Raspberry Swirl Shortbread Cookies

The butter was too cold, and I was too impatient. My first batch of these turned into crumbly pucks because I skipped the softening step, convinced I could power through with sheer mixer speed. When I finally slowed down and let the butter come to room temperature, the dough transformed into something silky and cooperative. The raspberry jam pooled into each thumbprint like tiny jewels, and the kitchen smelled like a bakery I'd want to live in. I've been making them properly ever since, and they've never let me down.

I brought a tin of these to a book club meeting once, thinking they'd be a simple side note to the discussion. Instead, everyone spent the first twenty minutes passing the tin around, debating which fruit preserves would work best, and asking for the recipe. One friend swore she'd try apricot, another wanted to experiment with fig. The books got discussed eventually, but the cookies stole the show.

Ingredients

• Unsalted butter, softened: This is the backbone of shortbread, so use good quality butter and let it sit at room temperature until it yields easily to a finger poke.
• Powdered sugar: It dissolves seamlessly into the butter, giving you a finer crumb than granulated sugar ever could.
• Vanilla extract: A teaspoon might seem small, but it rounds out the richness and keeps the cookies from tasting flat.
• All-purpose flour: Measure it carefully, spooning it into the cup and leveling off, or you'll end up with dry, tough cookies.
• Salt: Just a pinch balances the sweetness and makes the butter flavor sing.
• Raspberry jam or preserves: Look for one with visible seeds and a thick texture so it doesn't run during baking.
• Granulated sugar for dusting: Optional, but it adds a delicate sparkle and a hint of extra sweetness on top.

Instructions

Prep your oven and pans:

Preheat to 350°F and line two baking sheets with parchment paper. This keeps the bottoms from browning too fast and makes cleanup a breeze.

Cream butter and sugar:

Beat the softened butter and powdered sugar with an electric mixer for 2 to 3 minutes until the mixture looks pale and fluffy, almost like frosting. Don't rush this, it builds the structure.

Add vanilla:

Pour in the vanilla extract and mix just until it disappears into the butter mixture.

Combine flour and salt:

Whisk the flour and salt together in a separate bowl so the salt distributes evenly. Add it gradually to the creamed butter, mixing only until the dough comes together and no streaks of flour remain.

Shape and chill:

Turn the dough onto a lightly floured surface and shape it into a log about 1.5 inches thick. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes until firm enough to slice cleanly.

Slice the dough:

Use a sharp knife to cut the chilled log into rounds about 1/4 inch thick. Place them on the prepared baking sheets, leaving an inch between each cookie.

Make the indentations:

Press the back of a teaspoon gently into the center of each round to create a small well. Don't press all the way through or the jam will leak onto the pan.

Fill with jam:

Spoon about half a teaspoon of raspberry jam into each indentation. Resist the urge to add more, it will bubble and spread as it bakes.

Bake:

Slide the sheets into the oven and bake for 12 to 15 minutes, watching for edges that turn light golden brown. The centers will still look pale and soft.

Cool on the pan:

Let the cookies rest on the baking sheets for 5 minutes to firm up, then transfer them to a wire rack. They'll crisp as they cool completely.

Dust with sugar:

Once cooled, sprinkle a little granulated sugar over the tops if you want extra sparkle and sweetness.

Save

My neighbor once told me these reminded her of the biscuits her grandmother used to make in Scotland, except hers had blackcurrant jam. She stood on my porch holding the tin, eyes a little misty, and said it was the first time she'd tasted something that close in years. I gave her the rest of the batch and started keeping a jar of blackcurrant preserves in my pantry just in case.

How to Store and Keep Them Fresh

These cookies stay crisp and flavorful in an airtight container at room temperature for up to a week. If you layer them, slip a piece of parchment paper between each level so the jam doesn't smudge. I've never tried freezing them because they disappear too fast, but I imagine they'd hold up well wrapped tightly in plastic and foil for a month or so.

Swapping the Jam for Something New

Raspberry is classic, but I've had great luck with apricot, strawberry, and even a tart lemon curd. Fig preserves make them feel fancy and autumnal, while blueberry jam adds a deeper, almost winey sweetness. Just make sure whatever you choose is thick enough not to run, and taste it first to check the sweetness level so you're not caught off guard.

Little Tweaks That Make a Difference

A pinch of lemon zest folded into the dough brightens the whole cookie and makes the jam taste even more vibrant. If you're feeling adventurous, try adding a quarter teaspoon of almond extract alongside the vanilla for a subtle nutty undertone. I've also rolled the log in coarse sugar before slicing, which gives the edges a beautiful sparkle and a slight crunch.

• Use a ruler to measure your log diameter so the cookies bake evenly.
• Rotate the baking sheets halfway through if your oven has hot spots.
• Let the butter soften naturally on the counter, microwaving it makes it greasy and hard to cream properly.

Save

These cookies have a way of turning an ordinary afternoon into something worth remembering. Bake a batch, share them with someone who needs a little sweetness, and watch what happens.

Recipe FAQs

→ Can I use other fruit preserves instead of raspberry?

Absolutely. Any seedless jam or preserves work beautifully—try strawberry, apricot, blackberry, or even lemon curd for a different flavor profile.

→ Why must I chill the dough before slicing?

Chilling firms the butter, preventing cookies from spreading too much while baking and ensuring clean, even slices that hold their shape perfectly.

→ How do I prevent the jam from overflowing during baking?

Keep the indentation shallow and use only 1/2 teaspoon of jam per cookie. Overfilling causes bubbling and messy overflow onto the baking sheet.

→ Can I freeze the dough for later?

Yes. Wrap the prepared log tightly in plastic and freeze for up to 3 months. Thaw in the refrigerator overnight before slicing and baking.

→ What's the best way to achieve uniform cookies?

Use a sharp knife and slice with a gentle sawing motion. Rotate the log slightly between cuts to prevent one side from flattening.

→ How do I know when they're done baking?

Look for lightly golden edges—the centers should remain pale. Overbaking leads to dry, hard cookies rather than tender shortbread.