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Raspberry Swirl Shortbread Cookies

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Raspberry swirl shortbread cookies are buttery, crumbly treats with a beautiful marbled raspberry jam swirl baked into each bite—perfect for gifting, holidays, or everyday indulgence.

  • Author: Ella
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1 cup unsalted butter, room temperature
  • 2/3 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1/4 tsp salt
  • 1/4 cup raspberry jam or preserves

Instructions

  1. Cream butter and powdered sugar together until light and fluffy.
  2. Add vanilla extract and mix until combined.
  3. Sift in flour and salt; mix until a soft dough forms.
  4. Drop small spoonfuls of raspberry jam over the dough. Gently fold a few times to create a swirl—don’t overmix.
  5. Divide the dough in half and shape into two logs. Wrap in plastic and chill for at least 1 hour.
  6. Preheat oven to 350°F. Line a baking sheet with parchment paper.
  7. Slice the dough into 1/4-inch rounds and place on the baking sheet, spacing about 1 inch apart.
  8. Bake for 10–12 minutes, until edges begin to turn golden.
  9. Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Notes

  • Use seedless jam for a smoother swirl.
  • Fold jam gently to avoid overmixing and color bleeding.
  • Add lemon zest to dough for a citrus twist.
  • Dip baked cookies in white chocolate for added flair.

Nutrition

Find it online: https://elladishes.com/raspberry-swirl-shortbread-cookies/