Raspberry Swirl Shortbread Cookies

Raspberry swirl shortbread cookies are buttery, melt-in-the-mouth treats with a gorgeous marbled swirl of raspberry jam baked right into the dough. Each cookie has that classic shortbread texture—tender and crumbly—with a burst of fruity flavor that makes every bite as pretty as it is delicious.

Why You’ll Love This Recipe

I love these cookies because they’re as beautiful as they are flavorful. The raspberry swirl gives them a vibrant, festive look without any extra decorating effort. The shortbread dough is simple to mix, and the finished cookies store well, making them perfect for gifting, holidays, or tea-time trays. Plus, they only take a few ingredients.

Ingredients

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

• Unsalted butter (room temperature)

• Powdered sugar

• Vanilla extract

• All-purpose flour

• Salt

• Raspberry jam or preserves

Directions

1. I cream the butter and powdered sugar together until smooth and fluffy.

2. I add the vanilla extract and mix until combined.

3. I sift in the flour and salt, mixing just until a soft dough forms.

4. I drop small spoonfuls of raspberry jam over the dough and gently fold a few times to create a swirl pattern—being careful not to overmix.

5. I divide the dough in half and form two logs. I wrap them in plastic and chill for at least 1 hour until firm.

6. I preheat the oven to 350°F and line a baking sheet with parchment paper.

7. I slice the dough into ¼-inch rounds and place them on the prepared sheet, spacing them about 1 inch apart.

8. I bake for 10–12 minutes, just until the edges start to turn golden.

9. I let the cookies cool on the sheet for a few minutes before transferring them to a wire rack.

Servings and timing

This recipe makes about 24 cookies. It takes 15 minutes to prep, 1 hour to chill, and 12 minutes to bake. I usually have a batch ready to enjoy in just under 1.5 hours.

Variations

Sometimes I use seedless raspberry jam for a smoother swirl or try other flavors like strawberry, blackberry, or apricot. For a citrus note, I add a little lemon zest to the dough. If I want extra flair, I dip one side of each baked cookie in white chocolate.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 5 days. They stay crisp and buttery without refrigeration. I don’t reheat them—they’re best enjoyed as-is.

FAQs

Can I use frozen raspberries instead of jam?

I prefer jam for a cleaner swirl, but I can make a quick raspberry compote from frozen berries and strain it for a similar effect.

How do I keep the swirl from bleeding too much?

I fold the jam into the dough just a few times to keep the swirls distinct. Overmixing turns the whole dough pink.

Can I freeze the dough?

Yes, I wrap the logs tightly in plastic and freeze them for up to 2 months. I slice and bake directly from frozen, adding an extra minute or two to the bake time.

What kind of jam works best?

I use a thick, high-quality raspberry jam or preserve—too thin and it leaks too much during baking.

Do I need to chill the dough?

Yes, chilling is essential. It helps firm up the dough for clean slicing and prevents the cookies from spreading too much.

Conclusion

Raspberry swirl shortbread cookies are a stunning and delicious way to elevate a classic treat. I love their delicate texture, the eye-catching swirls, and how easily they come together with pantry staples. Whether I’m baking for a special occasion or just because, these cookies always bring a touch of sweetness and charm.