Raspberry Swirl Shortbread Cookies (Printable)

Buttery shortbread with tangy raspberry jam swirls. Crisp edges, melt-in-your-mouth centers for teatime indulgence.

# Ingredient list:

→ 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 softened butter with powdered sugar using an electric mixer until light and fluffy, approximately 2 to 3 minutes.
03 - Add vanilla extract to the creamed mixture and mix thoroughly until well combined.
04 - In a separate bowl, whisk together flour and salt. Gradually add to the creamed mixture, stirring 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 - Slice 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, or until the edges are light golden brown.
10 - Cool on 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 Suggestions:

01 -
  • The dough comes together in minutes and uses pantry staples you likely already have.
  • Each cookie looks bakery-perfect without any fussy decorating or piping skills.
  • The buttery crumb paired with tart jam hits that sweet-and-tangy balance that keeps you reaching for one more.
  • They hold up beautifully for gifting or packing in lunchboxes without crumbling to bits.
02 -
  • Do not skip chilling the dough or the cookies will spread too much and lose their neat shape in the oven.
  • Overfilling the jam wells leads to sticky, burnt spots on the pan and messy cookies, so use restraint even if it's tempting to add more.
  • Let the cookies cool fully on the rack before stacking or storing, otherwise the jam stays soft and they stick together.
03 -
  • Use a bench scraper or offset spatula to lift the sliced rounds onto the baking sheet without distorting their shape.
  • If the dough gets too soft while slicing, pop it back in the fridge for 10 minutes to firm up again.
  • Rotate the baking sheets halfway through baking to ensure even browning, especially if your oven has hot spots.
  • For a deeper flavor, brown the butter before creaming it with the sugar, then chill it until it's soft again before mixing.
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