Raspberry Swirl Cookies with Buttery Shortbread Recipe

Introduction

Raspberry Swirl Cookies with Butter Shortbread combine tender, buttery dough with a vibrant raspberry swirl for a delightful treat. These cookies are perfect for afternoon tea or as a sweet gift.

Ingredients

• 1 cup (2 sticks) unsalted butter, at room temperature
• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/4 cup powdered sugar
• 1/4 cup raspberry jam or purée (seedless)
• 1 egg
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 tsp baking powder (optional)

Instructions

1. Step 1: Cream the butter and granulated sugar together until light and fluffy, about 3 minutes with an electric mixer. Add the egg and vanilla extract, mixing until smooth.
2. Step 2: Gradually add the all-purpose flour, powdered sugar, salt, and baking powder if using. Mix just until the dough comes together, taking care not to overwork it.
3. Step 3: Warm the raspberry jam slightly for easy spreading, or puree fresh raspberries and strain out seeds for a smooth swirl. Add a tablespoon of sugar to the puree if desired.
4. Step 4: Roll out the dough on a lightly floured surface to about 1/4 inch thick. Spread a thin layer of raspberry jam or purée over the dough, leaving a half-inch border.
5. Step 5: Roll the dough into a log, ensuring the raspberry swirl is evenly distributed. Wrap in plastic and chill for at least 1 hour.
6. Step 6: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Slice the chilled dough into 1/4-inch rounds and place them on the baking sheet.
7. Step 7: Bake for 10-12 minutes, or until edges are lightly golden. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• For a more delicate texture, use cake flour instead of all-purpose flour.
• If you prefer a stronger raspberry flavor, add a teaspoon of lemon zest to the dough.
• Try swirling in other fruit preserves like strawberry or apricot for a different twist.
• Chill the dough longer for firmer slices that hold their shape better during baking.

Storage

Store the cooled cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the baked cookies in a sealed container for up to three months. To reheat, warm gently in a low oven for a few minutes to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries for the purée?

Yes, thaw frozen raspberries completely and strain out the seeds before using to ensure a smooth swirl.

What if I don’t have an electric mixer?

You can cream the butter and sugar by hand using a wooden spoon or whisk, but it may take longer to achieve a light, fluffy texture.

Raspberry Swirl Cookies with Buttery Shortbread Recipe

Print Recipe

★★★★★

4.7 from 117 reviews

These Raspberry Swirl Cookies with Butter Shortbread combine a rich, buttery shortbread base with a vibrant, fruity raspberry swirl. Perfectly tender and subtly sweet, these cookies offer a delightful blend of creamy texture and tangy raspberry flavor, making them an irresistible treat for any occasion.

• Author: Joe
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 32 minutes
• Yield: About 24 cookies 1x
• Category: Dessert, Cookies
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Shortbread Dough

• 1 cup (2 sticks) unsalted butter, at room temperature
• 3/4 cup granulated sugar
• 1 egg
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1/4 cup powdered sugar
• 1/4 tsp salt
• 1/2 tsp baking powder (optional)

Raspberry Swirl

• 1/4 cup raspberry jam or seedless raspberry purée (warmed slightly for spreadability)
• Optional: 1 tbsp sugar (if using fresh raspberry purée and sweeter swirl is desired)

Instructions

1. Prepare the Shortbread Dough: Cream the room temperature butter and granulated sugar together using an electric mixer for about 3 minutes until light and fluffy. Add the egg and vanilla extract and mix until smooth. Gradually incorporate the all-purpose flour, powdered sugar, salt, and optional baking powder. Mix just until the dough comes together, taking care not to overwork it.
2. Prepare the Raspberry Swirl: Warm the raspberry jam slightly to make it easier to spread, or if using fresh raspberries, purée them and strain out the seeds to achieve a smooth, seedless purée. Add sugar to the purée if a sweeter swirl is preferred.
3. Assemble the Cookies: Roll out the shortbread dough on a lightly floured surface to about 1/4 inch thickness. Spread a thin layer of the raspberry jam or purée evenly over the dough, leaving a half-inch border around the edges. Roll the dough gently into a log, ensuring an even distribution of the raspberry swirl, or swirl the jam into the dough for a marbled effect.
4. Chill and Cut the Dough: Wrap the rolled dough log tightly in plastic wrap and chill it in the refrigerator for at least 1 hour to firm up. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. After chilling, slice the dough into rounds about 1/4 inch thick and place them spaced on the prepared sheet.
5. Bake the Cookies: Bake in the preheated oven for 10-12 minutes or until the edges turn lightly golden. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

• Ensure the butter is at room temperature before creaming to achieve the best texture.
• Use seedless raspberry jam or strain puréed fresh raspberries to prevent seeds from affecting texture.
• Do not overwork the dough to keep cookies tender and prevent toughness.
• Chilling the dough log is crucial to maintain shape when slicing.
• If desired, add a tablespoon of sugar to fresh raspberry purée for a sweeter swirl.
• Store cookies in an airtight container at room temperature for up to 5 days.

Keywords: raspberry swirl cookies, butter shortbread cookies, homemade cookies, raspberry jam cookies, easy baked cookies