Raspberry Swirl Shortbread Cookies (Printable)

Rich, buttery shortbread swirled with tangy raspberry jam for crisp edges and meltingly soft centers.

# What You Need:

→ Shortbread Dough

01 - 1 cup unsalted butter, softened
02 - 1/2 cup powdered sugar
03 - 1 teaspoon vanilla extract
04 - 2 cups all-purpose flour
05 - 1/4 teaspoon salt

→ Filling & Topping

06 - 1/3 cup raspberry jam or preserves
07 - 2 tablespoons granulated sugar for dusting, optional

# How To Make It:

01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - In a large mixing bowl, cream the softened butter with powdered sugar using an electric mixer until light and fluffy, approximately 2 to 3 minutes.
03 - Add vanilla extract and mix thoroughly to combine.
04 - In a separate bowl, whisk together flour and salt. Gradually add to the creamed mixture, mixing until just combined without overworking the dough.
05 - Turn dough onto a lightly floured surface and shape into a log approximately 1.5 inches in diameter. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes until firm.
06 - Cut the chilled dough into 1/4-inch thick rounds and place on prepared baking sheets, spacing 1 inch apart.
07 - Using the back of a teaspoon, make a small indentation in the center of each cookie.
08 - Spoon approximately 1/2 teaspoon of raspberry jam into each indentation, avoiding overfilling.
09 - Bake for 12 to 15 minutes until the edges are light golden brown.
10 - Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Dust with granulated sugar if desired once fully cooled.

# Expert Tips:

01 -
  • The dough comes together in minutes and doesn't require chilling for hours like some finicky cookies.
  • Each cookie delivers that perfect contrast between crisp buttery edges and a soft jammy center.
  • They look impressive enough to gift but are forgiving enough for a weeknight baking session.
02 -
  • Overfilling the jam wells leads to sticky, burnt edges and a messy baking sheet, so measure that half teaspoon and stop there.
  • Skipping the chill time results in dough that spreads too much and loses its shape, turning elegant rounds into flat blobs.
03 -
  • Chill your shaped log for an extra 10 minutes in the freezer if you're in a hurry, it slices even cleaner when it's very cold.
  • Warm the jam slightly in the microwave for 10 seconds so it's easier to spoon and settles smoothly into each well.
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