Raspberry Swirl Shortbread Cookies (Print)

Rich, buttery shortbread swirled with tangy raspberry jam creates crisp edges and soft, melting centers perfect for teatime.

# What You'll 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)

# Directions:

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 2-3 minutes.
03 - Add the vanilla extract and mix well to combine.
04 - In a separate bowl, whisk together the flour and salt. Gradually add to the creamed mixture, mixing until just combined without overworking the dough.
05 - Turn the 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 - Slice 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, being careful not to overfill.
09 - Bake for 12-15 minutes, or until the edges are light golden brown.
10 - Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
11 - Once fully cooled, dust with granulated sugar if desired.

# Expert Advice:

01 -
  • The dough comes together in one bowl with no fussy steps, and you can shape it while catching up on a podcast.
  • That jammy center cuts through the buttery sweetness in a way that makes each bite feel intentional, not cloying.
  • They look bakery perfect with almost no effort, ideal when you need something impressive but your schedule is tight.
02 -
  • If your butter is too soft or slightly melted, the dough will spread in the oven and you will lose those clean edges, so patience with the chill time is not optional.
  • I learned the hard way that overfilling the jam wells means sticky puddles on the parchment and cookies that stick together, half a teaspoon is the magic number.
03 -
  • Rotate your baking sheets halfway through if your oven has hot spots, it keeps the bottoms from browning unevenly.
  • Let the cookies cool completely before stacking or the jam will smudge and stick, patience here pays off in presentation.
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