Buttery Raspberry Swirl Shortbread Cookies

Why You’ll Love This Recipe

I love how these cookies look like they came straight from a bakery, yet they’re simple to make at home. The buttery shortbread melts in my mouth, and the raspberry swirl gives them a fruity brightness that balances the richness. Plus, I can prep the dough ahead, chill it, and bake whenever I want fresh cookies. The swirl is not just pretty—it adds flavor in every bite.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup (227g) unsalted butter, softened

• ¾ cup (150g) granulated white sugar

• 1 large egg

• 1 tsp vanilla extract

• 2 ½ cups (310g) all-purpose flour

• ½ tsp baking powder

• ½ tsp salt

The Filling:

• ½ cup seedless raspberry jam (or preserves)

• 1 tbsp cornstarch

Directions

1. I start by creaming the butter and sugar in a large bowl until light and fluffy, which takes about 3 minutes. Then I beat in the egg and vanilla until everything is well combined.

2. In a separate bowl, I whisk the flour, baking powder, and salt together, then gradually mix it into the butter mixture on low speed until a soft dough forms.

3. I divide the dough in half and roll each half into a rectangle between two sheets of parchment paper, aiming for about ¼-inch thickness.

4. For the filling, I whisk the raspberry jam with cornstarch—this helps prevent it from leaking while baking.

5. I spread a thin layer of the jam mixture over each dough rectangle, leaving a small border around the edges. Starting from the long edge, I roll each rectangle tightly into a log.

6. I wrap the logs in plastic wrap and refrigerate for at least 2 hours (or freeze for 30 minutes). Chilling is key so the spiral holds its shape when slicing.

7. Once chilled, I preheat my oven to 350°F (175°C), then slice the logs into ½-inch thick rounds with a sharp knife.

8. I arrange the cookies on a parchment-lined baking sheet, about 2 inches apart, and bake for 10–12 minutes. The edges should be just barely golden. I let them cool completely on the baking sheet to firm up.

Servings and timing

This recipe makes about 30 cookies, depending on how thick I slice them.

• Prep time: 25 minutes

• Chill time: 2 hours

• Baking time: 10–12 minutes

• Total time: About 2 hours and 40 minutes

• Calories per cookie: Around 120 kcal

Variations

Sometimes I like to swap the raspberry jam for apricot or blackberry for a new flavor twist. I’ve also tried adding a little lemon zest to the dough for brightness, or drizzling the cooled cookies with a simple glaze made from powdered sugar and milk. For a festive touch, I’ll roll the edges of the sliced dough in sanding sugar before baking for a sparkly finish.

storage/reheating

I keep the baked cookies in an airtight container at room temperature for up to 5 days. If I want to make them ahead, I freeze the unbaked dough logs and slice and bake directly from the freezer—just adding a couple extra minutes to the baking time. These cookies don’t need reheating, but they taste great chilled or at room temp.

FAQs

Can I use jam with seeds?

Yes, but I prefer seedless for a smoother texture and cleaner swirl. If I only have jam with seeds, I sometimes strain it before mixing with the cornstarch.

Why do I need to add cornstarch to the jam?

The cornstarch thickens the jam while baking, helping it stay inside the spiral and not leak out. I’ve found it makes a big difference in how neat the cookies look.

Can I freeze the dough for later?

Definitely. I often freeze the rolled logs for up to a month, wrapped tightly. When I’m ready to bake, I just slice them while still firm and add a minute or two to the baking time.

How do I keep the cookies from spreading too much?

Chilling the dough thoroughly is key. If the dough is too soft, the cookies spread and lose their shape. I always make sure the logs are very cold before slicing and baking.

What’s the best way to get clean swirls?

I roll the dough tightly and chill it well before slicing. Using a sharp, thin knife helps get smooth, even cuts without smashing the spiral.

Conclusion

These Buttery Raspberry Swirl Shortbread Cookies are as pretty as they are delicious. I love making them ahead and keeping a log in the freezer for whenever I need a quick and impressive treat. With their delicate swirl, tender texture, and sweet raspberry filling, they’re a crowd-pleaser that always gets compliments.

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