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!

•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.

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!

Raspberry Swirl Cookies with Buttery Shortbread Base

These Raspberry Swirl Cookies combine a rich, buttery shortbread base with a vibrant swirl of sweet-tart raspberry filling. With their delicate texture and stunning appearance, these cookies are perfect for tea time, holidays, or an elegant dessert platter.

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Course: Dessert, Snack

Kitchen: American, European

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 1 hour hour 30 minutes minutes

Servings: 30 cookies

Ingredients

 

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• ▢ 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.