:
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
- Mix in the egg yolk and vanilla extract.
- Gradually add the flour and salt, mixing until a soft dough forms.
- Divide the dough in half and shape each half into a rectangle. Wrap in plastic wrap and refrigerate for 30 minutes.
- Assemble the Cookies:
- Roll out one dough portion into a ¼-inch thick rectangle on a floured surface.
- Spread half of the cooled raspberry filling evenly over the dough, leaving a ½-inch border around the edges.
- Carefully roll the dough into a log, pressing gently to seal. Repeat with the second portion.
- Wrap each log in plastic wrap and refrigerate for 1 hour (or freeze for 20-30 minutes for easier slicing).
- Bake the Cookies:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Slice the chilled dough logs into ¼-inch thick cookies and place them on the baking sheet 1 inch apart.
- Bake for 12-15 minutes, or until the edges turn lightly golden.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Make the Glaze (Optional):
- In a small bowl, whisk together powdered sugar, milk (or lemon juice), and vanilla extract until smooth.
- Drizzle over the cooled cookies for an extra touch of sweetness.
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
