Raspberry Swirl Cookies with Buttery Shortbread Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
