Raspberry Swirl Shortbread Cookies Recipe

Introduction

Raspberry Swirl Shortbread Cookies are a delightful treat featuring a buttery, tender dough with a sweet-tart raspberry jam swirl. These elegant cookies are perfect for afternoon tea or gifting during the holidays.

Ingredients

• 8 ounces of cream cheese: softened for a smooth dough base
• 1/2 cup of unsalted butter: softened for a rich, buttery flavor
• 1 1/2 cups of all-purpose flour: sifted for a lump-free, even dough
• 1/2 teaspoon of kosher salt: enhances overall flavor
• 1/3 cup of seedless raspberry jam: provides sweet-tart fruitiness and swirl design
• Powdered sugar: for a decorative and sweet finishing dust

Instructions

1. Step 1: In a large bowl, cream together the softened butter and cream cheese until smooth and fluffy.
2. Step 2: Gradually mix in the sifted flour and kosher salt until a cohesive dough forms.
3. Step 3: Shape the dough into a disc, wrap in plastic wrap, and chill for 30 minutes.
4. Step 4: On a floured surface, roll the dough into a rectangle approximately 10 inches by 12 inches. Dust with more flour and roll further into a 10-inch by 30-inch rectangle.
5. Step 5: Spread raspberry jam evenly over the dough, leaving a ½-inch border on one short edge.
6. Step 6: Roll the dough tightly into a log, starting from the jam-covered end. Seal the edge and chill the log for 15 minutes.
7. Step 7: Preheat the oven to 375°F (190°C). Slice the chilled log into ¼-inch thick cookies using thread or a sharp knife.
8. Step 8: Place cookies on a parchment-lined baking sheet and bake for 17 to 20 minutes, until the edges are lightly golden.
9. Step 9: Transfer cookies to a wire rack to cool completely.
10. Step 10: Once cooled, dust with powdered sugar before serving.

Tips & Variations

• Chilling the dough well makes rolling and slicing much easier and results in cleaner slices.
• Use high-quality seedless raspberry jam for the best texture and vibrant flavor.
• Dental floss or thin thread works perfectly for cutting the cookie log into neat, uniform slices.
• Try swapping raspberry jam with apricot or strawberry jam for a different fruit twist.

Storage

Store these cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a sealed container or bag for up to 3 months. To reheat, allow them to come to room temperature naturally or warm briefly in a low oven to refresh their crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular strawberry jam instead of seedless raspberry jam?

Yes, you can substitute with strawberry or any other smooth jam. Just make sure it’s seedless to keep the dough easy to roll and slice.

Why do I need to chill the dough before rolling?

Chilling firms up the dough, which helps prevent sticking and makes it easier to roll out evenly. It also helps the cookies keep their shape during baking.

Raspberry Swirl Shortbread Cookies Recipe

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★★★★★

4.7 from 77 reviews

These Raspberry Swirl Shortbread Cookies combine a rich, buttery dough with tangy seedless raspberry jam, creating a delicious swirl pattern and a delightful balance of sweet and tart flavors. Softened cream cheese and butter yield a tender texture, while a dusting of powdered sugar adds a sweet finishing touch. Perfect for any occasion, these cookies are easy to prepare and bake to golden perfection.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 17-20 minutes
• Total Time: 1 hour 15 minutes
• Yield: 24–28 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough Ingredients

• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 1 1/2 cups all-purpose flour, sifted
• 1/2 teaspoon kosher salt

Filling and Finishing

• 1/3 cup seedless raspberry jam
• Powdered sugar, for dusting

Instructions

1. Cream the dairy: In a large bowl, beat together the softened butter and cream cheese until the mixture is smooth and fluffy, forming the base of the dough.
2. Add dry ingredients: Gradually add the sifted all-purpose flour and kosher salt into the creamed mixture, mixing until a cohesive dough forms.
3. Chill the dough: Shape the dough into a disc, wrap it firmly in plastic wrap, and refrigerate for 30 minutes to firm up for easier handling.
4. Roll out the dough: On a floured work surface, roll the chilled dough into a rectangle roughly 10 inches by 12 inches. Lightly dust with additional flour and continue rolling out the dough into a longer rectangle about 10 inches by 30 inches for spreading jam.
5. Apply the jam: Evenly spread the seedless raspberry jam over the dough surface, leaving a ½-inch border on one short edge to facilitate sealing.
6. Form the log: Starting from the jam-covered edge, roll the dough tightly into a log, then seal the edge by pinching the dough. Wrap and chill the log for 15 minutes to firm up before slicing.
7. Preheat and slice: Preheat your oven to 375°F (190°C). Using dental floss or a sharp knife, slice the chilled dough log into ¼-inch thick cookies, ensuring clean edges.
8. Bake the cookies: Arrange the cookie slices on a parchment-lined baking sheet and bake in the preheated oven for 17 to 20 minutes, or until the edges just start to turn golden brown.
9. Cool and finish: Transfer the baked cookies to a wire rack to cool completely. Once cooled, dust generously with powdered sugar to finish.

Notes

• Chilling the dough thoroughly makes rolling and slicing easier and results in cleaner cookie shapes.
• Use high-quality seedless raspberry jam for the best texture and a smooth swirl effect.
• Cutting the cookie log with dental floss or thread helps achieve smoother, precise slices without sticking.
• Store cookies in airtight containers to maintain freshness; they can also be frozen for up to 3 months without loss of flavor or texture.

Keywords: shortbread cookies, raspberry swirl, cream cheese cookies, baked cookies, jam cookies, buttery cookies, dessert, snack